Red Velvet Cake

A deep red, dense and moist crumb, contrasting with a pristine white frosting. The light cocoa scent blends with the acidity of the cream cheese for a perfect balance.

• Prep time: 30 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 947
• Protein: 16 g
• Carbs: 90 g
• Fat: 57 g

Ingredients

• 125 g Wheat flour ( sifted )
• 150 g White sugar
• 7.5 g Unsweetened cocoa powder
• 0.5 tsp Baking soda
• 0.5 pinch Fleur de sel
• 120 ml Sunflower oil
• 1 piece Egg
• 120 ml Whole milk
• 0.5 tbsp Lime juice
• 0.5 tsp Vanilla extract
• 0.5 tsp Red wine vinegar
• 225 g Fresh cheese ( at room temperature )
• 57.5 g Minimum butter sweet ( softened )
• 0.5 tbsp Red food coloring ( depending on desired intensity )
• 100 g Icing sugar ( sifted )

Instructions

1. Oven and pan preparation

   Preheat oven to 175°C. Butter and flour a cake pan. Tap to remove excess flour.

2. Dry ingredients mix

   Sift together the flour, cocoa powder, baking soda, and sea salt. Set aside.

3. Wet ingredients

   Whisk eggs and sugar until pale. Stream in the sunflower oil while whisking. Add the whole milk mixed with lemon juice (to simulate buttermilk) and vanilla extract.

4. Combining and coloring

   Fold dry ingredients into the wet mixture. Add red coloring until a deep ruby hue is achieved. Finish with red wine vinegar to activate the baking soda.

5. Baking the cake

   Pour into the pan. Bake. The cake is done when a knife tip comes out clean. Let cool completely on a rack.

6. Cream cheese frosting

   Cream the softened butter with the cream cheese. Add sifted icing sugar. The frosting must be smooth and hold on the spatula. Spread generously over the cold cake.

Chef's tips

• Do not overmix the batter after adding flour to keep it moist.
• The cake must be completely cold before frosting, otherwise the butter will melt.
• Use gel coloring to avoid changing the batter's texture.

Storage

Store in the refrigerator for up to 3 days due to the cream cheese frosting. Take out 15 minutes before serving.