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For the cake:

230 g of wheat flour
20 g of cornstarch
15 g chocolate powder
300g of sugar
2 large eggs
120 g butter (in ointment)
180 ml of natural yogurt (1 and 1/2)
60 ml of whole milk
1 vanilla bean (or 1 teaspoon vanilla concentrate)
1 teaspoon vinegar
1 teaspoon baking soda
1 pinch of salt
3 g red gel food coloring
For the coverage:
500 g of cream cheese at room temperature
330 ml of whipping cream (30 to 35% mg.)
100g icing sugar
1 vanilla bean (or 1 teaspoon vanilla concentrate)


Cake preparation:

  1. Preheat oven to 175°C, heat up and down.
  2. Grease with butter and flour two 20 cm round molds. Place a circle of baking paper at the base.
  3. In a large bowl, mix the flour, cornstarch, chocolate powder, and a pinch of salt. Pass this mixture through a fine strainer 2 or 3 times to sift it and mix it well.
  4. Mix the yogurt with the milk in a large glass or jug.
  5. In another bowl, beat the butter with the sugar until smooth.
  6. Add the eggs one by one. Beat the first well before adding the second.
  7. Perfume with the seeds of the vanilla pod or with the vanilla concentrate.
  8. Add the red coloring.
  9. Add to the red preparation 4 tablespoons of the mixture of flours and chocolate and half of the milk and yogurt.
  10. Beat gently with a spatula or rods with enveloping movements from bottom to top.
  11. Add another 4 tablespoons of the flour-chocolate mixture and the rest of the milk and yogurt.
  12. As before, incorporate with enveloping movements.
  13. Add in the same way, the flour mixture and the remaining chocolate.
  14. In a glass, mix the teaspoon of vinegar with the teaspoon of baking soda. Let it bubble for a few seconds, then mix it into the cake batter.
  15. Without wasting too much time, distribute in the molds, smooth the surface and put them in the oven.
  16. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  17. Once baked, take them out of the oven and let them cool for about 15 minutes.
  18. Then, separate the biscuits from the walls of the molds with a small knife. Flip, unmold and remove the baking paper.
  19. Let cool on a wire rack.
  20. Once cold, wrap each one with plastic wrap and store in the fridge for at least 2 hours or overnight.
    Preparation of the filling and coverage:
  21. Whip the cold cream. Reserve.
  22. Beat the cream cheese, which should be at room temperature.
  23. Add the icing sugar and vanilla and continue beating.
  24. Add the whipped cream two or three times. Mix gently with a silicone spatula or rods making enveloping movements.
  25. Cover with plastic film and store in the fridge until ready to use.
    Assembling the red velvet cake:
  26. Take the biscuits out of the fridge and remove the plastic wrap.
  27. Level the biscuits by cutting the domed part.
  28. Now cut each cake in half using a very long serrated knife (or cake cutter) to make the layers.
  29. Place one half of the cake on the serving plate.
  30. Fill with the cream cheese and cream.
  31. Place another half and continue assembling the layers.
  32. Finally cover with the rest of the filling on all sides. Use a pastry spatula to smooth the edges, or just a knife.
    And that’s it! Store in the fridge until ready to eat.

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