After having presented the Red velvet cupcakes, it was our due to introduce the unique and unimitabile Red Velvet Cake 🙂 ! The history of this charming cake with that white-red contrast that characterizes is very special, and even though we’ve already told it in the cupcakes, today we’re going to tell you again 🙂 .
In the 20s, a lovely lady tasted a spectacular cake in the restaurant Waldorf. Then she sent a letter to the chef of the restaurant, begging for the recipe of the cake that she fell in love with 🙂 . A few days later, the postman delivered the long-awaited recipe; accompanied, however, by a receipt 300$. Forced to pay, the lady distributed the recipe for Red Velvet cake to all her friends and neighbours… We cannot know how much truth there is in the legend, but the Red Velvet cake is also known as the 300$ cake 😉
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Red Velvet Cake
For the dough
- 400 g of flour
- 350 g of sugar
- 500 g of milk
- 125 g of butter
- 4 eggs
- 25 g of cocoa
- 1 vanilla pod
- red dye
- 5 g of salt
- 1 package of baking soda
For the frosting
- 800 g of philadelphia cream cheese
- 230 g of butter
- 250 of icing sugar
- vanilla essence
For the base of the cake
Beat butter with sugar; unite subsequently the eggs.
Alternate now the addition flour and milk, so as not to have a dough too hard to work with.
Extract the vanilla seeds from the bean and add them to the mixture, then add the sifted cocoa, baking powder and salt.
Integrate, finally, the food coloring to obtain the correct shade of red.
Take a high and round pan, about 21 cm in diameter, butter it generously; pour the mixture and bake in oven at 180° C for 80 minutes.
Once ready, let cake cool completely before continuing the preparation.
Wip together cheese, butter, icing sugar and vanilla essence.
Composition of Red Velvet
Remove the cap of the cake (do not eat it yet 😉 ), so to give it a cleaner look; now cut the rest of the cake in 3 layers.
Start from the first disk, cover generously with frosting, using a spatula, and proceed with the other disks. Cover your Red Velvet also on the sides and on top, trying to give to the frosting an appearance as smooth as possible.
For the final decoration, we crumbled the cake leftovers and we created a small edge on the base and on top of cake.