Name: Red Velvet Cake
Prep time: 20 min
Cook time: 1 h
Total time: 21 min
Yield: 4 servings
Ingredients: 2.5 cups of flour; 4 eggs; 1 cup granulated sugar; 100 g butter; 1 cup of milk; 2 tsp. vanilla extract; ½ teaspoon red food coloring powder; 1 packet of baking powder; 6 tsp. cocoa; For the cream:300 g Mascarpone cheese; 250 ml cream; 2 tbsp. whipped cream powder; For the topping:Blueberries

How about preparing a cake that will be very suitable for special occasions? This time, we prepare red velvet, which fascinates everyone with its stylish appearance and flavor. If the ingredients are ready, we can move on to the details of the red velvet cake recipe.

Red Velvet Cake

Ingredients

2.5 cups of flour
4 eggs
1 cup granulated sugar
100 g butter
1 cup of milk
2 tsp. vanilla extract
½ teaspoon red food coloring powder
1 packet of baking powder
6 tsp. cocoa

For the cream:

300 g Mascarpone cheese
250 ml cream
2 tbsp. whipped cream powder

For the topping:

Blueberries

Red Velvet Cake

Instructions Hide Photos

Sift the flour and cocoa powder and keep them in a bowl. Mix the milk at room temperature with 1 tablespoon of apple cider vinegar and leave it for 10 minutes.
Put the butter in a mixing bowl. Add granulated sugar to it and whisk with a mixer. Add the eggs one by one and continue to mix with a mixer. Add vanilla extract.
Mix the milk waiting at room temperature with coloring powder. Add the milk and cocoa-flour mixture to the mixing bowl little by little and blend with a mixer.
Mix the baking powder with 1 teaspoon of lemon juice and make it foamy. Add the foaming baking powder to the mixture, and mix the cake mixture with a spatula.
Cover the bottom of the springform pan with baking paper and transfer the mixture into the pan. Smooth the top with a spatula. Bake in a preheated 170-degree oven for 50 minutes.
For the cream, drain the mascarpone cheese and mix it with whipped cream powder. Add the fluid cream to it and mix.
Cover with cling film and leave to cool in the refrigerator. After the cake is baked, let it rest in the oven for 10 minutes.
Then cool it at room temperature and cut it in the middle to get two cake bases. You can add the crumbled cake pieces to the cream mixture.
Place the cake base on a serving plate. Add half of the cream mixture to it. Add the other base on top, and spread the remaining cream on top.
Cool the red velvet cake in the refrigerator, garnish with blueberries, slice, and serve. Bon appetite.

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