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Red Velvet Cake


Red Velvet Cake

Red Velvet Cake 



  •  125 grams of Butter.
  •  275 grams of Sugar.
  •  2 eggs.
  •  280 grams of pastry flour (or sifted common flour).
  •  15 grams of Cocoa powder.
  •  1 teaspoon of Baking Powder.
  •  1 teaspoon of Baking Soda.
  •  ¼ teaspoon of salt.
  •  240 grams of Buttermilk or Serum of Milk (in Venezuela, Cream of Milk, but not the one used in desserts).
  •  2 tablespoons of Red Coloring.
  •  1 teaspoon of white vinegar.
  •  1 teaspoon of Vanilla Extract.


 -Preheat the oven to 170ºC.

 -Sift and reserve in a bowl the Flour, Cocoa Powder, Baking Powder, Bicarbonate and Salt.

 -Mix the Buttermilk, or Whey or Milk Cream (but not the pastry cream), with the red coloring, the Vanilla Extract, the Vinegar and reserve.

 -Bat the Butter with the Sugar until it has bleached and we get a fluffy mixture.

 -Add the Eggs, one by one (do not add the next one until the previous one is fully incorporated).  Continue beating 1 minute after each Egg.

 -Add to this mixture the dry ingredients that we had reserved in three times and the liquids in two times, beginning and ending with the dry ones.

 -The mixture is taken to the previously oiled mold.

 -Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

 -Let the molds cool on a wire rack for about 15 minutes.

 -After this time, remove the cake from the mold and let it cool for at least 45 minutes.

 -When it is completely cold, wrap it in plastic wrap and let it rest in the fridge overnight.

 -The following day, the flavor and texture of the cake will be more established.

 -You can also present them in individual molds, using circular cutters and filled with a Cream Cheese frosting.

 For the Frosting they must beat 50 gr.  Butter at room temperature with 300 gr.  of icing sugar until well combined.  Then add 125 gr.  of cold Cream Cheese and beat until creamy


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