Red Velvet Cake
8 servings
30 minutes
Red velvet cake is an elegant dessert with a rich chocolate flavor and a tender texture that captivates with its deep scarlet color. Its history dates back to the early 20th century when bakers began using the reaction of cocoa and acid to give baked goods a special hue. This cake has softness and moisture thanks to buttermilk and butter, while the addition of vanilla gives it a refined aroma. The dye enhances the 'velvety' effect, making the dessert visually appealing. The glaze covering the sponge provides a sweet and creamy finish, while berries add a fresh tartness that balances the flavors. This cake is perfect for celebrations and formal events, drawing attention with its luxurious appearance and exquisite taste.
1
Sift the flour and salt.
- Wheat flour: 2.5 glasss
- Salt: 1.3 teaspoon
2
In a separate bowl, mix buttermilk with eggs and add vanilla, sugar, and baking soda.
- Buttermilk: 1 glass
- Chicken egg: 2 pieces
- Vanilla extract: 1 teaspoon
- Sugar: 4 tablespoons
- Baking soda: 1 teaspoon
3
Mix everything and add a little vinegar.
- Vinegar: 1.5 teaspoon
4
In a separate bowl, pour in the food coloring, add cocoa to it, and mix well.
- Food colouring: 30 g
- Cocoa powder: 1.5 tablespoon
5
In a separate bowl, beat the butter and mix it with the flour.
- Butter: 150 g
- Wheat flour: 2.5 glasss
6
Add milk with eggs and whisk well.
- Buttermilk: 1 glass
- Chicken egg: 2 pieces
7
Then add the cocoa dye and mix well.
- Food colouring: 30 g
- Cocoa powder: 1.5 tablespoon
8
Place the dough on a baking sheet and bake for 20 minutes.
9
Cover the baked sponge with icing and decorate the top with raspberries (or other fruits to taste).
