Classics never die !! I am totally sure that you already know the Red Velvet cake, so I am aware that this recipe is not innovative at all. But I also know that you like simple recipes, and for this occasion I have thought that a Red Velvet sponge cake is something that anyone will dare to bake. You don’t need mixers or special tools, you can even make the icing with a spoon. And if you have a heart-shaped pan around the house, you already know what to give to your loved ones this Valentine!
When I bought this heart-shaped pan I immediately visualized these cakes. Identical and as I show you. And it is that for me, the Red Velvet cake is like an icon of St. Valentine. Surely you already know it, but just in case I tell you that it is nothing more than a sponge cake with a little cocoa and vanilla, but that it has a very special touch that gives it the acidity of buttermilk and vinegar. It is also a cake that rises very well, so it remains with a very fluffy crumb. Of course, you have to take into account that the red color comes out of using a lot of red dye. I try to avoid dyes whenever I can, but one time a year is acceptable.
This cake icon, originally from the United States, is usually presented in the form of a layer cake and frosted with a cream cheese buttercream, which results in an exquisite combination. In this recipe, to make it a little easier for those of you who don’t have tools to make a buttercream, I have replaced it with a simple cream cheese icing that can be made by mixing with a spoon. By omitting the buttercream, we also make the set lighter, since there are people who finds buttercream heavy and too sweet.
If you also decide to decorate them with a little bit of fruit, the result will be even lighter and the combination, with strawberries for example, is excellent. But if you want to decorate them in a simpler style, like the second option that I show you in the photos, you only have to cut a small piece of cake from the base and using a medium-hole grater, grate some cake crumbs over the icing. In fact, it is the way this cake is usually decorated, and it seems to me delicate, simple and also super romantic!
And finally, let me make a note about the type of the food dye to use. Do not use the dyes found in the supermarket, which are usually liquid. You are not going to achieve the necessary color intensity and in the end you are going to end up putting the entire pot, which is not advisable at all. And I’m talking to you from experience, because it happened to me the first time I tried to make one of these cakes, and even then it didn’t turn red but I put so much liquid dye in it that you could even notice a strange flavor in the dough, so went to the trash.
You need to use a good food dye in paste, which is rich in pigment so that you do not have to put a huge amount. I use the one from Sugarflair and it works perfectly fine.
Red Velvet cake with cream cheese icing
This iconic cake, originally from the United States, is usually presented in the form of a layer cake and frosted with a cream cheese buttercream, which results in an exquisite combination. In this recipe, to make it a little easier for those of you who don't have utensils to make a buttercream, I have replaced it with a simple cream cheese glaze that can be made by mixing with a spoon. By omitting the buttercream, we also make the set lighter, since there are people who find buttercream heavy and too sweet.
- FOR THE CAKE:
- 125 g butter (at room temperature)
- 300 g sugar
- 3 eggs
- 30 g of cocoa powder
- 1 teaspoon red food dye (preferably paste)
- 1 teaspoon vanilla extract
- 250 ml buttermilk
- 300 g flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 2 teaspoons white wine vinegar
- FOR THE ICING:
- 120 g of cream cheese type Philadelphia, at room temperature
- 60 ml milk
- 60 g icing sugar
Preheat the oven to 170 ° C and grease the pans or pan you are going to use.
Mix the butter and sugar in a bowl until light and fluffy.
Add the eggs, cocoa powder, red food dye, and vanilla extract and beat again until just combined.
Add the buttermilk and flour and mix again. Try not to over-mix the mixture.
Finally, add the baking powder, baking soda, and vinegar.
Pour the mixture into the pan filling only up to 70% of the capacity and bake for 50-55 minutes if you use a single one and about 30 minutes if you do it in several small pans. In any case, poke the cake with a toothpick until it comes out clean.
Once the cake is baked, let it cool in the mold for at least 10 minutes and then unmold and let cool on a rack completely.
Finally, prepare the icing using a whisk, beat the cream cheese until it is creamy. Add the sugar and milk and beat until the mixture is homogeneous.
Glaze the cake when it is completely cold.