miniChef

Red Velvet Cake

🌍 American
⏰ 55 min
👥 4
🔥 485 kcal

Ingredients

all-purpose flour150 gr

granulated sugar130 gr

eggs2 pcs

cocoa powder10 gr

cream cheese200 gr

unsalted butter100 gr

sour cream120 ml

red food coloring1 tsp

baking soda0.5 tsp

apple cider vinegar0.5 tsp

confectioners' sugar70 gr

vanilla extract1 tsp

Method

Preheat the oven to 175°C with the fan on. Grease a small 18 cm round cake tin with a thin layer of butter and line the base with a circle of parchment paper.
Sift the wheat flour together with the cocoa powder into a medium bowl. Stir well with a wire whisk to combine evenly and remove any lumps.
In a separate large bowl, place 50 gr of softened unsalted butter and granulated sugar. Beat with an electric mixer on medium speed for about 3-4 minutes until the mixture is light, fluffy, and creamy.
Add the eggs one at a time to the butter mixture, beating thoroughly after each one. Pour in the vanilla extract and red food coloring, then beat until a homogeneous, deep ruby red color is achieved.
Add half of the flour mixture and half of the yogurt to the red mixture, stirring on low speed with the mixer. Add the remaining flour and yogurt. In a small bowl, combine the baking soda with the apple cider vinegar (it will react actively) and immediately pour it into the batter, stirring gently with a silicone spatula.
Pour the finished batter into the prepared tin and level the surface. Bake in the preheated 175°C oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and dry.
Remove the cake from the oven and let it rest in the tin for 10 minutes. Then invert it onto a wire rack, peel off the parchment paper, and let it cool completely to room temperature for about 40 minutes.
Prepare the frosting by placing the chilled cream cheese, the remaining 50 gr of softened butter, and the sifted powdered sugar in a clean bowl. Beat with an electric mixer on medium speed for 2-3 minutes until a smooth, firm, and fluffy white cream is obtained.
Once the cake is completely cold, cut it horizontally into two even layers using a long serrated bread knife. Spread one third of the frosting on the bottom layer, place the top layer on top, and cover the entire cake from the top and sides with the remaining white frosting.
Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and the cake to slice into clean, stable pieces when serving.