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Red Velvet Cake

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Red Velvet Cake

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Tempo de preparo

120 min(s)


20 servings


  • Liquid nest milk | 150 ml
  • spoon of lemon juice | 1 tablespoon
  • unsalted butter at room temperature | 1 cup
  • sugar | 1/2 cup
  • Eggs | 3 unit(s)
  • Vanilla essence | 1 tablespoon
  • Wheat flour | 1/2 cup
  • Chocolate powder | 1 tablespoon
  • Yeast | 1/2 tablespoon
  • Red liquid coloring | 1 teaspoon
  • Cream cheese | 2 cup
  • unsalted butter | 2 cup
  • Vanilla essence | 1 tablespoon
  • Confectioner's sugar | 1/2 cup


  1. Pasta : In a container, mix NINHO Milk with lemon juice. Reserve until cut. In a mixer, beat the butter with the sugar until you get a whitish mixture. With the mixer running, add the eggs, one at a time. Add the vanilla and beat. In a container, sift the wheat flour, the NESTLÉ Chocolate Powder and the yeast. With the mixer running on low speed, alternate the addition of the milk with the lemon juice and the sifted dry ingredients. Add the coloring and mix well. The color of the dough should be very red, if necessary, add more food coloring. Pour the mixture into three round molds (20 cm in diameter) lined with parchment paper on the bottom and sides and bake in a preheated medium oven (180°C) for about 50 minutes.
  2. stuffing and coverage In a mixer, beat the cream cheese with the butter until obtaining a very smooth cream. Add the vanilla essence and beat. Add the icing sugar and beat well. Reserve in refrigerator.
  3. Mounting With the dough already cold, cut it horizontally into 3 parts. Use the way you baked the cake to assemble it. Place one of the parts of the dough and place a layer of Stuffing. Put the other dough and a little more stuffing, finishing with the last dough. Place in the freezer for about 1 hour. Unmold the cake and cover with the frosting. Use the cake crumbs and berries for decoration.

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