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Red Velvet Cake
🇧🇷Brazil
•View in original language
(Português)
120 min(s)
20 servings
Luiza Machado
@acasadaluh- Ingredients
- Recipe
- Sugar1 cup
- Butter or margarine1 cup
- Eggs5 unit(s)
- Buttermilk1 cup
- Sifted Wheat Flour3 cup
- Cocoa powder2 tablespoon
- Baking powder1 tablespoon
- Red culinary gel coloring25 g
- Lemon zest1 unit(s)
- 200g tablet of fresh unsalted butter (room temperature)3 unit(s)
- 300g jar of cream cheese (room temperature)3 unit(s)
- Icing sugar2 cup
- Liquid Vanilla2 teaspoon
- Lemon zest1 unit(s)
- Pinch of salt to taste
- Water2 cup
- Sugar2/3 cup
- Liquid Vanilla2 teaspoon
- CAKE: Preheat the oven to 180°C, place parchment paper on the bottom, butter and flour. Reserve.
- Place the butter, 1 and 1/4 cups of sugar and vanilla in a stand mixer and beat until light and fluffy.
- Add the eggs and beat.
- Gradually add the buttermilk, red food coloring, 2 and 1/2 cups of all-purpose flour with cocoa powder.
- Finally the baking powder, the pinch of salt and the lemon zest.
- Pour into the pan.
- Bake for about 40 minutes or until you insert a toothpick and it comes out clean.
- FILLING/COVERAGE: In the bowl of a stand mixer, place the butter, sugar and vanilla. Beat until it forms a cream.
- Add the cream cheese and lemon zest. Beat a little, turn it off, turn it back on and beat until incorporated. Don't hit too much.
- SYRUP: Place 1/4 cup of water, 2/3 cup of sugar and vanilla in a saucepan and boil for 4 minutes. Reserve.
- MOUNTING: Remove the top of the cake, crumble and set aside.
- Cut the cake into 2 or 3 parts, wet each one and fill with the cream.
- Also spread on top and sides.
- Cover the cake with the reserved crumbs.
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