SFINX
Assistant Cook
Any holiday cannot do without CAKE!
And if the cake is incredibly delicious, tender, juicy, fragrant, moderately sweet, refreshing and most importantly without a thick layer of stuffy butter cream - it's all about RED VELVET!
I made it with raspberries, but you can use any other favorite berries: strawberries, cherries, blackberries or blueberries...
As always, you can find step-by-step cooking videos on my YouTube channel! Those who are already subscribed have probably already watched or even cooked this deliciousness!
How to make RED VELVET cake with Raspberries - recipeCooking time: 60 minutesServes: 12Calories: ~650 kcal per serving
Ingredients for the Cake Batter:- 60 g unsalted butter
- 360 ml milk
- 30 ml white vinegar
- 1 dash salt
- 350 g sugar
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 190 ml extra virgin olive oil
- 2 large eggs (room temperature)
- 360 g all-purpose flour
- 10 g baking soda
- 10 g baking powder
- 20 g cocoa powder
- 200 g raspberries
Ingredients for the Cream Cheese Frosting:- 113 g unsalted butter (1 stick), softened
- 300 g powdered sugar
- 450 g Philadelphia cream cheese, cold
- 1 tsp vanilla extract
Instructions:Step 1: Prepare the Oven and Pans
- Preheat your oven to 165°C (330°F).
- Grease two 8-inch (20 cm) cake pans with butter or oil and line with parchment paper.
- In a microwave-safe bowl, combine the milk and butter.
- Microwave until the butter is fully melted and the mixture is warm (not boiling).
- Add the vinegar to the warm milk mixture and stir gently to combine.
- While continuously whisking, gradually incorporate the salt and sugar, allowing them to dissolve smoothly into the mixture.
- Stir in the vanilla extract, red gel food coloring, and oil, blending until the color is vibrant and the texture is silky.
- Finally, add the eggs to the liquid mixture and whisk thoroughly until everything is fully combined and smooth.
- Sift together into the butter: All-purpose flour, Baking soda, Baking powder, Cocoa powder. Mix until just combined. Do not overmix.
Tip: Replace the cocoa powder with flour if you want a bright red color, or replace only half of the cocoa powder with flour for a deep red color. Step 3: Bake
- Divide the batter evenly between the two prepared cake pans.
- Bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pans for 10 minutes.
- Transfer to a wire rack and allow to cool completely before frosting.
- Cut off the tops of each cake and dry it in the oven for another 10 minutes to make crumbs.
- In a large bowl, combine the powdered sugar, vanilla extract, and softened butter using a spatula.
- Once roughly mixed, beat with an electric mixer until the mixture becomes lighter in color and smooth in texture.
- Add the cold cream cheese and continue beating until the frosting is smooth, creamy, and fluffy. Avoid overmixing to keep the texture thick and stable for spreading.
- Place one cake layer on a serving mat and spread an even layer of cream cheese frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate the sides of the cake with crumbs made from the trimmed cake tops, gently pressing them onto the frosting for a beautiful finish.
- Crown the cake with fresh raspberries and lightly dust the top with powdered sugar for an elegant, refined finish and a beautifully sophisticated touch.
Enjoy! Bonne appétit! 
