Home » Red velvet cake

Red velvet cake

by Ada Parisi
5 min read

I dreamed of doing it for so long and I tried. The Red velvet cake, legendary American Pie, widespread, especially in the southern Usa, where is prepared religiously for the feast of July 4. The dough is very soft, velvety precisely, with a hint of raspberry and the characteristic red color, stuffed with a cream cheese frosting and garnished from blue and red berries, as the flag of the United States. I was in awe nell'accostarmi the recipe for red velvet cake and this is the result. I'm pretty satisfied although I still think that a few drops of wet slightly alcoholic in American cakes we would look so good. For comfort and to be sure that the cake was high but well cooked, I used the same technique carrot cake, namely I did one dough and I baked it in two phases.

RED VELVET CAKE (doses for a cake of approximately 24 centimeters in diameter)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


FOR THE CAKE (composed of two cake by 24 centimeters)

500 grams of flour 00

200 grams of butter at room temperature

200 ml buttermilk (failing this you can use skim milk)

2 whole eggs

2 tablespoons unsweetened cocoa powder

2 teaspoons of baking powder for cakes

250 grams caster sugar

1 vanilla pod bourbon

1 teaspoon white wine vinegar

a pinch of salt

6 tablespoons Raspberry Puree milkshakes and Thistles

Red food coloring (Optional)

PER IL frosting (the filling and coverage)

400 grams of cream cheese

100 grams of butter at room temperature

300 grams powdered sugar

1 vanilla pod bourbon

mixed berries (raspberries, more, Ribes)


Preheat the oven at 180 degrees. Mount in a bowl (I used the planetary, otherwise you can use an electric mixer) the softened butter with sugar and salt until the mixture is fluffy and soft. Combine the vanilla by cutting in half the pod and remove the seeds with a spoon or the tip of a knife, then add eggs, one at a time and always mounting compound.

Put the flour in a bowl, cocoa and baking powder: combine this mixture to eggs and butter a little at a time, diluting the mass with buttermilk (or skim milk). When you have a smooth and soft, add vinegar, the juice of raspberries and the dye (If you have decided to use it, be warned that when no color is bright red but rather brick red).

Grease and flour the cake pan and pour half of the mixture. Bake in the oven for 30 minutes. Remove from oven and place the cake to cool on a wire rack, then butter again and flour the cake tin and bake the rest of the compound for another 30 minutes. Remove from oven and allow to cool completely.

Meanwhile, prepare the frosting by mixing in a bowl the cheese, the butter, the vanilla and powdered sugar, working the mixture with a spatula until it becomes creamy and dense. Refrigerate.

With a sharp knife remove top cap of two cakes, playing a disc with part of the filling (slightly less than half) and cover with the second cake, with the base facing upwards. Using a spatula, cover the cake with the cream cheese, both above and around the edge, trying to get a smooth glaze. Decorate the cake with raspberries, blackberries and blueberries and let the cake rest in the refrigerator for an hour. Before serving let him 15 minutes at room temperature.

MATCHING: A sweet red wine, obtained in the province of Novara from vespolina grapes, It is our suggestion for this tasty cake. It is produced by the Ioppa farm, in Romagnano Sesia, through drying techniques. And the wine is called Stransì: smells of ripe red berries and cherries, the palate is an excellent balance of acidity, astringency and sweetness. Serve chilled.

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Birch April 3, 2014 - 23:19

…After more than a month since we met I can finally dedicate myself in peace to the exploration of your nice blog: Congratulations indeed, for your imagination, for the enthusiasm and perseverance! I know this w. and will be particularly intense, so I wanted to wish you a happy experience and make you mine in bocca al lupo!!
Good all by heart dear curious soul!

Sicilians creative in the kitchen April 4, 2014 - 00:06

Hi Birch that good to have you here and know, How do I know for sure, you my blog you've explored really, with the taste that distinguishes you! "Si, It will be a busy weekend but fun, at least I hope. Of course I go to beautiful places and with productions of excellence. And thanks for the appellation, Describes me very well. A hug and I hope to see you again, in person, soon. ADA

Maurizia Recipes dl Pozzo Bianco April 3, 2014 - 22:55

Really beautiful Ada! ….. always better!

Sicilians creative in the kitchen April 4, 2014 - 00:06

Hi Maurizia! I would say increasingly Monomaniacal! I embrace you, ADA

B April 3, 2014 - 14:46

Wow, my mouth is watering just looking at the pictures, which are beautiful, by the way! Nicely done and definitely a dessert I’d love to try myself. I’ll be pinning and sharing this. Hope it comes out as great as yours!

Sicilians creative in the kitchen April 3, 2014 - 14:48

Oh thanks! It was a long time that I have in my mind to try this cake! I'm sure yours will be amazing! Send me a photo!!! Thanks for sharing! ADA

Silvia April 3, 2014 - 13:25

Here's, one in the morning turn on your pc and find this wonder! Is ‘ a kind of cake that I don't appreciate especially, but it's so beautiful and the pictures so well done that I got a craving to get her. Definitely I will try

Sicilians creative in the kitchen April 3, 2014 - 14:47

Watch, It is very good! Especially the frosting makes me die… in fact I have repeated it and soon you'll see!!! A big kiss!


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