Today’s temptation is this Red Velvet Cake which is topped with a silky cream cheese frosting.

The contrast between the red and the white is so pretty!

Red Velvet Cake is a real “southern” cake, from the USA.

Perfect with a cup of coffee or tea, or anytime…

Here is the recipe, enjoy!

Red Velvet Cake:

  • 3 large egg whites
  • 1 oz. (30 g) red food coloring paste (approx. 2 “Red no taste” from Wilton)
  • 2 teaspoons vanilla extract
  • 1 1/4 cup (150 g) all-purpose flour
  • 6 tablespoons (50 g) corn starch
  • 3/4 cup + 1 tablespoon (200 g) regular sugar
  • 3 teaspoons baking powder
  • 1 teaspoon pure unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) vegetable oil, such as sunflower oil
  • 1/4 cup (60 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream or full-fat milk

Preheat the oven to 350 ˚F (180 ˚C).

Put the butter and oil into a mixing bowl.

Beat until well blended, about 1 minute.

In another bowl, mix together the egg whites, vanilla extract and red food coloring paste.

I recommend the Red no taste coloring paste from Wilton.

Mix well and set aside.

In another bowl, mix together the flour, sugar, corn starch, baking powder, salt and cocoa powder.

Add the dry ingredients and the cream to the oil and butter mixture in the mixing bowl.

Beat until well blended.

Add the red egg white mixture and beat until everything is well blended.

The result: a very red cake batter…

Pour the batter into a lined 8-inch (20 cm) cake pan, and bake in the preheated oven for about 25-35 minutes.

My cake was done after 30 minutes, but the time depends on your oven.

Turn it upside down onto a cooling rack.

I make a silky cream cheese frosting for this cake:

Silkemyk Cheese Cream Frosting

  • 7 oz. (200 g) white chocolate
  • 1/4 cup (60 g) unsalted butter
  • 9 oz. (250 g) cream cheese
  • 2 teaspoons vanilla extract

Melt the white chocolate in the micro wave oven, about 1-2 minutes.

Seat aside for a few minutes, then stir until smooth.

Put the butter and cream cheese into a mixing bowl with the vanilla extract.

Beat for a few minutes until smooth and fluffy.

Then add the melted white chocolate.

Silky cream cheese frosting ready!

I like to add some cream to this frosting:

  • 1 1/4 cup (300 ml) heavy or whipping cream, whipped with 1/3 cup (75 g) regular sugar

Mmmm.. soo good!

Place the Red velvet cake on a nice cake stand.

Spread out a decent layer of the cream cheese frosting… 

If you want, you can cut off a thin layer from the top of the cake before frosting, then crumble and use as decoration.

I got that tip from the Magnolia Bakery when I visited New York, they toast the crumbs first to make them crunchy.

That’s it for now, I wish you all a wonderful day.

Hugs from me to you.










Print Friendly