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Hello everyone, I hope you are all well.

Here is the recipe for a lovely red velvet pie cake with caramelised walnuts, enjoy!

 

Red Velvet Cake

  • 3 large egg whites
  • 1 oz. (30 g) red food coloring paste (approx. 2 Wilton red food coloring paste boxes)
  • 2 teaspoons vanilla extract
  • 1 1/4 cup (150 g) all-purpose flour
  • 6 tablespoons 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
  • 4 tablespoons (60 ml) sunflower oil
  • 4 tablespoons (60 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream or full-fat milk
  • 1 teaspoon red velvet essence

Preheat the oven to 350 F (175 C).

Put the butter and oil into a mixing bowl.

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Beat the butter and oil until well blended, about 1 minute.

In another bowl, mix the egg whites, vanilla extract and red food coloring paste. I highly recommend Wilton’s “Red no taste” food coloring paste for this cake.

Mix well and set aside.

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Put the flour, sugar, corn starch, baking powder, salt and cocoa powder into a separate bowl.

Add the flour/cocoa mixture and the cream (or milk) to the butter and oil mixture.

 

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Mix until well blended.
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Now add the egg white and food coloring mixture, beating until everything is well blended.

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I like to add a teaspoon of red velvet essence here, it adds a wonderful flavor to this cake.

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Pour the batter into a lined baking pan (8 inches/20 cm in diameter) or greased pie dish (9-10 inches/24 cm).

Bake in the preheated oven for about 25-35 minutes.

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My cake was done after about 30 minutes, but ovens tend to vary so keep an eye on it.

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Turn the cake out of its pan and onto a cake stand or plate.

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For the frosting: I used Manuelas fluffy white frosting, but added 10 oz. (300 g) Philadelphia cream cheese and 3 tablespoons milk instead of the suggested 2/3 cup (150 ml) milk.

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Or make any other frosting of your choice, you can find my recipes for frostings here.
Pipe rosettes all over the top of the cake, I use a Wilton 1M tip.

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Now make the caramelised walnuts.

You’ll need:

  • 1 cup (225 g) regular sugar
  • 3 1/2 oz. (100 g) walnuts

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Put the sugar into a saucepan and heat until the color has changed to a golden caramel.

Now add the walnuts, quickly stir them into the melted sugar.

Tip out onto a greased piece of baking parchment.

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When the caramelised walnuts are cool, arrange on top of the piped frosting.

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I hope I was able to tempt you!

Hugs from me to you.

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7 Comments

  1. Red Velvet cake bakade jag förra helgen så gott 🙂 älskar den röda färgen på kakan, man kanske skulle testa med en blå kaka :-D, kul att det gör så bra för dig med alla dina böcker och din nya kakeserie. Har varit så roligt att fälja dig under åren.

    Kram Linda

  2. Møtte deg på lagunen i dag ! Du er en utrolig inspirerende dame 🙂 Takk for alle dine flotte oppskrifter og skal lage dine cupcakes i konfirmasjonen min ! Takk Manuela!

  3. Vilken skön blogg du har:) och jag följer dig nu.

    Om du gillar inredning och mode, kan du kolla in min blogg:)

    Ha en kanondag

    LOVE Maria från inredningsvis.se

  4. himlaverket Reply

    Ser mumsigt ut. Vi ses kanske på spinnet sista lördagen i maj. Kram Ulla med himlaverket:))

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