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Red Velvet Cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Flávia Mayrink
@flamayrink- Ingredients
- Recipe
- Wheat flour2 cup
- Baking soda1 teaspoon
- Cocoa powder2 tablespoon
- Salt1/2 teaspoon
- Wholemeal yogurt (can be regular or skimmed)1 cup
- Vanilla Extract1 teaspoon
- Refined sugar1 cup
- unsalted butter100 g
- Eggs2 unit(s)
- Apple Cider Vinegar1 teaspoon
- Red food coloring2 tablespoon
- In a bowl, pass the flour through a sieve (there are 2.5 cups, the app does not allow you to put a comma in the amount), baking soda, cocoa powder and salt, mix and set aside.
- Beat the sugar (1.5 cup, same as the flour) and butter on medium speed until fully blended.
- Add the vanilla, then 1 egg at a time, and beat each egg on low speed for about 30 seconds.
- Add the red food coloring to the mixture very slowly, and continue beating on low speed until completely dissolved.
- Add the dry ingredients (about 1/3 at a time) alternating with the yogurt, beating constantly, ending with the dry ingredients.
- Add the vinegar and mix just enough to incorporate.
- Place the dough on a baking sheet greased with butter and wheat flour, and bake in a preheated oven at 180º for around 50 minutes. Do the toothpick test: Insert a toothpick (or knife) into the center of the cake. If it comes out clean, it's ready.
- Allow to cool completely before unmolding.
- Cover with cream cheese frosting and refrigerate for at least 2 hours before serving.
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