Red Velvet Cake

Velvet cake is thought to have originated in Maryland in the early 20th century. In the 19th century, "velvet" cake, a soft and velvety crumb cake, came to be served as a fancy dessert, in contrast to what had been the more common, coarser-crumbed cake.

Adams Extract is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. When foods were rationed in the US during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beet was and is used in some recipes as a filler or to retain moisture. The cake and its original recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel, which has been dubbed the confection Waldorf-Astoria cake. However, it is widely considered a Southern recipe.

This cake is a go to option for any celebrations, but especially occasions like Valentine’s Day and Christmas!

For just another sweet moment in life!

Cream room temperature butter with sugar for a couple of minutes until light and fluffy.

Then add the eggs, one at a time, while mixing in between.

Add the vanilla extract and mix until combined.

Whisk together flour, black cocoa powder, and a pinch of salt, then add half of it into the batter, together with half of the milk. Mix until just combined, then add the rest of the dry ingredients and milk and continue mixing until incorporated.

Combine yoghurt with red food colouring gel, and mix it with the batter.

Separately combine vinegar and baking soda, and quickly mix it in.

Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C/356°F for 15 minutes, or until the toothpick comes out clean. Then let the sponge cakes cool down to room temperature.

Mix the whipping cream until soft peaks, then add cream cheese, mascarpone cheese and icing sugar, and continue mixing until stiff peaks.

Spread half of the cream over the first sponge cake, top with the other sponge cake and coat it with the rest of the cream, then refrigerate the cake overnight to set.

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Red Velvet Cake

Yield: 12

Ingredients

Sponge cakes

• All purpose flour - 250 g
• Black cocoa powder - 1 tablespoon
• Baking soda - 2 teaspoons
• Granulated sugar - 300 g
• Yoghurt - 120 ml
• Butter - 110 g
• Milk - 120 ml
• Vinegar - 2 teaspoons
• Eggs - 2
• Vanilla extract - 2 teaspoons
• Red food colouring gel

Cream

• Cream cheese - 200 g
• Mascarpone cheese - 300 g
• Whipping cream - 400 ml
• Icing sugar - 115 g

Instructions

1. Cream room temperature butter with sugar for 2 minutes.
2. Then add the eggs, one at a time, while mixing in between.
3. Add the vanilla extract and mix until combined.
4. Whisk together flour, black cocoa powder, and a pinch of salt, then add half of it into the batter, together with half of the milk. Mix until just combined, then add the rest of the dry ingredients and milk and continue mixing until incorporated.
5. Combine yoghurt with red food colouring gel, and mix it with the batter.
6. Separately combine vinegar and baking soda, and quickly mix it in.
7. Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C for 15 minutes.
8. Mix the whipping cream until soft peaks, then add cream cheese, mascarpone cheese and icing sugar, and continue mixing until stiff peaks.
9. Spread half of the cream over the first sponge cake, top with the other sponge cake and coat it with the rest of the cream, then refrigerate the cake overnight to set.