For my birthday, I wanted to have a layer cake so I decided to try to bake one with a base of red velvet!
I searched on the internet for recipe. I thought there were quite a lot of butter in the recipe so I changed few things. It was really good and the texture was similar so why not!
You can find the french version here/Version française sur mon blog de cuisine:
It was a 4 layers cake so here what you’ll need!
Ingredients for the red velvet:
120g of unsalted butter
3 yoghourts (nature one)
500g of custar sugar
2 tea spoon of vanilla extract
350g of flour
3 pinches of salt
15g of baking powder
30g of cocoa
1 tea spoon of white vinegar
1 tea spoon of baking soda
+ red food coloring
Ingredients for the frosting:
(between each layer and for the decoration of the cake)
600g of philadelphia
600g of icing sugar
+ food coloring
Preheat the oven at 180°Celsius.
Lightly oil and flour the cake pans or use silicon pans, as you wish. Personnally, I used a silicone pans for genoeses (and use a pastry circle to resize everything).
In a bowl, mix the butter (at the room temperature) with the sugar until you have a light texture. Add the yoghourts, the eggs and the vanilla extract.
In another bowl, sift the dry ingredients: flour, salt, baking powder, cocoa. Then, mix the dry ingredients with the wet ones until just combined and a smoth batter is formed.
Add the white vinegar and the soda baking in the mixture.
To finish, don’t forget the red food coloring (around 2 tea spoons) in the mixture.
You can divide the cake batter evently among the prepared cake pans.
Place the pans in the oven for 15 minutes. Be sure to check with a knife if it’s enough (the blade must be clean).
Let cool the cakes completely.
Prepared the frosting. For building the cake, you will need 300g of philadelphia and 300g of icing sugar (it’s was very light on the sugar but this is how I like it. If you want to add more sugar!).
Place 1 layer, rounded-side down, in the middle of a rotating cake stand (or a plate). Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. You can spread berries on the frosting (I used raspberries). On the 2nd layer, I frost one side and place the frosting side carefully over the raspberries. Repeat the process until you’ve done the 4 layers.
Advice: after doing 2 layers, I left the cake in the fridge for 1 hour to set everything.
Prepared the last half of frosting. First leave it clear and cover the entire cake with it to equal everything.
Here the finaly result! I’m proud of it and it tasted very good!
Hope you enjoyed this blogpost!
Be sure to let me know in the comment section!
Talk to you soon, friends!