red velvet sponge cake. Red velvet cake is quick and easy to make sponge cake. This cake is moist and is made in single Bowl. Our Red Velvet Cake has a striking deep-red Sponge with chocolate notes.
If you like this red velvet cake recipe, you may also enjoy my carrot cake, Victoria sponge cake and rainbow cake. Watch how to make red velvet cake in the video below Red Velvet Cake Minis. Today, I'm joining some of my favorite bloggers for a virtual Valentine's Day treat party. You can have red velvet sponge cake using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of red velvet sponge cake
- Prepare of eggs.
- Prepare of refined sugar.
- Prepare of vegetable oil.
- Prepare of buttermilk.
- You need of vinegar.
- You need of red food coloring.
- It's of flour.
- It's of cocoa powder.
- You need of baking powder.
- You need of salt.
- It's of heavy whipping cream.
- It's of cream cheese.
If you're looking for something special to make for your sweetheart, this is the place to be! This cake recipe is my go-to Red Velvet sponge roll. I had just shown her a tres leches recipe, and because red velvet cake is her all-time favorite, she said that she thought a red velvet sponge cake would be delicious. So I patched a few recipes together and we made the cake together.
red velvet sponge cake step by step
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also. Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin. Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center. Allow cake to cool in the pan..
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed. Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated.
- you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square..
Super-rich, moist, tart cocoa-and-vanilla red velvet sponge in four layers with cream cheese filling and icing. All our cakes are made in an environment where nuts, peanuts, eggs, milk, soya, sesame and gluten are used. Red velvet cake probably comes second behind a chocolate cake. This enticing red velvet cake is famed for its distinctive bright red to dark red colour It is basically a rich and sweet chocolate cake, consisting of moist red velvet sponge layered with velvety cream cheese. It is a very tender, mildly.