Discover the joy of baking a luxurious Red Velvet Cake using your Thermomix. This vibrant and velvety cake is not only a visual treat but also a delightful indulgence for any occasion.
Red Velvet Cake is a classic American dessert known for its striking red color contrasted with white cream cheese frosting. Typically made with cocoa powder, vinegar, and buttermilk, the cake achieves a unique taste and a tender, moist texture that makes it a favorite for celebrations.
The origin of Red Velvet Cake dates back to the early 20th century in the United States. It gained popularity during the Great Depression due to a marketing strategy by the Adams Extract company, which promoted the use of red food coloring to give the cake its signature look.
To ensure your Red Velvet Cake turns out exceptionally soft and fluffy, consider these tips:
- Quality of Ingredients: Use fresh, high-quality buttermilk and cocoa powder to enhance the cake’s moistness and flavor.
- Correct Use of Leavening Agents: Balance the amounts of baking soda and vinegar to get the perfect rise.
- Avoid Overmixing: Mix the batter until just combined to avoid gluten overdevelopment, which can make the cake dense.
- Temperature Control: Ensure all ingredients are at room temperature and bake the cake in a preheated oven for even cooking.
If you’re fond of Red Velvet Cake and looking to explore similar recipes, here are a few suggestions:
Baking a Thermomix Red Velvet Cake not only simplifies the process but also brings a touch of gourmet to your home baking. Follow these tips and experiment with the recipes to delight everyone with your baking prowess.
I leave you with the recipe for the Thermomix Red Velvet Cake.
See you for the next recipe!
Nea!
Thermomix Red Velvet Cake
Ingredients
For the cake:
- 250 gr plain wheat flour
- 200 gr sunflower oil
- 200 gr sugar
- 2 eggs
- 20 gr cocoa powder
- 150 gr buttermilk
- 1 tbsp vanilla extract
- 1 pinch salt
- 1 tsp baking soda
- 1 tsp white vinegar
- half tbsp red food coloring (gel)
For the cheese frosting:
- 250 gr cream cheese
- 115 gr butter (softened)
- 360 gr icing sugar (I only put 250 gr)
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
For the base:
Mix all the dry ingredients (flour, cocoa and salt), in a bowl, keep aside.
Put the oil and sugar in the bowl, mix: 40 sec. speed. 4.
Add the eggs, one at a time, setting to speed 4, beating for 30 seconds after each addition.
Add the dye and vanilla, mix well: 20 sec. speed. 3.
Add the mixture with the flour alternating it with buttermilk twice: 1 min. speed 4.
Put the baking soda in a small bowl, pour over the vinegar and add the mixture to the mixture, mix: 20 sec. speed 4.
At this point, pour the resulting dough into a cake pan previously covered with parchment paper and bake in a preheated oven at 180°C for about 30-40 minutes (always do the toothpick test). Set aside and allow to cool completely.
For the cheese frosting:
Take the butter out of the fridge at least 20 minutes first and then put it in small pieces in the mug, whip up: 1 min. speed 4.
Add the cold cheese, whisk again: 1 min. speed. 4.
Add the vanilla extract and a pinch of salt, mix: 10 min. speed 4.
Then, with the blades moving at speed. 3, add the icing sugar a little at a time and whisk for another 2 minutes or until the mixture is smooth and creamy.
Refrigerate in a bowl covered with plastic wrap for at least 15-20 minutes before use (can be kept for up to 6 days in the refrigerator).
Cake decoration:
Take back the cooled cake and cut it into 2 equal discs. Fill each disc with the cheese frosting and cover the surface of the cake with the leftover one.
If you like, you can cut away some of the dough and crumble it on the surface.
Place for at least 1 hour covered by a glass bell in the refrigerator. Take it out half an hour before serving it… Buon appetito!
Recipe Notes
Buttermilk can be found in organic stores or specialized supermarkets, or you can prepare it following the recipe for the thermomix.
