- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 400 kcal
Quick summary
“Delicious Red Velvet Cake: A Party Sensation with Special Texture and Color”
What you need to know
- Cor intensa proporcionada por corante em gel
- Textura única do bolo veludo
- Adicção de nozes ou amêndoas para textura extra
Ingredients
Main
- 2 cups all-purpose flour
- 1 ½ cups of sugar
- 1 cup vegetable oil
- 1 cup milk
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon of red gel food coloring
- 1 tablespoon of white vinegar
- 1 teaspoon of baking soda
- 1 pinch of salt
- Always use ingredients at room temperature for better incorporation.
- Gel food coloring provides a more intense color than liquid.
- If you prefer, add walnuts or almonds to the dough for extra texture.
- Avoid opening the oven during cooking so as not to ruin the cake's texture.
- Store the cake in the refrigerator, well covered, for better preservation.
Instructions
Principal
- Preheat the oven to 180°C and grease the pan with butter and flour.
- In a large bowl, mix the flour, sugar, cocoa, and salt.
- In another bowl, beat the eggs with the oil, milk, vanilla extract, and red food coloring until you get a homogeneous mixture.
- Add the dry ingredients to the liquid mixture, incorporating well.
- In a small bowl, mix the vinegar and baking soda, and add to the dough, stirring quickly.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before unmolding.
- Meanwhile, prepare the cream cheese glaze.
Chef's tips
- Evite abrir o forno durante o cozimento para manter a textura
- Desenforme e deixe esfriar por 10 minutos antes de servir
- Adicione o glacê de cream cheese enquanto o bolo esfria
Variations
- Adicione nozes ou amêndoas à massa para textura extra
- Inclua um pouco de baunilha líquida para um sabor mais intenso
- Inclua 1 xícara de leite condensado para um sabor mais suave
Substitutions
- Substituir o açúcar pelo açúcar mascarpone para uma textura mais macia
- Usar cacau em pó de baixa qualidade para reduzir o sabor
- Substituir o bicarbonato de sódio pelo bicarbonato de potássio
How to store
- Guarde o bolo na geladeira, bem coberto, para melhor conservação
- O bolo dura por até 3 dias em temperatura ambiente
Can it be frozen?
- Não pode congelar
- Se precisar congelar, desenforme e cubra com papel alumínico antes de congelar
- Descongele a porção desejada e deixe esfriar por 10 minutos antes de servir
What to serve with
- Suco de laranja para combinar com o sabor do bolo
- Sorvete de baunilha para combinar com o sabor suave do bolo
Frequently asked questions
How should I freeze the cake?
Unmold the cake, cover with aluminum foil, and set aside to defrost at the time of serving.
How can I make the cake color more intense?
Use gel coloring and add to the liquid mixture, mixing well.
Can I add a little condensed milk to the batter?
Yes, you can, but this may alter the flavor of the cake and may make it creamier.
Can I substitute sugar with mascarpone sugar?
Yes, the mascarpone sugar will give a softer and slightly sweeter texture.
How should I keep the cake to improve the texture?
Avoid opening the oven during cooking and let it cool for 10 minutes before serving.
