Red Velvet Cake

Source: https://www.oldenburger-professional.com/rcp_recipe/red-velvet-cake

Total time

120 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
		For the Cake Mixture:
120	g	Oldenburger Butter, unsalted
280	g	sugar
1	tbsp	vanilla sugar
		salt to taste
120	ml	buttermilk
3		eggs
1	tbsp	white wine vinegar
1	tbsp	cocoa powder
		red food colouring
300	g	flour
1	tbsp	baking powder
1	tbsp	bicarbonate of soda
		For the Cream:
300	g	Oldenburger Whipping Cream Alternative UHT, 28% fat
1	tbsp	vanilla sugar
30	g	icing sugar
		salt to taste
350	g	cream cheese
		For the Garnish:
		raspberries, freeze-dried
		strawberries, fresh
		stems of fresh mint

Preparation

Making the Cake Mixture

Preheat the oven to 180°C (with fan). Beat the Oldenburger Butter, sugar and vanilla sugar together with a pinch of salt in a bowl for approx. 5 minutes until fluffy. Add the buttermilk and continue stirring. Stir in the eggs first, followed by the vinegar, cocoa powder and food colouring. The mixture should turn bright red. Now fold in the flour, baking powder and bicarbonate of soda before pouring the mixture into the greased cake tin. Bake the cake mixture in the oven for approx. 45 minutes.

Making the Cream

In the meantime, whip the Oldenburger Whipping Cream Alternative with icing sugar, vanilla sugar and a pinch of salt until stiff. Stir the cream cheese and then fold in the cream mixture.

Making the Cake

Remove the cake from the oven and allow to cool for 20 minutes. Remove from the tin and cut the cake into three even layers. Add 2 tbsp. of cream to the base and spread evenly. Add the next layer of cake and repeat the process. Top with the final layer of cake and cover evenly with the rest of the cream.

The Final Touch

Crumble the dried raspberries over the top of the cake. Put the remaining whipped cream in a piping bag and decorate the cake with it. Garnish with strawberries and mint.