American Red Velvet Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,471 cal. | (118 %) | ||
| Protein | 42.72 g | (44 %) | ||
| Fat | 155.04 g | (134 %) | ||
| Carbohydrates | 237.85 g | (159 %) | ||
| Sugar added | 169.66 g | (679 %) | ||
| Roughage | 0.57 g | (2 %) |
| Vitamin A | 1,685.11 mg | (210,639 %) | ||
| Vitamin D | 1.72 μg | (9 %) | ||
| Vitamin E | 4.71 mg | (39 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 2.39 mg | (20 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 24.02 μg | (8 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Vitamin B₁₂ | 1.03 μg | (34 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 586.21 mg | (15 %) | ||
| Calcium | 427.03 mg | (43 %) | ||
| Magnesium | 8.79 mg | (3 %) | ||
| Iron | 3.31 mg | (22 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 0.36 mg | (5 %) | ||
| Saturated fatty acids | 97.72 g | |||
| Cholesterol | 524.2 mg |
Ingredients
- For the batter
- 125 grams soft butter
- 380 grams sugar
- 2 eggs
- 1 tube red Food coloring (about 2 tablespoons)
- ½ Vanilla bean
- 2 Tbsps Cocoa
- ¼ l Buttermilk
- ½ tsp salt
- 250 grams Pastry flour
- 25 grams cornstarch
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- For the cream
- 800 grams Double cream cheese (60-75% fat)
- 300 grams butter
- 300 grams sugar
- ½ Vanilla bean
- For the preparation and garnish
- melted butter (for the springform pans)
- Pastry flour (for the springform pans)
- Chocolate chip (for garnish)
Preparation steps
For the batter: Preheat oven to 180°C (approximately 350°F).
Whip butter with sugar in a bowl until light and fluffy. Gradually, add eggs and stir thoroughly. Then add food coloring and stir in vanilla and cocoa. Mix buttermilk with salt and alternately stir in with sifted flour and cornstarch. Stir baking soda and vinegar together and also stir into the batter.
Pour batter evenly into two greased and floured springform pans with 26 cm (approximately 10 inches) diameter and smooth. Bake in oven for around 35 minutes. Test doneness with a toothpick, then allow to cool on a wire rack. Loosen out of pans and cut each in half horizontally.
For the cream: Mix cream cheese with butter, sugar and vanilla in a bowl with an electric mixer until creamy.
Place a cake layer on a pie plate and surround with a cake ring. Spread 1/5 of the cream and put on another layer, again cover with cream and proceed until all layers are stacked with cream between. Cover cake edge with remaining cream.
Refrigerate 3-4 hours before serving. Garnish with chocolate chips and serve.
