American Red Velvet Cake

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American Red Velvet Cake
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 5 min.
Ready in
Calories:
2471
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,471 kcal(118 %)
Protein42.72 g(44 %)
Fat155.04 g(134 %)
Carbohydrates237.85 g(159 %)
Sugar added169.66 g(679 %)
Roughage0.57 g(2 %)
Vitamin A1,685.11 mg(210,639 %)
Vitamin D1.72 μg(9 %)
Vitamin E4.71 mg(39 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.44 mg(40 %)
Niacin2.39 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate24.02 μg(8 %)
Pantothenic acid0.36 mg(6 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C0 mg(0 %)
Potassium586.21 mg(15 %)
Calcium427.03 mg(43 %)
Magnesium8.79 mg(3 %)
Iron3.31 mg(22 %)
Iodine26.4 μg(13 %)
Zinc0.36 mg(5 %)
Saturated fatty acids97.72 g
Cholesterol524.2 mg

Ingredients

for
1
For the batter
125 grams soft butter
380 grams sugar
2 eggs
1 tube red Food coloring (about 2 tablespoons)
½ Vanilla bean
2 tablespoons Cocoa
¼ liter Buttermilk
½ teaspoon salt
250 grams Pastry flour
25 grams cornstarch
1 teaspoon baking soda
1 teaspoon 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)
How healthy are the main ingredients?
sugarsugarapple cider vinegareggCocoasalt

Preparation steps

1.

For the batter: Preheat oven to 180°C (approximately 350°F).

2.

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.

3.

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.

4.

For the cream: Mix cream cheese with butter, sugar and vanilla in a bowl with an electric mixer until creamy.

5.

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.

6.

Refrigerate 3-4 hours before serving. Garnish with chocolate chips and serve.