Red Velvet Cake with Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,496 cal. | (119 %) | ||
| Protein | 43.16 g | (44 %) | ||
| Fat | 156.61 g | (135 %) | ||
| Carbohydrates | 240.26 g | (160 %) | ||
| Sugar added | 171.37 g | (685 %) | ||
| Roughage | 0.58 g | (2 %) |
| Vitamin A | 1,702.13 mg | (212,766 %) | ||
| Vitamin D | 1.74 μg | (9 %) | ||
| Vitamin E | 4.76 mg | (40 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 2.41 mg | (20 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 24.27 μg | (8 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Vitamin B₁₂ | 1.04 μg | (35 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 592.13 mg | (15 %) | ||
| Calcium | 431.34 mg | (43 %) | ||
| Magnesium | 8.88 mg | (3 %) | ||
| Iron | 3.35 mg | (22 %) | ||
| Iodine | 26.67 μg | (13 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 98.71 g | |||
| Cholesterol | 529.49 mg |
Ingredients
- For the batter
- 125 grams softened 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
- In addition
- melted butter (for the pans)
- Pastry flour (for the pans)
- Berry (for garnishing, to taste)
Preparation steps
For the batter: whisk butter with sugar in a bowl until light and fluffy. Gradually, add eggs anf whisk well. Add food coloring, vanilla and cocoa powder. Whisk buttermilk with salt and mix flour with cornstarch. Add buttermilk and flour mixture to butter mixture, alternating. Combine soda with vinegar and add to the batter, mix well.
Halve batter and pour into two buttered and floured springform pans (26 cm) (approximately 10 inches) and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes (inserted toothpick should come out clean). Remove from the oven and cool slightly, transfer to a wire rack and cool completely. Cut each layer once horizontally.
For the cream: mix cream cheese with butter, sugar and vanilla in a bowl with an electric mixer until creamy.
Place one cake layer into a cake ring and spread with 1/4 of cream, repeat layering cake and cream in this manner, finishing with cream. Arrange fresh berries on top decoratively and refrigerate for 3-4 hours. Serve.
