Sweet Red Velvet Gateau

Name: Sweet Red Velvet Gateau
Total time: 1 h 10 min
Yield: 1
Cuisine: American, North America
Ingredients: 1 cup butter; 1.5 cups sugar; 2 eggs (beaten); 2 tablespoons cocoa powder; 1 teaspoon red Food coloring; 1.667 cups All purpose flour; 1 teaspoon salt; 1 cup Buttermilk; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon white wine vinegar; 0.5 cup unsalted butter; 0.875 cup cream cheese; 4 cups powdered sugar; 1 teaspoon vanilla extract

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Health Score:

3,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

618

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	618 kcal	(29 %)
Protein	4.92 g	(5 %)
Fat	30.6 g	(26 %)
Carbohydrates	82.97 g	(55 %)
Sugar added	64.27 g	(257 %)
Roughage	0.17 g	(1 %)

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more nutritional values

Vitamin A	285.76 mg	(35,720 %)
Vitamin D	0.6 μg	(3 %)
Vitamin E	1.69 mg	(14 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.23 mg	(21 %)
Niacin	1.81 mg	(15 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	41.84 μg	(14 %)
Pantothenic acid	0.27 mg	(5 %)
Biotin	0.45 μg	(1 %)
Vitamin B₁₂	0.39 μg	(13 %)
Vitamin C	0 mg	(0 %)
Potassium	77.67 mg	(2 %)
Calcium	50.18 mg	(5 %)
Magnesium	8.04 mg	(3 %)
Iron	1.18 mg	(8 %)
Iodine	10 μg	(5 %)
Zinc	0.32 mg	(4 %)
Saturated fatty acids	18.41 g
Cholesterol	109.56 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cake

For the cake: 1 cup
butter; 1 ½ cups
sugar; 2
eggs (beaten); 2 tablespoons
cocoa powder; 1 teaspoon
red Food coloring; 1 ⅔ cups
All purpose flour; 1 teaspoon
salt; 1 cup
Buttermilk; 1 teaspoon
vanilla extract; 1 teaspoon
baking soda; 1 teaspoon
white wine vinegar

For the filling and icing: ½ cup
unsalted butter; ⅞ cup
cream cheese; 4 cups
powdered sugar; 1 teaspoon
vanilla extract

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Preparation steps

For the cake: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23 cm | 9" cake tins and line the bases with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs, cocoa and food colouring.

Sift in the flour and salt and stir into the mixture alternately with the buttermilk until blended. Add the vanilla extract. Fold in the bicarbonate of soda and vinegar.

Spoon into the tins and bake for about 30 minutes, until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the filling and icing: beat the butter until soft and creamy. Beat in the cream cheese until blended. Gradually sift in the icing sugar and beat well, then beat in the vanilla.

Place one cake upside down and spread with about 1/4 of the filling. Place the other cake on top. Spread the remaining icing over the top and sides of the cake.