Welcome to another episode of my Baking Series, “From Classic to Iconic”, where I show you how to turn timeless, classic desserts into modern and elegant entremet cakes.
In episode 4, I’ve recreated the classic red velvet cake!
Because what could be more perfect for Valentine’s Day than a cute red velvet cake?
Besides the main flavors of red velvet and, of course, cream cheese, like a traditional red velvet cake, this elevated version also features crunch and strawberry, and it’s perfectly dressed for Valentine’s Day with a cute cake design.
Red inside and out, this romantic cake is a safe bet for a loved one. I hope you like it as much as I do.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Red Velvet Cake:
- 80 ml water
- 1.75 tsp espresso powder
- 13 g cocoa powder
- 190 g all-purpose flour
- 0.5 tsp baking powder
- 0.75 tsp baking soda
- 0.75 tsp salt
- 260 g caster sugar
- 70 g sunflower oil
- 75 g butter (melted)
- 70 g eggs (approx. 1.4 medium eggs)
- 15 g egg yolks (approx. 0.75 medium egg yolks)
- 160 ml buttermilk (room temperature)
- 1.75 tsp vanilla paste
- 1.75 tbsp red food coloring gel
- 0.75 tsp vinegar
- Melt the butter and set it aside.
- Mix the boiling water with the espresso powder and cocoa powder. Let it cool while you prepare the rest of the batter.
