Red Velvet Cake Recipe

This delightful red velvet cake combines a moist beet-infused sponge with a rich cream filling, creating a unique twist on a classic favorite. Ideal for special occasions or a sweet treat shared with loved ones, this cake offers a balance of subtle beet flavor, tart lemon notes, and sweet creaminess. It's bright red color, enhanced with food coloring if desired, makes it a show-stopper at any gathering. With roots in combining traditional baking techniques and modern flavors, the cake offers complexity in taste and texture. It's deliciously layered with raspberry jam and a velvety cream, offering a perfect bite each time. The sponge and cream subtly incorporate vanilla and lemon zest, adding layers of aromatic depth. While the preparation may seem elaborate, each step is simple enough for home bakers to follow and recreate. Patience is key in allowing the cake to set, ensuring each bite is as flavorful as possible. Enjoy making and savoring this cake that is as appealing visually as it is upon tasting.

Ingredients

Main Ingredients

200 g all-purpose flour
100 g sugar
80 g EveSol margarine
4 teaspoons (level) baking powder
2 boiled or steamed beets
50 ml lemon juice (about 1 lemon)
Vanilla or lemon zest
Red food coloring (optional, according to package instructions)

Cream

200 g EveSol margarine
200 g sweetened condensed milk (or cream cheese with added icing sugar to taste)
Vanilla

Additional

100 g raspberry jam

Preparation Time

Total Time: Approximately 10 hours
Active Prep & Cook Time: ~40-60 minutes

Step-by-Step Instructions

Begin by softening the margarine: Use a spoon to mix it with the sugar until well combined.
Mix dry ingredients: Combine flour and baking powder. Add this mixture to the margarine and sugar, blending until crumbly and resembling breadcrumbs. The finer the crumbs, the better the cake texture.
Prepare the beet mixture: Blend the beets with lemon juice, food coloring, and flavorings. Measure out 300 ml of this mixture.
Preheat your oven: Set to 180°C (356°F). Line a baking tin with parchment paper.
Combine ingredients: Gently fold the wet beet mixture into the crumb mix until just combined to form a uniform batter.
Bake the sponge: Pour into the prepared tin and bake for 25-35 minutes. Test for doneness using a wooden skewer; it should come out clean.
Cool the cake: Allow the cake to rest for 10 minutes in the tin, then remove, peeling off the parchment. Let the cake cool completely on a wire rack (about 4-6 hours).
Prepare the jam: If desired, sieve raspberry jam to remove seeds for a smoother finish.
Make the cream filling: Whip the margarine until fluffy and pale (approx. 15 minutes). Gradually add the condensed milk, whipping continuously until smooth. Add flavorings.
Assemble the cake: Slice the cooled sponge in half horizontally. Spread raspberry jam and cream onto each half, stacking them carefully. Coat the sides with cream for uniformity.
Decorate as desired: Use your creativity to finish the cake with decorations of choice.
Best result tip: For optimal flavor, let the cake rest overnight in the refrigerator before serving. Enjoy your delicious cake the next day!

Tips

Substitutions: Use butter instead of margarine for a richer flavor. Substitute agave syrup for sugar in the jam for a lower-calorie option.
Cream texture: Ensure all cream ingredients are at room temperature for a smoother consistency.
Baking care: Do not overmix the batter after adding the beet puree; gentle folding yields a tender sponge.

Nutritions

Calories: Approximately 480 per serving
Protein: 5g
Fats: 24g
Carbohydrates: 60g

Variations

Substitute beet with artificial red coloring if preferred.
Try a citrus cream cheese frosting for a tangier taste.
For a nutty twist, sprinkle in chopped walnuts or pecans between layers.

Serving Suggestions

Pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
Serve alongside a steaming cup of black tea or freshly brewed coffee.
Garnish with fresh berries or edible flowers for an elegant touch.

Best Places

Cakeology Café - Renowned for its creative cake offerings. Location: 128 Orchard Road, London, UK.
Sweet Tooth Bakery - Known for their organic, colorful baked goods. Location: 56A Brooklyn Street, New York City, USA.
Le Pâtissier - Offers exquisite desserts with a French twist. Location: 17 Rue de Paris, Paris, France.
Red Velvet Delight - Specializes in red velvet variations. Location: 234 Maple Lane, Toronto, Canada.
Bakery Love - Famous for their attention to detail and flavor. Location: 42 Market Street, Melbourne, Australia.
Café Aroma - Combines classic flavors with modern techniques. Location: 89 King Street, Dublin, Ireland.
Taste of Heaven - A gourmet spot for all things sweet. Location: 303 Sweet Avenue, Tokyo, Japan.
The Velvet Spoon - Offers a luxurious cake experience. Location: 18 Royal Crescent, Cape Town, South Africa.
Buttercream Dreams - Celebrates traditional recipes with a twist. Location: 77 Sunset Blvd., Los Angeles, USA.
Cakes Galore - Renowned for their plush settings and delicious treats. Location: 15 Baker’s Lane, Bangkok, Thailand.