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Red Velvet Cake

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Adjust Servings:
For Latticello
120 g Natural yogurt
120 g milk
1 tea spoon vinegar
2 eggs
200 g sugar
180 g butter
1 bag powder vanilla
1 bag baking powder Pane Angeli
1 spoon cocoa powder
1/2 teaspoon bicarbonate
1 pinch salt
2 spoons red food colouring
350 g plain flour
250 g Philadelphia cheese
250 g mascarpone
100 ml cream
170 g icing sugar

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Red Velvet Cake

Velluto Rosso!

  • Serves 6
  • Medium


  • For Latticello



The perfect cake for San Valentine’s Day!



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Latticello (Buttermilk)

Make latticello by mixing together yogurt, milk and vinegar.
Cover with cling film and leave to rest for about 1 hour at room temperature.


Preheat the oven to 170 *.
Grease and flour a cake tin 15x 10 in height.
Combine soft butter with sugar and vanilla in a bowl, slowly add eggs until the mixture is frothy and clear.
Then add latticello, always whipping at low speed.
When the mixture is creamy and without lumps, add food colouring.
Get an intense red color, because 10 15 %of the color is lost during cooking.
Add flour previously sifted with cocoa, baking powder, bicarbonate and salt.
Whip at low speed until the mixture is creamy and soft.
Bake in a static oven to 170* from 45 to 1 hour... depends on the mold used. (for example mine was tall and I needed 1 hour).
Let it cool completely for 3 hours.
Then cut off the upper part to flatten the surface and crumble what remain in a bowl, it will be used for decoration! Divide your cake into 3 discs.
Prepare the filling, whipping cream with icing sugar. Add mascarpone and cheese. Whip everything together until you get a thick and compact cream.
Spread with a spoon between the discs. Then cover the surface and the sides with more cream and spatula.
Add the crumbs of dough on the surface.


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