Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Red Velvet V Cake

 
Red Velvet V Cake
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $2.24

$2.24 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 valentine's day,vegetarian,lacto ovo vegetarian side dish
spoonacular Score:27%

Spoonacular Score: 27%

 

This recipe makes 8 servings with 1028 calories, 13g of protein, and 51g of fat each. For $2.23 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of cream cheese, mascarpone cheese, buttermilk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for valentin day. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Try Red Velvet Cake Roll, Red Velvet Tres Leches Cake {Red Velvet Week}, and Red Velvet Sheet Cake with Classic Red Velvet Frosting for similar recipes.

Ingredients

Servings:
2.5 cups
2.5 cups all purpose flour
all purpose flour
0.5 tsps
0.5 tsps baking soda
baking soda
1 cup
1 cup buttermilk
buttermilk
1 Tbsp
1 Tbsp cider vinegar
cider vinegar
1 Tbsp
1 Tbsp cocoa powder
cocoa powder
6.17 oz
6.17 oz cream cheese
cream cheese
2
2 eggs
eggs
1.5 Tbsps
1.5 Tbsps red food coloring
red food coloring
1 cup
1 cup icing sugar
icing sugar
1.1 lb
1.1 lb mascarpone cheese
mascarpone cheese
1 cup
1 cup fresh raspberries
fresh raspberries
11.99 oz
11.99 oz raspberry jam
raspberry jam
1 tsp
1 tsp salt
salt
2 cups
2 cups sugar
sugar
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 cup
1 cup sweetened whipping cream
sweetened whipping cream
2.5 cups all purpose flour
2.5 cups
all purpose flour
0.5 tsps baking soda
0.5 tsps
baking soda
1 cup buttermilk
1 cup
buttermilk
1 Tbsp cider vinegar
1 Tbsp
cider vinegar
1 Tbsp cocoa powder
1 Tbsp
cocoa powder
6.17 oz cream cheese
6.17 oz
cream cheese
2 eggs
2
eggs
1.5 Tbsps red food coloring
1.5 Tbsps
red food coloring
1 cup icing sugar
1 cup
icing sugar
1.1 lb mascarpone cheese
1.1 lb
mascarpone cheese
1 cup fresh raspberries
1 cup
fresh raspberries
11.99 oz raspberry jam
11.99 oz
raspberry jam
1 tsp salt
1 tsp
salt
2 cups sugar
2 cups
sugar
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 cup sweetened whipping cream
1 cup
sweetened whipping cream

Equipment

springform pan
springform pan
offset spatula
offset spatula
serrated knife
serrated knife
mixing bowl
mixing bowl
paper towels
paper towels
stand mixer
stand mixer
wax paper
wax paper
wire rack
wire rack
oven
oven
springform pan
springform pan
offset spatula
offset spatula
serrated knife
serrated knife
mixing bowl
mixing bowl
paper towels
paper towels
stand mixer
stand mixer
wax paper
wax paper
wire rack
wire rack
oven
oven


Instructions

  1. Cake:
  2. Preheat oven to 350 F degrees. Grease and lightly flour 2 or 3 round 9" spring cake pans, or bake the layers one at a time.
  3. Sift flour and salt together, set aside.
  4. In the bowl of a stand mixer, combine the butter and sugar. Mix until light and fluffy. Add the eggs one at a time. Mix well after each addition. Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
  5. In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms. Add to the sugar and butter mixture. Mix well.
  6. In a small bowl or condiment cup, stir together the baking soda and cider vinegar. This will foam and should be put into the batter immediately after well mixed. After adding the foam mixture, blend on medium-high speed until batter is consistent.
  7. Spoon batter evenly into pans - batter will be very thick! Level top of batter with an offset spatula.
  8. Bake for 25-30 minutes, or until cake springs back when pressed in the center.
  9. Remove and let rest within the pans on wire rack for about 10 minutes and afterwards turn out on wire racks and cool completely.
  10. Cream Cheese Frosting:
  11. In a mixing bowl whip the sweetened whipping cream and vanilla until light and fluffy.
  12. In a large mixing bowl, beat the cream cheese and vanilla together with the mixer on low, gradually pouring in the confectioners sugar until smooth. Add gradually the mascarpone cheese and beat again until blended completely. Increase the speed to high and beat until light and fluffy. Gently fold the whipped cream. If mixture is too thick, add a little cream to loosen it. If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.
  13. If carving cake and coating with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky.
  14. Assemble:
  15. For the heart template, trace the bottom of a cake pan on wax paper, cut out the 9" circle. Fold it in half and cut into a heart shape. Lay the paper heart on the cake and trim it down if it doesn't comfortably fit inside the cake's circumference.
  16. Red velvet cake is dense, so it carves easily with a serrated knife.
  17. To make the crumb coating, crumble the cake scraps with your fingers. Discard any crusty, hard or discolored crumbs. You only want the best and softest crumbs for coating.
  18. Place the first heart shaped layer onto the serving plate, spread 1/3 part of the raspberry jam first and afterwards spread a thick layer of cream cheese and sprinkle 1/2 part of the frozen raspberries. Repeat with the second layer. Place the last layer, spread the last 1/3 part of jam and coat the cake all over with the rest of the Cream Cheese frosting.
  19. My best way to apply the crumbs is to place the frosted cake onto the serving plate, lined with wax paper strips. Crumb the top of the cake first. Crumb the wax paper strips and gently press the paper strips with the crumbs to the sides of the cake. Remove the wax paper and remove the excess crumbs or add some more where necessary. Do a little clean-up around the cake edges with a damp paper towel.
  20. Chill for at least 2 hours.
  21. And most delicious Valentine is ready.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.22
Ingredient
2.5 cups all purpose flour
1 cup buttermilk
1 tablespoon cider vinegar
1 tablespoon cocoa powder
175 grams cream cheese
2 eggs
1.5 tablespoons red food coloring
1 cup icing sugar
500 grams mascarpone cheese
1 cup fresh raspberries
340 grams raspberry jam
2 cups sugar
1 tablespoon unsalted butter
½ teaspoons vanilla extract
1 cup sweetened whipping cream
Price
$0.42
$0.49
$0.06
$0.08
$1.81
$0.48
$3.53
$0.39
$2.50
$1.80
$4.14
$0.55
$0.12
$0.15
$1.29
$17.80

Nutritional Information

Quickview
1028k Calories
13g Protein
50g Total Fat
130g Carbs
3% Health Score
Limit These
Calories
1028k
51%

Fat
50g
78%

  Saturated Fat
30g
191%

Carbohydrates
130g
44%

  Sugar
88g
98%

Cholesterol
175mg
58%

Sodium
537mg
23%

Get Enough Of These
Protein
13g
26%

Vitamin A
1763IU
35%

Selenium
19µg
28%

Vitamin B2
0.41mg
24%

Vitamin B1
0.35mg
23%

Folate
89µg
22%

Manganese
0.42mg
21%

Calcium
189mg
19%

Phosphorus
148mg
15%

Iron
2mg
14%

Vitamin B3
2mg
13%

Fiber
2g
11%

Vitamin C
7mg
10%

Copper
0.16mg
8%

Vitamin B5
0.72mg
7%

Vitamin D
0.98µg
7%

Magnesium
25mg
6%

Potassium
218mg
6%

Vitamin B12
0.35µg
6%

Zinc
0.85mg
6%

Vitamin E
0.76mg
5%

Vitamin B6
0.08mg
4%

Vitamin K
3µg
3%

covered percent of daily need

Related Recipes