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Red Velvet V Cake

 
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:26%

Spoonacular Score: 26%

 

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
1 cup
1 cup 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
1 cup raspberry jam
1 cup
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

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • get more cooking tips

Green Tips

  • Food coloring can definitely make food more attractive, but if you prefer to go the natural route, many colors can be created with the use of fruits, vegetables, spices, etc. Experiment with berries for pinks, reds, and purples, carrots for orange, turmeric for yellow, and so on.

Disclaimer

Nutritional Information

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

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