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Red velvet




Type 0 wheat flour

330 grams

Various seed oil

300 grams


2 unit


2 teaspoons

Iodized salt

1 pinch

Vanilla extract

1 teaspoon

Bitter cacao

2 teaspoons

White vinegar

1 spoon

Food colouring

to taste

Philadelphia spreadable cheese

250 grams


300 grams

White sugar

200 grams

Icing sugar

200 grams

Desserts from Italy

Red velvet

Red velvet

vegetarian with gluten with eggs with lactose with nuts

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Red velvet

Now, for some time now, it is not without a birthday at home dellOrso #redvelvet: Red like passion, soft and velvety, this was my red velvet for my father's birthday. The recipe is American and I made my lho adding a pinch of my Sicily.

Red velvet step 1

step 1

Beat in a planetary or with the electric whisk 2 eggs and the oil by adding vinegar and red color usually suffice 2/3 teaspoons

Red velvet step 2

step 2

Continue to beat until you have a deep red liquid. Now gradually add powdered ingredients incorporating everything, so you will not get a smooth and homogeneous.

Red velvet step 3

step 3

For the Frosting mix everything together in a bowl: philadelphia, vanilla, butter and powdered sugar, working with a spoon once mixed everything well preserved in the refrigerator for a few hours

Red velvet step 4

step 4

Grease 2 aluminum mold of 10 cm diameter, pour the contents and put in a preheated oven 180gradi for 30/35 minutes the toothpick test will help you to see if cooked

Red velvet step 5

step 5

Once baked you wash your cool a few hours. Remove the upper crust with a knife and crumble by holding aside for decoration.

Red velvet step 6

step 6

Once I covered the cake I put the crumbs of the mix.

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