Red Velvet Valentine’s Cake

I´m not the biggest fan of Valentine´s Day, but it gives me a good reason to bake. So here’s my version of Red Velvet Cake, with raspberries and two versions of buttercream. Share it with someone you care about, today or some other day!

Ingredients
200 (7 oz) melted butter
200 (7 oz) sugar
3 eggs
300 (10,5 oz) plain flour
2 tsp baking powder
3 tsp vanilla sugar
1 tsp baking soda
1 1/2 tbsp cocoa
2,25 dl (1 cup) milk
1 tbsp red food color (no taste)

200 g (7 oz) frozen raspberries

Cream cheese buttercream
50 g (1,8 oz) butter (room temperature)
100 g (3,5 oz) cream cheese
250 g (8,8 oz) powdered sugar
1 tsp vanilla sugar

Buttercream
150 g (5,3 oz) butter (room temperature)
75 g (2,7 oz) cream cheese
375 g (13,2 oz) powdered sugar
2 tsp vanilla sugar
1 good squeeze of a slice of lemon

Grated dark chocolate


How to do it

  • Preheat the oven to 200ºC /390ºF.
  • Butter and line 1-3 round cake tins (22 cm/ 9 in) (and/or use parchment paper).
  • Melt the butter and let it cool down a bit.
  • In a large bowl, beat the eggs together with sugar for a few minutes until you have a thick and fluffy mixture. I use a stand mixer with a whisk, but you may just as well use an electric hand mixer.
  • Mix in about 1/3 of the melted butter, and pour it into the mixture.
  • In a separate bowl, mix together the flour, cocoa, baking powder, baking soda and vanilla sugar.
  • Slowly add the dry ingredients and the rest of the milk to the mixture, and mix until you have a smooth batter.
  • Mix in the red food color. The batter should become bright red.
  • Transfer 1/3 of the batter to (each) cake tin.
  • Bake each layer in the middle of the oven for 15 minutes, or until a skewer put in the centre of the cake comes out clean.
  • Let the layers cool down on a cooling rack.
  • Heat up the raspberries until boiling point. Let it cool down.

Cream cheese buttercream

  • In a large bowl, beat the butter until smooth. I use a stand mixer with a whisk.
  • Add the cream cheese and mix well.
  • In a separate bowl, mix together the powdered sugar and the vanilla sugar. Slowly add the dry ingredients to the butter and cream cheese.
  • Mix until you have smooth buttercream, and transfer to a separate bowl.

Buttercream

  • In a large bowl, beat the butter until it´s smooth. I use a stand mixer with a whisk.
  • Add the cream cheese and mix well.
  • In a separate bowl, mix together the powdered sugar and the vanilla sugar. Slowly add the dry ingredients to the butter and cream cheese.
  • Add a good squeeze of a slice of lemon.
  • Mix until you have smooth buttercream, and transfer about half of the cake piping tool.

Put it all together

  • When the cake layers are cool, put one layer on a tray. 
  • Make a circle of buttercream around the edges of the layer (this will keep the cream cheese buttercream in place).
  • Cover the layer with half of the raspberries (see picture).
  • Cover the raspberries with half of the cream cheese buttercream (see picture).
  • Sprinkle some grated chocolate over the cream cheese buttercream (see picture).
  • Place the second layer over the first one, make a circle of buttercream around the edges, and cover it with the rest of the raspberries, the rest of the cream cheese buttercream and grated chocolate, just like on the first layer.
  • Place the third layer on top, and cover the entire cake (top and sides) with the rest of the buttercream.
  • I have decorated the cake with three balls of licorice covered in white chocolate, raspberry dust and chili. And a sprinkle heart.

Happy Valentine´s Day!

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