This Kitsch-version of the red velvet cake is rich, moist and will definitely please a crowd at the dessert table thanks to its velvety red color. Try serving it for celebrating Swiss national holiday on August 1st or for Valentine’s Day.
This recipe yields 12-15 cupcakes.
Click here to print out the recipe in PDF version
Ingredients:
1 cup (200g) of white granulated sugar
½ cup (125g) of softened butter
2 eggs
2 tsp vanilla paste or 1 vanilla pod
½ cup (1,5 dl) of sour cream
1 ½ cups (180g) of all-purpose flour
3 tbsp of cocoa powder
½ tsp of baking powder
½ tsp of baking soda
½ tsp of salt
Red concentrated food coloring gel or paste
Equipment:
Mixer with paddle attachment
Cake pan
Spatula
Directions:
- Grease bottom and sides of one 30 cm x 20 cm pan or two 20 cm round pans with butter and lightly flour. For easy cake release, place one sheet of parchment paper cut to size, at the bottom of the cake pan after having prepped the pan.
- Preheat oven to 350°F (180°C). In a standing mixer on low speed, cream together butter, sugar and eggs until smooth.
- Add the vanilla paste and then gradually add the dry ingredients in two steps, alternating with the sour cream.
- Add the red food coloring to the mixture and mix until fully incorporated.
- Pour mixture into prepared cake pan.
- Bake approximately for 20-30 minutes. Let cool completely before removing it from the cake pan.
