An easy and delicious recipe: Red velvet cake without cream

Red velvet from its translation: red velvet, is one of the most popular choices given and for quite some time, this kind of buns with a red shade have become more popular

With: MUI KITCHEN Publishing Office

Sponge cake is probably one of the recipes that have fallen in love with the world because of its consistency and its spectacular taste, which has a large number of varieties between vanilla, orange, marble, yogurt and many others. long list of varieties in As for tastes and varieties, because after all, there is something for everyone. However, there is one that has won the hearts of many: the Red Velvet Cake.

We make it easy for you: Red velvet cake without cream

Although today, there are more recipes, it is said that its origin was precisely in the 19th century, where cocoa was used to soften the texture of cakes and that is why they received the name “velvet”. Another strange story dates back to World War II, where bakers supposedly used beetroot juice to improve the color of their cakes and make them last longer, as it kept the cake moist.

Whichever version it is, it’s great to have a recipe like this, and that’s exactly why today we want to leave you with this delicious red velvet cake, which although it’s far from more recognized as Christmas, we could not refuse to enjoy it in a good slice.

Red velvet cake

  • 250 grams of sugar
  • 3 eggs
  • 350 grams of flour
  • 250 ml oil (olive or sunflower)
  • 1 teaspoon vanilla extract
  • 15 g of cocoa powder
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 250 ml warm milk
  • juice of 1/2 lemon
  • Red food coloring (paste)

for coverage

  • 100 grams of white chocolate fudge
  • 100 ml cream (for mounting)


  • In a bowl, mix the warm milk and lemon. Let stand for 10 minutes.
  • We put the eggs with the sugar in the blender and leave them until we get a creamy and white texture. Add oil to the thread and little by little. We incorporate perfectly and when we have it we incorporate the vanilla, dye, milk and lemon.
  • Mix until a homogeneous texture is obtained.
  • Sift the flour with the cocoa, salt and soda. We incorporate the previous mixture little by little and make it wrapped.
  • When we have the mixture, we will put it in a mold that we have previously greased. It is important to tap a little to completely remove the air.
  • Bake in a preheated oven at 175ºC for 40-45 minutes.
  • You can do the toothpick test to check they are perfect.
  • Remove and let cool.
  • For the cover: We will put the chocolate, previously chopped, in a hot pot with the cream. We will leave it until it comes to a boil. It is important to stir constantly until a homogeneous consistency is achieved.
  • Serve on top of the mold and that’s it.

With information from Gastrolabweb

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