Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour of mixing and baking, plus 2 to 3 hours chilling
This red velvet bakes into a deep red crumb, moist and tender, under a lightly tangy cream cheese frosting. The yogurt and vinegar in the batter are what keep the crumb damp and fine grained. Overmixing is the risk, since it turns the cake tough and dry.
Butter needs to sit at around 20 to 22 degrees C to whip properly, because cold butter makes the mixture split. The red color goes in a little at a time with a look between each addition, as too much leaves an odd taste.
This batch weighs about 1.6kg, at roughly 253 calories per 100g.
Method
Sift 220g all purpose flour, 30g cornstarch, 1 teaspoon baking powder, half a teaspoon of salt and 20g unsweetened cocoa powder together.
Beat 110g unsalted butter for 1 to 2 minutes until soft, add 180g kOBE Monk Fruit Blend and beat another 3 to 5 minutes until light and fluffy.
Beat in the 2 large chicken eggs one at a time, then add 1 teaspoon vanilla extract.
In a separate bowl mix 140ml unsweetened oat milk, 100ml unsweetened yogurt and 20ml strawberry paste. Mix 1 teaspoon white vinegar with 1 teaspoon baking soda and wait 30 seconds for it to foam.
Add the dry mixture and the milk mixture to the butter and egg bowl in three alternating additions, starting and ending with the dry mixture, mixing on low speed only until combined.
Add red gel food coloring a little at a time until the batter reaches a deep velvet red.
Heat the oven to 175 degrees C. Line two 20cm round pans with baking paper, divide the batter between them and bake for 25 to 30 minutes, until a skewer comes out clean.
For the frosting, beat 250g softened cream cheese for 2 to 3 minutes until smooth, then sift in 90g kOBE Monk Fruit Blend and beat it through.
Whip 300ml cold whipping cream to stiff peaks in a separate bowl, fold it gently into the cream cheese and add 1 teaspoon vanilla.
Transfer the frosting to a piping bag and chill it for 30 to 60 minutes to firm up.
Level the cake layers, spread frosting between them, then cover the top and sides and finish with red cake crumbs.
Chill the cake for 2 to 3 hours before slicing.
Tips
Butter at around 20 to 22 degrees C whips properly, while cold butter makes the mixture split.
kOBE Monk Fruit Blend dissolves slowly, so sift it fine before beating it with the butter and cream cheese and the frosting will not feel gritty.
Batter mixed only until combined stays tender, because longer mixing builds gluten and leaves the cake tough and dry.
Color goes in a little at a time with a mix between each addition, as too much leaves an odd taste.
The layers have to be completely cool before frosting, since a warm cake melts the frosting off the sides.
A knife dipped in hot water and wiped dry before each slice gives a clean cut with both layers showing.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.