Magic red velvet cake

Magic red velvet cake

Magic Cakes
40 mins
Cooking time
50 mins
Valéry Guédes


Quantity Ingredient
1 vanilla pod
500ml milk
4 eggs, separated
150g caster sugar
1 tablespoon liquid red food colouring
125g butter
115g plain flour
10g unsweetened cocoa powder
pinch salt
a drop powdered red food colouring


Quantity Ingredient
300ml whipping cream
150g mascarpone
45g caster sugar


Quantity Ingredient
2 17 cm cake tins, silicone or greased with butter and lined with baking parchment


  1. Split the vanilla pod down the middle and scrape out the seeds with the blade of a knife. Heat the milk with the vanilla seeds and the pod. Bring to the boil, then immediately remove from the heat and leave to infuse for at least 1 hour.
  2. Preheat the oven to 150°C.
  3. Beat the egg yolks with the sugar and liquid food colouring until the mixture whitens. Melt the butter and pour it into the mixture. Add the flour, cocoa and salt. Beat for a few minutes more. Remove the vanilla pod then pour in the milk little by little, whisking constantly.
  4. Beat the egg whites until stiff with the powdered food colouring. Using a whisk, incorporate them gently into the batter. Pour the batter evenly into the cake tins and smooth the surface with the blade of a knife. Bake in the oven for 50 minutes. When they come out of the oven, the cakes will wobble slightly.
  5. Before turning them out, put them in the fridge for at least 2 hours to set.
  6. In the meantime, prepare the icing. Whip the cream until it thickens. Add the mascarpone, whipping constantly. Finally pour in the sugar, and whip for a further 30 seconds. Spread half of the icing on the first cake. Place the second cake on top and cover with the rest of the icing. Serve chilled.

Chef’s tip

  • Decorate with red coloured sugar and a mixture of red berries.
simple cakes
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