Red Velvet Cake (No Oven)
Prep Time
60 minutes
Porties
Serveert 12
Niveau
Easy
If you’re a fan of all things red velvet, you’re going to love this easy, no-oven red velvet cake! It’s soft, fluffy, and layered with the creamiest mascarpone filling that melts in your mouth. Plus, we’re making it in a frying pan—how cool is that? Whether you’re celebrating something special or just craving a sweet treat, this cake is guaranteed to steal the spotlight. So grab your ingredients, and let’s whip up this beauty together!
Ingrediënten
Adjust the sugar to taste.
Refrigerate the red velvet cake overnight to allow the flavors to meld. Decorate the cake the next day.
I used a frying pan with a diameter of 26 cm.
Top the cake with fresh, sweet strawberries.
I use this specific red food coloring gel.
If you’re a fan of all things red velvet, you’re going to love this easy, no-oven red velvet cake! It’s soft, fluffy, and layered with the creamiest mascarpone filling that melts in your mouth. Plus, we’re making it in a frying pan—how cool is that? Whether you’re celebrating something special or just craving a sweet treat, this cake is guaranteed to steal the spotlight. So grab your ingredients, and let’s whip up this beauty together!
Stappenplan
1 Crack the eggs into a large bowl. Add the sugar, vanilla sugar, and salt. Mix until the mixture turns light yellow. Add the sunflower oil and mix until combined. Add the buttermilk and food coloring gel, then mix for 30 seconds. Sift the flour and cocoa powder into the bowl and mix until smooth. In a separate bowl, combine the baking soda and vinegar. Stir well and add this to the red velvet batter. Fold the mixture thoroughly into the batter. |
2 Divide the batter into three equal portions (280 g per cake layer). |
3 Heat a frying pan over medium heat (induction level 5). Grease the pan well and place a sheet of parchment paper inside. Pour in one portion of the red velvet batter and spread it evenly. Cover the pan and cook for 7–10 minutes. Repeat this process with the remaining batter. |
4 Let the red velvet cake layers cool completely. |
5 In a large bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix well. Gradually add the heavy cream, mixing until stiff. Transfer the cream to a piping bag and refrigerate briefly. |
6 Place one cake layer on a cake board. Pipe a layer of cream onto the cake and spread it evenly. Add the second cake layer on top, then pipe and spread another layer of cream. Place the final cake layer on top. Pipe cream over the entire cake and spread it evenly, including the sides. |
7 Decorate the red velvet cake as desired. Pipe small dollops of cream on top and finish with red velvet crumbs. Slice the cake into slices. |
