Delicious No-Oven Red Velvet Cake Recipe - Easy and Oven-Free

Ingredients:

For the Red Velvet Batter:

• 3 medium eggs
• 200 g granulated sugar
• 8 g vanilla sugar
• Pinch of salt
• 125 ml sunflower oil
• 175 ml buttermilk
• Red gel food coloring
• 210 g all-purpose flour
• 10 g cocoa powder
• 7 g baking soda
• 7 ml vinegar

For the Cream:

• 250 g mascarpone
• 50 g granulated sugar
• 8 g vanilla sugar (1 sachet)
• 16 g cream stiffener
• 500 ml heavy cream

Instructions:

1. Prepare the Red Velvet Batter:

• In a deep bowl, break the eggs and add the granulated sugar, vanilla sugar, and a pinch of salt. Mix until the mixture turns light yellow.

• Gradually pour in the sunflower oil and mix until well combined.

• Add the buttermilk and a few drops of red gel food coloring. Mix for about 30 seconds until the mixture is evenly colored.

• Sift the all-purpose flour and cocoa powder into the bowl with the wet ingredients. Mix until you have a smooth batter.

• In a separate bowl, combine the baking soda and vinegar. The mixture will bubble up. Immediately add this to the red velvet batter and fold it in gently until well combined.

2. Cook the Red Velvet Cake Layers:

• Divide the red velvet batter into three equal parts, approximately 280 grams of batter per cake layer.

• Heat a frying pan over medium heat (induction level 5). Grease it well and place a sheet of parchment paper on the bottom.

• Pour one portion of the red velvet batter onto the parchment paper and spread it evenly in the pan. Cover the pan and cook for 7-10 minutes or until the cake is set and no longer looks wet on top.

• Carefully remove the cooked cake layer from the pan and let it cool. Repeat this process with the remaining two portions of batter.

3. Prepare the Cream Filling:

• In a deep bowl, combine the mascarpone, granulated sugar, vanilla sugar, and cream stiffener. Mix until smooth.

• Gradually add the unwhipped heavy cream to the mascarpone mixture. Whip until the filling forms stiff peaks. You can use an electric mixer for this step.

• Transfer the cream filling into a piping bag and refrigerate it for a while to firm up.

4. Assemble the Red Velvet Cake:

• Place one of the cooled red velvet cake layers on a cake board or serving platter.

• Pipe a layer of the cream filling onto the cake layer and spread it evenly using a spatula.

• Add the second cake layer on top of the cream and repeat the process, piping another layer of cream and spreading it evenly.

• Finally, place the third cake layer on top. Pipe cream on the top and spread it evenly over the entire cake, including the sides, to create a smooth finish.

5. Decorate the Red Velvet Cake:

• Decorate the red velvet cake as desired. You can pipe a decorative border around the top edge, create swirls, or any other design you prefer.

• Finish by piping a dollop of the cream filling on top and garnish with red velvet cake crumbs for a lovely texture.

6. Serve and Enjoy:

• Use a sharp knife to cut the red velvet cake into beautiful slices.

Now, you have a delicious no-oven-baked Red Velvet Cake ready to be enjoyed!

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