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  • 370 gr sugar
  • 370 gr flour
  • 300 gr natural white yogurt
  • 150 gr butter
  • 2 eggs
  • 30 ml apple cider vinegar
  • 20 gr bitter cocoa
  • 5gr salt
  • vanillin
  • 1 sachet of baking powder
  • red dye


First we put the dye to dissolve in 30gr of water.

In a bowl, whip the butter with the sugar, using an electric whisk (Fig. 1), once you have the mixture add the eggs, salt, vanillin, coloring and cocoa powder (Fig. 2), mix all together mixing well.


Then add the yogurt, flour, baking powder and vinegar, (Fig. 3) stir until the mixture "writes".

Pour the mixture just obtained into a 20cm pan with high sides, (Fig. 4) and bake at 175 ° for 75min.

Once the time has elapsed, stick a toothpick into the sponge cake obtained, if it comes out dry it will mean that it is cooked to perfection.

Let it cool very well, it must also be cold in the center! Once cold, divide the sponge cake into three equal discs. (Fig. 5)

Now let's prepare the cream that will go inside!


  • 520 gr of spreadable cheese (philadelphia or mascarpone)
  • 150 gr of butter
  • 300 gr icing sugar
  • zest of half a lemon

In a bowl, whip the butter with the sugar with the help of an electric whisk, after which add the cream cheese and the grated lemon zest, continue stirring until you get a homogeneous mixture. (Fig. 6)

Put the cream obtained in a pastry bag and stuff the two layers of the cake, after which decorate the surface with the remaining cream, if you like you can integrate with raspberries or strawberries. (Fig. 7-8)



Each dye has a different power. There are liquid dyes suitable for cooking in the oven or for cold cooking. Choose carefully when you buy it. If instead you use a powder dye, dissolve 8 grams in 30 g of water and use it normally.

Even the gel one will be dissolved in 30 g of water, try to adjust according to the color you will get. If you prefer, you can prepare the base one day in advance: let it cool, wrap it in plastic wrap and store it in a cool place. The red velvet cake does not need to be wet; but if you prefer for greater taste and a softer texture you can wet the layers with a raspberry puree and also add fresh raspberries between one layer and the other. 

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