Red Velvet Snack Cake
Description
This decadent, plush red velvet cake is so easy to whip up. Delicate notes of cocoa and rich coffee make every bite feel indulgent. Our thick & creamy Plain Whole Milk Skyr is mixed into the batter for an extra moist, pillowy texture. Top the cake off with a whipped Skyr cream that’s a much lighter version of cream cheese frosting for the perfect finish.
Ingredients
Red Velvet Skyr Snack Cake
1 Cup
All-purpose flour
+ 2 tablespoons
2 Cup
Dutch process cocoa powder
1/2 Teaspoon
Baking soda
1/2 Teaspoon
Baking powder
1/2 Teaspoon
Salt
1 Cup
White granulated sugar
1/2 Cup
Neutral oil
1
Egg
1/4 Cup
Milk
1/4 Cup
Icelandic Provisions Plain Whole Milk Skyr
1 Teaspoon
Vanilla extract
1/2 Teaspoon
Red food gel coloring
1/4 Cup
Strong hot coffee
1/2 Teaspoon
Distilled white vinegar
Whipped Skyr Cream
3/4 Cup
Heavy cream, cold
1/2 Cup
Icelandic Provisions Whole Milk Plain Skyr
1 1/2 Cup
Powdered sugar, sifted
1 Teaspoon
Vanilla extract
Pinch of salt
Recipe
Red Velvet Skyr Snack Cake
Step 1
Preheat your oven to 325 degrees. Grease and line an 8 inch pan with parchment and set aside.
Step 2
In a medium size bowl, combine the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder and salt and set aside.
Step 3
In a large bowl, combine white sugar and neutral oil. Beat them together until they are well incorporated.
Step 4
Add in the egg, milk, skyr and vanilla and whisk until well combined.
Step 5
Prepare the hot cup of strong coffee and stir it into the wet mixture along with the distilled white vinegar. All the wet ingredients should be fully combined.
Step 6
Gently fold in the dry ingredients into the wet mixture a little bit at a time until there are no dry pockets.
Step 7
Pour the bater evenly into the greased pan and bake 25-30 minutes or until a toothpick comes out clean without any wet bater.
Step 8
Once fully baked, gently run an offset spatula around the cake as soon as it comes out of the oven to loosen the cake from the edge of the pan.
Step 9
Let the cake cool in the tin for at least an hour or until cool to the touch.
Whipped Skyr Cream
Step 1
Once the cake is cool, make the whipped skyr cream. In a large bowl add the heavy cream, skyr, sifted powder sugar, vanilla extract and salt.
Step 2
On low speed, gently mix all the ingredients together until incorporated. Once combined, gradually increase the speed to medium high. Continue to beat until thick ribbons begin to form, about 5-6 minutes
Step 3
Dollop the skyr cream onto the cooled cake. Use an offset spatula to spread the frosting. Top with sprinkles and enjoy!