True Red Velvet Cake

Preparation info
  • Yield:

    1.36 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Cocoa powder, natural (not Dutch process) 30 g 1.06 oz 2.2%
  • All-purpose flo


  1. Sift the cocoa powder, flour, vanilla powder, and salt together.
  2. Lightly spray the interior border of a full sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
  3. Preheat a convection oven to 160°C/325°F.
  4. Cream the