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05/ 21/ 2016


There’s nothing more inspiring, enriching and pleasurable than watching cooking shows and buying amazing cookbooks. It is the way that the mind of a food lover works! Well, it was from television that I met the television show host Martha Stewart. I have been watching her show since it was broadcasted on GNT channel, in 2010. So, a long time ago! But, the cooking show was cut from the channel (sniff!). I’m a super fan of Martha’s recipes, her tips for decor crafts and for home; all of them are fantastic! Because of the show, I began to understand the American culture and I got to know the traditional American food better. My mum recorded all her shows (hahaha!). One day, Martha made a red cake, and we were completely amazed by this cake recipe. And, of course we made it! At first bite, we fell in love with this cake. It’s a beautiful three-layer red cake, with an intense colour, extremely tender batter, velvet frosting and filling. And, the salty taste of the cream cheese breaks the sweetness of the cake and the walnuts add a touch of crunchiness. This cake pleases all my taste buds! I have tasted many versions of this cake in many countries, but to me, the best recipe was Rachael Cheatwood’s from Alabama, that was made on Martha Stewart’s show. Let’s get down to work and learn this amazing cake!



             Total time: 1 hour 40 minutes                              Serves: 12 slices


Cream cheese frosting


- 300 grams cream cheese

- 100 grams unsalted butter, room temperature

- 1 ½ cups icing sugar, sifted

- 1 tablespoon vanilla extract

- 1 cup walnuts, chopped



1. Beat the cream cheese with butter into the mixer. Then, add icing sugar and mix well until you get a homogeneous mixture;


2. Next, put vanilla and walnuts. Beat until both ingredients are incorporated. Reserve in the fridge.


For the cake


- 2 eggs

- 2 ½ cups plain flour, sifted

- 1 tablespoon white vinegar

- 1 ½ cups vegetal oil

- 1 cup yogurt

- 1 tablespoon vanilla extract

- 20 ml liquid red food colour

- 1 tablespoon baking powder

- 1/2 tablespoon bicarbonate sodium



1. Pre-heat the oven to 180°C. Grease three round baking pans and reserve;


2. Beat eggs with sugar until you get a creamy and pale mixture;


3. Add vinegar, oil, yogurt, vanilla and mix. Put food colour and mix well;


4. Slowly, place plain flour, bicarbonate and baking powder, sifted. Mix well to combine;


5. Divide the cake batter into three greased tins (21 cm) and bake for 27 minutes to an hour. The cake is done when a wooden toothpick is inserted into the middle of the cake and, it comes out clean. Be careful not to over bake the cake or it will get hard. Then, leave to cool;


6. Place a layer on a cake stand and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.


Note: If you don’t want to use artificial food colour, make the cake with 1 cup of beetroot puree. Wash 6 small beetroots, make small holes on them, wrap with aluminum foil and bake for 1 hour or until completely tender. Next, peel them, leave to cool and blend until you get homogenous puree. Then, it is ready for use and it will give the red colour to the cake! 


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