Lorenza Ávila

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Recipe of Red Velvet Impossible Cake


Recipe of Red Velvet Impossible Cake


Recipe of Red Velvet Impossible Cake


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Red Velvet Impossible Cake

2 h 40 min
50 min
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If you like the impossible cake, this version will be your favorite, since it is made with a fluffy red velvet cake and a creamy vanilla flan, with a caramel cover. Let yourself be surprised with this incredible combination of colors and textures.
Learn more about Lorenza Ávila


12 servings
  • 1 1/4 cups of flour for the cake
  • 1/4 of cup of cocoa for the cake
  • 1 1/2 teaspoons of baking soda for the cake
  • 1 pinch of salt for the cake
  • 1 cup of butter at room temperature for the cake
  • 3/4 of cup of sugar for the cake
  • 4 egg yolks for the cake
  • 1 cup of whipping cream for the cake
  • 1 teaspoon of liquid vanilla for the cake
  • 2 tablespoons of Red food dye for the cake
  • 4 egg whites for the cake
  • 1 cup of cajeta - Mexican carmelized goat milk sweet for the mold
  • 1 can of condensed milk for the flan
  • 1 can of evaporated milk for the flan
  • 4 eggs for the flan
  • 2 teaspoons of liquid vanilla for the flan
  • 190 grams of cream cheese for the flan


Preheat the oven to 180 ° C.
For the chocolate cake, in a bowl, mix the dry ingredients and reserve.
In a blender, beat the butter with the sugar, add the yolks and beat until they sponge, add the cream and the vanilla essence.
Add the dry ingredients in an enveloping manner. Reservation.
Beat the egg whites until they double in volume with the help of a blender.
Add the egg whites to the yolk mixture gently, mix until fully integrated. Paint with the dye until you get an intense red color.
In a previously greased mold, pour the cajeta and add the cake preparation. Reservation.
For the flan, blend the evaporated milk with the condensed milk, eggs, vanilla and cheese in your T-fal® Infiny Force Blender with the “dessert” function, for 10 seconds or until the desired mixture is obtained.
Pour the custard mixture on the cake with the help of a spoon, gently, to avoid mixing.
Bake in a water bath for 50 min. Let it cool.
Refrigerate at least 2 hours before serving.


On a cake base.


Cream cheese gives a creamier and richer consistency to the flan.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings (3)
Kenia Velásquez
24/11/2018 19:00:27
Que tamaño es el molde?
Enicelys Henríquez
05/09/2018 16:16:07
¿La crema para batir la puedo reemplazar por buttermilk? Es que para mí red velvet no tiene sentido si no tiene ese punto agrio que le da la buttermilk.
Willian Bendezu Quispe
26/11/2017 07:04:47
Que se pone primero en la base .. el bizcocho o la crema volteada?

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