Recipe courtesy of Christophe Rull

Tongue Red Velvet Cake

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  • Level: Advanced
  • Total: 3 hr 20 min (includes freezing time)
  • Active: 1 hr
  • Yield: 5 servings
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Red Velvet Cake:

9.5 ounces vegetable oil

7.7 ounces buttermilk

2 eggs

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

9.5 ounces all-purpose flour

8 ounces granulated sugar

2 tablespoons cocoa powder

Pinch salt

Pinch baking soda

1 tablespoon red food coloring

Cream Cheese Frosting:

2.8 ounces unsalted butter, at room temperature

9.5 ounces cream cheese

4.9 ounces confectioners' sugar

7.4 ounces whipped cream

1 vanilla bean, split, seeds scraped

Pecan Tuile:

1.4 ounces unsalted butter

2 tablespoons glucose

1.4 ounces granulated sugar

1/4 teaspoon pectin NH

1.7 ounces chopped pecans

Red food coloring spray, for decorating


  1. For the red velvet cake: Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together the oil, buttermilk, eggs, vanilla extract and vinegar. Add the flour, sugar, cocoa powder, salt and baking soda, and mix until homogenized. Mix in the red food coloring.
  3. Spread the batter in a sheet pan and bake for 20 minutes.
  4. For the cream cheese frosting: With an electric mixer, mix the softened butter with the cream cheese. Add the confectioners' sugar and mix until homogenized. Fold in the whipped cream and vanilla seeds.
  5. For the pecan tuile: Boil the butter and glucose together. Add the sugar and pectin NH; bring to boil. Add the pecan pieces. Pour the mixture into a sheet pan and bake at 350 degrees F for 12 minutes, until golden.
  6. Build the "tongue" cake: Pipe the cream cheese frosting into a tongue silicone mold. Break the tuile into pieces and add pieces evenly along the frosting. Place a thin layer of red velvet cake in the center of the tongue. Fill the mold to the top with cream cheese frosting. Freeze.
  7. Cut the tongue into 5 pieces and spray in red food coloring.