If you want to bring some bright colors into your life to lift your spirits, then the Red Velvet cake will help you succeed in this (some may be familiar with the recipe under the name Red Velvet).
An exquisite dessert consisting of colorful cakes, painted beet juice, in tandem with snow-white cream, has gained popularity among sweet tooths all over the world.
This herbaceous plant from the amaranth family, familiar to many, has several species. Beetroot is cultivated in almost all corners of our country, except Antarctica, of course. And we are accustomed to this, considering the plant to be a folk plant of our own origin.
So modern varieties of beets, of course, have already become ours folk product, but the history of the origin of the vegetable is far from our lands. The varieties that have been bred and taken root on our land come from wild beets, which grew exclusively on the soils of India and the Far East.
The product became famous and in demand centuries ago. Beets were an integral part of the daily diet of the ancient Romans, Greeks and Arabs. Only they did not eat root vegetables, but exclusively leaves that were soaked in wine. The root vegetable itself was considered a medicinal product, and was used only in certain circumstances required for the patient.
Beetroot appeared in Rus' a long time ago and was brought from Byzantium around the 10th century. Slavic people not only baked it in the oven, but also served it. It was believed that the root vegetable gave strength to heroes, and our beauties blushed their cheeks.
Ingredients for 12-14 servings
To prepare the dough we will need:
4 pieces of chicken eggs
450 grams flour
1 tbsp. a large spoonful of cocoa powder
400 ml refined vegetable oil
370 grams of kefir (can be homemade)
¼ teaspoon fine salt
400 grams of granulated sugar
2 teaspoons (heaped) baking powder (baking powder)
⅓ teaspoon (no heap) of baking soda
3 teaspoons of red gel food coloring (you can use natural coloring: concentrated syrup or juice of cherries, beets, raspberries or other berries)
bag vanilla sugar or vanilla extract
For the creamy filling:
300 grams butter or natural cream(high fat content)
400 grams of cream cheese or full-fat cottage cheese
150-200 grams of powdered sugar
3 tbsp. spoons of milk (but it is acceptable not to use)
Inventory
oven
tablespoon
mixer or whisk
deep bowls
form for baking
knife, silk thread or wire
parchment paper
cake assembly dish
How to make red velvet cake
At the beginning of the process of preparing the dough for dessert, turn on the oven. We need him to accept the baking dough at a stable temperature of 170-180°.
So, let's start preparing the dough.
Pour kefir into a convenient container for kneading liquid dough, where we will add our quicklime baking soda. Stir and leave the mixture alone for a few minutes.
While the soda is quenched in kefir, let's start beating granulated sugar with eggs.
There is no point in dividing eggs into whites and yolks. Using a mixer, we need to beat the light thickened mass from eggs and sugar for about 5-7 minutes.
Pour the required volume into the fermented milk mixture with slaked soda. Mix the mixture thoroughly until it is completely homogeneous and the product turns a bright red color.
It is worth noting: For cooking, it is best to use beets - they are the brightest and most colorful. To do this, grate small beets on a fine grater and fill the mixture with water acidified with lemon (so that the composition does not lose color). Place the beets on low heat and bring the mixture to a boil. Drain the colored water and squeeze out the pulp. You can add a little granulated sugar to the red water and boil it slightly to thicken the consistency.
Provided that, relative to the use of the specified volume of dye, we get a pale shade, we will simply increase the dosage of the dye.
Add refined, odorless vegetable oil prepared for use to the red kefir.
Sift the flour through a sieve to saturate it with oxygen and remove any random impurities. In a dry container, mix all our dry ingredients: flour, baking powder, salt and cocoa powder. Mix the mixture.
TO egg composition stir in the dry mixture. Next, pour in the colored kefir and butter. Beat everything using a mixer until smooth.
As a result, we get red biscuit dough, which can be divided into equal parts so that we have four full cakes. Or we bake the entire volume in two approaches (divide the dough in two), and then divide each one in half lengthwise.
It is worth noting: It is permissible not to grease the sponge cake pan for Red Velvet cake with vegetable oil. We already have enough oil (vegetable) in the dough so that the shortbread does not stick to the container. The bottom can be covered baking paper, if you don't trust your mold.
The process of baking a sponge cake lasts about 40-45 minutes, but you look at your oven, and check the readiness with a wooden or toothpick.
When the sponge cake has cooled completely, divide the cake base into two parts.
A little trick: If among kitchen utensils there is no long thin knife, then cut lengthwise tall sponge cake You can use silk thread or wire. Stretch the wire with your fingers and carefully run along the cake.
We do the same with the second portion of biscuit dough.
As a result, we get four full-fledged beautiful red shortcakes.
How to make red velvet cake cream
Distribute the cream filler evenly over the entire base.
The red velvet cake recipe was invented in the USA. And then the unusual Red Velvet conquered the whole world. Bright and extravagant, it is distinguished by its luxurious design and delicate, airy taste.
The subtleties of creating a red velvet cake
The ingredients of Red Velvet Cake include sugar, butter, eggs, flour, soft cottage cheese, buttermilk. If the last component cannot be found, it is replaced with kefir, and the cheese with sour cream. All valuable properties the cake gets from the ingredients: it perfectly saturates and thanks to a large number Calcium in dairy products is good for bones and hair.
This is a filling and high-calorie biscuit. People with overweight and impaired glucose tolerance, it is not recommended to abuse it.
To give the cakes a rich scarlet color, use food coloring.. If you are not a supporter of such additives, use beetroot juice or puree for the cake with the addition of a small amount lemon juice or vinegar. Also, cherry, currant or raspberry syrup. There is no need to sour them.
Check the readiness of the baked cakes with a wooden toothpick. If the dough does not stick to it, you can remove the dessert from the oven.
It must be remembered that when baking, the edges of the cakes always become darker. Here they take on an ugly dirty brown color. They need to be trimmed, giving the treat an even shape. This is usually done with a special metal confectionery ring.
There is no need to throw away the remaining cakes. They should be crushed and layered with cream in vases. You will get two desserts at once.
How to cook perfect cream for red velvet cake? Eat a few culinary tricks:
- It is better to use curd cheese as a base. Creamy is more like processed cheese, it will not give the desired texture.
- The cheese should sit at least overnight in the refrigerator before beating. But butter, if it is in the recipe, on the contrary, melt at room temperature.
- Well-whipped cheese cream can be used to cover the sides and top of the dessert. It doesn't slip or leak. It is even possible to decorate the cake with cream roses and patterns.
- In order for the tone to be perfectly white, you must first beat with powdered sugar butter or cream. And then add cheese.
More aromatic cream does vanilla powder.
How to decorate a red velvet cake? Sometimes crumbs from scraps are used for dusting, or slices of fruit are placed on top for dessert. But most often the contrast of cream and scarlet cakes is enough. To make this combination look more advantageous, the delicacy is served already cut. For a romantic date, you can decorate the “Red Velvet” cake as in the photo in the shape of a heart and attach a decoration in the form of Cupid’s arrow made of chocolate.
Simple and complex versions of “Red Velvet”
Melt-in-your-mouth desserts with a red base and boiled cream vary in recipe. Everyone can choose the ideal option for themselves.
Classic red velvet cake recipe
The original red velvet cake recipe calls for buttermilk. But if you can’t find it, you can take kefir. The taste will not suffer from this. It’s easy to create a red velvet cake at home using a step-by-step recipe with photos.
Ingredients:
- half a kilo of flour;
- four eggs;
- 2.5 cups sugar;
- as many soft cheese and 33 percent cream;
- a pinch of salt and soda;
- scarlet food coloring;
- 160 grams of powdered sugar;
- two dessert spoons of cocoa;
- one and a half glasses of kefir;
- 0.4 liters of vegetable oil;
- four pinches of baking powder.
Cooking method:
You need to coat all the cakes with this cream and decorate the top and, if desired, the sides. Then the dessert should “ripen” in the cold for three hours.
Video recipe classic cake"Red Velvet":
Red Velvet Cheesecake
This homemade red velvet cake recipe is unusual in that it doesn't require an oven. Delicate cheesecake no baking required.
Ingredients:
- 380 grams of coffee cookies;
- twice more cottage cheese;
- 220 grams of sweet cream butter;
- 150 ml milk;
- a glass of granulated sugar;
- half the amount of fat sour cream;
- 20 grams of gelatin;
- a packet of vanillin;
- three large spoons of cocoa powder;
- scarlet food coloring.
Cooking method:
- Melt the butter over steam bath. Mix with crushed cookies and place the resulting mixture in the mold, cool.
- Pour water over the gelatin so that it swells.
- Beat cottage cheese, sour cream and cocoa with a mixer at low speed or by hand.
- Dissolve sugar and vanillin in milk, heat to a boil. Once the mixture has cooled slightly, add gelatin and stir until smooth. Put the dye there and curd mass, stir. You should get a scarlet creamy composition.
Remove the base from the refrigerator, pour the scarlet mixture on top and return it back to the cold for nine hours.
So that curd layer came out smooth, you need to knock the filled form on the countertop.
Red Velvet Cake with Beetroot
The step-by-step recipe for red velvet cake without dye with beetroot juice will delight connoisseurs of natural food.
Ingredients:
- 240 grams of flour;
- a teaspoon of cocoa;
- twice as much baking powder;
- half a glass of vegetable oil;
- a bag of vanilla powder;
- one and a half glasses of sugar;
- 240 ml milk;
- six eggs;
- beet;
- a third of a glass of kefir;
- the same amount of water;
- big spoon wine vinegar;
- 250 grams of soft cheese;
- 220 grams of sweet cream butter.
Cooking method:
This recipe is easy to make red velvet cake in the slow cooker. The shortbreads are cooked in the “Baking” mode for about three quarters of an hour. The baking time decreases in inverse proportion to the width of the appliance bowl. Then you need to finish baking the cake base in the “Warming” mode for another 20 minutes.
Velvet desserts from celebrities
Famous chefs and pastry chefs have slightly transformed classic recipe treats. However, his appearance remained unchanged.
Red Velvet Cake from Yulia Vysotskaya
Famous TV presenter in her recipe bright dessert I replaced the buttermilk with cream.
Ingredients:
- 350 grams of flour;
- four eggs;
- pair dessert spoons cocoa;
- one and a half glasses of granulated sugar;
- a couple of small spoons of baking powder;
- a pinch of salt and soda;
- 280 ml vegetable oil;
- 700 ml 33 percent cream;
- 170 grams of sour cream;
- the same amount of powdered sugar;
- half a kilogram of soft cheese;
- scarlet food coloring.
Cooking method:
- Combine sifted flour, cocoa, sugar, baking powder, soda, add salt. Beat in eggs and butter, sour cream and the same amount of cream. Color with food pigment and knead the reddish dough. He needs to stand for a quarter of an hour for the lactic acid to extinguish the soda.
- There should be enough dough for three cakes. Bake each for 20 minutes at 180 degrees in the oven. Cover with plastic and refrigerate for an hour and a half.
- To make the cream, combine whipped cream with powder and cheese.
Then you should layer the cakes with cream, grease the top and sides with it. The treat needs to stand in the cold for at least five hours.
Red Velvet Cake by Gordon Ramsay
How to do gorgeous cake"Red Velvet" knows famous cook Gordon Ramsay. Why not use his ideas.
Ingredients:
- 580 grams of flour;
- two pinches of baking powder;
- a couple of large spoons of cocoa;
- scarlet food coloring;
- 330 grams of sugar;
- a pair of eggs;
- a packet of vanillin;
- 270 ml buttermilk (kefir);
- a pinch of soda;
- a drop of vinegar;
- 450 grams soft cheese;
- two packs of sweet cream butter;
- half a kilo of powdered sugar.
Cooking method:
- Mix flour with baking soda and baking powder.
- Beat half the sweet butter with sugar in a blender. Add eggs one at a time. Gently add vanilla powder and coloring, knead into a homogeneous mass at low speed.
- Pour into a bowl and alternately add buttermilk and flour. Knead the dough.
- Quench the baking soda with vinegar and stir into the dough.
- Grease the molds with butter and sprinkle with flour.
- Divide the dough into molds and place in the oven. Cook for about half an hour at 170 degrees.
- Combine the remaining oil with a mixer and powder. Gradually add cheese while beating. The cream comes out soft and fluffy.
Cooled cakes need to be coated with cream. They also lubricate the top and sides of the treat.
Red Velvet Cakes by Andy Chef
The famous culinary specialist Andy Chef offers both classic and unusual way making dessert. These are cupcakes - small portioned cakes. Here is Andy Chef's recipe for red velvet cake with photos.
Ingredients:
- 300 grams of flour;
- a glass of granulated sugar;
- a pair of eggs;
- half a glass of milk;
- 60 grams of sweet cream butter.
- four large spoons olive oil;
- 40 grams of cocoa;
- for packaging vanillin and baking powder;
- scarlet food coloring.
Cooking method:
The cupcakes are topped with egg white cream or whipped cream and sprinkled with colorful confectionery shavings.
A bright and tasty dessert “Red Velvet” will decorate the table at any celebration. It will also make a wonderful gift for a romantic anniversary.
Red Velvet Cake – delicious dessert with an original appearance. Bright red cake layers and snow-white cream are a contrast that makes the cake special and unique. However, the popularity of the dessert is explained not only by its catchy appearance, but also by the combination of the divine taste of porous, slightly wet cakes and delicate, soft buttercream.
Red Velvet Cake - general principles of preparation
The uniqueness of this cake is its appearance. Usually the composition of the cakes includes available ingredients: eggs, flour, kefir, sugar, sometimes cocoa. The added dye gives them their bright, rich red color. It is acceptable to use beets for coloring.
Cake cream is made from curd cheese, cream and powdered sugar. There are also variations of the cream: add sour cream, milk, vanilla and other ingredients to taste.
To decorate the cake, use leftover cream or glaze. You can experiment and diversify the dessert by adding finishing touch- decorations - canned fruits or berries, nuts.
1. Red Velvet Cake: Classic Recipe
Ingredients for the crust:
Eggs – 4 pcs.;
Cocoa – 30 g;
Flour – 650 g;
Unscented sunflower oil – 2 cups;
Kefir – 370 g;
Fine salt – 5 g;
Sugar – 500 g;
Soda – 45 g;
Red dye – 40 g.
For cream:
Heavy cream– 350 g;
Creamy curd cheese – 400 g;
Powdered sugar – 5 tbsp. spoons
Cooking method:
1. Mix eggs with sugar and beat for 5 minutes until thick white mass.
2. Pour baking soda into kefir without quenching with vinegar, stir well.
3. Pour red dye into kefir and soda, stir until a uniform red color is obtained. In case of pale color, the dose of dye can be increased.
4. Pour into red kefir sunflower oil(unscented only).
5. Add cocoa and salt to the sifted flour. Pour all this into the egg mixture and at the same time pour in the red fermented milk mixture. Beat again until smooth, lump-free and rich red in color.
6. Take 2 detachable baking containers with a diameter of 22 cm, cover them with parchment, do not grease the sides and pour out the biscuit dough.
7. Place the forms in hot oven and bake the cakes for half an hour at low high temperature. After this time, insert a toothpick into the cakes; if it is dry, then they are ready. Remove the pans from the oven and cool.
8. Remove the cold semi-finished product for the cake from the molds and cut it lengthwise into 2 parts; do the same with the second semi-finished product. The result is 4 equal cake layers.
Preparation of cream:
1. Whip cold cream until thick.
2. Pour powdered sugar into a cup and add cold cream cheese. Beat a little.
3. Mix cream cheese with cream, stir slowly with a wooden spoon.
Molding:
1. Place 1 cake layer on a flat dish and place a small portion of cream on it.
2. Cover the top with the second cake layer, and place the second part of the cream in the same way. And so with the rest of the cakes. The result should be a strip of red biscuit and a strip white cream.
3. Place the remaining cream on top of the last cake layer, smooth it out and brush the sides of the cake with it.
4. Various sprinkles can be used to decorate the cake, fresh berries, mint leaves, or make more cream and squeeze pastry syringe different patterns.
5. Place the cake in the refrigerator for 3 hours.
2. Red velvet cake without dye
Dough ingredients:
Beets – 1 pc.;
Lemon juice (one fruit);
Vinegar – 20 ml;
Granulated sugar– 200 g;
Sour cream – 5 tbsp. spoon;
Butter – 150 g;
Eggs – 2 pcs.;
Vanilla – 20 g;
Cocoa – 20 g;
Flour – 204 g;
Soda – 15 g.
For cream:
Drain butter - 150 g;
Homemade curd cheese – 300 g;
Powdered sugar - half a glass.
For the curd cheese:
Milk – 1 l;
Kefir – 0.5 l;
Salt - 15 g;
Egg - 1 pc.;
Citric acid – 5 g.
Preparation of curd cheese:
1. Boil the milk over low heat.
2. As soon as the milk boils, pour in the kefir and stir well until the milk coagulates.
3. Place the curdled mass in a colander to drain the moisture.
4. Beat the egg with citric acid and add the curdled milk, stir thoroughly until smooth and the cheese is ready.
Preparation of the dough:
1. Add lemon juice and vinegar (you can use wine vinegar) to the chopped beets and grind in a food processor.
2. B beet puree add sour cream and mix well.
3. In a small cup, beat sugar and butter, add eggs, vanillin, beet puree and stir thoroughly until smooth.
4. Pour the dry ingredients into the prepared red mass and stir well.
5. Divide the resulting dough in half, place it in parchment-lined pans and bake at a low temperature for about half an hour.
6. Cool the baked cakes at room temperature.
Preparation of cream:
1. Mix butter with powdered sugar and beat, at the same time add curd cheese to them and beat again until fluffy.
2. Place in the refrigerator.
Molding:
1. Place one cake layer on a serving plate, coat it with cream, and cover with the second one.
2. Coat the sides and surface of the cake with the remaining cream.
3. Place cream balls on top with a syringe, and put some fresh berries or pomegranate seeds on top of them.
3. Red Velvet Cake: original recipe
Ingredients for the dough:
Chocolate without additives - 85 g;
Granulated sugar - 500 g;
Eggs – 4 pcs.;
Refined oil – 250 ml;
Vanillin – 20 g;
Flour – 520 g;
Soda – 6 g;
Salt – 1 g;
Beetroot - 1 pc.;
Red dough dye – 10 g.
Cream:
Cream with fat content 35% - 400 ml;
Cream cheese – 330 g;
Mascarpone – 330 g;
Vanillin - 10 g;
Powdered sugar – 260 g.
Cooking method:
1. Beat sugar, eggs, butter, vanillin on medium power.
2. Mix flour with soda, salt and pour in melted chocolate, boiled beet puree and add dye. Stir well.
3. Place the finished dough in three forms, in equal quantities, bake for 20 minutes at a temperature of 250 degrees.
4. Cool the baked cakes.
Preparation of cream:
1. Whip the chilled cream until fluffy.
2. Mix whipped cream with cream cheese and mascarpone.
3. For aroma, add vanillin and powdered sugar, stir well.
4. Coat the cakes with the prepared cream.
5. Place patterns of whipped cream on top of the cake, and place raspberries on top of them.
4. Red velvet cake in a slow cooker
Ingredients:
Cream cottage cheese – 300 g;
Butter - half a pack;
Granulated sugar - 400 g;
Vanillin – 25 g;
Cocoa – 50 g;
Unscented sunflower oil – 2 tbsp. spoon;
Eggs – 2 pcs.;
Salt – half a teaspoon;
Flour – 500 g;
Yogurt – 250 g;
Red dye – 10 g;
Vinegar essence- 10 g;
Soda – 10 g.
Cooking method
1. Beat butter and sugar until fluffy.
2. Add eggs, coloring, cocoa, vanillin, and salt to the whipped creamy mixture.
3. In several steps, add flour, kefir and slaked soda.
4. Divide the dough into 2 parts.
5. Set the multicooker to “baking” mode, pour the dough into the container and bake for 50 minutes. Same goes for the second part of the test.
6. Coat the baked, cooled cakes with icing prepared as follows: creamy cottage cheese beat with butter, sugar and vanilla until stable consistency.
7. Coat the surface and sides of the cake too. butter icing.
5. Red Velvet Cake: Recipe with Raw Beets
Ingredients:
Beets – 1 pc.;
Juice from one lemon;
Wine vinegar – 50 ml;
Pomegranate sauce – 20 g;
Flour – 5 tbsp. spoon;
Cocoa – 20 g;
Soda – 5 g;
Salt - a pinch;
Butter - incomplete pack;
Sugar – 300 g;
Eggs – 2 pcs.;
Kefir – 1 half glass;
Mascarpone – 200 g;
Powdered sugar – 50 mg.
Cooking method
1. To crushed raw beets add vinegar pomegranate sauce and lemon juice.
2. At the same time mix flour with cocoa, soda and salt.
3. Beat slightly melted butter with sugar and eggs.
4. Pour kefir into the whipped butter and sugar in 2 parts, pour in the dry ingredients and beat again for 1 minute.
5. Add beets to the whipped dough.
6. Post it ready dough in 2 forms, on parchment paper, place in a preheated oven, bake for 30 minutes at low temperature.
7. Cool the cakes and coat everything with glaze, which we make like this: beat cream cheese with mascarpone, beet juice and powdered sugar.
8. You can put berries or nuts on the surface of the cake.
6. Red Velvet Cake: Recipe from Andy Chef
Ingredients:
Flour – 450 g;
Granulated sugar – 400 g;
Cocoa – 45 g;
Salt - 5 mg;
Soda – 2 mg;
Eggs – 3 pcs.;
Odorless vegetable oil - 300 ml;
Buttermilk – 350 ml;
Dye – 10 g;
Cream cheese - 1 glass;
Mascarpone – 350 g;
Powdered sugar - 300 g;
Cream cheese – 280 g.
Cooking method
1. Sift the flour and mix it with cocoa, sugar, salt, soda, add eggs and whipped butter. Stir thoroughly.
2. Pour buttermilk with dye into the resulting mass, beat everything with a mixer for 1 minute.
3. Divide the dough into 2 forms and bake for 20 minutes at moderate temperature.
4. Cool the cakes.
5. Meanwhile, make the cream: beat the cream cheese with cream cheese and powder until a stable white mass.
6. Coat all the cakes with cream, along with the top and sides. Sprinkle the entire surface of the cake with chopped chocolate and arrange the pieces beautifully walnut.
To make the cakes beautiful, use springform pans for baking them or line a regular baking pan with oiled parchment paper.
Be sure to thoroughly beat and mix both the cake cream and the crust dough, then the structure will be much more delicate, which will have a beneficial effect on the taste of the finished delicacy.
Before serving, keep the dessert in the refrigerator for at least 2-3 hours so that the cakes have time to soak and moisten.
Have you noticed that sweet pastries: be it cakes, pastries or accompany us in the brightest and most joyful events? Birthday, wedding, New Year- they always come not alone, but with something tasty to boot! The Red Velvet cake, the recipe for which I offer today, is in itself a real holiday. It is so original, beautiful, bright - that as soon as it appears on the table, even an ordinary day will be colored bright colors. Do you want a holiday? Make Red Velvet!
We will complement the chocolate-vanilla taste of the sponge cake with cream cheese cream. Moderately sweet, it perfectly complements the taste of velvet cakes.
Red sponge cake recipe:
- Wheat flour - 330 g
- Granulated sugar - 300 g
- Butter - 150 g
- Vegetable oil - 150 ml
- Eggs - 3 pcs.
- Buttermilk/milk (you can make an analogue of buttermilk from milk yourself; during preparation I will explain how. To prepare this analogue you will need 1 tablespoon of lemon juice and 270 ml of milk.)
- Red gel dye - 2 tsp.
- Cocoa powder - 1 tbsp. l.
- Baking powder - 1 tsp.
- Soda - 1 tsp.
- Salt - 1/4 tsp.
- Vanilla sugar (1 heaped tablespoon) or vanilla extract (1 tsp) optional
Ingredients for cream cheese:
- Curd cheese - 340 g
- Butter - 115 g
- Powdered sugar - 100 g
- Vanilla extract - 2 tsp.
For a “naked” cake, one portion of cream is enough, but if you want to coat the sides, or make additional decorations on the top of the cake, you will need 2 or even 3 portions (to do this, increase the amount of ingredients proportionally).
How to cook:
Dry ingredients, except sugar and salt, namely (flour - 330 g, baking powder - 1 teaspoon, soda - 1 teaspoon, cocoa powder - 1 tablespoon), sift through a sieve several times.
Use the highest quality cocoa powder you can find. Dry mixtures such as Nesquik are excluded; I do not recommend using them in baking, or giving them to children either. One tablespoon of high-quality cocoa will be enough in this recipe to give the biscuits a chocolate flavor without killing the color. You can use.
By the way, if you don’t dare add coloring to the dough, you can increase the amount of cocoa to 3 tbsp. spoon and it will be delicious chocolate cake with a “velvet” structure.
I usually sift the dry mixture 2-3 times, throwing out any lumps that remain at the bottom of the strainer.
Then mix the flour mixture with a whisk or mixer at low speed. The more thoroughly we distribute the baking soda and baking powder in the dough, the more evenly the biscuit will rise.
Butter room temperature(150 g) combine with sugar (300 g) and salt (1/4 tsp), beat until high speed mixer.
Salt “works” wonderfully in sweets, bringing out their taste even more, which is why it is often added to sweet dough.
The consistency of the resulting mass will be lumpy, like wet sand.
At this stage you can add 1 tsp. vanilla extract(or replace it with vanilla sugar). 
Now beat in 3 eggs (one at a time), stir the mixture thoroughly after each egg.
After adding the eggs, pour in 150 ml. vegetable oil into the dough and mix.
Use odorless vegetable oil; you can use refined sunflower or corn oil.
If you don't have buttermilk on hand, you can make your own. For this purpose in 270 ml. add 1 tbsp of hot milk. spoon of lemon juice and leave for half an hour. Stir. The result will be a liquid with large flakes. sour milk- what we need for the recipe. The acid contained in buttermilk (kefir) helps develop the color of the biscuit.
Instead of buttermilk, you can use full-fat kefir.
Pour 2 tsp into warm buttermilk. red dye. The liquid will turn bright red, this is what we need to get a bright sponge cake. Stir the buttermilk (kefir) until smooth so that the dye is well dissolved.
Now we begin to add red buttermilk and dry ingredients into the main dough in parts (alternately). Added a little buttermilk (about 1/3), stirred, added 1/3 flour mixture, stirred again with a mixer, then buttermilk again (1/3) and so on until all ingredients are completely added.
The dough for the red velvet cake should be bright red (not pink), only in this case the sponge cake will be finished form will have a bright, saturated color.
For coloring, it is recommended to use high-quality concentrated dyes. One of the most common is AmeriColor gel dyes (look at the photo to see what they look like). Shades of Super Red and RED RED in a 50/50 ratio (a teaspoon of each) are perfect for this cake! The cake layers will acquire a beautiful rich color. This time I used only one Super Red AmeriColor dye, the shade turned out not so beautiful, but still bright. 
So, the dough is ready. Now we prepare the baking dishes. I will bake the red sponge cake in three pans of the same size (diameter 18 cm), I will get three cake layers approximately 4-5 cm high, each of which can be cut into two more layers. The result is a tall, multi-layered cake.
If you bake a biscuit in big shape, for example, with a diameter of 26 cm, pour all the dough into the mold at once. Ready cake cut into several layers. It is believed that what less dough baked in one go, so juicier cake it turns out inside. That is, if you choose between two options: bake one cake in a large-diameter mold and then cut it, or bake all three separately, I would recommend the latter option.
I line the bottom and sides of the pan with baking paper, which I trust. I pour the dough into molds and bake three biscuits at a time in a preheated oven for 30-40 minutes at 180 C.
The oven must be preheated to 180 C. This is very important! Biscuit dough It should start baking immediately, before it has time to settle.
We check the readiness of the biscuit with a wooden stick: inserted into the middle of the biscuit, it should not come out with wet lumps of dough. Next, let the biscuit stand for 10-15 minutes in the mold, after which we take it out and cool it completely on a wire rack. The baked cakes turn out incredibly tender and juicy.
There is another clever trick to make the cake even richer and moist. To do this, you need to wrap each completely cooled biscuit cling film as tightly as possible and let it sit in the refrigerator for at least 2 hours. The moisture in the cake will not be able to escape from the crumb due to the film, but will be evenly distributed over its entire surface, saturating the biscuit.
I try to bake the sponge the night before I assemble the cake. I wrap it in film, leave it in the refrigerator overnight, and assemble the cake the next morning.
Red Velvet cake was invented by American confectioners as an option wedding cake. Red is the color of passion, but the trick of this delicacy is not only in color, but in a small amount of cocoa, which is added to the biscuit and masked with scarlet dye.
You need to cut the biscuits when completely cooled, so they will crumble less and can be cut more evenly.
Cream cheese for red velvet cake
Goes perfectly with the color and taste of the cakes cream cheese cream. I use it for both layering and leveling the cake.
To prepare the cream we will use cottage cheese butter cream“Hochland” (can be replaced with “Philadelphia”, “Violette” and other similar cheeses). Make sure that the packaging does not say “processed cheese”; it should say “creamy”.
Preparing the cream is very simple; no special skills are needed. First, beat the butter (115 g) with powdered sugar (100 g) at high speed, and then add the cream cheese and beat again.
The butter should be at room temperature, softened and well whipped.
Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.
Mix all ingredients into a homogeneous cream. Place in a pastry bag (it makes it easier to apply even layers between the cake layers.)
On the You Tube channel there is step by step video recipe cream cheese, where I talk about all the little things and nuances of cooking, I invite you to watch:
Squeeze a small amount of cream onto the bottom of the dessert tray so that the bottom cake sticks thoroughly. This will make it easier for us to assemble the cake.
Squeeze the cream out pastry bag around the entire surface of the cake.
When the first sponge cake is completely covered, place the next cake layer on top and coat it with cream again.
I got 6 cakes, one thin crust I left it for making desserts in cups and decorating the cake.
Sometimes I don’t cut the biscuits, the cakes turn out thicker, as, for example, in the photo below.
Regardless of the size of the layers, the sponge cake is juicy and does not require soaking, so you can adjust the thickness of the cakes as you wish.
Be sure to make this cake! It is tasty, tender, and has a chocolate aftertaste.
The assembled cake should stand in the refrigerator for at least 2 hours for better soaking.
Bon appetit!
I'm very interested to see what kind of cakes you turned out. Attach a photo to the comment. If you have any questions, I'm happy to answer, don't hesitate to ask!
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Good afternoon friends!
Today is my birthday. So I thought about how to treat myself to my beloved, and decided to bake a red velvet cake. I know one original recipe, which produces an amazingly delicate creamy cheese cream and very a delicious cake.
It's the first day of summer outside, +10 degrees and a hurricane wind, brr... cold! I won’t go anywhere, I’ll prepare dessert at home, slowly. And in the evening the whole family will gather at the table, congratulate the birthday girl and appreciate the table decoration - a beautiful and very tasty cake with fruit.
The Red Velvet cake received its name and worldwide recognition after its release cookbook American pastry chef James Beard in 1972. Original cake popular in expensive restaurants Canada and USA.
How to make a cake at home
At first glance, it may seem that preparing such an inimitable dessert is very difficult, but if you follow all the steps in the recipe, step by step, everything will work out. So let's get started!
Ingredients:
for biscuit
- wheat flour - 500 grams
- butter - 100 grams
- condensed milk - 1 can
- milk - 500 ml
- food coloring - a few drops
- cocoa powder - 2 tbsp. spoons
- soda - 2 teaspoons
- citric acid -1 teaspoon
for cream
- butter - 100 grams
- cream cheese - 400 grams
- powdered sugar - 200 grams
For decoration
- fresh or canned berries
Step-by-step preparation:
We start by preparing the biscuit.
Place butter in a bowl. The oil should be warmed to room temperature. Pay attention to the temperature of the oil; if it is cold, it will not whip, but will simply stick to the mixer blades.
We begin to beat the butter with a mixer, add it and gradually add condensed milk. Beat until a white, fluffy mass is obtained.
Then add milk to this mixture and beat again. We have a white liquid base.
Since we are preparing a red velvet cake, our cake layers should be red. When I baked this cake for the first time, I used natural dye- beet juice. I grated fresh beets, strained and squeezed out the juice, and acidified it with lemon juice. To evaporate, put it in the microwave for 5 minutes. The juice thickened, and I added it to liquid foundation. But I must tell you that the color turned out to be unsaturated, not what I wanted. Maybe I did something wrong, but it’s difficult to achieve the desired shade with beetroot juice.
So this time I decided to use food coloring- high-quality gel paint used in Food Industry. It greatly simplifies work and reduces cooking time. Just a few drops are enough and the cream acquires the desired, rich, bright red color. Just what you need!
Before use, flour must be sifted through a sieve, maybe 2-3 times. This will improve its baking properties, because the flour will be saturated with air oxygen, and will also prevent the accidental ingress of various crumbs.
In the second bowl, pour the sifted wheat flour add cocoa, soda and citric acid. Mix well in dry form.
Combine all the mixed dry ingredients with the liquid red base. Mix with a whisk until smooth and has the consistency of thin sour cream. There is no need to mix for a long time, otherwise the dough will become dense and tough when baking.
I roughly divided the dough into three forms, which is exactly how many layers there will be in my cake. Lined the springform pans with baking paper and greased them a small amount vegetable oil and poured the dough. To make the dough even, lightly shake the mold, the thickness should be the same, about 1.5-2 cm. Place it in the oven, preheated to 180 degrees for 20 minutes. Depending on the oven, the temperature and baking time may vary.
The most important thing is not to overcook the cakes, otherwise they will turn from red to brown. Readiness is checked with a toothpick in several places. After cooking, cool the cakes to room temperature without removing them from the mold.
And then, freeing the cakes from springform and paper, further cool them in the refrigerator. And at this time we are preparing a delicate creamy - cheese cream for the cake.
Can be cooked sour cream, but today I want to cook good cream from cream cheese with butter. The butter for the cream should be at room temperature, and the cheese should be chilled.
You can use any good quality cream cheese. I found Philadelphia cheese in the refrigerator and am cooking with it. There should be enough cream to coat the layers and the entire cake on top and sides, so I take two packs.
The butter should be soft, at room temperature, add fluffiness to it and add cheese to it in portions, kneading well.
Instead of sugar, we use powdered sugar, gradually mixing it in and whipping it into the cream. You can also add flavorings (vanilla, cinnamon, poppy, ginger, cardamom, etc.) if desired. We'll add a little vanilla for flavor.
We got a beautiful lush, tender and homogeneous mass. Place it in the refrigerator for 1 hour.
On a flat stand we begin to assemble our beautiful red cake. We coat each cake with a layer of cream.
Cover the cake with cream on top and all sides. Place in the refrigerator for 3 hours. During this time it will be well soaked. Now let's start decorating, our imagination will help us here... and the availability of fresh and canned fruits.
This is such a beauty! Well soaked and melt in your mouth, lovingly prepared dessert. Bon appetit!
I hope, dear friends, that you have found useful information for yourself. I would like to know your opinion about the recipe, write in the comments. If you liked it, click “Class” and share links to the article with your friends on social networks.
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