Biscuit velvet. Red Velvet Cake by Gordon Ramsay

Chic birthday cake“Red Velvet” is a real decoration for the feast! Divine taste and incredible tenderness.

We offer a recipe for red velvet cake for making at home. Tender, very tasty, classic version With cheese cream.

For the test:

flour - 330 gr
sugar - 300 gr
butter - 150 g
vegetable oil - 150 ml
eggs - 3 pcs
kefir – 270 ml
red dye - 2 tsp.
cocoa - 1 tbsp.
baking powder - 1 tsp.
soda - 1 tsp.
salt - ¼ tsp.
vanilla sugar- optional

For cream:

powdered sugar - 250 gr
butter - 300 gr
creamy soft cheese— 900 gr
vanilla, chocolate, caramel - optional

Sift the bulk ingredients into a bowl suitable for the dough - flour, soda, cocoa and baking powder. I stir everything until smooth.

Using a mixer, mix the softened butter and sugar in a bowl. Then I add one egg at a time into this mixture. Mix each thoroughly. At this stage, add vanilla sugar and salt. Pour in vegetable oil in a thin stream, continuing to stir.

I pour two teaspoons of gel dye into kefir and stir. Now I begin to pour this red kefir into the mixer bowl alternately with flour. I continue to knead the dough at low speed.

The dough should turn out this rich, red color. The main thing is that it should be just as beautiful and red after baking. In this case we will have real cake Red velvet. My mold has a diameter of 22cm. I cover the bottom and sides of the mold parchment paper.

Baking takes 30-40 minutes. Temperature 180 degrees.

I will bake in two batches, half the dough each. If the mold is large, you can bake all the dough in one layer.

I take out the finished cake and check the readiness with a wooden skewer. I pierce it and make sure the skewer is clean.

I put this sponge cake on a wire rack to cool while the second layer is baked. I cool the second cake also on a wire rack. Now you need to wrap the cakes in film or a bag. Keep it in the refrigerator for at least two hours, or better yet 10 hours. After this, I cut each cake with a fishing line or a large, hot knife into two cakes.

To frost the biscuits and decorate the top of the cake, I will make a creamy cheese, so-called cream cheese.

According to recipes from various chefs and pastry chefs, we see that Red Velvet cake is made with this particular cream. So today I will make this cream according to the classic recipe.

The butter should be left at room temperature 2-3 hours before cooking. Soft cheese, on the contrary, needs cold cheese.

Beat the butter, thawed until soft, with a mixer, adding portions powdered sugar. The mixture should gradually turn white.

I also add vanilla extract and cold cream cheese in portions and beat until smooth. The longer we beat, the softer the cream becomes. Because cold cheese It heats up and becomes very soft.

If, when assembling the cake, the cream becomes very soft and “floats”, put it in the refrigerator for half an hour. You can do it directly in a pastry bag. Once set, continue leveling the cake.

If desired, you can add to the cream berry puree, for aroma and color.

I lightly trim and trim the edges of the cake layers. This crumb will be used for decoration. I grease the cake layers and sides with cream.

I sprinkle with cake crumbs. You can sprinkle the entire cake with crumbs, but I left the white center.

And a little drop of dye was added to the remaining cream. From pastry bag squeezed out pink roses, placing them tightly together in the middle of the cake.

Cooling down ready cake another five hours in the refrigerator. And here he is, our handsome boy! It is not only elegant and festive, but also surprisingly tasty. If you haven't made this cake yet, be sure to do it!

Recipe 2: Red velvet cake at home

The cake according to this recipe is not only beautiful, but also very tasty. The sponge cake is moist, light and flavorful, and the red velvet cake itself looks gorgeous.

For the biscuit:

Flour - 340 g
Sugar - 300 g
Cocoa - 1 tbsp. spoon
Salt - ¼ teaspoon
Baking powder - 2 teaspoons
Soda - 1 teaspoon
Eggs - 3 pcs.
Kefir 3.2% – 200 ml
Cream 33% – 80 g
Sunflower oil - 300 g
Red food coloring (gel) - 2 teaspoons

For cream:

Butter 82.5% - 100 g
Powdered sugar - 100 g
Cream cheese (Philadelphia) - 350 g

Sift all dry ingredients twice. (Be sure to pay attention to the expiration dates of the soda and baking powder, otherwise the cakes will not rise.)

Add all other ingredients for the crust to the dry ingredients. (To make the dough bright red, use gel rather than dry dye).

Beat the dough at medium speed until smooth, 4-5 minutes. Let the dough rest for 5 minutes.

Cover the bottom of a springform baking pan (20 cm in diameter) with parchment and grease the sides of the pan with butter. We will bake two biscuits, so we divide the dough into two equal parts, weighing 650 g. Alternately, place the dough in an oven preheated to 170 degrees for 20 minutes. We check the readiness of the cakes with a toothpick - it should be dry. (I don’t recommend baking in a slow cooker, because the biscuit turns out to have very large pores. It doesn’t look very nice when cut.)

Cool the finished biscuits completely.

Biscuits rise when baking, but we need even cake layers, so we cut off the top of both cake layers.

Grind the tops of the biscuits into crumbs (the crumb can be kneaded with your hands, and the hard crust can be crushed in a blender).

Let's start preparing the cream. Beat the softened butter with a mixer for 2-3 minutes at high speed. Then add powdered sugar and continue beating for another 1.5-2 minutes.

Mix whipped butter with chilled cream cheese.

Place the cream in a bag and cut off the corner. Pour the cream onto the bottom cake in a circle, stepping back 0.5 cm from the edge. Level the cream and cover with the second cake. Place a board on top and press lightly so that the cake is even.

Grease the top and sides of the cake with a thin layer of cream.

Sprinkle the cake with crumbs. Place the red velvet cake in the refrigerator for a couple of hours or overnight.

Homemade red velvet cake is ready. Bon appetit!

Recipe 3, step by step: how to make red velvet cake

The original American masterpiece is very easy to prepare at home, and classic recipe Red velvet cake is so simple that any housewife can handle it. Before making the red velvet cake, I slightly changed the recipe, since I couldn’t find buttermilk and mascarpone, replacing them with regular full-fat kefir and cottage cheese.

Flour 300 g
Granulated sugar 500 g
Vegetable oil 1.5 tbsp.
Butter 120 g
Eggs 4 pcs.
Full fat kefir 200 ml
Cottage cheese 300 g
Cocoa powder 50 g
Baking powder or slaked soda 2 tsp.
Red food coloring 2-3 tsp.

If you make a red velvet cake with beets, you can do without the dye, which is also indicated in the recipe. To do this, take about 200 grams of boiled beets and chop them fine grater or a blender. Add two tablespoons of lemon juice or vinegar. We put this paste into the dough.

You can also replace the dye with any chopped fresh red fruit: cherries, currants, raspberries. You just don’t need to add acid to them.

First, sift the flour and cocoa powder.

Separately mix all the dry ingredients (flour, baking powder, sugar and cocoa), separately the liquid ones (kefir, vegetable oil, dye and eggs).

Combine the contents of two bowls. Take a mixer and beat everything until smooth. You should get a paste-like mass of red color. If you use red velvet cake dye gel, the color will be richer.

Let the dough rest for half an hour. After this, we divide it into two equal parts. In a mold that we have greased and lined with parchment paper, place one part of the dough and place it in an oven heated to 180°.

After 35 minutes, check the degree of cooking with a toothpick by piercing the cake in the center with it. The biscuit is considered ready if the toothpick remains dry. If not, then bake for another 10-15 minutes. We take out the pan with the finished cake and let it cool slightly. After this, take out the cake.

We do the same with the second part of the dough. The biscuit will become juicy and soft if you wrap it in cling film and put it in the refrigerator for at least two hours.

The original red velvet cake cream should be made with mascarpone. We'll take it regular cottage cheese, put butter and sugar in it. Now, using a mixer, we will make it all smooth and homogeneous. For aroma, we can add a little vanilla.

How to decorate a red velvet cake at home?

For better impregnation The tops of the cakes need to be cut off. This is also necessary to ensure that the finished cake is smooth and beautiful. Trimmed biscuits can be lightly soaked in cherry syrup. This will make them even juicier.

Place most of the cream on one biscuit part. Place the second biscuit with the cut side on top and press lightly.

Spread the remaining cream on the sides. Sprinkle them with the crumbled tops of the cakes.

A beautiful decoration for a red velvet cake can be roses made from protein or butter cream with a cherry in the middle. Can be sprinkled coconut flakes or the remaining crumbs. You can also fill it with melted chocolate glaze or arrange fruit beautifully.

You can take twice as many ingredients and make two large biscuits, which you will need to cut in half. This will make a four-layer cake.

Or divide the dough into three layers. Once cooked, trim the sides lightly with a knife or use a smaller mold to cut out even circles. Assemble the cake, but do not grease the sides. Plant on top big flower from mastic. It will be a three-tiered miracle.

Recipe 4: original red velvet cake (with photo)

Recipe for an original red velvet cake with dye. To prepare it, I will use natural food coloring; it is not cheap, but it is not harmful to health. In general, I don’t recommend saving on such things; it will cost more when you have to fork out for pills. Thanks to its bright color, this dessert always attracts attention, so it is perfect for children's parties.

Flour – 2 cups
Butter – 100 gr.
Vanilla extract – 1 tsp.
Vinegar – 1 tsp.
Lemon juice – 1 tbsp.
Cocoa powder – 2 tbsp.
Eggs – 2 pcs.
Kefir – 1 glass
Sugar – 1 glass
Dye (red) – 1 tbsp.
Soda and salt - 1 tsp each.

Take a glass of kefir, mix it with 1 tbsp. lemon juice or vinegar. Let stand for 8-10 minutes. Kefir can be replaced with milk.

Add flour, cocoa powder and salt to an empty bowl. We use all ingredients of the highest quality.

Mix with a broom until smooth. Try to mix everything thoroughly so that there are no lumps left. I have done baking many times and there have been cases when the finished cake was cut, and there were bubbles with flour or cocoa.

In another bowl, beat the butter with a mixer for about 5 minutes.

Add half the sugar and continue stirring.

After 2 minutes, add the remaining amount of sugar without stopping the mixer.

Add the eggs, preferably doing this one at a time, starting with one egg, then whisking, then another, whisking again.

Add vanilla extract, this component will give the cake a special aroma. You can use vanillin, the result will be no worse, but in the original recipe only the extract is always used.

Add flour mixture. Mix all the ingredients.

Add red food coloring, which is exactly what is used in the classic recipe.

Some people ask me, how to get natural food coloring from beets? Honestly, I don’t know, so if anyone has such information, please tell me and my visitors.

Mix everything thoroughly with a mixer.

Take a springform pan with a diameter of 23 cm and grease it with oil. Place baking paper on the bottom of the pan.

Quench soda with vinegar.

Add it to the dough and mix. Divide the dough into two parts, first bake one part and then the second.

This is how I cook at home, but if you have two identical molds, you can use them to make 2 biscuits at once. This will reduce your cooking time by at least 45 minutes.

Place the first part of the mixture in a baking dish.

Distribute it evenly over the entire plane.

Place in an oven preheated to 180 degrees for 25-30 minutes. When the cake is ready, remove it from the oven and let it sit for a while before removing it from the pan. It took me about 15 minutes.

After 15 minutes, the cake has cooled down a little, remove the baking paper from the workpiece and leave to cool until room temperature. In the meantime, I bake the second part of the dough according to the same pattern.

When all the parts are ready, we begin to coat the pie with cream. For decoration I use sour cream or butter cream. I also want to present you with a few recipes. different creams to choose from. You can use any, but I would recommend creamy.

Place the second part of the pie on top. We also coat it with cream on top.

You also need to coat the entire cake, on the sides. Smooth out the cream using a butter knife.

Decorate the cake with sponge cake crumbs, then it will take on a marvelous look.

Cut off small piece, to try what you got.

Recipe 5: American Red Velvet Cake (step by step)

Red Velvet Cake is a classic popular American cake (original name Red Velvet). His distinctive feature- red sponge cakes smeared with white cream cheese cream. It is prepared only according to special occasions, on big holidays.

flour - 340 grams;
cocoa - 1 tbsp;
salt - 0.25 tsp;
granulated sugar - 300 grams;
vanilla sugar - 2 tsp;
cream cheese - 260 grams;
baking soda - 1 tsp;
baking powder - 2 tsp;
kefir 1% - 280 ml;
vegetable oil - 300;
chicken eggs - 3 pcs;
butter - 250 grams;
red food coloring - 5 grams

Beat sugar + eggs well, 7-8 minutes.

The mixture will turn white and expand.

Add dye, I have dry red dye, 1 bag 5 grams. Beat for another 2 minutes with a mixer.

Add 1 teaspoon of soda to kefir, wait until the reaction occurs and the kefir begins to foam a little.

Add vegetable oil and mix well.

Mix flour, cocoa, salt and baking powder.

Sift 1/3 of the flour into the beaten eggs and sugar, mix with a mixer at low speed, add another 1/3 of the flour, mix and another 1/3.

Now add half of the oil-kefir mixture, stir and add the rest.

The result is a homogeneous, thick dough.

You can see in the photo final stage preparing the dough and what its consistency is.

Divide the dough into 2 parts and bake 2 identical cakes. I baked it in a slow cooker, baking mode, for 40 minutes.

Can be in the oven at 170 degrees for 30 minutes. Check readiness with a toothpick; the dough should come out dry.

Cool both cake layers and chill for 1-2 hours in the refrigerator. At this time, I take out 250 grams of butter, cream cheese (), we will need this to grease the cake with white buttercream.

Beat butter and powdered sugar (100-150 grams) for 10 minutes, add 2 tsp vanilla sugar and cream cheese 260 grams, mix until smooth.

Now let's start assembling the red velvet cake. It is necessary to cut off the top a little from the cakes (if they have risen strongly or unevenly during baking). Divide lengthwise to make 4 layers. Now we grease them with white butter cream, and also grease them with cream on top.

Gently level with a silicone spatula.

To decorate the cake I had candied cherries and red coconut flakes.

I made a heart stencil out of paper, poured coconut shavings through it and placed cherries along the edge.

Red velvet cake at home is ready.

Recipe 6: Buttermilk Red Velvet Cake (step by step photos)

Is there a celebration or holiday coming up? Do you want to shock your guests? I wouldn't refuse it. And I advise you! Where else will they see red cake? Only on your table! The Red Velvet cake came to us from America, and even though all sorts of different chefs argue about which part of the States it came from, we will start preparing this masterpiece in our kitchen!

For the test:

Premium wheat flour 250 gr
Baking powder 1 tsp
Salt ½ tsp
Cocoa powder - 15–20 g
Butter 115 ha
Granulated sugar 300 gr
Chicken eggs 2 pcs
Vanilla sugar 1 tsp
Buttermilk 240 ml (you can make it yourself, see recipe)
Red liquid food coloring 2 tbsp; pasta - ½ tsp
Baking soda 1 tsp
Apple cider vinegar 6% – 1 tsp to taste

For cream:

Heavy cream 33% 400 ml
Soft cream cheese 220 gr
Mascarpone cheese 250 gr
Vanilla sugar ¾ tsp
Powdered sugar 110 gr

For buttermilk:

Milk or kefir (3%) 240 ml
Apple cider vinegar 6% or lemon juice 1 tbsp

Buttermilk is a butter dish, simply put. Previously, buttermilk was made from the liquid that remained after churning butter by adding special bacteria. Today you can make buttermilk at home from available products. Kefir or milk - 240 ml and a tablespoon of apple cider vinegar or lemon juice. Stir and leave in the refrigerator for 10 minutes.

Sift flour and baking powder into a deep plate. Add salt and cocoa powder there. In a bowl, beat the butter with a mixer for 2 minutes, add sugar, vanilla sugar and continue to beat until fluffy and creamy. Then beat in the eggs one at a time and add coloring. Whisk well until the dye dissolves. When this mass is ready, slowly add flour and buttermilk. I recommend beating at low speed so as not to end up in flour. At the end, we extinguish the vinegar and add it to the dough.

The dough now needs to be divided into two equal parts. Preheat the oven to 175*, grease the pan with butter and cover it with paper. Pour some of the dough into the mold and place it on the middle shelf to bake for 30 minutes. When ready, remove and let cool for 10 minutes. Then remove from pan and cool completely on a wire rack. Then wrap the cake in film and put it in the refrigerator for an hour. We do the same with the second portion of dough. When the cakes have served their time in the refrigerator, you will need to take them out and carefully cut them in half with a sharp knife. This way we will have 4 ready-made cakes... red! While the cakes are baking and cooling, let's make the cream.

Our cream should be very light and soft. Therefore, for this purpose, the recipe contains two types of cheese: cream and the famous mascarpone (a cheese often used in bakeries). Here you need to beat them until smooth, then add powder and vanilla sugar. Mix thoroughly and you can add cream. Beat until thick and, most importantly, homogeneous cream.

We move our cakes towards us and begin to assemble the cake. Spread the cakes with cream and stack them on top of each other. Then spread cream around and decorate to taste. To decorate a cake with cream curls, there is no need to buy a professional culinary device, you can use a plastic bag: scrape out the remaining cream into the bag, collect it in one corner and tie the edge of the bag. cut off the corner with the cream with scissors and slowly squeeze it out to decorate.

For decoration, you can use culinary figurines, aromatic herbs basil, lavender, etc. They can be purchased at specialized stores. Serve on the holiday table with a mysterious smile! Bon appetit!

Recipe 7, simple: Red velvet cake with wine soaking

Red Velvet Cake is a cake that you will surprise your guests with. This is definitely a birthday cake. Bright, luxurious and velvety to the taste!

Butter 120 gr.
Sugar 300 gr.
Egg 2 pcs.
Cocoa 2 tbsp.
Kefir 1 cup.
Flour 250 gr.
Salt ¼ tsp.
Soda 1 tsp.
Vinegar 1 tsp.
Vanillin 1/3 tsp.
Food coloring 4-6 tsp. (red)
Baking powder 1 tsp.
For cream: Powdered sugar 200 g
Mascarpone cheese 300 gr.
Curd cheese (slightly salted) 200 gr.
Whipping cream 150 ml.

For impregnation:

sugar 2 tbsp.
Water 2 tbsp.
Red a sparkling wine 2 tbsp.

Add kefir gradually, one tsp at a time. add liquid food coloring. Stir thoroughly.

Add baking powder, salt, cocoa to the sifted flour. Mix.

Beat the softened butter, gradually adding sugar. Then beat in the eggs one at a time. Beat again.

Add vanillin (can be replaced with vanilla sugar - 1 sachet or vanilla essence 1 tsp)

Add flour and kefir alternately. Mix at medium speed with a mixer. The last thing should be flour. Stir until the mixture is homogeneous and without lumps. Quench the soda with vinegar and pour into the dough. Mix.

Grease a springform pan with butter and line with baking paper. Pour half of the dough into the mold and smooth it out.

Bake the first cake for 30-40 minutes at 180 degrees. Then bake the second cake. Check readiness with a wooden splinter.

Ready-made cakes Remove from the oven, cool slightly, remove from the pan and leave to cool on a wire rack to room temperature. It is better to let the cakes stand for 10-12 hours, wrapping them in cling film. It is best to bake the cakes in the evening and assemble the cake the next day.

Mix two types of chilled cheese with a mixer, gradually add powdered sugar. Then add cream. Beat. Place the cream in the refrigerator, covering it cling film. Prepare the cake impregnation: mix sugar and water, boil. Cool slightly and add sparkling wine. Mix.

Level the cakes with a knife and soak. Place the first cake on a plate and spread with a thick layer of cream. Cover the top with the second cake layer, also grease it with a thick layer of cream, not forgetting the sides. Place the cake in the refrigerator for 30 minutes. Then use a hot, dry knife to level the surface of the cake.

Next, decorate the cake at your discretion. You can simply sprinkle the surface with cake crumbs - it will look very impressive on the white surface of the cake. Or you can use mastic to sculpt various figures (hearts, flowers, bows).

Before serving, the cake should sit in the refrigerator for several hours. Tender, tasty, unusual cake`Red velvet` is ready. Can be served. Enjoy your tea!

Mysterious... Passionate... A little even demonic... Snow-white on the outside and bright red on the inside... It's all about the cake with the luxurious name Red Velvet. He seems to combine both innocence and passion at the same time. What else would be so perfect as a dessert for Valentine's Day?

Red velvet cake - classic American cuisine. Its original name is The Red Velvet Cake(on the picture). It looks very impressive thanks to the red biscuit and stunning white butter cream. The shade of the biscuit can vary - it can be either soft pink or bright red, or dark red or red-brown. The desired shade is achieved by adding food coloring to the crust dough. This dessert has chocolate taste, and the airy and soft sponge cake really feels like velvet.

There are many theories about the origin of red velvet cake. Its recipe was known long before it received its charming name. According to one version, red sponge cake was known back in the 19th century. According to another assumption, the idea of making a cake of an unusual red color came to the minds of confectioners during the Great Depression in the USA, when the demand for all food products was reduced.

In this way, bakeries tried to attract the attention of customers and increase their profits. During World War II, bakers used beet juice or boiled grated beets to give the sponge cake the desired shade.

This original cake was very popular in the 40-50s of the last century in bakeries and restaurants in Canada and the USA. Recipe for this product culinary arts was considered exclusive and kept in the strictest confidence.

The Red Velvet cake (pictured) got its name in 1972. This is how it is named in the book by American confectioner James Beard. He talks about three red recipes velvet dessert, which differ slightly different composition. At that time, food dyes were already quite popular, but it was James Beard who first discovered that the reaction of sour buttermilk and vinegar produced the coloring pigments (anthocyanins) of cocoa powder. This processing of cocoa is called Dutch. The resulting color was more pronounced than the artificial color. This natural coloring became the basis for the name Red Velvet.

This cake also has another name - “Devil's Food”. In the book “A Dictionary of American Food” by John Mariani, it is suggested that it is so named not only because of the peculiar color of the cakes, but because of its mind-blowing taste, which some citizens adhering to Puritan views on life considered sinful.

The recipe was used in the 1989 film Steel Magnolias. After the release of this picture, the popularity of the dessert experienced a rebirth. It can still be found in most foreign confectionery shops and stores.

Red velvet cake has been a favorite dessert for thousands of Americans and Canadians for decades. Nowadays in the USA there are even competitions among confectioners for the brightest red color of the biscuit for it.

Cooking secrets

Preparing this dessert is not so difficult, but some nuances are still worth considering:

The classic recipe involves using an ingredient such as buttermilk. It is this that gives the dough its tenderness and texture, reminiscent of velvet. Buttermilk has enough thick consistency and a rich, buttery flavor, making it ideal for baking cakes. It can be done at home. To do this, mix a tablespoon of apple cider vinegar with a glass of milk and leave for 10-15 minutes. Buttermilk can be replaced with low-fat kefir.
Freshly baked cakes are very soft, so do not immediately cover them with icing. It will spread and the cakes will become soggy. Need to put ready-made sponge cake for several hours or even overnight in the refrigerator. The glaze will be easier to apply and will lie in a more even layer.
The traditional recipe advises using cream cheese for the cream and glaze. Mascarpone cheese is considered ideal - it has delicate texture and not really sweet taste. In addition, they have a light beige tint and go well with red biscuit. In addition to cream cheese, you can add whipped cream to the cream, it gives it lightness and completeness.
The batter for this dessert uses food coloring, but if you plan to make red velvet cake for... children's party, it is better to use beet juice or chopped boiled beets to give the cakes the desired shade.

Creating a work of art

So, in order to prepare this cake according to the classic recipe, we will need:

for biscuit:

250 grams of flour;
3 chicken eggs
115 grams butter;
300 grams of sugar;
200 grams of buttermilk or low-fat kefir;
10 grams of vanilla sugar;
2 tablespoons unsweetened cocoa powder;
1 teaspoon slaked vinegar or lemon juice soda;
0.5 teaspoon salt;
1.5 teaspoons food coloring.

for cream:

10 grams of vanilla sugar;
200 grams of butter;
250 grams of powdered sugar;
450 grams of cream cheese.

Necessary utensils and kitchen tools: baking dish (diameter approximately 20 cm), sieve, mixer or blender, large dish.

Cooking steps

Line the pan with baking paper and grease the edges well with butter. Turn on the oven and set the temperature to 180 degrees;
Sift flour, cocoa, salt through a sieve, mix well;
The recipe further advises whipping the butter until creamy using a mixer or blender. It will take us 2-3 minutes.
Carefully add sugar and beat the resulting mass again;
Continuing to beat at low speed, add the eggs. The recipe advises doing this gradually, not breaking everything up at once.
Beat a little more. We should get a very lush one air mass homogeneous consistency. This is a guarantee that the cake will be correct.
Next, the recipe tells us that we need to dissolve the food coloring in buttermilk or kefir;
Gradually add flour into the fluffy butter mass, and then colored kefir or buttermilk. The recipe recommends doing this in the following sequence: starting to beat at the lowest speed, first add a third of a glass of flour, then half a glass of buttermilk with dye. Then again a third of a glass of flour and the second half of a glass of buttermilk. Lastly, add the remaining flour. Continue beating at lowest speed until smooth and homogeneous.
Quench the soda with vinegar or lemon juice and mix it into the dough very quickly;
Beat cream cheese (mascarpone, Philadelphia) and softened butter until smooth and creamy;
Add vanilla sugar and powdered sugar to the resulting cream and beat again. The recipe says that the cream should be very thick - so that a spoon can stand. We put it in the refrigerator for a couple of hours;
Let's start baking the cakes for our dish. Pour half of the resulting dough into the baking dish and place in the oven for 25 minutes. After the time has passed, take it out, cool for 10 minutes and remove from the mold. We do the same with the second half of the dough. We also place the finished cakes in the refrigerator for several hours.
Take the cakes and cream out of the refrigerator and start creating. We put them on beautiful dish, thickly coat the cakes in all directions, not sparing the cream - the more, the better.

You can decorate the top with whipped cream, chocolate, pieces of fresh strawberries, other fruits or berries, and marzipan hearts. The recipe says that the finished cake must be left in the cold for 9-10 hours.

Red velvet cake (photo) is gorgeous dessert, ideal for romantic evening. It has a special energy - it captivates with its defiantly bold contrast of innocence and vice... And its taste is simply delicious! Prepare it for your loved one and he will definitely appreciate your efforts. Bon appetit!

Video recipe for making red velvet cake

Red Velvet Cake is a rather unusual dessert consisting of airy and soft sponge cake red color with chocolate flavor. The snow-white color also adds originality to this product. It is especially worth noting that the Red Velvet cake came to our country from the United States of America and Canada.

Today there are many stories about the appearance of this unusual dessert. Its second name sounds like Waldorf-Astoria Cake, which translated means “100-dollar cake.” Let's figure out together how correctly this dessert was assessed by its American creators.

Red Velvet Cake: original recipe

Before making something so beautiful and very necessary to prepare in advance biscuit base. For this we need the following ingredients:

fine sea salt - ¼ part of a dessert spoon;
flour, sifted, premium- 250 g;
large chicken eggs - 2 pcs.;
cocoa powder or grated dark chocolate- a full large spoon;
fresh butter - 130 g;
white sugar sand - 260 g;
vanillin - dessert spoon;
low-fat sour cream or strawberry yogurt - 250 ml;
liquid food coloring (red only) - 2 large spoons;
6% apple cider vinegar - dessert spoon;
table soda - dessert spoon.

The process of mixing the biscuit base

Red velvet sponge cake is quite easy and quick to prepare. To do this, you need to remove the butter (butter) from the refrigerator in advance and let it thaw completely. Next, put it in a blender and beat thoroughly. During this process, you must also pour into the container granulated sugar, vanillin, sea salt and cocoa powder. After these steps, you should proceed to kneading the second part of the dough. This requires vigorous whisking. chicken eggs and add low-fat sour cream or strawberry yogurt. In addition to dairy products, you need to add red food coloring to the same bowl and dissolve baking soda apple cider vinegar. Finally, both parts of the dough should be combined and mixed thoroughly, adding sifted wheat flour.

To make the Red Velvet cake (photo, recipe presented in this article) as fluffy and soft as possible, it is recommended to knead the base not very thickly (about the same as for charlotte).

Baking process of red sponge cake

It is recommended to bake the base for this dessert in a special springform pan. Its surface must be thoroughly lubricated with vegetable oil. refined oil, and then pour in all the previously kneaded dough. Next, the dishes should be placed in a preheated oven and kept at a temperature of 195 degrees for about 65 minutes. After the specified time has passed, you need to insert a toothpick (match) into the biscuit and see if any base particles have stuck to it. If the wooden object remains dry and clean, then the cake can be safely removed from the mold. After this, it must be completely cooled and the edges cut off, using the plate as a kind of pattern (if required). Further fluffy sponge cake should be divided in half, as a result of which you will get 2 thin cakes of dark red or burgundy color.

Required ingredients for milk cream

By following all the rules for preparing this dessert, you will definitely get a very tasty and beautiful cake"Red Velvet". The original cream recipe for such a product includes the following components:

soft and sweet cheese mascarpone - 500 g;
cream of maximum fat content (you can thick sour cream) - 400 ml;
powdered sugar - 130 g;
coconut shavings - use for sprinkling dessert.

Process of making milk cream

Red velvet cake can be made using any cream you like. But the chosen filling must be white.

So, to prepare a tasty and sweet cream you need to take heavy cream or sour cream, and then beat vigorously with a blender. During this procedure, dairy product Gradually add powdered sugar and soft mascarpone cheese. As a result, you should get a lush and airy filling, which must immediately be used for its intended purpose.

The process of forming a dish and its decoration

The Red Velvet Cake is formed exactly the same as the others. biscuit desserts. To do this, take a large flat plate and place the previously baked cake on it. Next, you need to generously grease the base with milk cream and place the second sponge cake. Finally, all remaining milk filling should be applied to the surface of the formed cake, including its sides.

To make the dessert beautiful and original appearance, it is recommended to completely cover it with coconut flakes. As a result, you will get a cut that will be dark red in color.

How to properly present dessert to the table?

An unusually beautiful Red Velvet cake, the recipe for which we reviewed above, before serving festive table must be kept in refrigeration chamber at least four hours. During this time, they will be completely saturated with milk cream, becoming softer, more tender and tasty. After this, the dessert should be taken out, cut into portioned pieces and serve to family members along with hot tea. Bon appetit!

If in the context you want to get more bright cake, then the amount of red food coloring can be doubled. In this case, cocoa powder or chocolate chips It’s better not to add it, as these ingredients make the cakes much darker.
As a cream, you can use not soft cream, but regular butter with condensed milk (just not boiled). The taste of the cake will practically not change from such a filling. But at the same time, it will have pleasant sweet notes of condensed milk.
For more original decoration The dessert can be not only sprinkled with coconut flakes, but also placed on the surface with bright red or burgundy cherries, as well as petals made from melted dark chocolate.

Red Velvet Cake (original recipe – Red Velvet Cake) is chocolate cake made from red sponge cake, covered with cream cheese cream, in some recipes curd cream or mascarpone cream. The red color of the biscuit in the cake is achieved by adding natural or artificial colors to the dough.

The history of red velvet cake originates in South American cuisine, and the name of the cake - Red Velvet Cake - still causes debate among culinary specialists about its origin. Some argue that "red" is related to the brown sugar used in the classic recipe ( Brown sugar traditionally called red); although more often the name is associated with a sponge cake with a red hue and velvet structure.

Traditionally, the red hue in the original red velvet cake recipe came from a chemical reaction between cocoa powder, acetic acid and buttermilk (substituted for kefir in today's recipe) - because of this, Red Velvet cake was often called "Devil's food."

The fact is that cocoa contains anthocyanins - substances that give the red tint to some berries and vegetables - and exposure to vinegar with buttermilk made it possible to reveal this natural dye. However, due to modern alkaline processing of cocoa, anthocyanins are neutralized, so in order to achieve a rich shade, red velvet cake layers must be added with coloring.

But the combination of soda with vinegar and kefir still gives red velvet cream cheese cake its famous airy, light velvety texture. At first glance, the cake recipe may seem somewhat complicated - the dry ingredients will have to be mixed separately from the liquid ones - but the result will be delicious cake with from vegetable oil.

DoughVed advises. Vegetable oil in the recipe can be replaced with butter - for the amount of products indicated in the cake recipe, 200 g of butter (softened or melted) will be enough.

What can I substitute for food coloring in Red Velvet?

Dye the Red Velveteen cake with artificial dyes or replace them with any natural red dyes, for example, beet juice(from boiled beet juice). Just keep in mind that not a single natural dye will give the cake such a rich shade as an artificial one. You can go the other way and do without dyes at all - it’s beautiful on its own.

Do I need to soak the cake?

In many recipes, red velvet sponge cake turns out to be quite dry, so it must be soaked, but today’s recipe is not one of them: the sponge cake turns out moderately moist, so red cake Velvet Cake stays fresh for a long time.

How to decorate a velvet cake?

To decorate the cake, you can use biscuit crumbs (see recipe tips), nuts, confectionery sprinkles, fruits, berries. For a special occasion, such as Valentine's Day, you can bake a red velvet heart-shaped cake; if you are making a cake with mastic or white chocolate glaze, it is better to reduce the amount of cake cream in the recipe.

Red Velvet Cake Recipe

20 minutes to prepare

1 hour to prepare

380 kcal per 100 g

Red Velvet Cake (Red Velvet, Red Velvet) is a delicious chocolate cake with snow-white cream cheese frosting that is easy to make at home.

Is Red Velveteen Cream Cheese Cake Delicious – Make a Cake at Home Using This Classic American recipe and see for yourself.

For the cakes

wheat flour – 250 g;
salt – 0.5 tsp;
baking soda – 1.5 tsp;
cocoa – 2 tbsp;
vegetable oil – 250 ml + for greasing;
brown sugar – 300 g;
large chicken egg – 2 pcs.;
red food coloring – 2 tbsp;
vanillin – 1 tsp;
freshly brewed coffee – 100 ml;
kefir – 250 ml;
white vinegar– 0.5 tbsp.

For cream

butter – 200 g;
powdered sugar – 400-450 g;
cream cheese – 400 g.

Preparation

Sift flour, salt, baking soda and cocoa into a large bowl.
Separately, beat the sugar with vegetable oil using a mixer or food processor within a few minutes, until white.
Add eggs, one at a time, without stopping beating, as well as coloring and vanilla.
Mix a third of the sifted flour into the egg-butter mixture.
In a separate bowl, mix kefir with cooled coffee, add half to the dough, beat.
Mix half of the remaining flour into the dough and continue beating.
Combine the remaining kefir with vinegar and beat into the dough.
Then pour the rest of the flour into the dough and beat thoroughly again.
Grease three molds with a diameter of 20 cm with oil. From baking paper Cut out circles of the required diameter, line the bottom of the molds with them, and oil them.
Divide the dough into molds and bake in an oven preheated to 180°C for about 35-40 minutes, check readiness with a toothpick.
Remove from the oven and cool in the pans for 10 minutes.
Turn the pans over onto a wire rack (suitable from the oven), remove the cakes and remove the paper. Leave until completely cool.
To prepare the cream, cut the butter at room temperature into pieces and beat with a mixer for a couple of minutes until white and creamy.
Sift the powdered sugar into the butter, adding it in three additions and continuing to whisk.
Add a third of the cream cheese to the butter and beat for a couple of minutes. Make sure that the butter and sugar do not settle on the walls of the cup. We repeat the procedure two more times.
Let's start assembling the cake. Place the first cake on a plate or cake pan and spread a few spoons of cream over it, not reaching 1-2 cm from the edge. We lay all three cake layers in this way.
Cover the top and sides of the cake with the remaining cream.

If the dough sticks to the sides, separate it from the pan using a knife. Or, to make it easier to remove the cakes, you can use springform pans.
If the cakes have risen too much and do not press down while cooling on a wire rack, cut off the center, chop and use the crumbs for decoration.
It is important not to “beat” the cream while whipping, otherwise it will turn out too liquid and will be difficult to apply to the cake.

This cake has become a real star in our time. They try to make red velvet everything using different sources and methods. Do you think it’s so easy to give a biscuit exactly the red color that is in the picture? It's not easy at all.

That is why we are with you today to share with you the best red velvet cake recipes. This is the top 5 best recipes, which even a beginner can easily handle. We often tell you that for good cooking you just need to follow the cooking rules. It's not that difficult. A little patience, a drop of self-confidence, be careful and everything will be as planned.

What is this “red velvet” and why is it so popular? It is popular, most likely because of its beauty. Due to the fact that it is so bright, rich and of course because it is prepared not only by ordinary people, but also famous chefs all over the world.

Red velvet cake is called so solely because of its color. Yes, you got it right. The biscuit should be red. But, depending on the cooking method, it can range from a deep, dark red to a bright, and even red-brown. But the latter option is not so often found.

If you're ready to dedicate half your day to making this trending cake, don't go far and start with us.

General cooking principles

There is nothing special or complicated in preparing such a biscuit. It is prepared in the same way as other biscuits. Its only difference from the usual vanilla sponge cake is its color.

For a sponge cake, the main rule is to beat the whites well to stiff peaks and the second rule is closed oven. But this is for regular biscuits, and today our story is connected only with the oven.

Everyone knows what's inside oven holds a certain one, established by you heat. If you open the oven, a stream of cold air will immediately fly into it, which will instantly affect the biscuit. You can watch a silent scene of how your efforts simply “fall” before your very eyes.

Therefore, in order to avoid such global mistakes, just follow the rules. This rule is the most basic for any type of biscuit.

If you've got it all figured out, we wish you happy red velvet!

Red velvet cake classic recipe

Ingredients	Quantity
buttermilk	- 195 g
soda	- 5 g
salt	- 3 g
flour	- 255 g
vanilla sugar	- 15 g
powdered sugar	- 255 g
oil drain	- 115 g
cream cheese	- 445 g
Sahara	- 305 g
oil drain (in cream)	- 205 g
red dye	- 8 ml
eggs	- 3 pcs
vanilla sugar (in cream)	- 15 g
cocoa	- 35 g

Cooking time

calorie content per 100 grams

The classic is a favorite of many of us. Why invent and compose something if a wonderful classic was created for us? It is in everything, and it is wonderful.

How to cook:

Tip: buttermilk in this recipe Can be replaced with regular kefir.

Exquisite red velvet cake in a slow cooker

Cooking any dishes in a slow cooker is not difficult for anyone. Prepare a biscuit in it, and you will definitely be satisfied.

It will take 40 minutes to cook + time for resting and baking.

How many calories – 308 calories.

How to cook:

Beat the eggs in lush foam along with sugar;
Add butter and beat thoroughly again;
Add kefir and bring the mixture until smooth;
Mix flour with soda and baking powder, pass through a sieve;
Add the mixture to liquid kefir;
Add cocoa and mix everything well with a spatula until the color and texture are uniform;
Add dye to the dough and mix again;
Lubricate the bowl sunflower oil and sprinkle with flour;
Pour in all the dough, turn on the baking mode for an hour and a half and close the lid;
Cool the biscuit until warm, wrap it in film and put it in the refrigerator for two hours;
Pour peeled cherries and sugar into the empty bowl of the multicooker;
Send for fifteen minutes sweet cherries to jam mode;
Then remove the contents and strain. We will need both juice and berries;
Whip the cream to stiff peaks;
Combine the cheese with powdered sugar, add cream, mix gently and put in the refrigerator for ten minutes;
Take out the biscuit and divide it into two parts, grease the cakes with impregnation, lay out the third part of the cream and the same amount of cherries, cover with the second cake;
Coat the cake with cream on all sides and leave to soak for at least two hours.

Tip: if you don’t like cherries, the impregnation can be made from any other berry.

Recipe with raw beets

Finally we got to the beets - the only natural dye, which will suit us. We will use it raw.

INGREDIENTS	QUANTITY
salt	6 g
honey	35 ml
cocoa	90 g
vanilla extract	12 ml
grated beets	1 glass
milk	95 ml
cream cheese	110 g
lemon juice	35 ml
vanilla sugar	7 g
oil drain	245 ml
flour	310 g
sugar	390 g
cream	45 ml
soda	8 g
salt (in cream)	1 pinch
eggs	4 things
powdered sugar	510 g

It will take 1 hour and 10 minutes to cook.

How many calories – 337 calories.

How to cook:

Grease the pan with oil and turn on the oven at 190 degrees;
Combine lemon juice with beets;
Combine eggs, honey, soda, milk, vanilla extract, flour, cocoa, butter. Most of the salt and sugar go there;
Beat all this with a whisk or mixer until the ideal homogeneous consistency and color;
Add the beets and beat for at least two more minutes;
Pour the liquid mixture into the mold and bake until done;
For the cream, combine a pinch of salt with cream, vanilla sugar and cream cheese. Add some more powder and beat it all into a lush, standing cream;
Cool the finished biscuit, cut into cake layers and coat well with cream;
Remove for soaking and consume the next day.

Tip: as a decoration, you can sprinkle the cake on all sides with chopped nuts.

Original recipe

Originality is always welcome. As in this case with “red velvet”. You will not at all expect the result that you will get in the end.

It will take 1 hour and 5 minutes to cook.

How many calories – 380 calories.

How to cook:

In a large bowl, combine sugar, flour, cocoa, buttermilk, coloring, sunflower oil, salt. Give both baking powder and eggs;
Mix all this into a consistency that is uniform in color and structure;
Set the dough aside for thirty minutes;
Turn on the oven at 195 Celsius;
Grease the sides of the pan with butter and place paper on the bottom;
Pour the dough into the pan and bake for 40 minutes until done;
Divide the cooled sponge cake into layers (ideally four), wrap them in film and put them in a cold place for one hour;
During this time, prepare the cream - beat the cream cheese, powder and butter until fluffy;
Grease two cake layers together;
Now we have, as it were, two mini-cakes. Cut one in half and you will get two semicircles, and make the second square, cutting off the edges;
Now tightly attach the two halves to the square cake and you get a heart;
Coat with cream on all sides, remove to soak.

Tip: buttermilk can be replaced not only with kefir, but also with ordinary sour cream.

Cake from Gordon Ramsay

The great chef and culinary specialist also shared with us his original recipe Red Velvet Cake. Want to try? Then join us!

INGREDIENTS	QUANTITY
oil drain	85 g
buttermilk	190 ml
baking powder	7 g
cream cheese	475 ml
dye	12 ml
vinegar	7 ml
sugar	225 g
flour	490 g
oil drain (for cream)	55 g
vanillin	4 g
cocoa	35 g
soda	4 ml
eggs	2 pcs
vanilla sugar	6 g
salt	6 g
powdered sugar	325 g

It will take 1 hour to cook.

How many calories – 360 calories.

How to cook:

Immediately turn on the oven at 170 Celsius;
Grease the sides of the mold with oil and cover the bottom with paper;
Combine red dye with cocoa;
Combine salt with baking powder. Add flour and stir;
Beat butter for cake with sugar until fluffy;
Add eggs one at a time, whisking;
Send vanillin and cocoa with dye there;
Beat the mixture until smooth;
Add a third part here flour mixture and half the buttermilk. Beat until smooth;
Next, add the remaining buttermilk and the remaining flour mixture, bringing everything to the ideal consistency;
Quench the soda with vinegar and pour into the dough;
Mix the dough and pour into the mold;
Bake until toothpick is dry;
Cool the biscuit, why cut it into pieces;
For the cream, beat until fluffy. soft butter and cheese;
Add powder and vanilla sugar. Beat again to peaks;
Grease the cakes with cream and leave to soak.

Tip: For a more modern look, don't frost the sides, just the top. You will get a fashionable “naked” cake.

Cooking features and tricks

The first feature of our biscuit is that the cooled biscuits need to be placed in film and then in the refrigerator. If this is not done, the cakes will dry out. And in the film they remain as moist and juicy as they should be;
Why cocoa? Cocoa is not added for color, no way. In order for red velvet to have a taste, cocoa is necessarily added to it. It can be replaced, but with what? Try and make discoveries;
Buttermilk makes the biscuit soft and tender. It's replaceable and that's good. You can take sour cream or kefir. Since buttermilk itself resembles cream, it makes the dough so tender, smooth and creamy.

Well, we have told you the basic rules for working with red velvet. Then it's up to you. The cream is prepared mainly on cream cheese, but you can add another one. Just like you can vary the degree of sweetness of the biscuit and the taste of the impregnation. Get started, and we will praise you for your tasty and bright works.