A chic red velvet birthday cake is a real decoration for the feast! Divine taste and incredible tenderness.

We offer a recipe for red velvet cake for making at home. Delicate, 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 to 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 helium 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 a real red velvet cake. My mold has a diameter of 22 cm. I cover the bottom and sides of the pan with 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 biscuit 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 powdered sugar in portions. 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 heats up and becomes completely 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 berry puree to the cream for flavor 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. I squeezed pink roses out of a pastry bag, placing them tightly together in the middle of the cake.

I cool the finished cake for 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 the classic red velvet cake recipe 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 with a fine grater or 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 will take ordinary 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 of the cakes, you need to cut off their tops. 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.

Roses made of egg white or buttercream with a cherry in the middle can be a beautiful decoration for a red velvet cake. You can sprinkle with coconut or 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 a large mastic flower on top. 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 not be 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 to 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 several recipes for 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 a small piece to try what you get.

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

Red Velvet Cake is a classic popular American cake (original name Red Velvet). Its distinctive feature is red sponge cakes, smeared with white cream cheese cream. It is prepared only on special occasions, on major 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 the 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.

The photo shows the last stage of 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 teaspoons of vanilla sugar and 260 grams of cream cheese, 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 the remaining cream into a 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 of basil, lavender, etc. They can be purchased in 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 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.

Remove the finished cakes from the oven, cool slightly, remove from the mold 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 with 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. Delicate, tasty, unusual Red Velvet cake is ready. Can be served. Enjoy your tea!

Red Velvet Cake is, without a doubt, a festive dessert. Its rich red cake layers look very impressive against the background of snow-white cream, making the appearance of the cake quite original and sophisticated. In general, this unusual cake has American roots, but today it is baked by chefs from different countries, and if you are comfortable with food dyes and a large amount of fat in desserts, I suggest you try your hand at baking a Red Velvet cake at home.

The recipe for Red Velvet cake at home is quite accessible even to beginners, if you choose the right ingredients, follow the recipe and do not ignore the recommendations.

In general, nothing is difficult if you want to surprise your loved ones with a bright and unusually tasty dessert. So, let's prepare Red Velvet cake: a step-by-step recipe with photos at your service!

Ingredients:

For the cakes (22 cm tin):

• 220 ml. odorless vegetable oil;
• 280 ml. kefir;
• 275 gr. Sahara;
• 280 gr. flour;
• 3 eggs;
• 1 tbsp. with a slide of cocoa;
• 2 tsp baking powder;
• 1 tsp soda;
• 2-3 tsp. food coloring (red strawberries);

For cream:

• 220 gr. butter;
• 550 gr. cream cheese;
• 170 gr. powdered sugar.

How to make a classic red velvet cake:

First, mix flour, baking powder and cocoa powder in a separate dry cup, as required by the homemade Red Velvet cake recipe. The resulting mixture must be sifted through a fine sieve twice. This will make the dry red velvet cake mix as smooth as possible.

Pour the kefir into a convenient deep bowl and add soda to the kefir. Stir and wait a couple of minutes, the soda should be quenched with the kefir mass.

Then add odorless vegetable oil to the kefir. The absence of smell and any taste from the oil is a prerequisite, otherwise the taste of the Red Velvet cake layers will be irrevocably spoiled.

After the oil, add red food coloring to the bowl. If a gel dye is used, then it is simply added to the mass and mixed; if it is a powder dye, as in my version, then the dye is first diluted in a small amount of water and then added to the dough.

The dye should color the oil-kefir mass deep red. Depending on the intensity of the pigment, you may need one to three teaspoons of dry food coloring. Focus on the bright scarlet color of the dough, like in my photo.

Now in a deep and fairly spacious bowl, beat the eggs and sugar until light and fluffy.

Then we begin to introduce the prepared components one by one into this lush sugar-egg mass. First, add about half of the red butter-kefir mass. Mix with a mixer at the lowest speed.

Then add part of the flour mixture and mix the mixture again with a mixer at low speed.

Then we repeat. Add the second part of the red mass, mix, add the rest of the flour mixture, mix and get a thick dough of a rich dark red color.

Pour half of this unusual Red Velvet cake batter into a 20-22 cm pan lined with parchment along the bottom.

Bake the red sponge cake at 180 degrees for about 35-45 minutes. Use a wooden skewer to determine if the red velvet cake is ready.

The result should be two fairly tall sponge cakes. Let them cool on a wire rack. To make the Red Velvet Cake as even as possible when assembling, first cut off the protruding tops of both cake layers, and then cut the cakes lengthwise. The inside of the biscuits has a delicate, porous and fairly moist structure, so it is easiest to cut them with thread. We crush all the cut scraps into crumbs, which we will need to decorate the Red Velvet cake.

Prepare the cream for the Red Velvet cake:

For the cream, first beat soft butter at room temperature with powdered sugar until fluffy.

And then, slowing down the speed of the mixer, we begin to add the cooled cream cheese in parts. The result is a lush snow-white cream.

Since the cakes themselves have a fairly moist structure, there is no need to soak them with anything additional. Just put some of the snow-white cream on the cake, level it evenly and cover with the next cake.

We collect all the cakes. The Red Velvet cake turns out quite tall and even.

Use the remaining cream to spread a thin layer over the top of the cake and level the sides. And then sprinkle with red biscuit crumbs. You can sprinkle the entire cake, giving it a beautiful velvet look, or you can leave space around the edge of the top for cream patterns.

The Red Velvet cake, or in the American version Red Velvet, has won enormous recognition and love from sweet tooth fans from all over the world. Because of its scarlet color, it is sometimes called devil's food. It is one of the brightest and catchiest desserts, along with. It owes its uniqueness not only to its nuclear red color, but also to the original delicate taste of the porous cakes, similar to real velvet. The airy buttercream also adds a special taste.

This unique miracle of confectionery thought is prepared by many famous chefs. Therefore, we will look at how to prepare a red velvet cake in the original version with a photo. You will also see a recipe from Yulia Vysotskaya and Andy Chef, the “titans” of cooking. And lovers of healthy eating will love the instructions for cooking with natural dye.

Red velvet cake - classic version

The original recipe calls for buttermilk as one of the ingredients. But you can replace it with kefir. For dessert with a diameter of 20-22 cm you will need the following products:

• Flour – 450 g;
• Cocoa – 1.5 large spoons;
• 4 eggs;
• Vegetable oil (refined) – 400 ml. You need to choose the highest quality so that the finished sweet does not have an unpleasant odor or taste;
• Sugar – 400 g;
• Fine salt - a quarter of a small spoon;
• Kefirchik – 370 g;
• Baking powder – 2.5 small spoons;
• Soda – 1.3 small spoons;
• Red gel food coloring – 2-3 small spoons.

• – 400 g;
• Cream (33%) – 300 g;
• – approximately 150 g (can be adjusted to taste).

Let's start the cooking process:

1. In one container, break the eggs and combine with sugar, turn on the mixer and beat the ingredients until a white thick mixture;
2. Pour kefir into the second bowl and add quicklime soda to it. Mix well;
3. Add the dye here and stir until the mixture turns a bright red hue. If pallor is observed, then you can add a little more dye. Add vegetable oil;
4. Pass flour, baking powder and cocoa through a fine strainer and mix in a separate plate. Add some fine salt here;
5. Combine the contents of all three containers and beat with a mixer until a homogeneous dough mixture of a bright red hue. There should be no lumps left;
6. Divide the mixture equally into two baking dishes. The bottom can be covered with baking parchment;
7. The biscuit baking process takes 30-40 minutes in an oven preheated to 180 degrees. Readiness is checked by dipping a toothpick into the center of the dough. If it remains dry, then you can remove the product from the oven;
8. Let each biscuit cool and divide in two. The result is four cake layers for our dish;
9. Making cream for red velvet cake. In one container, beat the chilled cream until thick. In another, combine powdered sugar with room temperature cream cheese and beat slightly;
10. Gradually add cream to the cheese and carefully mix everything with a spoon. Now our impregnation is ready. You need to place it in the refrigerator for about 4 hours, covering the bowl with film. This way it will become denser and will not absorb foreign odors;
11. Now let's assemble the cake step by step. Place the first shortbread on a wide plate and coat it evenly with cream. Then we repeat the manipulations until all the cakes are finished;
12. We also coat the last cake with impregnation, trim the entire surface from above and from the side with a culinary spatula or a wide knife;
13. You can decorate the finished sweet with berries and mint leaves. Before serving, let the biscuit soak in the refrigerator for about three hours.

Red Velvet recipe from Yulia Vysotskaya

The preparation scheme in this version is practically no different from the previous one. The cream remains the same, but buttermilk or kefir is replaced with sour cream and cream. A step-by-step recipe for Red Velvet Cake from Julia Vysotskaya will tell you about this and a few other nuances.

Ingredients for 4 servings:

• Cocoa – 1 large spoon
• Flour – 340 g;
• Sugar – 300 g;
• Salt - a quarter of a small spoon;
• Soda – 1 small spoon;
• Vegetable oil – 300 g;
• 3 eggs;
• Cream (35%) – 150 g;
• Sour cream (20%) – 150 g;
• Red food coloring – 2 small spoons.

The composition and technology of preparing the cream does not change. And the homemade red velvet cake itself is made as follows:

1. The dough is very easy to create. In one container, combine flour, sugar, salt, baking powder, soda and cocoa;
2. Then beat the eggs and add vegetable oil. It should not contain any odor. You can use olive oil;
3. At the end, heavy cream and sour cream are added, as well as coloring;
4. To obtain a pungent red tint, you can increase the amount of dye. All ingredients are mixed with a mixer;
5. You will get a liquid dough. Don't be alarmed, this is how it should be. Do not rush to bake the cakes right away, but leave the dough for 10-20 minutes so that the soda reacts with the milk component;
6. Line the bottom of the baking dish with parchment. We make a “French shirt”: coat the entire mold with butter and apply a little flour on top. Pour in the required amount of dough depending on the diameter of the future cake;
7. Baking is carried out at 170 degrees for 20 minutes. Remove the finished cakes and cool, then wrap each individually in cling film and place in the refrigerator for a couple of hours. This way they will become softer and more tender;
8. Take out the cakes, cut off the browned top and a small layer from the ends. But if you do not cover the outside of the dessert with cream, then the sides can be left as is;
9. Assemble the cake, coating each cake in turn with the impregnation. Apply it on top and sides. Decorate the sweet as you wish and refrigerate for about 5 hours to soak.

Red Velveteen recipe from Andy Chef

Red velvet cake at home is made exactly the same as in the previous recipe, but is coated with cream made according to Andy Chef’s special instructions. It's very simple. Need to stock up:

• Curd cheese – 340 g;
• Vanilla extract – 2 small spoons;
• Powdered sugar – 100 g;
• Butter – 115 g;

You just need to combine everything together in one bowl and beat until smooth using a mixer for 5-7 minutes.

There are a few more subtleties to make the cream perfect:

• The cheese should be curd cheese. Replacement with fused one is strictly prohibited. Hochland products are best suited. But you can also use cheeses like, or;
• The cheese should be very cold and hard. To do this, you need to keep it in the refrigerator overnight;
• The oil, on the contrary, should be soft. You can keep it for several hours at room temperature. It is necessary to use a product with a fat content of 82.5% and containing cream;
• If you need to make the color of the cream whiter, or the powder squeaks, you must first beat the butter and powder at maximum speed for 7-10 minutes, and only then add the cheese.

Recipe for “Red Velveteen” with natural dye

The cooking process remains virtually unchanged. Only this Red Velvet is made with beets. Required:

• Flour – 240 g;
• Salt - a pinch;
• Cocoa – 1 small spoon;
• Baking powder – 2 small spoons;
• Vegetable butter – 140 g;
• Sugar – 150 g;
• Vanillin – 8 g;
• Eggs – 2 pcs;
• Milk - a glass;
• Beetroot puree – 160 g;
• Wine vinegar – 1 large spoon;
• Kefir – 75 g;

For impregnation:

• Water – 90 ml;
• Sugar – 50 g;

• Cream cheese – 260 g;
• Sugar – 170 g;
• 4 egg whites;
• Butter – 180 g;
• Vanillin - a sachet.

1. Preparing beets for puree. Wrap it in foil and bake in the oven for an hour. Cool, peel, cut into cubes and puree in a blender;
2. Combine the beetroot mass with vinegar, kefir and milk, mix. Then add sugar and vanillin, add vegetable oil, add salt and mix thoroughly again;
3. In a separate container, mix cocoa, flour and baking powder. Combine everything with the beet mixture, knead the dough and fill the baking dish with it;
4. Bake the cake for half an hour at a temperature of 180. Once ready, cool and cut it into 3 cakes;
5. For impregnation, prepare syrup. To do this, mix sugar with water, put it on the flame and cook until the sugar completely disappears. Remove the syrup and cool;
6. For the cream, combine egg whites with sugar and vanilla. Place the mixture in a water bath;
7. Combine the cheese with butter and carefully add it to the protein mixture, remembering to stir. Cook in a water bath until thick;
8. We soak each cake with syrup and coat it with cream. We decorate at our discretion.

Making your own red velvet cake is not difficult. You just need to prepare the necessary products, reserve time, and study all the nuances. As a result, you can surprise your guests with an original and delicious dessert.

Video: Detailed recipe for Red Velvet Cake

A very spectacular, elegant Red Velvet cake came to us from America. There they call it “Red velvet cake” and it is quite popular there. I found the recipe for the first time at a master class by the flamboyant chef Andy Chef. I cooked it at home for the first time according to his original recipe.

I didn’t even look for some ingredients for decoration (for example, American dough dye), I took my own suitable ones. But she carefully observed the basic proportions. And the cake turned out great! The most delicate, chocolate-creamy - real velvet.

The so-called cheese cream is used here. But I also make creamy cottage cheese, which also suits the taste quite well. You can bake cakes either in the oven or in a slow cooker. Everyone bakes as they are used to. The main thing is to follow the proportions indicated in the description.

You can also use any food coloring. But I noticed that with liquid (helium) dye the color is brighter. For those who absolutely do not use food coloring, use beet juice. You can also decorate the cake as desired.

Today I'm baking Red Velvet again and posting a detailed description of my creation here. I invite everyone to take part in this delicious event. I would be very grateful if you write your opinion in the comments.

In this article:

My whole family has become fans of this cake. It looks great on a festive, New Year's table. And for Valentine's Day you can make it in the shape of a heart. It looks good decorated with white curls of cream and berries. It is also red in cross section.

Step-by-step red velvet cake recipe with photos

The original recipe uses milk buttermilk. So if you have buttermilk, use it. And I have regular kefir. Kefir, eggs and butter should be kept at room temperature for some time.

Addition: I forgot to indicate baking powder in the recipe - 1 sachet. Or quench 1 teaspoon of soda with a spoon of lemon juice.

Making Red Velvet Cake:

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

Using a mixer, mix the already softened butter and sugar or powdered 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 red gel dye into kefir and stir. Pour vinegar over baking soda, add to 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 to be such a rich, red color, as in this photo. The main thing is that it should be just as beautiful and red after baking. In this case, we will have a real red velvet cake. I have two molds. Both of them are 20cm in diameter. I line the bottom and sides of the pans with parchment paper.

Baking takes 30-40 minutes. At a temperature of 180 degrees C

I bake in two molds at the same time. If there is only one mold, you can bake the cakes one by one

I check the readiness of the cakes with a wooden skewer. I pierce it and make sure the skewer is clean.

I cool the finished biscuits, then remove them from the molds and put them in the refrigerator. Pre-wrapped in film or bag. Keep them there 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. But I often make curd and sour cream for this cake. Also, for those who do not use food coloring from the store, I give a recipe for beet red coloring from the video channel of Dmitry Yakov

How to make red beetroot dye for Red Velvet Cake - video

You can use this coloring to add to dough or cream. Now let's move on to making the cheese cream.

Cream H from For cake Red velvet

According to recipes from different chefs and pastry chefs, we see that Red Velvet cake is most often made with this 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.

We use only cream or curd cheese, but in no case processed cheese.

Preparation:

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

I also add vanilla extract and cold cream cheese in portions and beat until smooth. this must be done quickly. The longer we work with the mixer, the softer the cream becomes. Because cold cheese heats up and becomes completely soft. And we need it to be strong and thick.

I'm starting to assemble the cake. I'll use the ring, it's just more convenient for me. I placed the cake in a ring, coated it with cream, and placed the next one on top. I repeat this procedure with all the cakes. Then the ring is removed and you can level the sides of the cake.

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 berry puree to the cream for flavor 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.

From the remaining scraps from the cakes, I cut out hearts with a mold and decorate the top of the cake. I crumbled the rest into crumbs and sprinkled it on the sides of the cake.

I cool the finished cake for another five hours in the refrigerator. If you haven't made this cake yet, be sure to do it!

Still, I’ll give you another cream recipe for comparison. For some reason, it seems to me that it goes even better with the taste of the chocolate sponge cake in this cake. Try it and write which cream you like the red velvet cake with better.

Curd sour cream for cake

I put the frosted and decorated cake in the refrigerator for a few more hours. It will soak in well and the cream will harden sufficiently. Treat your family and guests with a stunning dessert. Enjoy your tea!

And I thank everyone who made red velvet cake with me today! Write in the comments how it turned out for you. If you liked the recipes, click on the social media buttons and save them on your page.

Red Velvet cake is becoming an increasingly common holiday dessert in the modern world. It consists of sponge cakes with shades of red or burgundy, soaked in delicious cream. The cream can be prepared in different ways.

Various aromatic additives are added to the dough and cream: cocoa powder, vanilla, food coloring. Usually the cake is made in a round shape, but if desired, it can be made in a rectangular shape, or in the shape of a heart, or in the shape of a star.

They allow you to create a beautiful holiday dessert from the beginning of kneading the dough, baking and until applying decor to the top layer of the cake and its sides. You will learn all other aspects of preparing dessert from the article.

Red Velvet Cake - a simple and delicious recipe

See the incredibly tender and delicious recipe for American cake with buttercream.

Ingredients for the dough:

• flour -340 g
• sugar - 300 g + vanillin
• eggs - 3 pcs.
• vegetable oil - 250 g
• kefir or buttermilk - 300 ml
• baking powder - 2 teaspoons
• soda - 1 teaspoon
• salt - a pinch
• red gel dye - 2-3 teaspoons (AmeriColor 123)

Preparing the dough

1. In a bowl you need to mix all the dry ingredients: flour, salt, vanillin, baking powder, cocoa and mix.

2. Put soda in a cup with kefir, stir and leave for 2 minutes. Then pour vegetable oil into kefir and mix.

3. After this, pour the gel dye into the kefir and mix again. We need a bright red color.

4. Beat eggs with sugar with a mixer until fluffy white mass. This is approximately 7 - 10 minutes.

dry ingredients.

6. Mix everything well with a mixer and our dough is ready. Divide the dough into 3 equal parts - we will have 3 red cakes.

7. Take a baking dish with a diameter of 22 cm and line it with baking paper, as in the photo.

8. Place 1 part of the dough in the mold, level it and bake each cake for 30 minutes at a temperature of 170 degrees C in the oven.

9. Remove the cake from the oven and let it cool.

10. Remove the paper, wrap it in cling film and put it in the refrigerator for several hours. Check readiness with a wooden skewer.

As a tip: Bake the red cakes in advance, the day before you assemble the cake. The cakes ripen and become very tender and soft.

11. These are the beautiful cakes you should get.

Ingredients for cream:

• cheese cream – 450 g
• butter -200 g
• powdered sugar - 160 g
• vanilla sugar

As a tip: The butter should be at room temperature, and the cheese cream should be cold.

Preparing the cream for the cakes

1. For the cream, take butter at room temperature and beat with a mixer for 2 minutes. Then gradually add vanilla sugar, powdered sugar and beat for a few minutes until fluffy.

3. Cream “cheese” can be prepared at home. To do this you need to take:

• kefir 3% - 0.5 liters
• sour cream 21% - 0.5 liters
• Ryazhenka 4% - 0.5 liters
• lemon juice - 2 tbsp. spoons

Preparation of cheese cream: Combine all ingredients in a bowl, add lemon juice, stir. Line a colander with a thick linen cloth and place the mixture. Tie the fabric and hang in a cool place for 24 hours. You will get a light pasty cream weighing 450 g. Ready for use.

4. You have a homogeneous, fluffy cream for the cakes. Do not beat for too long so that the butter does not separate.

Assembling the Red Velvet Cake

1. Lightly cut off the top of the cake; it will be used for decoration.

2. Knead the cut tops of all the cakes between your fingers until crumbs form.

3. Grease the dish with cream for the cakes.

4. Spread cream on each cake.

5. Coat the top and sides of the cake with cream, leveling with a long spatula.

6. Sprinkle the top and sides with red crumbs, pressing the crumbs onto the cream with a spatula for adhesion.

7. For decoration, make a cream from the following ingredients:

• butter - 100 g
• powdered sugar - 100 g
• food coloring gel

Preparation of cream for decoration: Beat soft butter with a mixer. Add powdered sugar and beat at high speed until fluffy cream is obtained. To get a soft pink cream, add red gel coloring to the tip of a match and stir. Or leave the cream white.

8. Place the finished pale pink cream in a cooking bag and, by squeezing, create flowers on top. Then we let our masterpiece soak for at least 4 - 8 hours.

9. Cut a piece from the finished dessert and see the extraordinary beauty of the product.

Enjoy your tea with Red Velvet dessert. Bon appetit!

Red Velvet - classic recipe with video

You looked at the classic American-style dessert. Have you thought about it? Let's go further and analyze other recipes.

Recipe for Red Velvet Cake with Curd Cream

Learn how to make a heart-shaped cake. The dessert turns out to be both beautiful and very tasty, consisting of two cake layers.

Ingredients:

• 1 glass - kefir
• 2 cups of flour
• 2 tbsp. spoons - cocoa powder
• 1 cup sugar + vanillin
• 100 g - butter
• 3 eggs
• 1 teaspoon - baking soda
• 1 teaspoon - vinegar
• red dye

Prepare the red dough to make the Red Velvet cake beautiful

1. Beat the well-softened butter with a mixer for 3 - 4 minutes. Continuing to beat, gradually add sugar.

2. Now add all the eggs one at a time and continue beating the mixture.

3. Pour half a glass of kefir into a bowl, and add 1 tbsp to the rest. spoon of dye. Mix the dye in a glass with a spoon.

4. Add the mixed dye with kefir from the glass to the bowl and mix everything. The mass has a rich red color.

5. Pour cocoa powder into the bowl and mix again with a mixer. Pour in vanilla.

6. Pour vinegar into baking soda to extinguish.

7. Carefully mix the soda and vinegar with a spoon.

Let's put it aside for now and pick it up later.

8. Sift the flour in parts into a bowl and mix.

9. Mix the flour carefully with a mixer in parts. Add dissolved baking soda and mix again.

10. Divide the dough into two parts. Place one part in a baking dish in the shape of a “heart” and place in the oven preheated to 200 degrees C for 25 minutes. Then bake the second cake.

When filling the silicone mold with dough, you do not need to lubricate it with anything.

Assembling and decorating the cake

1. Remove the crust from the oven. We see that it is well baked.

2. Turn the silicone mold over and the cake separates well from it.

3. Cut off the top of the cake to create crumbs.

4. This is the porous and tender cake we see after cutting off the top.

5. We break the cut part and put it in a blender to grind and obtain velvety crumbs.

We will need:

• cottage cheese of any fat content and in any quantity (here 250 g)
• butter - 2 times less cottage cheese
• vanillin and powdered sugar - to taste (2-4 tablespoons)

6. We prepared the curd cream after watching the video. Spread the curd cream on the top of the first cake layer.

7. Cover the spread first cake layer with the second cake layer.

8. Coat the sides and top of the cake well with a spatula. Then we begin to sprinkle with red crumbs, lightly pressing them onto the cream.

9. Decorate the top of the dessert with velvety crumbs.

10. Additionally, apply small flowers for decoration.

Here we have such a beautiful Red Velvet.

Red Velvet cake with sponge velor - a cake recipe with a new taste

In this recipe you will learn the effect of biscuit velor.

Ingredients:

Preparing the dough

1. If you don’t have a planetary mixer like the one in the photo, use your regular one. Place softened butter in a bowl and beat until fluffy.

2. As soon as the butter has lightened, add granulated sugar.

3. Start beating the butter and sugar until smooth.

4. Then drop in the eggs one at a time and beat one at a time.

5. Now add half a portion of kefir and mix again.

6. Let's start with the dry ingredients. Add cocoa powder and baking powder to the sifted flour. Mix everything well with a whisk.

7. Add half of the mixed dry ingredients to the egg and oil mixture in a blender bowl. Mix everything.

8. Now add the remaining kefir to the bowl and mix everything again.

9. Add the remaining portion of dry ingredients. Mix everything again.

10. We take out the dye and add it to our dough. Mix. The bright red effect has been achieved. The dough is ready.

Baking cakes

1. We take out a baking sheet. Spread the foil on it, folding it in half. Place a one-piece baking ring with a diameter of 16 cm on the foil. We wrap the ring with the edges of the foil up, as in the photo.
2. First, divide the dough into 3 layers, preferably using a scale. We place one part of the dough in our ring. Place in the oven, heated to 150 degrees C for 30 - 40 minutes. Check readiness with a wooden stick.

3. We take the cakes in rings out of the oven - they are still hot.

4. Carefully unfold the foil and take the rings up. These turned out to be such beautiful cakes. Red Velvet cake should be red and beautiful.

5. Wrap the warm cakes in cling film.

By wrapping the cakes in film, we create conditions in which the moisture is evenly distributed throughout the cake and does not go anywhere. Leave it like this until it cools to room temperature. Then they need to be put in the refrigerator for 3 hours.

Preparing cream cheese cream

1. Beat butter, room temperature (130 g) with sifted powdered sugar (160 g). Beat the mixture with a mixer until smooth.

2. When the butter has lightened, add curd and cream cheese (560 g) and stir everything with a mixer until smooth. Remember - the cream cheese must be very cold.

3. We put the pastry bag on the glass and put the prepared cream into it.

Assembling the Red Velvet Cake

1. We have 3 cakes. We cut each cake into 2 parts. The integrity of the cake will consist of 5 layers, the sixth part will be used for crumbs. In addition, we cut off the top part of all the cakes and also send them into crumbs.

2. Knead the crumbs in your hands and fill a baking sheet, which we place in the oven preheated to 100 degrees C for 40 minutes. The crumb should dry out. Grind the dry crumbs in a blender.

3. Assemble the cakes on a rotating table. We coat each cake with cream, as in the photo.

4. Squeeze the cream out of the bag onto the side walls.

5. Level the cream on the sides and top with a spatula.

6. Using a silicone brush, apply red crumbs to all surfaces of our cake.

7. Decorate the upper part with flowers.

As you have already noticed, the velvet crumbs are of a different size and correspond to the concept of “velor”. The red velor effect cake dessert is ready.

How to decorate a Red Velvet cake with New Year's motifs - video

I assume that while viewing all the recipes, you fell in love with Red Velvet and it made a positive impression on you.