Red velvet sponge cake recipe. Red Velvet Cake: step-by-step recipe and troubleshooting

Red Velvet cake has long become a popular dessert not only in various cafes and restaurants, but also at home. It came to us from America, where it is considered a classic and is called Red velvet cake. During its life, the cake has undergone enormous changes. But the delicate texture of the biscuits remained unchanged.

If you try the dessert for the first time, you will be surprised by its chocolate taste. Where? The red color of the cakes does not foretell such surprises. When preparing a sponge cake, be sure to use gel coloring. It makes the color brighter and richer, and cocoa adds depth to the red color.

Cream for cakes is most often made from cheese and cream. But the taste of the biscuit goes well with cream cheese and cream with mascarpone. You can try different options and find the right taste for yourself.

Velvet is my second assignment in the pastry course. The first lesson was. I prepared and photographed all the processes for the teachers so that they could track at what stage I made a mistake (well, if this happened), and they could give me detailed advice on where I made a mistake and how to correct it.

This time I decided to use cream based cream. I wanted a snow-white color and a soft, creamy taste. And combined with the chocolate taste of the biscuit, it’s a flavor bomb.

Granulated sugar – 300 g
Flour – 340 g
Cocoa – 1 tbsp.
Salt – ¼ tsp.
Baking powder – 2 tsp.
Soda – 1 tsp.
Eggs CO – 3 pcs. (180 g)
Vegetable deodorized oil – 250 g
Kefir – 280 g
Helium dye – 2 tsp.

Preparation:

We take all products at room temperature. The cooking process is very simple.

Pour some kefir into a separate container. Approximately 50 g. Add soda and baking powder to it and let it sit for a while for a reaction to occur. The mass will increase and become covered with bubbles.

Combine all ingredients in one bowl. Pour in the swollen kefir and mix with a mixer at low speed. In subsequent stages we increase it

Add the dye last. The color of the dough should be bright red, therefore, if necessary, increase the amount of dye and cocoa. Keep in mind that after baking, the cakes will darken.
The dough turns out liquid. This is fine. We bake in two approaches. If you have two forms, then you can do it in one go, since they both fit on the baking sheet. I do not recommend baking in one form at a time. There is a lot of dough, and it contains vegetable oil, and baked goods with it can burn on top, but not bake inside

I have a ring with a diameter of 18 cm. I wrap the bottom with foil in two layers. I press the edges tightly and pour out half of the dough. I'll let you stand. Due to its fluidity, it will spread exactly in shape on its own.
I put it in the oven at 180 C for 30-40 minutes. I check for a dry skewer. The top rises a little during baking and may even crack. We will then cut it off and use it for decoration. Do you see in the photo how much the color of the baked biscuit has changed?

Remove from the oven and let cool slightly in the pan. Then, pressing tightly to the edges with a knife, we draw it along the mold, separating the cake from the walls. Turn the cake over onto a wire rack, bottom up, and cool.
We do the same with the second cake.
Once the cakes had cooled, I wrapped them in cling film and placed them in the refrigerator overnight.
The next day I prepare the cream, coat and decorate the cake.

For cream:

Cream cheese – 1000 g
Cream 33-35% - 200 g
Powder – 80 g

Preparation:

Cream and cheese should be cold.

Measure out the required amount of products and whip the cream and cheese at medium speed, gradually increasing the speed
After the cheese and cream are well combined, stir in the powder using a silicone spatula.

Assembling the cake

There are options here. You can cut it out of ready-made cakes into a smaller shape. Or cut it with a knife and place a smaller diameter plate on the top of the cake. In this case, the side parts do not need to be coated with cream. If you go this route, then reduce the amount of ingredients in the composition by half.
Divide the cakes in half
We plant cream stars around the perimeter using a star attachment, and fill the middle with cream in a circle. And so go through all the cakes. Decorate the top with stars all over the surface, sprinkle with balls and get a minimalist design

I wanted to do it differently. I cut off the tops of the cakes and divided each cake in half with a saw knife.

I chopped the cut tops and put them on a baking sheet in the oven for one hour, temperature 100 degrees. I stirred the scraps several times to ensure they were heated evenly.
I crushed them in a blender into small crumbs. It turned out buttery due to the vegetable oil contained in the dough

Collected on a substrate. I attached the bottom cake layer to the cream, the cream on top, and so on for all the cake layers. I put it in the refrigerator for a couple of hours to set. Then I leveled the sides and top, and again into the refrigerator. After finishing, I sprinkled red crumbs over the entire cake, brushing off the excess with a silicone brush. I placed stars on top and decorated the side edge.

Delicious recipe for Red Velvet with mascarpone

For the layering in this recipe, mascarpone cheese and cream cheese are used. The combination is delicate, soft and light.

For the biscuit:

Butter - 115 g
Sugar - 300 g
Eggs - 2 pcs.
Sour cream or kefir - 120 g
Cream (33%) – 120 g
Red gel food coloring - 1 tsp.
Flour - 250 g
Soda - ½ tsp.
Baking powder - 1 tsp.
Cocoa – 15 g

Preparation:

For cooking we use products at room temperature. Remove eggs, sour cream and cream from the refrigerator in advance

Melt the butter over low heat (but do not boil), cool slightly and mix with granulated sugar

Beat in the eggs one at a time, stirring each time with a mixer whisk.

In one bowl mix dry ingredients: flour, baking powder, cocoa, soda

The original recipe uses buttermilk, but if it is not available, then replace it with kefir or sour cream and mix in another container with cream and coloring
Sift half of the dry mixture into the sugar-egg mixture and combine the mass at low speeds
Pour in the creamy sour cream filling with dye and knead again
Sift the remaining dry mixture into a bowl and mix thoroughly

Grease the mold with butter and sprinkle with flour. Pour half of the dough into the mold, and put the second part in a cool place.
Bake in a preheated oven at 180 C for 15-20 minutes
Let cool slightly in the pan, cover with a sheet of parchment and a wire rack and carefully turn over. Let the biscuits cool

Mascarpone cheese – 240 g
Cream cheese – 240 g
Cream (33-35%) – 360 g
Powdered sugar – 120 g

Preparation:

Products for cream should be cold.

Combine Mascarpone cheese and cream cheese (Hochland, Violette or Almette) and powder in a bowl and beat at low speed

Add the cream in a thin stream and beat until thickened.

Place the first cake on a plate and cover with a good layer of cream

Place the second cake layer on top and press it down a little with your hands.

Remove excess cream from the sides

Cover with the remaining cream and smooth the sides and surface

Decorate with berries and sprinkle with powdered sugar through a sieve.

Original Red velvet cake recipe from Andy Chef

I tried a lot of recipes on Andrey's blog, and most of them took root in my family. But they never got around to Red Velvet. I am correcting this omission - the cake deserves it.

Ingredients for the crust:

Butter 82.5% - 220 g
Sugar – 395 g
Eggs – 2 pcs.
Milk – 250 g
Flour – 360 g
Baking powder – 10 g
Cocoa – 15 g
Red helium dye

Preparation:

The proportions in the cake are calculated very accurately. The only thing for myself (through testing) in the author’s recipes is that I reduce the amount of sugar by 40%. Otherwise, for me it turns out cloyingly sweet, and I don’t like it that way.

We take the butter out of the refrigerator in advance and use it the moment it softens. Mix it with sugar using a mixer
In a separate bowl, mix the dry ingredients: flour, cocoa and baking powder. The mixture must be homogeneous, otherwise it will affect the composition of the finished dough.
Beat the eggs into the well-mixed sugar-butter mixture, one at a time.
We take milk with a fat content of approximately 3.5% or replace it with kefir or fermented baked milk with the same fat content. Pour half the liquid into the mixer bowl and mix with half the dry ingredients
And again milk and dry mixture and mix thoroughly. The dough turns out elastic
Add dye. 7-8 g is enough. The color should be brighter than we want to get, because when baking it fades and changes its shade to a calmer one.
Finally, mix the dough mixture with a spatula.
For baking, take rings or a mold with a diameter of 16 or 18 cm. If 16, then pour into three forms or bake in three batches. Place the dough that is waiting its turn in the refrigerator.
The oven is heated to 150 degrees. Check readiness with a dry skewer or by pressing on the cake. If it springs, then it’s time to pull it out
Cool a little (5-7 minutes) and release from the mold, wrap hot in cling film and place in the refrigerator to collect moisture.
Cut off the tops, releasing the velvety center of the cakes. The trimmings will still be useful to us. With their help we will apply the so-called velor layer on the cake
I will skip the assembly stage; it is no different from those described above. Take any cream that holds its shape - Cheese cream, cream or mascarpone.
Chop the remaining biscuit into pieces and place on a baking sheet, dry at 100 degrees for about 50-80 minutes. Turn the pieces occasionally to ensure they cook evenly.
Blend the baked pieces in a blender until they form fine crumbs.
Apply biscuit crumbs to the cake ready for decoration using a silicone brush and sweep away the excess. The surface is velvet-velor.

How to decorate a cake for a birthday or wedding

Sometimes the question arises - how to festively decorate dessert for a special event? After all, you want to get not only a tasty result, but also get aesthetic pleasure while looking at your masterpiece.

I loaded myself with this question and went to ask Yandex for beautiful pictures of decorated cakes for a birthday or wedding. Take a look and choose what you like. After all, looking at ready-made options, it’s easier to think through and implement your own.

Video recipe: how to bake Red Velvet at home

If you prefer to see once than hear a hundred times, then watch the video master class on making the legendary Red Velvet cake.

Red Velvet Cake is an incredibly harmonious combination of moist velvet cake layers with soft and delicate cream cheese cream. Thanks to step-by-step photos, a detailed description of the process and VIDEO RECIPE, which we carefully filmed for you, now you can easily prepare the popular American Red Velvet Cake at home.

This cake has its own zest and intrigue. When you break off a piece of rich, bright red sponge cake with buttercream, you don’t expect to feel the CHOCOLATE flavors that cocoa gives (and in one of the recipes, COFFEE), but the taste is simply amazing!

Today, there are an incredible number of different options for preparing this delicious dessert. Red Velvet It is also prepared in the form of a cake, pastries, dessert, and in any version it always looks incredibly impressive and stimulates the appetite.
On the eve of the approaching Valentine's Day, I decided to please you with a cake, and on this occasion, I wanted to make it in the shape of a Heart. The cake turned out very tasty and looked incredibly impressive!
Despite the fact that February 14 (Valentine's Day) is not our traditional holiday, I think that you can say warm words to your loved ones, express your feelings and remind them of your love, on this or any other day, in different ways, including in the form of such a wonderful cake. Our loved ones will be very pleased to receive such a gift from us and, believe me, the more often we show attention, love and care for our loved ones, the more they will reciprocate us. Therefore, one day a year is not enough to express your love to your loved ones; you can and should do small acts of love and signs of attention every day!

There are many types of sponge cake for Red Velvet, I prepared several types of sponge cake and settled on two, which I want to offer you: Red Velvet sponge cake with butter And Biscuit with vegetable oil. It is worth noting that both types of sponge cake have nothing in common with the classic sponge cake and differ in their taste and texture. Sponge cake with butter It turns out to be a slightly denser consistency than the vegetable one, and in taste and structure it is more reminiscent of cake dough or even brownie. But in vegetable oil it turned out completely different: moist, porous and also very tasty! I liked both, but MY FAVORIT - Sponge cake with butter- it’s simply incomparable: moist, with a rich chocolate taste, I didn’t soak the sponge cake and the cake turned out just great!
In the recipe, I will offer you two types of Red Velvet sponge cake: one made with butter and one made with vegetable oil. All you have to do is choose the one you like best. In the recipe, I took a photo for only one type of sponge cake; if you wish, I can add a photo and VIDEO RECIPE for the second sponge cake. If necessary, let me know

Cream for Red Velvet Cake, traditionally, prepared with cream cheese. There are two options for preparing this cream: it is a cream made from cream cheese, heavy cream and powdered sugar. Go with the second option: cream cheese, butter and powdered sugar. The amount of powdered sugar can be adjusted to your taste.

I always try to buy good quality ingredients for making a cake. Kefir, fat content 3.5%, premium flour, vegetable oil must be odorless, eggs - medium size. If you are preparing the dough with kefir, then you don’t need to add vinegar, because... the soda in the dough is quenched with kefir. But if you are preparing the dough with buttermilk, then add vinegar at the end of cooking, because... buttermilk is not always a fermented milk product. Also, in this cake it is very important what kind of cream cheese you use, because... the taste of the cream will depend entirely on the taste of the cream cheese, so give preference only to proven products.

And a few words about food coloring. I use red gel dye, which gives a rich, vibrant color. The dye, of course, unfortunately, does not add any benefits to the cake, but if you take into account that you are only eating a piece of cake (and not the whole cake in one person :), then once a year you can allow such “pampering” for the sake of spectacular presentation :)
Although, if you don’t want to add dye at all, don’t add it! This does not affect the texture of the cakes in any way, but is healthier;)

Cook with pleasure, please your loved ones and watch the VIDEO RECIPE in which everything will become clear without further ado!

Ingredients

Dough for Red Velvet biscuit with vegetable oil (for 2 biscuits with a diameter of 20-22 cm):
flour	240-260 g
soda	1 tsp
baking powder	1 tsp
salt	on the tip of a knife
cocoa powder	2 tbsp.
eggs	2 pcs
sugar	380 g
kefir (or buttermilk)	240 ml
coffee (freshly brewed)	120 ml
vegetable oil (odorless)	220 ml
vanilla extract	2 tsp
	2 tsp
vinegar (apple or wine)	1 tsp
Red Velvet biscuit dough with butter (for 2 biscuits with a diameter of 20-22 cm)
flour	270 g
corn starch	30 g
soda	1 tsp
baking powder	2 tsp
salt	a small pinch
cocoa powder	20 g
butter	120 g
vegetable oil	60 ml
sugar	300 g
eggs	3 pcs
kefir (or buttermilk)	240 ml
vanilla extract	2 tsp
red food coloring (gel)	1.5-2 tsp.
apple cider vinegar (wine)	1 tsp
For the cream cheese frosting:
cream cheese	600 g
cream (from 33%)	120 g
powdered sugar	120 g

Step-by-step recipe with photos

Video recipe

Recipe Red Velvet sponge cake with cream and vegetable oil

Mix dry ingredients:
In a bowl, mix the sifted flour, cornstarch, baking soda, baking powder, a small pinch of salt and cocoa.
Mix the dry mixture well with a whisk. Set aside.

Place butter (at room temperature) in a mixer bowl, add vegetable oil and mix at medium speed with the paddle attachment.

Continuing to beat, add sugar in several additions (in 3-4 additions).

Add eggs one at a time and continue mixing ingredients.

Add vanilla extract.

In a separate bowl or glass, mix kefir or buttermilk with gel coloring.

Continuing to stir the butter-egg mixture with a whisk or using the paddle attachment at medium-low speed, alternately add the colored kefir and the dry mixture of flour, baking powder and cocoa. Knead the dough in this way and stir until smooth.

Distribute the dough into two forms and bake for about 40 minutes at a temperature of 170-180ºC. The baking time will depend on the diameter of the mold - the larger the diameter, the less the sponge cake will bake.
Check readiness with a toothpick - it should come out dry from the center of the biscuit.

Cool the finished biscuits and then, if desired, cut lengthwise, each biscuit into 2 layers (you don’t have to cut it, but assemble the cake from whole biscuits).

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Or prepare the ingredients for Sponge Dough "Red Velvet" with vegetable oil. It is better to take all ingredients at room temperature.
From this amount of dough you will get 2 cakes with a diameter of about 20-22 cm.

First of all, prepare 2 springform baking pans.
If you are baking a round cake, then take 2 round springform or aluminum pans.
I want to bake a cake in the shape of a “Heart”, but I only have 1 aluminum heart mold, so I will bake the cakes in two shapes: a heart and a square, both measuring 20 cm, then I will cut out a Heart shape from the square cake.

If you use pans without a bottom to bake cakes, then you need to wrap the bottom of the pans with foil, maybe in 2 layers, and place them on a baking sheet.

Red Velvet Cake Dough.

The dough is very easy to prepare; don’t be intimidated by the large number of ingredients. All preparation comes down to the following steps: mix dry ingredients, mix wet ingredients, combine both mixtures, pour the dough into molds and bake - it couldn’t be easier! :)

Mix dry ingredients:
In a bowl, mix sifted flour, baking soda, baking powder, a small pinch of salt and cocoa.
Mix the dry mixture well with a whisk.

Mix wet ingredients:
Break the eggs into a bowl, add half the sugar and mix with a whisk.

Pour in kefir (or buttermilk) and stir with a whisk.

Add the remaining sugar, stir well.

Pour in freshly brewed coffee.

Add vegetable oil, mix the mixture well.

Add vanilla extract (you can replace it with vanilla sugar).

Add food coloring and mix the dough well with a whisk.

The amount of dye will depend on how intense the color of the cakes you want to get. The brighter the cake, the more dye you need. On average, 2 tsp is taken for this amount of dough. red gel food coloring.
By the way, the layers for the Red Velvet cake can be made not only in red. You can safely use your imagination using dyes of any color and, accordingly, you will get biscuits of any colors and shades :)

If you are preparing the dough with buttermilk, then add vinegar at the end (if the dough is with kefir, then you don’t need to add vinegar).

Add dry ingredients to the dough in 2-3 additions.

And mix well with a whisk until the dough becomes homogeneous, without lumps.

Pour the batter into the prepared pans.

Bake the red velvet cakes in a preheated oven at 170ºC for about 35-40 minutes.
The readiness of the dough is checked with a wooden stick; it should come out of the dough dry, and the sponge cake, when pressed, will slightly spring back and take its original shape.

The duration of baking depends on many factors, so the baking time indicated is approximate. First of all, it depends on the characteristics of your oven, because... All ovens heat differently and very often the actual baking temperature and the temperature you set can differ significantly, so it will be more reliable to focus not on the specified time, but visually.
Signs that the biscuit is ready:
1. Significantly increased in volume
2. The wooden skewer will come out dry from the center of the sponge cake (there may be a couple of sponge crumbs on it, but there will be no stretchy raw dough and the tip of the wooden skewer will be dry and clean)
3. The biscuit springs back slightly with light pressure and returns to its original shape.

Another important tip: always place the sponge cake in an already preheated oven, and start checking the readiness of the sponge cake no earlier than 30 minutes after the start of baking, or if you visually see that the sponge cake has grown significantly, increased in volume and despite the fact that the baking time Quite a bit has passed and the biscuit begins to burn - this is a sign that the baking temperature is too high and should be reduced.

Immediately after baking, the cakes can be wrapped in cling film to retain their moisture as much as possible and allow them to cool.

American “Red Velvet” can always be recognized by its red and white layers of cream cheese cream. The “Red Velvet” cake is simple and quick: you don’t need to soak the juicy cake layers - just coat them in layers with cream, which is prepared in five minutes.

Original Red Velvet Cake Recipe

Red velvet cake was apparently a favorite among farmers because the original recipe included buttermilk, which is low-fat cream (not kefir, as is now common). The chocolate aftertaste is achieved through cocoa or melted chocolate.

Ingredients:

eggs - 4 pcs.;
sugar - 400 g;
buttermilk - 370 g;
baking soda - 1.5 tsp. (or one with a slide);
red food coloring - 2-3 tsp. (gel is brighter, but you can use any natural one - see below for more on this);
vegetable oil (odorless and tasteless) - 400 ml;
flour - 450 g (can be increased if the dough turns out liquid);
cocoa - 1.5 tbsp. l. (or chocolate – 100 g);
baking powder - 2.5 tsp. (or two with a slide);
cream (fat, chilled) - 300 g;
cream or curd cheese - 400 g;
powdered sugar - to taste (100-200 g).

Preparation:

Beat eggs with sugar until thickened.
Mix buttermilk with soda.
Add coloring to the buttermilk and stir until the color is uniform.
Pour vegetable oil into the colored buttermilk.
Mix flour with cocoa powder (or melted chocolate) and baking powder.
Combine the mixtures with a mixer until smooth in this order:
egg mixture,
flour mixture,
buttermilk mixture.
We bake several cakes (depending on the diameter of the mold), each for 30-40 minutes (so that there is no sticky mass left on the wooden stick) at 180 degrees.
Making cream. Beat the chilled cream with a mixer until thick.
Mix and beat the cheese and powder.
Add whipped cream.
Spread the cakes with cream.
Decorate the cake (with leftover cream, whipped cream, berries, nuts and mint, confectionery sprinkles - whatever suits your taste).
Leave in the refrigerator for 3-4 hours.

An analogue of buttermilk can be prepared from milk and citric acid (1-2 tbsp).

Add milk and lemon juice.
Let it sit for half an hour.
Stir.

Natural “Beet red velvet”

Red velvet cake exists in a more natural form with beets as a coloring and homemade cream cheese.

Ingredients:

milk – 1 pack (1 l);
kefir – 1 pack (0.5 l);
egg - 3 pcs.;
citric acid – 5 g;
beets – 1 pc.;
lemon – 1 pc.;
vinegar – 20 ml;
sour cream – 5 tbsp. spoon;
sugar – 200 g;
butter – 300 g;
vanillin – 1 sachet (20 g);
cocoa – 20 g;
flour – 200 g;
soda – 15 g.
powdered sugar – 100 g.

Preparation:

Boil the milk.
Add kefir to the just boiled milk.
Stir until coagulated and transfer to a colander.
Beat (in any convenient way) 1 egg and citric acid.
Mix with curdled milk until homogeneous. Curd cheese is ready!
Grind the beets (on a grater or blender).
Squeeze the lemon.
Grind the beets, lemon juice and vinegar into a puree (in a blender or food processor).
Mix beet puree with sour cream.
Beat sugar and butter.
Mix sugar oil, 2 eggs, beet puree, vanillin.
Add cocoa, flour and soda.
Bake the cakes (40 minutes, 180 degrees, quantity as desired).
Beat butter and powdered sugar.
Beat sugar butter with cream cheese.
Place the cream in the refrigerator for at least half an hour to harden.
We coat the cakes with cream and decorate the cake (preferably with something natural).

"Berry Red Velvet"

Another way to make a cake without chemical coloring is to use berry juice.

Ingredients:

red berries (lingonberries, elderberries, cherries, dogwoods, strawberries, cranberries, raspberries, currants, etc.) - 1-2 cups.

Preparation:

Mash the berries.
Squeeze the juice through cheesecloth.
Add to the cake instead of dye.

The recipe for red velvet cake with berries may need to be slightly modified:

Increase the amount of flour so that the dough does not become liquid.
If we use jam, then reduce the amount of sugar so as not to oversweet it.

Berries can also be added to the cream (whole or pureed) and, of course, decorated with them on top of the cake.

Modern cheese “Red Velvet” with mascarpone

Italian Mascarpone cream will add a new taste to your favorite cake.

Ingredients:

butter – 150 g;
soft cheese (but not processed!!) – 200 g (cool so that the cream does not turn out liquid);
cream (30-35%) - 400 ml (necessarily chilled);
Mascarpone cheese – 330 g;
vanillin - 15 g (or vanilla extract - 10 g);
powdered sugar – 260 g.

Preparation:

Beat butter and powdered sugar with a mixer until white.
Add vanilla (or vanilla extract) and soft cheese to the mixture.
Beat everything with a mixer. Cream cheese (cream cheese) is ready!
Whip the cream until thick.
Mix with mascarpone and cream cheese.
Stir in vanilla and powder.

Secret tricks to improve the taste of Red Velvet:

Add fine salt to the butter to enhance the taste of the biscuit.
We put each cake in cling film and leave it in the refrigerator for 2-3 hours to make the cake more juicy and moist.

Cooking time: 1 hour 30 minutes

Cost of 10 servings: 709 rubles

Cost of 1 serving: 71 rubles

Ingredients:

Dough (sponge cakes):

Butter 220g - 122 rubles

Milk 3.2% 460ml - 29 rubles

Refined vegetable oil 200ml - 22 rubles

Sugar 700g - 28 rubles

Eggs 4 pcs - 24 rubles

Flour 680g - 24 rubles

Cocoa 20g - 10 rubles

Baking powder 15g - 15 rubles

Food coloring gel red 20g - 24 rubles

Refined vegetable oil 20 ml (for greasing the mold) - 2 rubles

Cream:

Cream 33% 350ml - 133 rubles

Cream cheese 350g - 175 rubles

Vanilla sugar 1 package (8g) - 6 rubles

White chocolate 100g - 95 rubles

Confectionery topping (balls) for serving

Preparation:

Dough (sponge cakes):

Pre-soften the butter. Heat milk to room temperature.
Using a dough mixer, mix butter and vegetable oil, granulated sugar.
Break the eggs into a separate bowl. When the sugar dissolves in the butter and the consistency becomes airy, add the eggs and continue kneading the dough.

In a separate bowl, mix flour, cocoa and baking powder. Alternately add a small portion of flour to the dough, and then a portion of milk.
Gradually mix the ingredients into the dough until you run out of ingredients. Pour in food coloring and knead until color is uniform.
Grease two molds with removable sides with vegetable oil. Pour the dough into molds in equal quantities. Bake the cakes in the oven at 150 degrees for 50 minutes.

Cream:

Whip the cream and then gradually add the cream cheese. The cream should be cold - this way it will whip better.
Bring to a homogeneous airy consistency. Add vanilla sugar and beat.
Melt the chocolate in a water bath. Pour chocolate into cream and stir.
Let the cakes cool. Remove from the mold and thinly cut off the top layer - the baked crust. Break into small pieces with your hands.

Cut each cake in half to make 4 round cakes. Place the crust pieces on a baking sheet and place in the oven for 5 minutes at 180 degrees.
Lay out the cake in layers: cake layer - cream - cake layer - cream. Repeat as many times as necessary.
The top layer should remain cream. Grease the sides of the cake with cream.
Grind the oven-dried crust pieces in a blender. Sprinkle the top of the cake and a little along the sides.

Serving:

Decorate the cake with confectionery sprinkles (balls).

Bon appetit!

Red Velvet Cake is an American dessert that combines an incredibly impressive appearance and stunning perfect taste. The bright contrast of the cakes and cream is the hallmark of the delicacy and will not allow it to be confused with other sweet analogues.

How to make red velvet cake?

Preparing a cake comes down to baking the cake layers and creating the cream.

The dough is prepared on a biscuit base, but has a richer composition, enriched with two types of oil, kefir and red dye.
The cream for the Red Velvet cake is preferably creamy, made from cottage cheese, cream, sour cream with the addition of butter and sweetener.
When preparing red velvet cake at home, you need to give it time to soak, keeping it in the refrigerator for at least 5 hours.

Red velvet cake layers

The sponge cake for the Red Velvet cake should ideally be not only fluffy and airy, but also moist, which ensures the addition of vegetable oil. Part of the latter, if desired, can be replaced with butter for a delicate taste of the cakes, having previously melted it and cooled it. To tint the dough, only high-quality red gel dyes are used. Dry food paints will not give the desired result.

Ingredients:

eggs – 3 pcs.;
flour – 340 g;
kefir – 300 ml;
sugar – 300 g;
oil – 250 ml;
cocoa – 1 tbsp. spoon;
baking powder - 2 teaspoons;
soda – 1 teaspoon;
vanillin and salt;
dye – 2-3 teaspoons.

Preparation

Combine flour, baking powder, cocoa, vanillin, salt and mix.
Pour soda into kefir, leave for a couple of minutes, mix with oil.
Beat eggs with sugar for 10 minutes.
Add the dry mixture and kefir in portions.
Three cake layers are baked from the base, cooled, and left in film for 5 hours.

Red Velvet Cake - a classic American recipe

The classic Red Velvet cake is a recipe that involves using cream cheese-based cream as a coating for bright red sponge cakes. Philadelphia is suitable or as an alternative mascarpone, which is sweetened with powdered sugar and balanced with the addition of butter.

Ingredients:

red sponge cake;
cream cheese – 500 g;
butter – 200 g;
powdered sugar – 200 g;
vanilla.

Preparation

Bake the biscuit and let the cakes rest in the refrigerator for 5-7 hours.
Beat the cheese with a mixer until fluffy.
Continuing to beat, add vanilla and soft butter.
Sweeten the cream with powder and coat the cakes and surface of the dessert with it.
Leave the classic “Red Velvet” cake for several hours to soak.

Beetroot Red Velvet Cake

The composition of the Red Velvet cake can be made as natural and harmless as possible by using richly colored beets instead of artificial chemical dye. It is preferable to bake the vegetable in foil in the oven, avoiding boiling it in water, so it will retain its coloring properties to the maximum.

Ingredients:

eggs – 3 pcs.;
flour – 350 g;
milk – 200 ml;
kefir – 100 ml;
granulated sugar – 250 g;
vegetable oil – 250 ml;
cocoa – 1 tbsp. spoon;
baking powder - 3.5 teaspoons;
wine vinegar - 2 tbsp. spoons;
vanillin and salt - a pinch;
beets – 250-300 g;
cream cheese – 500 g;
powdered sugar – 200 g;
butter – 200 g.

Preparation

The finished peeled beets are crushed in a blender.
Add kefir, vinegar, milk, butter, and then salt and vanilla.
Stir in eggs beaten with sugar, flour with baking powder and cocoa.
Bake a sponge cake, cut into 3 layers.
Beat the cheese with powder and butter, adding vanilla, coat the cakes with cream.
Leave the red velvet cake with beets for several hours.

Red velvet cake with sour cream

Red Velvet Cake is a recipe that can be made more budget-friendly by preparing. The dairy product must have a fat content of at least 25%, only then can the cream be whipped well and obtain a thick and non-running texture. Sour cream that is too wet for this purpose is pre-weighed.

Ingredients:

red sponge cake;
sour cream – 500 ml;
cream – 200 ml;
powdered sugar – 250 g;
vanilla.

Preparation

Red biscuit is baked.
Whip sour cream with powder, vanilla and chilled cream separately.
Mix the creamy foam into the sour cream, coat the cakes and the surface of the dessert with cream.
Leave the red velvet cake to soak.

Red velvet cake with mascarpone - recipe

Red Velvet cake with mascarpone has a pronounced creamy rich taste that is as close as possible to the original. A portion of impregnation is enough to grease a red velvet sponge cake prepared using classical technology. You can decorate the sides and surface of the cake with the same cream, sprinkling crumbs on top.

Ingredients:

red sponge cake;
mascarpone – 500 g;
cream – 600 ml;
powdered sugar – 200 g;

vanilla.

Preparation

The cream is cooled well and whipped to dense, stable peaks.
Separately mix mascarpone with powder with a mixer.
Gently stir the creamy foam into the sweet mixture in portions, discarding the mixer and using a spatula.
Coat the cakes with cream, decorate the red velvet cake, and leave for soaking.

Red velvet cake with raspberry confit

An already delicious and original American dessert, when prepared with raspberry confit, acquires unprecedented charm and sophistication. Ready-made seedless raspberry puree is used as a berry base, or it is obtained by grinding berries poached in a saucepan through a fine sieve.

Ingredients:

red sponge cake;
cream cheese – 350 g;
butter – 120 g;
powdered sugar – 100 g;
raspberry puree – 200 g;
sugar – 70 g;
gelatin – 10 g;
water – 50 ml.

Preparation

Bake a red sponge cake and keep in the refrigerator for 4 hours.
Raspberry puree is boiled with sugar and cooled.
Soak the gelatin in water, heat with stirring until the crystals dissolve, and add to the raspberry puree.
Pour the confit into a springform pan lined with cling film and let it harden.
The cream is prepared by mixing butter and cheese whipped with powder.
Assemble the red velvet cake with raspberries, coating the cakes with cream and adding a layer of confit.

Red Velvet Cake with Curd Cream - Recipe

A worthy alternative to the classic version with cream cheese would be Red Velvet Cake with. For impregnation, in this case, soft paste-like or granular cottage cheese punched until smooth with a blender is used. Instead of butter, whipped cream can be added to the cream.

Ingredients:

red sponge cake;
cottage cheese – 400 g;
butter – 200 g;
powdered sugar – 200 g;
vanilla.

Preparation

The biscuit is baked, cooled and kept in the film until it ripens.
If necessary, the cottage cheese is pre-punched with a blender.
Beat the butter with powdered sugar until white, add the cottage cheese and vanilla, and beat.
Coat the “Red Velvet” with the prepared cream.

Red Velvet Pancake Cake

You can make the following unconventional red velvet cake recipe at home without using an oven. The cakes in this case will be red pancakes, the tenderness and softness of which will be ensured by the correct dough recipe. The cream will be a classic filling made from cream cheese, cottage cheese or sour cream.

Ingredients:

flour – 240 g;
cocoa – 2 tbsp. spoons;
sour milk – 220 ml;
milk – 430 ml;
powdered sugar – 300 g;
eggs – 4 pcs.;
salt – 0.5 teaspoon;
butter – 50 g;
cream – 50 ml;
cream cheese – 300 g;
vanilla, coloring.

Preparation

Mix flour, cocoa, salt, 80 g of powder, vanilla.
Add eggs, sour and regular milk, butter, coloring, beat a little.
Bake pancakes and cool.
Beat the cream and cheese with powder until stiff, adding vanilla.
Combine the ingredients for the cream, coat the pancakes with the mixture, and assemble the cake.

Red velvet mousse cake with mirror glaze

“Red velvet” is relatively troublesome to prepare and will take a lot of time, but the result will cover all the time and labor costs and will amaze you with the excellent properties of the finished dessert. Creamy mousse is combined here with red sponge cake and cranberry confit, and the surface is covered with a mirror glaze.

Ingredients:

red sponge cake – 0.5 servings;
cream cheese – 250 g;
cream – 300 g;
sugar – 250 g;
gelatin – 35 g;
water – 265 g;
cranberries – 250 g;
starch – 15 g;
glucose syrup and white chocolate – 150 g;
condensed milk – 100 g;
vanilla, coloring.

Preparation

Bake a sponge cake, cut out 2 cake layers with a diameter of 18 cm.
The berries are crushed, boiled with starch and 100 g of sugar.
Mix 10 g of gelatin dissolved in 60 g of water and freeze in the form in the freezer.
Beat cheese and 100 g sugar.
Add whipped cream, vanilla and 10 g of gelatin dissolved in 60 g of water.
Pour a third of the mousse into a 20 cm mold and melt the cake into it.
Spread another third of the mousse, then confit, again mousse and top with sponge cake.
Freeze the cake in the freezer.
Prepare from the remaining ingredients and pour it over the cake.

Red velvet cake - recipe in a slow cooker

It's easy to prepare a red velvet cake in a slow cooker. The device is used in this case for baking “velvet” sponge cake, which in this design will be especially moist, loose and airy. You can experiment with the composition of the cream by replacing cheese with regular cottage cheese or sour cream.

Ingredients:

eggs – 3 pcs.;
flour – 340 g;
kefir – 300 ml;
sugar – 300 g;
oil – 300 ml;
cocoa – 1.5 tbsp. spoons;
baking powder - 2 teaspoons;
soda – 1 teaspoon;
vanillin, dye and salt;
cream cheese – 500 g;
butter – 180 g;
powdered sugar – 100 g.

Preparation

Mix flour, cocoa, soda, baking powder, sugar, vanilla.
Add butter, eggs, kefir, beat everything with a mixer.
Pour the mixture into a bowl, prepare the sponge cake on the “Baking” for 70 minutes.
Cream is prepared from cheese, powder and butter.
The cooled biscuit is cut into 3 layers and soaked in cream.

How to decorate a red velvet cake?

Decorating a red velvet cake, as a rule, comes down to decorating the surface of the dessert with cream and crumbs from sponge cake scraps. Some original ideas will also help transform the appearance of the dessert.

Simple Red Velvet Cake Decoration

Decorating a red velvet cake with sponge crumbs