The perfect red velvet recipe. Simple and complex versions of “Red Velvet”

Red Velvet Cake (aka Red Velvet Cake, Red Cake) is an incredibly impressive dessert, very popular in the United States, with its rich, bright red color, which is alternated with stripes of creamy white icing. Thanks to its striking red color and enchanting magical taste this cake was even nicknamed "Devil's Food".

From the recipe you will learn: how to prepare layers for a red velvet cake, how to make cream, how to assemble a cake, how to decorate a red velvet cake (you will see various options cake decorations).

There are many theories about the origin of red baked goods.

Some say red cake comes from the South, others say it comes from the North. But all we really know is that this cake has been a favorite for decades, not only in the US, but also in Canada.

The bright red color of the cake masks the chocolate aftertaste. Yes.. yes.. this cake is chocolate even though it is red on the outside. The red dessert consists of porous, moist cakes that literally melt in your mouth.

Red velvet cake is so delicious that you will want to make it again and again.

Red Velvet cake recipe with photos at home

After the cake layers are ready, you should let them cool and then put them in the refrigerator for several hours or freezer(at least an hour). This additional step makes it easier to assemble and subsequently store the cake, since freshly baked cakes are very fragile and if you apply the cream directly to the baked cakes, then there is a chance that your cake will simply fall apart.

So, let's prepare red velvet cake at home.

Ingredients:

for the cakes: (ingredients are taken from the calculation for a mold d 20-22cm:

medium size chicken eggs 4 pcs.
kefir 2.5% -370g.
wheat flour 450g.
cocoa powder (no sugar) 1.5 tbsp.
vegetable oil refined – 400ml
sugar 400g.
salt and soda (without slide) 1/3 tsp each.
red gel food coloring 2-3 tsp.

for cream:

creamy( cottage cheese) 400g.
powdered sugar 150g. (quantity can be changed according to personal taste)
cream 300g. (fat content not less than 33-35%)

How to bake sponge cake for red velvet cake

Break the eggs into a separate container, add sugar and beat with a mixer for 5-7 minutes (you should get a light, thick mass)
In another container, mix kefir and soda. We also add red here. food coloring. Mix everything, the liquid should turn bright red. Adjust the amount of dye yourself; if the color seems pale, you can slightly increase its amount. After the dye, add vegetable oil (the oil must be good quality odorless and tasteless.

In a separate container, combine the dry ingredients: flour, cocoa powder, salt and baking powder.
Sift the dry ingredients through a sieve into the egg mixture, add kefir with dye and vegetable oil. Using a mixer, beat the mixture until a uniform bright red color is obtained; there should be no flour lumps in the dough.
Divide the dough for the cakes into two equal parts, transfer them into two springform pans; for convenience, the bottom of the pan can be covered with baking paper.
We bake the cakes in the oven, temperature regime 180 degrees 30-40 minutes. Check the readiness of the cakes with a wooden skewer.
When the biscuits have cooled, remove them from the refrigerator and cut each one lengthwise into two pieces.
Makes 4 cake layers.

How to make red velvet cake cream

Cool the cream and beat with a mixer until thick.
Mix powdered sugar and curd cheese in a separate container and lightly beat with a mixer.
Now carefully add the whipped cream to the cheese in parts and also carefully mix the cream with a spoon.
Our cream for the red cake is ready.

How to assemble a cake

We take the cake and place it on a tray or plate, distribute a portion of the cream evenly over the entire surface of the cake, then the cake goes again and a cream layer is distributed on top of the cake. The bulges of the cakes can be pre-cut with a knife. Then the dessert will turn out smoother.

Cream is also applied to the topmost cake; the cream is distributed over the top and sides. Use a spatula to smooth out the creamy top and sides of the cake.

How to decorate a red velvet cake - recipe with photos

You can decorate in any way you like. For example, the tops of the cakes can be crushed into crumbs using a blender. Sprinkle the cake with red crumbs.

You can decorate the cake with berries, pieces of fruit, mint leaves, or you can cook additional part cream and decorate with culinary package with a shaped nozzle.

Well... who else thinks that this is not “Devil’s Food”))

The cake is covered with bright blood red glossy glaze - original design.

design by foodyfetish

As an option, use chocolate in decoration.

design from lapechefraiche.com

And here they were used to decorate the cake

from chiarapassion.com

Decoration using berry composition

from cakejevaneigendeeg.nl

Place the fully decorated cake in the refrigerator, after 2-3 hours our Red Velvet cake will be ready.

Red velvet cake video recipe

A recipe for the most delicate red cake with chocolate flavor, made according to the classic recipe. And what about the design of the cake, simple, but very original. So, video recipe for Red Velvet Cake, aka Devil's Food, American Bliss.

Bon appetit!

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. His original name—The Red Velvet Cake (pictured). It looks very impressive thanks to the red sponge cake and stunning white buttercream. 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 it to give biscuits the desired shade. beet juice or boiled grated beets.

This original cake was very popular in the 40s and 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 you need to mix a tablespoon 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 it for cream and glaze. cream cheese. 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 of butter;
300 grams of sugar;
200 grams of buttermilk or low-fat kefir;
10 grams vanilla sugar;
2 tablespoons unsweetened cocoa powder;
1 teaspoon of soda slaked with vinegar or lemon juice;
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 recommends whisking 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 to the resulting cream vanilla sugar And powdered sugar, 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 ready cake must be kept 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 with Mascarpone is attractive and unusual appearance. A step-by-step recipe with photos will allow you to prepare a delicacy in your own kitchen. You don't have to come up with something new. Everything needs to be repeated famous chefs, and the result will meet all expectations.

Note!

There are a lot of dessert recipes. Depending on the cream used, the recipe of the dish changes.

Mascarpone cake

If you want to surprise your family with a delicious treat, you shouldn’t refuse the pleasure. Red velvet cake with mascarpone is beyond competition.

A step-by-step recipe with photos will help even an inexperienced housewife create cooking masterpiece. Enough to prepare necessary products and you can start working.

Ingredients:

vanilla extract – 10 g;
butter – 110 g;
scarlet food coloring – 60 g;
flour – 340 g;
kefir – 240 ml;
soda – 10 g;
sugar – 380 g;
vegetable oil – 240 ml;
vinegar – 10ml;
cocoa – 40 g;
eggs – 5 pcs.;
salt - a pinch.

For cream:

powdered sugar – 320 g;
butter – 110 g;
mascarpone cheese – 220 g;
Philadelphia cheese – 450 g;
vanilla extract – 20 g;
milk – 40 ml.

Preparation:

Let's prepare a red velvet cake with mascarpone. A step-by-step recipe with photos will turn cooking into an exciting experience.
Place butter in a mixer bowl, add granulated sugar, and beat.

Without turning off the mixer, pour vegetable oil into the container.

We will use the whites and yolks separately, so we separate them from each other. Add the yolks to the rest of the ingredients. Add vanilla extract here and beat everything.

Pour kefir into the total mass.
Pour vinegar into a small container and add food coloring. Add the resulting composition to the creamy mixture.

We take spacious dishes. In it mix flour, soda, cocoa, salt. To mix the products, use a whisk.

Pour dry products into the total mass. Mix the mixture with a whisk. Making red velvet cake with mascarpone is easy. The recipe with photos will tell you step by step how to do the job correctly.

Beat the whites well. Pour it out protein composition into the dough.

Preheat the oven, select 177 degrees.
Prepare 3 baking dishes, grease them with butter and sprinkle with flour.
Place the dough into the molds without filling them to the brim.

Bake the biscuit for no more than half an hour.
As soon as 30 minutes are up, remove the baked goods from the oven. Set aside to cool.
Let's make cream. Place the butter in a bowl and beat it with a mixer.

Slowly add the cheese and beat.
Add powder, vanilla extract, and milk to the total mass. Whip the cream until thick.
Let's collect dessert. Coat the cakes with cream and place them in a stack.

We decorate the delicacy based on personal preferences.
Place the dish in the refrigerator.

It’s easy to make a red velvet cake with mascarpone according to the recipe with photos step by step. It is impossible to refuse the treat. Even children will enjoy dessert.

Note!

The cake can be stored in the refrigerator for a week. If you put it in the freezer, the shelf life is extended to a month.

Ingredients:

Dough:

(360 grams) (360 grams) (250 grams) (220 grams) (2 pieces ) (15 grams) (10 grams) (10 grams)

Cream:

Cooking the dish step by step with photos:

We begin assembling the red velvet cake (I do this on a special turntable, it’s more convenient). Here I have some tips that will certainly be useful to scrupulous aesthete housewives. If you want the thickness of the cream layer to be the same throughout the entire height of the cake, divide the cream into equal parts using a kitchen scale. So, to layer 4 cake layers, I used 4 parts of cream (100 grams each), part for rough coating and part for final leveling of the cake. That is, in this case, exactly 100 grams of cream are applied to the bottom cake.

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 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 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.

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 baked, but we need smooth cakes, 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 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. 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 on top big flower from mastic. It will be a three-tiered miracle.

Recipe 4: original red velvet cake (with photo)

Recipe original cake red velvet 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 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. So we will have 4 ready-made crust... 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 festive 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.

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. Tender, tasty, unusual cake`Red velvet` is ready. Can be served. Enjoy your tea!