Red velvet with cheese cream. Red velvet cake at home

Dessert is a sweetness that we can eat endlessly, without waiting for the first and second courses. Therefore, I would like to talk about the incredibly tasty and beautiful Red Velvet cake.

A little about him. In Canada, it was already known in the 1940s in restaurants and bakeries of the Eaton`s chain of stores. And in 1972, the book American Cookery, authored by James Beard, describes three different ways to prepare this wonderful sweet. The difference was in the amount of fat and butter used.

Another interesting fact is that during World War II, food was rationed and bakers used beets to improve the color of their baked goods, so don't be surprised if you see this product mentioned in today's recipes.

The popularity of this delicacy was also partly brought about by the film “Steel Magnolias”; in this film, the groom’s cake is red velvet. I also recommend rating the recipes and.

Ingredients:

For cream:
Cream 33-35% – 400 ml.
Mascarpone cheese – 500 gr.
Powdered sugar – 150 gr.
For the test:
Flour – 300 gr.
Granulated sugar – 300 gr.
Vegetable oil – 150 ml.
Egg – 3 pcs.
Milk – 280 ml.
Lemon juice – 1 tbsp. spoon
Gel dye – 2 teaspoons
Cocoa – 1 tbsp. spoon
Baking powder – 1 teaspoon
Salt – ¼ teaspoon
Butter – 150 gr.
Vanilla sugar - to taste

Cooking method:

1. In 280 ml. hot milk add 1 tbsp. spoon of lemon juice and leave for half an hour.

2. Meanwhile, sift all the dry ingredients, flour, cocoa, soda, baking powder, salt and mix with a broom until smooth.

3. In a mixer bowl, combine butter with sugar and beat at high speed until fluffy. Then beat the eggs one at a time, stirring for 1-2 minutes each time. Add vegetable oil.

5. Then gradually add the dry mixed ingredients. Mix the dough until smooth, then pour in the milk and coloring. The finished dough should be a rich red color.

6. Cover the mold with baking paper, divide the dough into two parts, into two forms. Place the dough in an oven preheated to 180 degrees for 30-40 minutes. Check readiness with a wooden stick.

7. Prepare the cream. Take Mascarpone butter, beat it for a couple of minutes, then gradually add powdered sugar, and at the end add cold cream and beat for a few more minutes.

8. Let the biscuit stand for 10-15 minutes, then remove from the mold and cool on a wire rack. Lightly cut off the top of the cake and mash it for decoration. We grease the top and sides of each cake, sprinkle with crumbs, you can decorate with flowers or anything else, as your imagination plays.

Let the baked goods soak for at least 4-8 hours. Slice and serve, enjoy your meal.

How to make a cake red velvet from Yulia Vysotskaya

Ingredients:

Flour – 350 gr.
Eggs – 4 pcs.
Cocoa – 3 teaspoons
Granulated sugar – ½ cup
Baking powder – 2 teaspoons
Salt and soda - 1 pinch each
Vegetable oil – 280 ml.
Cream 33% - 700 ml.
Sour cream – 170 gr.
Powdered sugar – 170 gr.
Soft cheese – 500 gr.
Red food coloring – 2 teaspoons

Cooking method:

1. Sift the flour into a dry bowl several times, add salt, baking soda, baking powder, sugar and cocoa powder. Mix thoroughly.

2. Beat eggs into this total mass, pour in oil, 170 g. sour cream and 170 gr. cream, add red dye to color the dough, knead a beautiful dough. We set the resulting mass aside for 25-30 minutes so that the process of extinguishing the soda is completely completed.

3. Heat the oven to 180 degrees. Pour the dough into a mold lined with parchment. You should get 3 cakes, which we will bake for 20 minutes each. Then cover with cling film and put in the refrigerator for an hour.

4. At this time, prepare the cream. Take the cheese, beat it well, then add powdered sugar and cream, beat for 5 minutes.

5. Cut off a small cap from each cake for crumbs (this is optional). Then grease each biscuit on the sides and top.

We put the dessert in the refrigerator, preferably overnight, if this is not possible, for at least 3-5 hours. Enjoy your meal.

Red velvet cake from Andy Chef: New version

Ingredients:

Flour – 340 gr.
Granulated sugar – 300 gr.
Cocoa – 1 tbsp. spoon
Salt – ¼ teaspoon
Chicken egg – 3 pcs.
Vegetable oil – 300 gr.
Kefir 3.2% – 200 ml.
Cream 33% – 80 gr.
Red dye – 2 teaspoons
Powdered sugar – 100 gr.
Fatty butter – 100 gr.
Philadelphia cheese – 350 gr.

Cooking method:

1. First, sift all the dry products, it is advisable to do this several times. The first product is flour, then add cocoa and ¼ teaspoon of fine salt, baking powder and soda.

2. Once again, sift the ingredients directly into the blender bowl, where we will beat the dough, and add 300 grams here. granulated sugar, pour in cream and kefir, vegetable oil and beat 3 eggs, add 2 teaspoons of dye.

Tip: Use gel dyes, not dry ones, they don't give such a beautiful red color.

3. Beat everything at medium speed for 4-5 minutes. We get a very beautiful red color. Now let the dough rest for a while.

4. At this time, prepare the form. Take a springform pan with a diameter of 20 cm. Cover the bottom with parchment, you can grease it with butter, and be sure to coat the sides.

5. Place the mold on a kitchen scale and pour in the dough, it should be 664 g. Place in the preheated oven for 20 minutes, but still check with a toothpick for doneness, and then immediately turn out onto a wire rack to cool. We repeat the same with the second portion of dough.

6. When the biscuit has cooled, cut off the top cap from it, set the nice, smooth one aside, and crumble the part that didn’t come off the cap into a separate bowl. You can do this using a blender.

7. Now prepare the cream. Leave the butter at room temperature 4 hours before cooking until it softens.

8. To make the cream white, first beat the butter for 2 minutes in a blender, without interruption at high speed, then add powdered sugar, mix for 2 minutes, now add Philadelphia cheese and beat for 2-3 minutes.

9. Take a cooking bag or just a bag where you can cut off the edge and put all the cream there, so it will be convenient and even. Cut off the edge of the bag.

10. We retreat 0.5 cm from the edge of the cake and pipe the cream, even it out a little so that there are no bubbles, cover the top of the cake with the second cake, put a plate and press lightly with your hand.

11. Now we cover the top and sides with the remaining cream; it is not necessary to perfectly level the baked goods, because now we need to decorate it with the crumbs that we made.

Before serving, place the cake in the refrigerator for a couple of hours, overnight if possible. Bon appetit.

Red velvet from Alexander Seleznev - Step-by-step recipe

Ingredients:

Flour – 350 gr.
Cocoa powder – 3 tbsp. spoons
Sugar – 300 gr.
Vegetable oil – 300 ml.
Kefir 2.5% – 300 ml.
Baking powder – 2 sachets
Soda - 1/2 teaspoon
Salt - a few pinches
Red food coloring – 2 teaspoons
Egg – 3 pcs.
Cream or curd cheese – 400 gr.
Powdered sugar – 100 gr.

Cooking method:

1. Take dry products, flour, cocoa, granulated sugar, baking powder, salt, soda, mix them in one container, then sift them a couple of times.

2. Pour oil, kefir into the sifted ingredients, mix everything thoroughly until smooth. Add red dye and mix everything well again.

3. We take any available mold in the house, but silicone is best suited here. Pour the dough into it and place it in a preheated oven at 180 degrees for 35 minutes. When the cakes are ready, remove them from the mold and cool. Then we cut off the top part to make it even. And transform it into crumbs for decoration.

4. While the baked goods are cooling, prepare the cream. To do this, we need to mix powdered sugar with cream or cottage cheese. Beat thoroughly with a mixer.

Assembling the cake. Coat the cooled cakes with butter cream. And so does everyone.

Then sprinkle it with crumbs, or leave it white, as you wish. Place in the refrigerator for a couple of hours.

The baked goods are ready, serve, bon appetit.

The original classic red velvet recipe

Ingredients:

For cake layers - 2 or 3 forms, the weight of the entire cake is 1.8 kg.
Flour – 300 gr.
Powdered sugar – 300 gr.
Chicken eggs – 2-3 pcs.
Cocoa powder – 1-3 tbsp. spoons
Vegetable oil – 30 gr.
Kefir – 240 ml.
Vanilla extract – 1 teaspoon
Vinegar 9% – 1 tbsp. spoon
Soda – 1 teaspoon
Salt – ½ teaspoon
Helium red liquid dye – 1 tbsp. spoon
For cream:
Cream cheese – 600 gr.
Cream 33-35% – 300 ml.
Powdered sugar – 200 gr.

Cooking method:

1. Take flour, add cocoa, soda, salt, mix everything thoroughly, now sift (the more cocoa powder, the clearer the chocolate note will be).

2. Beat the butter with powdered sugar, first remove the butter from the refrigerator, and pour in the vegetable oil in several additions.

3. Break the chicken eggs, pour in vanilla extract, mix everything thoroughly until completely homogeneous.

4. Next, add dye until it is bright red. The color must be very rich and bright in order for the color of the cake to remain that way.

5. Lastly, pour vinegar into the kefir, add it to the mass, you can knead it by hand, but do it very quickly and start adding the mixed dry products.

6. Take a mold, cover it with parchment, if you have three forms, that’s great, bake all the cakes at once, if not, then alternately. It is advisable to divide the dough on a scale so that the pieces are even, approximately 350-360 g in this recipe. test. Place the molds in a preheated oven at 170 degrees, bake for 30-35 minutes, while keeping an eye on them, as all ovens are different.

7. Remove the freshly baked cakes from the mold and leave to cool to room temperature. Then we cut off the cap from them, leaving it for the crumbs.

8. Prepare the cream. Beat the cream and powder until it becomes stable. Separately, beat the cheese a little, then gradually add it to the cream and knead until smooth.

Tip: The cream must be cold when you work with it.

9. Assemble the cake, place the cake layer, grease it liberally with cream, then put a second one on it and do the same thing and do the same for the third one, coat the sides of the cake with the remaining cream.

10. Make crumbs from the tops of the cake, and you can make decorations using a baking mold. Decorate the top with hearts, and all the remaining parts of the baked goods with crumbs.

We put it in the refrigerator for a while and it is ready. Bon appetit.

Recipe for red velvet sponge cake with raspberries

Ingredients:

For the biscuit:
Flour – 340 gr.
Granulated sugar – 300 gr.
Cocoa – 1 tbsp. spoon
Salt – ¼ teaspoon
Soda – 1 teaspoon
Baking powder – 2 teaspoons
Eggs – 3 pcs.
Vegetable oil – 180 ml.
Kefir – 250 ml.
Red gel dye – 2 teaspoons
For the raspberry confit:
Frozen raspberry puree – 200 gr.
Granulated sugar – 70 gr.
Gelatin – 8 gr.
Water – 50 gr.
For cream:
Curd cheese – 350 gr.
Butter – 120 gr.
Powdered sugar – 100 gr.

Cooking method:

1. Pour pre-sifted flour, granulated sugar, soda, salt, baking powder, cocoa into a container. Mix everything well with a whisk.

2. Then beat the eggs there, pour in kefir, vegetable oil and finally red dye. Mix all ingredients with a mixer for a couple of minutes. Leave the dough for 10 minutes so that the soda reacts with kefir.

3. Cover the bottom of the mold with parchment; you don’t have to grease the sides. Pour the dough into it, half a portion for two cake layers. Bake at 160 degrees for about 50 minutes. Then take it out and cool.

4. For the cream, take butter, beat it, then add powdered sugar, knead until white and then add cream cheese, mix everything until smooth.

5. Prepare raspberry confit. Soak the gelatin in water until it swells, mix the raspberry puree with sugar and set to cook over medium heat, bring to a boil and let this mixture cool slightly.

6. Place the gelatin on low heat and stir all the time until all the grains disintegrate, the most important thing is not to let it boil. Now mix the gelatin with the berry puree so that it is evenly distributed.

7. Take a mold with a slightly smaller diameter than the one in which we bake the pieces. Cover it with cling film and pour out the almost finished confit, put it in the freezer for 30 minutes.

8. Assembling the cake. Cut off a little bit of the cap from each sponge cake and put it aside, and then divide the cakes lengthwise into two equal parts. After that, we grease each one with cream, and on top with the prepared confit, and so we collect all the pastries, placing them on top of each other. Then put it in the refrigerator for two hours.

9. Cut the top of the biscuit, crumble it and add condensed milk to it to taste; the mass should be of medium thickness.

10. Then use a scraper to go along the sides of the cake, filling all the depressions and unevenness and also grease the top. Cool again.

You can decorate the cake with any fruit. Bon appetit.

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:

In one container, break the eggs and combine with sugar, turn on the mixer and beat the ingredients until a white thick mixture;
Pour kefir into the second bowl and add quicklime soda to it. Mix well;
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;
Pass flour, baking powder and cocoa through a fine strainer and mix in a separate plate. Add some fine salt here;
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;
Divide the mixture equally into two baking dishes. The bottom can be covered with baking parchment;
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;
Let each biscuit cool and divide in two. The result is four cake layers for our dish;
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;
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;
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;
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;
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:

The dough is very easy to create. In one container, combine flour, sugar, salt, baking powder, soda and cocoa;
Then beat the eggs and add vegetable oil. It should not contain any odor. You can use olive oil;
At the end, heavy cream and sour cream are added, as well as coloring;
To obtain a pungent red tint, you can increase the amount of dye. All ingredients are mixed with a mixer;
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;
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;
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;
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;
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.

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;
Combine the beetroot mass with vinegar, kefir and milk, mix. Then add sugar and vanillin, add vegetable oil, add salt and mix thoroughly again;
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;
Bake the cake for half an hour at a temperature of 180. Once ready, cool and cut it into 3 cakes;
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;
For the cream, combine egg whites with sugar and vanilla. Place the mixture in a water bath;
Combine the cheese with butter and carefully add it to the protein mixture, remembering to stir. Cook in a water bath until thick;
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

Red velvet cake is mega popular right now. I've already lost count of how many times I've done it.

The dough is very easy to make, especially if you have a stand mixer in your kitchen. Place everything in a bowl and beat until smooth.

I bake three cakes with a diameter of 24 cm. You can bake in one form, and then cut. But by baking each one separately, we get an even cake without cracks (I like this option better).

I always make red velvet cake with cream cheese frosting. You can eat it right away, but if you let the cake sit, it will be a flavor bomb!

As for decoration. It all depends on your occasion and imagination. I decorated the cake with chocolate and fruit. In general, you can disguise this beautiful cake under any decoration.

Our ingredients for the dough.

We put the bowl on the scales. First, add all the dry ingredients.

Then add the liquid ingredients.

Beat the dough with a mixer until smooth and homogeneous.

We cover the form with baking paper. Pour out the dough.

If you bake three cakes, you get 450 g of dough for each.

Bake the cakes at 170 degrees until done. Approximately 12-15 minutes.

Run a spatula around the edge of the pan and remove the cake, remove the paper and cool the cake on a wire rack.

The cakes are very delicate, you need to work with them carefully.

Ideally, wrap the cakes in film (each separately) and leave for at least a couple of hours.

I bake the cakes in the evening and assemble the cake in the morning.

To make it really beautiful, I trim the edges. You don't have to do this.

The cream for the cream must be cold.

Whip the cream to stable peaks.

Add cheese and powdered sugar.

Beat again until smooth.

It is more convenient to assemble the cake in a split ring. If this is not the case, you can do it in the usual way.

Spread a third of the cream onto the crust and smooth it out.

Cover with the second cake layer and spread the cream again.

Close with the third cake layer. We remove the ring.

Apply cream to the sides and top of the cake.

Smooth out the cream and decorate.

Today I made a red velvet cake with cream cheese cream like this. Try it, you won't regret it!

You can leave the sides open, it also looks great.

Good afternoon friends!

Today is my birthday. So I thought about how to treat myself to my beloved, and decided to bake a red velvet cake. I know one original recipe that produces an amazingly tender creamy cheese cream and a very tasty cake.

It's the first day of summer outside, +10 degrees and a hurricane wind, brr... cold! I won’t go anywhere, I’ll prepare dessert at home, slowly. And in the evening the whole family will gather at the table, congratulate the birthday girl and appreciate the table decoration - a beautiful and very tasty cake with fruit.

Red velvet cake received its name and worldwide recognition after the publication of a cookbook by American pastry chef James Beard in 1972. The original cake is popular in expensive restaurants in Canada and the USA.

How to make a cake at home

At first glance, it may seem that preparing such an inimitable dessert is very difficult, but if you follow all the steps in the recipe, step by step, everything will work out. So let's get started!

Ingredients:

for biscuit

wheat flour - 500 grams
butter - 100 grams
condensed milk - 1 can
milk - 500 ml
food coloring - a few drops
cocoa powder - 2 tbsp. spoons
soda - 2 teaspoons
citric acid -1 teaspoon

for cream

butter - 100 grams
cream cheese - 400 grams
powdered sugar - 200 grams

For decoration

fresh or canned berries

Step-by-step preparation:

We start by preparing the biscuit.

Place butter in a bowl. The oil should be warmed to room temperature. Pay attention to the temperature of the oil; if it is cold, it will not whip, but will simply stick to the mixer blades.

We begin to beat the butter with a mixer, add it and gradually add condensed milk. Beat until a white, fluffy mass is obtained.

Then add milk to this mixture and beat again. We have a white liquid base.

Since we are preparing a red velvet cake, our cake layers should be red. When I baked this cake for the first time, I used a natural coloring - beet juice. I grated fresh beets, strained and squeezed the juice, and acidified it with lemon juice. To evaporate, put it in the microwave for 5 minutes. The juice thickened, and I added it to the liquid base. But I must tell you that the color turned out to be unsaturated, not what I wanted. Maybe I did something wrong, but it’s difficult to achieve the desired shade with beetroot juice.

Therefore, this time I decided to use food coloring - high-quality gel paint used in the food industry. It greatly simplifies work and reduces cooking time. Just a few drops are enough and the cream acquires the desired, rich, bright red color. Just what you need!

Before use, flour must be sifted through a sieve, maybe 2-3 times. This will improve its baking properties, because the flour will be saturated with air oxygen, and will also prevent the accidental ingress of various crumbs.

In a second bowl, pour sifted wheat flour, add cocoa, soda and citric acid. Mix well in dry form.

Combine all the mixed dry ingredients with the liquid red base. Mix with a whisk until smooth and has the consistency of thin sour cream. There is no need to mix for a long time, otherwise the dough will become dense and tough when baking.

I roughly divided the dough into three forms, which is exactly how many layers there will be in my cake. I lined the springform pans with baking paper, greased them with a small amount of vegetable oil and poured the dough. To make the dough even, lightly shake the mold, the thickness should be the same, about 1.5-2 cm. Place it in the oven, preheated to 180 degrees for 20 minutes. Depending on the oven, the temperature and baking time may vary.

The most important thing is not to overcook the cakes, otherwise they will turn from red to brown. Readiness is checked with a toothpick in several places. After cooking, cool the cakes to room temperature without removing them from the mold.

And then, having freed the cakes from the springform pan and paper, further cool them in the refrigerator. And at this time we are preparing a delicate creamy cheese cream for the cake.

You can make sour cream, but today I want to make a good cream cheese cream with butter. The butter for the cream should be at room temperature, and the cheese should be chilled.

You can use any good quality cream cheese. I found Philadelphia cheese in the refrigerator and am cooking with it. There should be enough cream to coat the layers and the entire cake on top and sides, so I take two packs.

The butter should be soft, at room temperature, add fluffiness to it and add cheese to it in portions, kneading well.

Instead of sugar, we use powdered sugar, gradually mixing it in and whipping it into the cream. You can also add flavorings (vanilla, cinnamon, poppy, ginger, cardamom, etc.) if desired. We'll add a little vanilla for flavor.

We got a wonderful fluffy, tender and homogeneous mass. Place it in the refrigerator for 1 hour.

On a flat stand we begin to assemble our beautiful red cake. We coat each cake with a layer of cream.

Cover the cake with cream on top and all sides. Place in the refrigerator for 3 hours. During this time it will be well soaked. Now let's start decorating, our imagination will help us here... and the availability of fresh and canned fruits.

This is such a beauty! Well soaked and melt in your mouth, lovingly prepared dessert. Bon appetit!

I hope, dear friends, that you have found useful information for yourself. I would like to know your opinion about the recipe, write in the comments. If you liked it, click “Class” and share links to the article with your friends on social networks.

The red velvet cake recipe was invented in the USA. And then the unusual Red Velvet conquered the whole world. Bright and extravagant, it is distinguished by its luxurious design and delicate, airy taste.

The subtleties of creating a red velvet cake

The ingredients of Red Velvet Cake include sugar, butter, eggs, flour, soft cream cheese, and buttermilk. If the last component cannot be found, it is replaced with kefir, and the cheese with sour cream. The cake gets all its valuable properties from its ingredients: it is perfectly filling and, thanks to the large amount of calcium in dairy products, is good for bones and hair.

This is a filling and high-calorie biscuit. People who are overweight and have impaired glucose tolerance are not recommended to abuse it.

To give the cakes a rich scarlet color, use food coloring.. If you are not a fan of such additives, use beetroot juice or puree for the cake with the addition of a small amount of lemon juice or vinegar. Also, cherry, currant or raspberry syrup can give a reddish tone. There is no need to sour them.

Check the readiness of the baked cakes with a wooden toothpick. If the dough does not stick to it, you can remove the dessert from the oven.

It must be remembered that when baking, the edges of the cakes always become darker. Here they take on an ugly dirty brown color. They need to be trimmed, giving the treat an even shape. This is usually done with a special metal confectionery ring.

There is no need to throw away the remaining cakes. They should be crushed and layered with cream in vases. You will get two desserts at once.

How to make the perfect cream for red velvet cake? Eat a few culinary tricks:

It is better to use curd cheese as a base. Creamy is more like processed cheese; it will not give the desired texture.
The cheese should sit at least overnight in the refrigerator before beating. But butter, if it is in the recipe, on the contrary, melt at room temperature.
Well-whipped cheese cream can be used to cover the sides and top of the dessert. It doesn't slip or leak. It is even possible to decorate the cake with cream roses and patterns.
To achieve a perfectly white tone, you first need to beat butter or cream with powdered sugar. And then add cheese.

Vanilla powder makes the cream more fragrant.

How to decorate a red velvet cake? Sometimes crumbs from scraps are used for dusting, or slices of fruit are placed on top for dessert. But most often the contrast of cream and scarlet cakes is enough. To make this combination look more advantageous, the delicacy is served already cut. For a romantic date, you can decorate the “Red Velvet” cake as in the photo in the shape of a heart and attach a decoration in the form of Cupid’s arrow made of chocolate.

Simple and complex versions of “Red Velvet”

Melt-in-your-mouth desserts with a red base and boiled cream vary in recipe. Everyone can choose the ideal option for themselves.

Classic red velvet cake recipe

The original red velvet cake recipe calls for buttermilk. But if you can’t find it, you can take kefir. The taste will not suffer from this. It’s easy to create a red velvet cake at home using a step-by-step recipe with photos.

Ingredients:

half a kilo of flour;
four eggs;
2.5 cups sugar;
the same amount of soft cheese and 33 percent cream;
a pinch of salt and soda;
scarlet food coloring;
160 grams of powdered sugar;
two dessert spoons of cocoa;
one and a half glasses of kefir;
0.4 liters of vegetable oil;
four pinches of baking powder.

Cooking method:

You need to coat all the cakes with this cream and decorate the top and, if desired, the sides. Then the dessert should “ripen” in the cold for three hours.

Video recipe for the classic Red Velvet cake:

Red Velvet Cheesecake

This homemade red velvet cake recipe is unusual in that it doesn't require an oven. There is no need to bake this delicate cheesecake.

Ingredients:

380 grams of coffee cookies;
twice as much cottage cheese;
220 grams of sweet cream butter;
150 ml milk;
a glass of granulated sugar;
half the amount of fat sour cream;
20 grams of gelatin;
a packet of vanillin;
three large spoons of cocoa powder;
scarlet food coloring.

Cooking method:

Melt the butter in a steam bath. Mix with crushed cookies and put the resulting mixture in the mold, cool.
Pour water over the gelatin so that it swells.
Beat cottage cheese, sour cream and cocoa with a mixer at low speed or by hand.
Dissolve sugar and vanillin in milk, heat to a boil. Once the mixture has cooled slightly, add gelatin and stir until smooth. Put the dye and curd mass there and stir. You should get a scarlet creamy composition.

Remove the base from the refrigerator, pour the scarlet mixture on top and return it back to the cold for nine hours.

To ensure that the curd layer comes out even, you need to tap the filled mold on the countertop.

Red Velvet Cake with Beetroot

The step-by-step recipe for red velvet cake without dye with beetroot juice will delight connoisseurs of natural food.

Ingredients:

240 grams of flour;
a teaspoon of cocoa;
twice as much baking powder;
half a glass of vegetable oil;
a bag of vanilla powder;
one and a half glasses of sugar;
240 ml milk;
six eggs;
beet;
a third of a glass of kefir;
the same amount of water;
a large spoon of wine vinegar;
250 grams of soft cheese;
220 grams of sweet cream butter.

Cooking method:

This recipe is easy to make red velvet cake in the slow cooker. The shortbreads are cooked in the “Baking” mode for about three quarters of an hour. The baking time decreases in inverse proportion to the width of the appliance bowl. Then you need to finish baking the cake base in the “Warming” mode for another 20 minutes.

Velvet desserts from celebrities

Famous chefs and confectioners have slightly transformed the classic recipe for the delicacy. However, his appearance remained unchanged.

Red Velvet Cake from Yulia Vysotskaya

The famous TV presenter replaced buttermilk with cream in her recipe for a bright dessert.

Ingredients:

350 grams of flour;
four eggs;
a couple of dessert spoons of cocoa;
one and a half glasses of granulated sugar;
a couple of small spoons of baking powder;
a pinch of salt and soda;
280 ml vegetable oil;
700 ml 33 percent cream;
170 grams of sour cream;
the same amount of powdered sugar;
half a kilogram of soft cheese;
scarlet food coloring.

Cooking method:

Combine sifted flour, cocoa, sugar, baking powder, soda, and add salt. Beat in eggs and butter, sour cream and the same amount of cream. Color with food pigment and knead the reddish dough. He needs to stand for a quarter of an hour for the lactic acid to extinguish the soda.
There should be enough dough for three cakes. Bake each for 20 minutes at 180 degrees in the oven. Cover with plastic and refrigerate for an hour and a half.
To make the cream, combine whipped cream with powder and cheese.

Then you should layer the cakes with cream, grease the top and sides with it. The treat needs to stand in the cold for at least five hours.

Red Velvet Cake by Gordon Ramsay

The famous chef Gordon Ramsay knows how to make a magnificent red velvet cake. Why not use his ideas.

Ingredients:

580 grams of flour;
two pinches of baking powder;
a couple of large spoons of cocoa;
scarlet food coloring;
330 grams of sugar;
a pair of eggs;
a packet of vanillin;
270 ml buttermilk (kefir);
a pinch of soda;
a drop of vinegar;
450 grams of soft cheese;
two packs of sweet cream butter;
half a kilo of powdered sugar.

Cooking method:

Mix flour with baking soda and baking powder.
Beat half the sweet butter with sugar in a blender. Add eggs one at a time. Gently add vanilla powder and coloring, knead into a homogeneous mass at low speed.
Pour into a bowl and alternately add buttermilk and flour. Knead the dough.
Quench the baking soda with vinegar and stir into the dough.
Grease the molds with butter and sprinkle with flour.
Divide the dough into molds and place in the oven. Cook for about half an hour at 170 degrees.
Combine the remaining oil with a mixer and powder. Gradually add cheese while beating. The cream comes out soft and fluffy.

Cooled cakes need to be coated with cream. They also lubricate the top and sides of the treat.

Red Velvet Cakes by Andy Chef

The famous culinary specialist Andy Chef offers both classic and unusual ways of making dessert. These are cupcakes - small portioned cakes. Here is Andy Chef's recipe for red velvet cake with photos.

Ingredients:

300 grams of flour;
a glass of granulated sugar;
a pair of eggs;
half a glass of milk;
60 grams of sweet cream butter.
four large spoons of olive oil;
40 grams of cocoa;
for packaging vanillin and baking powder;
scarlet food coloring.

Cooking method:

The cupcakes are topped with egg white cream or whipped cream and sprinkled with colorful confectionery shavings.

A bright and tasty dessert “Red Velvet” will decorate the table at any celebration. It would also make a wonderful gift for a romantic anniversary.