Cake recipes

The original American masterpiece Red Velvet Cake is very easy to make at home. And the classic recipe for the Red Velvet cake is so simple.

3 h

360 kcal

4.17/5 (29)

Kitchen appliances and utensils: bowl, mixer, baking dish.

Sweet tooth is about my family. And I very often spoil them with something tasty. Leafing through the pages of the Internet, I came across a new recipe for myself and tried to cook it. My sweet tooth appreciated the new product and from time to time asked to cook more. This dessert is called Red Velvet or Red Velvet - after all, in its homeland, in the USA, it sounds like “Red Velvet”. This delicacy now serves as a decoration for our festive table, and guests are delighted with its unusual color and delicate taste.

Original american masterpiece It is very easy to make at home, and the classic recipe for 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 did not find buttermilk and mascarpone, replacing them with regular fatty kefir and cottage cheese.

General composition of the red velvet cake

Biscuit

To prepare cakes you need:

• flour - 300 g;
• granulated sugar - 300 g;
• vegetable oil - 1.5 cups;
• chicken egg - 4 pcs;

• fat kefir - 200 ml;
• cocoa powder - 50 g;
• baking powder or slaked soda - 2 tsp;
• red food coloring - 2-3 tsp

Important! Vegetable oil should be odorless. Better to use refined.

How to replace the dye?

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

Yet the dye can be replaced any chopped fresh red fruits: cherries, currants, raspberries. Only you do not need to add acid to them.

Cooking cakes

If you use a multicooker, then in the next section I will tell you how to make cakes with it.

Sponge cake Red velvet in a slow cooker

Cooking the dough as stated above... Lubricate the bowl with oil. And we prepare each half of the dough for 50 minutes in the "Baking" mode. We check with a toothpick for readiness. If necessary, add another 20-30 minutes.

Cakes prepared in this way, only without dye, can be used in.

In the meantime, while our biscuit halves are cooling, we can do the cream.

Cream preparation

For this you need:

• butter - 120 g;
• cottage cheese - 300 g;

• granulated sugar - 200 g.

Cake decoration red velvet

Variants

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

Now mega popular cake "Red Velvet". I've lost count of how many times I've done it.

The dough is very easy to prepare, especially if the kitchen has a stand mixer. We load everything into a bowl and beat until smooth.

I bake three cakes with a diameter of 24 cm. You can also bake in one form, and then cut. But baking each separately, we get a flat crust, without cracks (I like this option more).

I always make Red Velvet cake with cream cheese. You can eat it right away, but if you let the cake brew, it will be just a taste bomb!

As for the decoration. It all depends on your reason 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, fill in all the bulk ingredients.

Then we add the liquid ingredients.

Beat the dough with a mixer until smooth.

Cover the form with baking paper. Pour out the dough.

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

Bake the cakes at 170 degrees until tender. About 12-15 minutes.

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

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

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

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

To make it really beautiful, I cut off the edges. You don't have to.

The cream for the cream must be cold.

Beat the cream until peaks are stable.

Add cheese and powdered sugar.

Beat again until smooth.

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

Put a third of the cream on the cake, level it.

Cover with the second cake and spread the cream again.

Close with the third cake. We remove the ring.

Apply cream to the sides and top of the cake.

We smooth out the cream and decorate.

Today the cake "Red Velvet" with cheese and butter cream I got like this. Try it, you won't regret it!

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

"Red Velvet", an incredibly delicate and chic cake, will be a decoration of the festive table. However, this American dessert is a holiday in itself. It is very unusual - it is snow-white on the outside, and striped in section. The biscuit of bright red color is especially surprising!

"Velvet" biography

The history of the Red Velvet cake begins in the 19th century, however, the dessert acquired its current color in the 40s of the last century. Interestingly, the cake "turned red" quite by accident as a result of a combination of unsweetened chocolate, natural cocoa powder and fermented milk drink. Later, they began to tint it with artificial colors or, as it was during the Great Depression, they used beets. However, the rebirth of "Red Velvet" came after the release of the movie "Steel Magnolias" in 1989, where this dessert appeared as a wedding cake in the shape of an armadillo. Now "Red Velvet" is a favorite delicacy of all American sweet tooth.

"Red Velvet": a quick guide

If you make the Red Velvet cake according to the original recipe, then you should make a multi-layered cake with a dough of butter, eggs, buttermilk, cocoa, flour and beetroot, which can be replaced with dye. The cakes are coated with butter cream, and the top of the cake is covered with cream or cheese glaze. Modern versions of the cake look a little different. Instead of buttermilk, kefir is quite suitable, and butter is easily replaced with vegetable oil. By the way, special gel dyes for desserts give a brighter and more saturated color. Conventional food colors or beets cannot cope with this task.

The Red Velvet cake turns out to be soft, moist and porous, so it is not necessary to soak it with syrup. You coat, decorate, let the cake infuse and soak, and then serve. That's the whole instruction!

A few secrets of velvety

If you are making cream with cream cheese, take it out of the refrigerator just before whipping - then the cream will turn out much more fluffy. It is best to use mascarpone cheese as its velvety texture is perfect for this dessert. But do not whisk the cheese and cream for too long, or the cream will separate. The butter and eggs should be at room temperature, while the cream should be chilled.

After the cakes are baked, cut off their edges - this way, the assembled cake will look more neat and effective. The trimmings can be chopped up and sprinkled on the top cake after the glaze has been applied.

American confectioners recommend keeping the baked cakes in the refrigerator and only then smearing them with cream and glaze. The fact is that on warm cakes, cream and glaze spread, but it gets soaked and loses its airiness. These unpleasant moments can be avoided by pre-chilling the cake before assembling.

Cooking "Red Velvet"

If you want to pamper yourself with another sweet delicacy, think of Red Velvet. You, of course, have to tinker, but for the sake of such beauty, you can do anything! Look for simpler recipes for the Red Velvet cake, and then master the complex options.

First, mix the dry ingredients - 475 g flour, 25 g cocoa powder, 10 g baking powder, 4 g baking soda and 2 g salt. Now combine and stir 365 g of kefir and 10 g of gel dye.

Beat with a mixer for 1 minute 155 g of soft butter and 220 g of sugar, add 75 g of refined vegetable oil, 10 g of vanilla essence and another 220 g of sugar. Add 3 eggs to this oil mixture and beat again until fluffy.

Mix the resulting dry and liquid mixtures, you should get a homogeneous mass.

Place oiled baking paper in a baking dish and add one-third of the dough. Bake the cake for half an hour at 180 ° C. Make 3 cakes and cool on the table. Be sure to trim the rising tops to keep the cake smooth and neat.

Whip in 410 g of 33% cream, gradually adding 355 g of Philadelphia cheese. Assemble the cake by sandwiching each crust with cream and spreading cream on all sides.

Decorate a delicious dessert with biscuit crumbs and refrigerate for 4 hours. You can also sprinkle the cake with chocolate chips and pastry sprinkles. Enjoy!

Beetroot miracle

Despite the fact that beets do not give as bright color as the dye, they are often used in the preparation of the famous cake. And we offer you a recipe with a photo of the Red Velvet cake, where the biscuit is tinted with beetroot juice. Try it - you won't regret it! The dosage of the products is given per serving. It turns out a fairly large and mouth-watering cake.

Bake 180 g of beets in foil at 200 ° C - this will take you about 50 minutes. Grind the peeled beets with a blender, add raw egg yolk, a third teaspoon of grated ginger and 1 orange zest, which is easy to remove with a grater. Place the egg white in the refrigerator. Pour 2 tablespoons into the beetroot puree. l. orange juice and 20 ml of olive oil, add 40 g of corn flour and mix well. Add 2 tbsp to the dough. l. honey and 1 tsp. Sahara.

Now extinguish a third of a teaspoon of baking soda with orange juice and add it to all the ingredients. If you can squeeze a little more juice out of the orange, add that too. Whisk the cooled egg white and gently fold into the dough. Place it in a greased baking dish and bake for 30-50 minutes at 190 ° C.

While the biscuit is cooling, prepare a cream from 100 g of any curd cheese, 50 ml of natural yogurt, 3 tbsp. l. sugar and a pinch of vanilla. Saturate the crust with syrup made from 20 ml of espresso coffee and 10 ml of cognac. Lubricate it with cream and cut into 3 parts.

Put the cream in a pastry bag with a simple round nozzle and squeeze out between the cakes in small portions. Top with cream, fresh berries and chill the cake in the refrigerator. An exquisite dessert for tea is ready! In the section, you will see red and white stripes - everything is as it should be!

A simple recipe for lazy velvet

Try to make the Red Velvet cake from Philadelphia cheese according to a simple recipe for lazy housewives, besides, the recipe is painted almost step by step.

Add 1 tsp. soda in 280 ml of kefir and mix well. Let it stand for a while and pour in 300 ml of vegetable oil.

Beat 3 eggs with 300 g of sugar in a fluffy foam and add 2 tbsp. l. red food coloring, liquid or gel.

Mix 340 g flour with 2 tsp. baking powder and 1 tbsp. l. cocoa, and then add to kefir and stir well.

Divide the dough into 2 pieces and bake 2 biscuits in turn at 170 ° C for 50 minutes.

The cream is prepared simply - whisk 250 g of butter with 70 g of icing sugar, and then pour in 2 tbsp. l. milk. Add 260 g of Philadelphia cheese and beat with a mixer on a slow speed.

Slightly level the cooled cakes from above, cutting off the protruding tubercles, and cut into 3 layers. In total, you get 6 cakes. Spread the cream on the cakes themselves and the sides of the cake, and then sprinkle the dessert with biscuit crumbs.

Do not eat right away, let the cake soak - and enjoy it with your loved ones. Such beauty cannot be eaten alone.

You will probably be surprised by the manic precision in the recipe. Why 365 g of kefir, not 370 g or 410 ml of cream, and not 400 ml? Because the recipes for Red Velvet are complex, every gram counts. At least, this is exactly what is customary among professional pastry chefs. And the results will delight both you and your loved ones!

Making a cake with your own hands is not an easy task, especially if you are planning to serve not an ordinary "" to the festive table, but something more refined and original decorated. Homemade cakes are as popular today as they were many years ago, despite the abundance of pastries on store shelves. In addition, you can add any ingredients, experiment, combine recipes or make an original decor with your own hands, which will make the cake truly unique.

It is necessary to approach the preparation of cakes thoroughly, the most important thing in the preparation process is to choose a good master class step by step. He will help you learn the recipe step by step, not make a mistake in the manufacturing process, choose the right confectionery tools and make a high-quality cake. And the master class on the cake recipe "" is no exception.

This MK provides a cheese and butter cream, although the original recipe uses a regular one based on butter. But it is precisely such a cream that will help make the cake juicier, more suitable for decoration, since it takes the shape well set by its own hands.

For the test, you will need:

• 50 grams of cocoa powder;
• 2.5 cups sugar;
• 4 eggs;
• 1 heaping teaspoon of baking soda
• 350 milliliters of kefir of any fat content;
• 450 grams of flour;
• baking powder - a couple of sachets;
• a little salt;
• vegetable oil - 2 cups;
• food coloring of red color, liquid or gel (gel is used in this master class).

We will make cream cheese cream with our own hands as follows:

• curd cream cheese - 450 grams;
• one and a half glasses of fresh cream 35%;
• a little icing sugar to taste (about 150 grams);
• flavors are added as desired - vanilla, essence or liqueur.

For decoration, you will need mastic, for this MK you can make it from condensed milk with your own hands:

• a full glass of powdered sugar;
• 150 milliliters of raw condensed milk;
• 5-7 milliliters of lemon juice;
• 200 to 300 grams of milk powder or cream.

This recipe can be called combined. It is the creamy curd cream that suits both for the layer of cakes and for decorating the finished cake, since the cake will not be covered with mastic, such a cream will help to level the side surfaces of the product. The dough in this recipe turns out to be quite dense, if you do not like dryish cakes, then the cream can be made one and a half times more with your own hands for good impregnation of the cakes.

Preparation of cakes and cream

We start by making cakes - for this we will knead the dough with our own hands:

1. Pour the eggs into a deep bowl without separating the yolks and whites. Gradually add sugar to them and beat for about 7 minutes, until the mixture thickens slightly and expands in volume due to the foam.
2. Pour kefir into a separate container, pour soda into it and stir without vinegar so that bubbles appear.

1. Pour the gel dye into the kefir. To make a bright red color like in MK, you need about 3 teaspoons. Knead well so that the liquid is evenly colored. If desired, the portion of the dye can be increased or decreased.
2. Then we pour in the vegetable oil according to the recipe, be sure to take it without smell and taste, otherwise the cake will resemble a salad.

1. In the third bowl, we combine the dry part of our dough - this is flour, baking powder, extra salt and cocoa powder. Stir all this and sift through a sieve twice.
2. We combine all three mixtures into one using a mixer, divide the resulting dough into 2 parts. Two sufficiently high cakes are baked in a split form at least 22 centimeters in diameter, but be sure to cover with parchment.

1. We bake for half an hour at a temperature of at least 180 degrees, first one cake, then the second. When they have cooled on the wire rack, cut each of them into 2 pieces, so that you end up with 4 identical cakes.

The cream in this master class is quite simple to make, the cake does not require any special delights:

1. The cream must be strongly cooled and whipped with a mixer until it becomes paid and stable.
2. Water container and use a mixer to combine cream cheese and powdered sugar. By the way, powdered sugar can not be used at all in this recipe.
3. Combine both masses and let them cool for about half an hour in the refrigerator.

Before assembling the cake, the cakes should be ideally cold, the cream is taken directly from the refrigerator before starting the decoration. It is very easy to make the basis for the cake with your own hands if you use our master class.

Cooking mastic and decorating the cake

The final stage of making a cake in our MK way is the creation of decorations from mastic and the final assembly of the product. Workshops on making mastic decorations are plentiful on the Internet today, so here you can experiment.We offer a simple enough MK so that you can decorate your cake with mastic hearts. By the way, such a product will become an original table decoration for Valentine's Day or as a gift for a loved one.

So, how to make mastic, our master class will tell you step by step:

1. Mix powdered milk with finely ground sugar in a separate dry container. It is best to use a dish or flat bowl.
2. A stream of condensed milk directly from the can and at the same time stir the mass with a tablespoon.
3. Place the resulting mixture on a table sprinkled with powdered sugar and knead with your hands, like dough, until the bridge stops sticking to your hands. If necessary, add powdered sugar or add a little condensed milk so that the consistency of the mastic is just for this MK.
4. Now divide the mastic into two parts, leave one part unpainted (it will be creamy due to the inclusion of condensed milk, this can be seen from the MK), I will color part of the author with the same or you red dye that was used for the test. Drop it on the mastic a little bit so that the shade does not turn out too intense. Instead of artificial colors, you can add syrup, for example, cherry or strawberry, in this case you cannot achieve a bright shade.

When the mastic is ready according to the recipe, start creating figures as in our master class:

1. Roll out a layer of white mastic.
2. Walk along it with a special rolling pin in relief, do it only in one direction, tightly presses the rolling pin of mastic.
3. Now cut out a few blanks by cutting out the shape of a heart, then line them with your fingers or a special stack so that there are no chipping.
4. In the same way, roll out a layer of red mastic, as in MK, cut out the hearts of a slightly smaller size from it in an amount corresponding to the number of white hearts.
5. Then, on the back of the red hearts, apply a special adhesive with a brush, put the smaller hearts on the larger ones and lightly press down with your hands.
6. Then, using MK, you can make small white flowers and glue them to the middle of the upper heart.
7. In addition, this decor can be decorated with golden beads (edible). They will also stick with a gel.

Now it's time to collect the cake. How to do this step by step according to MK, read below:

1. Smooth the top and sides of the cake with cream, use a wide knife.
2. On the surface of the cake, make a crumb side, as shown in the master class.
3. On the side surface, smeared with cream, walk a special corner to give a beautiful relief.
4. Place pre-prepared mastic hearts on the surface of the cake vertically, as in a master class or at your own discretion.

As you can see, creating such a cake with your own hands is not at all difficult. It does not require special skills in working with mastic, the dough and cream are completely ordinary, but the result is a real masterpiece of culinary skills, which, moreover, you created with your own hands.

I took it into my head to bake "Red Velvet" for the New Year: I tried it several times in a cafe and love it very much for its rich taste and unusual appearance. Endishef's recipe attracted with its simplicity with a spectacular result at the exit, and took it as a basis. Especially for such an event, I went to Ikea for a detachable baking dish with a diameter of 22 cm (only large ones are sold everywhere, 26 cm each) and to Udelnaya for red food coloring.

Before writing the list of ingredients, I will clarify a very important point: the Endishef website shows a tall cake made of small biscuits with a diameter of 14 cm (16-cm shape and trimming), like this:

The composition in the recipe is indicated precisely taking into account this size, the plate below stipulates that for a larger form, you need to increase the amount of ingredients by 2 or even 3 times.


Expecting to get about 3 2.5 cm cakes at the output and having a 22 cm diameter shape available, I boldly doubled the amount of ingredients according to the plate. it error 1 but I will come back to this later.

Flour 680 g
- sugar 600 g
- cocoa 2 tablespoons
- salt 1/2 tsp
- soda 2 tsp.
- baking powder 4 tsp
- 6 eggs
- vegetable oil 600 g
- cream 300 g
- sour cream 260 g
- dye 4 tsp

According to the recipe, without much dancing with a tambourine, I sequentially poured / poured all the products into the pan and beat thoroughly with a blender. Error 2: not thorough enough. I beat for a long time, but the volume of the dough was very large (almost 3 kg at the output), my blender was not adapted to such loads, so the color of the cakes at the output turned out to be uneven (although the dough in the pan seemed quite uniformly red). Following Andishef's advice, before cooking, I weighed an empty pan, then a pan of dough, calculated the weight of the dough, divided it by three, and began baking the cakes, measuring out a third in each run. I greased the mold with butter and sprinkled it with flour, put baking paper on the bottom of the mold: I recommend reading it on the same website, and it helped me a lot during the play.

Error 3: the baking time was strikingly different from the one indicated on the website (20 minutes). My oven is not very hot, but I preheated it properly to the desired temperature, and nevertheless - after 20 minutes it only slightly grabbed, and inside it was completely liquid. After another 20 minutes, the toothpick was still coming out of the cake damp. As a result, baking the first cake until I was finally convinced that it was baked properly took 1 hour and 10 minutes. By the second cake, the oven, apparently, was completely hot, and it took an hour, on the third - 55 minutes. But still I overexposed the cakes in the oven, and closer to the edges they were more brown than red (and the visual result in this cake is component no less important than taste).

The cakes turned out to be impressive, even taking into account the fact that I was going to cut the top off. I counted on 2.5 cm of thickness, as stated in the recipe, it turned out quite well for 4-5. That is, one could get by with two or even one (if not to show off).

After cooling down on a wire rack, I cut off the cakes (the cuttings were then also used).

Made butter cream. It took me for it:
- curd cheese ~ 1 kg
- butter 350 g
- icing sugar 300 g
Again, I took the recipes of the author as a basis and tripled the initial amount of ingredients, because baked a cake 22 cm in diameter and planned to cover it completely with cream.


Error 4 : cream turned out end-to-end. I made a fairly generous layer between the cakes and I had a little cream for dessert, which I made from scraps of cakes, but it was in the proportional ratio of the amount of dough and cream that I would take 2/3 of the dough for the same amount of cream, so as not to save.
I really liked the cream to taste! The combination of salty curd cheese and sweet icing sugar on a creamy basis is very, very tasty. One minus - on the second day of standing in the refrigerator (and it is impossible to eat such a cake in 1 day) the cream began to "crack" - can you somehow fight this? Is there a problem with the products or with the application technique?
I did the assembly of the cake again according to Andishef's instructions: I dropped a little cream on the dish so that the bottom cake would not slip (this is brilliant!), And began to squeeze the cream out of the pastry syringe onto the top of the cake.

The top layer of the cream was simply smeared with a knife such as artistically, it would not have worked perfectly anyway. And here we come back to error 1: the cake turned out to be just HUGE. I suppose that if I even roughly estimated the total weight of the ingredients and googled "3 kg cake", I would not be so surprised. At our wedding, we had a 7 kilogram cake for 70-80 guests, and here 3 kg for a modest company of 5 adults and 1 child. After the new year, we ate only them practically for three days.

In addition to the cake, I still have scraps of cake layers and a little cream, which I put in glasses for dessert.

The main cake was decorated with fresh raspberries and sprinkled with powdered sugar - I was afraid not to overpower the cream roses, and there would not be enough cream.

I'll show you the cut, but I'm not very proud of it: you can see all the flaws in the cooking process - an uneven color due to poorly mixed dough and brown dough around the edges, but it should be evenly red! But nothing, I still have an almost full tube of dye, we still have "Red Velvet" more than once, I will work out the technique. Well, either I'll buy pastry rings and cut off the cakes from all sides, but this is cheating.

To the taste - excellent, everyone liked it very much. I was afraid that with so much vegetable oil in the composition, it would seem too greasy and that the oil would taste. I can say that in hot and warm cakes it is really felt a little, but after a night in the refrigerator, the taste completely disappeared, only lush moist cakes remained. In general, it definitely makes sense to try again, given your mistakes.

Once again, I will put them at the end of the post for greater clarity:
1. Carefully consider the amount of ingredients. If we take Endishef's recipe as a basis, then 1.5 servings of dough for a large cake or even one for a regular cake is more than enough for me, you can just bake one cake and cut it into two parts.
2. Beat the dough very thoroughly! If there is a lot of it, then divide into two parts and beat separately, and then again together. But if you take into account point 1, there should not be much of a problem.
3. Take into account the peculiarities of the oven when baking cakes, more often check them with a toothpick. As soon as it comes out dry, do not play it safe and take it out immediately.
4. Make a cream with a margin (that is, for 2 servings of dough, take not 3 servings of cream, as in the recipe, but 4, 1 - 2, 1.5 - 2).

Well, and, of course, I will be grateful for advice to senior comrades!)