How to soak a red velvet cake. Classic and original Red Velvet cake recipes

Hereby culinary masterpiece considered a Red Velvet cake. It is prepared as a wedding dessert, served on Valentine's Day, but it will also be good as a festive decoration. New Year's table. His description is spectacular - covered on top chocolate icing, and in the section, layers of red-brown cakes with creamy cheese are visible.

How to make red velvet cake

The preparation of the Red Velvet cake is difficult, because here you need to maintain the right balance of components, make the cakes correctly and layer them with cream. Decorating the cake will also not be easy for novice cooks - evenly coat the surface with icing and cream, sprinkle with biscuit crumbs and decorate with strawberries grated with white chocolate.

Red velvet cake is considered very popular in America, but in Russia it is also starting to gain leadership positions. It has a rich chocolate flavor, which is hidden behind bright red cakes - porous and moist. The secret of the taste lies in a small amount of cocoa and butter cream with mascarpone cheese inside the filling. Cake decoration can be different - icing or biscuit crumbs.

Red velvet cake

The most important part of the dessert is the secret of how to make Red Velvet cakes. For them, you will need to mix dry foods with wet ones. The raw base with acid is sour cream, kefir and vinegar. Next, beat the butter and sugar until stiff. white cream, add dye and flavors. You can tint the cakes with gel food coloring or natural beetroot juice. As a flavor, vanillin, vanilla sugar is suitable.

Eggs are beaten into the sugar-butter mass and a dry base is added - flour, which must be carefully sifted, soda and cocoa. It remains to add the sour base and beat the dough with a mixer at low speed. Cocoa and buttermilk are added for taste and tenderness. You can take it ready-made or cook it yourself - ferment a glass of milk with a tablespoon apple cider vinegar or lemon juice for 10 minutes. It remains only to bake the cakes, cool and put together. The cake is prepared layered cake- smear each cake with the filling, let it soak.

Red Velvet Cake Recipe

It's not easy to get the Red Velvet recipe right the first time, but it's possible. Novice cooks will need a recipe with a photo that will help you complete all the steps correctly and without errors. Find step by step recipe cupcake Red Velvet is possible in public sources. Hostesses should bake this delicacy at least once to surprise guests and family members. Suitable for a holiday classic recipe cupcake from Yulia Vysotskaya or Gordon Ramsay.

Homemade Red Velvet Cake

• Cooking time: 2 hours.
• Servings: 10 persons.
• Calorie content of the dish: 358 kcal.
• Purpose: for dessert.
• Cuisine: American.

It will not be easy to repeat the Red Velvet cake recipe at home step by step, but if all the conditions are met, you will get a spectacular delicacy. It will appeal to everyone without exception - guests, family members and the hostess herself. Juicy red cakes with snow-white cream icing will look very appetizing, bright and attractive. No one will turn down a supplement.

Ingredients:

• flour - 300 g;
• sugar - 300 g;
• cocoa - 15 g;
• eggs - 3 pcs.;
• butter - 300 g + 110 g for cream;
• vanilla sugar - 5 g + 10 g for the filling;
• kefir - 280 ml;
• dye - 2 ml;
• lemon juice - 20 ml;
• cream cheese- 0.3 kg;
• powdered sugar - 150 g.

Cooking method:

1. Make buttermilk from kefir and lemon juice chilled for 10 minutes after mixing.
2. Beat butter with a mixer, add both types of sugar, add eggs, tint. Introduce buttermilk, flour, cocoa.
3. Preheat the oven to 180 degrees, coat the mold with oil or line with baking paper. Pour half the dough, bake for half an hour, cool. After 10 minutes, make the second cake, wrap both with foil and refrigerate for an hour.
4. Cut both cakes in half, coat with a cream of beaten cheese, butter, powdered sugar and vanilla sugar. Coat the surface with cream, let it soak.

Red Velvet Cake - Original Recipe

• Cooking time: 2 hours.
• Servings: 10 persons.
• Calorie content of the dish: 360 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

For experienced home cooks, it will not be difficult to prepare the original Red Velvet Cake, which is prepared in many American families. The recipe step by step involves the use of certain products that are not always present in the usual stores, but can be ordered in specialized departments. If desired, cream cheese can be replaced with full-fat sour cream mixed with cream.

Ingredients:

• unsweetened chocolate - 85 g;
• granulated sugar- 400 g;
• eggs - 4 pcs.;
• vegetable oil- 300 ml;
• vanilla - 1.5 tsp;
• flour - 400 g;
• soda - 2.5 tsp;
• salt - 3 g;
• beets - 340 g;
• food coloring- 10 ml.

For cream:

• heavy cream - 2 cups;
• cream cheese - 340 g;
• mascarpone - 340 g;
• vanilla extract - 5 ml;
• powdered sugar - 300 g.

Cooking method:

1. Heat the oven to 250 degrees. Boil the beets, make a puree.
2. Melt chocolate.
3. Mix sugar, eggs, butter, vanilla with a mixer, beat at low speed. Pour a mixture of flour, salt and soda, pour in melted chocolate, beetroot puree, dye.
4. Divide into 3 cakes, bake each for 25 minutes, cool for 10 minutes in the form, cool until done on a wire rack.
5. Make the cream: cool the cream, beat to peaks, add whipped cream cheese with mascarpone. Season with vanilla, powdered sugar.
6. Lubricate the cakes with cream, decorate the surface.

Red velvet - a classic recipe

• Cooking time: 5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 369 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: difficult.

Classic Red Velvet is made according to the approved composition: with cheese cream, mascarpone and many creamy ingredients. It turns out very sweet, but not cloying, so it is nice to serve the cake with tea, coffee or cocoa. It is worth surprising the assembled guests with a culinary masterpiece, because the whole appearance dessert speaks of original taste and exquisite aroma.

Ingredients:

• cream 35% fat - 3 cups + 225 ml for the dough;
• mascarpone - half a kilo;
• powdered sugar - 150 g;
• sugar - 450 g;
• cocoa powder - 60 g;
• salt - 5 g;
• soda - 15 g;
• baking powder - 30 g;
• eggs - 5 pcs.;
• vegetable oil - 450 ml;
• sour cream 20% fat - can;
• red dye - 10 g;
• flour - half a kilo.

Cooking method:

1. Sift flour, add sugar, cocoa, salt, soda, baking powder.
2. Add eggs, butter, cream, sour cream, dye. Mix with a mixer for 4 minutes.
3. After 20 minutes of infusion, pour into a baking dish over parchment to make 3 cakes.
4. Bake at 180 degrees for half an hour. Wrap the cakes with cling film, refrigerate for 2 hours.
5. Make a cream: beat the chilled cream with a mixer at minimum speed to peaks, gradually add powdered sugar, warm mascarpone. Refrigerate for 4 hours covered with foil.
6. Cut off the top-tubercle from the biscuits, fold the cakes in layers, smearing with cream. Coat the surface, sides, decorate with biscuit crumbs.

Red Velvet Cake by Gordon Ramsay

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 430 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

Celebrity chef and restaurant owner Gordon Ramsay offers his home recipe step by step, according to which the Red Velvet biscuit is prepared much faster than the classic version. Otherwise, it does not differ from the traditional one - buttermilk, butter and soft cheese. If desired, it can be done with mastic, but then it will take more time.

Ingredients:

• sugar - 300 g + 400 g for cream;
• vinegar - 10 ml;
• refined sunflower oil- 300 ml;
• soda - 10 g;
• eggs - 2 pcs.;
• vanillin - 20 g;
• cocoa - 40 g;
• buttermilk - 200 g;
• flour - half a kilo;
• red culinary pigment - 20 ml;
• cream cheese - 230 g;
• butter - 200 g.

Cooking method:

1. Heat the oven to 160 degrees.
2. Beat sugar, eggs, vegetable oil, food coloring.
3. Separately mix all dry ingredients, except for soda and vinegar.
4. Gradually add dry substance with buttermilk to the butter mixture, whisking thoroughly.
5. Grease a baking dish with butter, sprinkle with flour. Add soda slaked with vinegar to the dough.
6. Divide the dough into 3 cakes. Bake every half an hour, cool.
7. For cream, beat together cheese, butter and vanilla.
8. Lubricate the cakes, let soak.

Red Velvet Cake by Andy Chef

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 353 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

Another Incredible Red velvet cake offers to make Andychef, a food blogger and chef who is popular with many culinary specialists. His recipe is not easy, but reveals the secrets of how to bake a cupcake that melts in your mouth. It is good to serve such food for a big and magnificent holiday, so that guests appreciate the delicacy and remember it with a pleasant smile.

Ingredients:

• flour - 340 g;
• sugar - 300 g;
• cocoa - 20 g;
• salt - 3 g;
• baking powder - 20 g;
• eggs - 3 pcs.;
• vegetable oil - 1.5 cups;
• buttermilk - 300 g;
• gel dye - 20 ml;
• cream cheese - 200 g;
• mascarpone - 0.2 kg;
• powdered sugar - 0.2 kg.

Cooking method:

1. Mix flour, sugar, cocoa, salt, soda, baking powder. Add eggs, oil, beat.
2. Add buttermilk with dye, mix with a mixer. After 20 minutes, bake 3 cakes at 170 degrees. Baking time - 20 minutes. Cool down.
3. Make cream: Beat cream cheese, cake cheese and powdered sugar until a dense white substance.
4. Spread cakes, decorate as desired chocolate chips, red berries.

Red Velvet Cake with Beets: Recipe

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 338 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

For those who are wary of the use of food coloring, Red Velvet Cake with Natural Beetroot Juice will do. Dessert can also be made without dye for a children's holiday, because it is better for a child to do without “chemical” components in any dish so as not to cause allergies. The colors of the cakes will be given by natural beetroot juice mixed with pomegranate sauce.

Ingredients:

• raw beets - 175 g;
• lemon - 1 pc.;
• white wine vinegar- 40 ml;
• pomegranate sauce - 30 ml;
• flour - 150 g;
• cocoa - 75 g;
• baking powder - 10 g;
• salt - a pinch;
• butter - 100 g;
• sugar - 200 g;
• eggs - 2 pcs.;
• kefir - half a glass;
• mascarpone - 200 g;
• powdered sugar - 40 g;
• beetroot juice - 15 ml.

Cooking method:

1. Heat the oven to 175 degrees. Finely grate the beets, mix with lemon juice, vinegar, pomegranate sauce.
2. Add cocoa, baking powder, salt to flour. Separately, beat warm butter with sugar, eggs.
3. Pour kefir in parts, pour in the flour mixture, beat until smooth.
4. Add beets, bake 2 cakes for half an hour. Cool down.
5. Top with whipped mascarpone cheese frosting beetroot juice and powdered sugar.

Cake Red velvet in a slow cooker

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 368 kcal.
• Purpose: for dessert.
• Cuisine: American.
• Difficulty of preparation: medium.

For those who do not have an oven, it is useful to know how Red Velvet is prepared in a slow cooker. The universal device will become an assistant in any business, even in baking cakes. The advantage of using a multicooker will be the lack of time tracking - you just need to wait for the beep and get ready-made semi-finished products. It remains to soak the cakes with cream and serve.

Ingredients:

• cream cheese - a glass;
• butter - half a glass;
• sugar - 400 g + 300 g for the dough;
• vanilla extract - 10 ml + 15 ml for the test;
• cocoa - 40 g;
• vegetable oil - half a glass;
• eggs - 2 pcs.;
• salt - 10 g;
• flour - half a kilo;
• yogurt - a glass;
• dye - 10 ml;
• white vinegar - 10 ml;
• soda - 10 g.

Cooking method:

1. Beat butter with sugar until fluffy. Add eggs, dye, cocoa, vanilla extract for dough, salt.
2. Small portions introduce flour alternately with kefir, slaked soda.
3. Divide the mass into 2 cakes. Bake each with the baking mode on for 50 minutes. Cool for 20 minutes in the heating mode.
4. Lay the cakes with a glaze of whipped cottage cheese, butter, sugar and vanilla extract.

Red Velvet Cream

An important component of the dessert is the cream for the Red Velvet cake. Here are a few options for making it:

• mascarpone, butter, vanillin, powdered sugar;
• ricotta, liquor, almonds;
• soft curd, white chocolate, cinnamon.

Video: Red Velvet Cake

Red Velvet Cake - taste reviews

Irina, 37 years old

For the first time, I baked a Red Velvet cake on February 14 to surprise my beloved husband. We both liked it so much that dessert became mine. signature dish. Its juicy sweetness chocolate flavor and a spectacular combination of cakes with cream is liked by all guests.

Marina, 29 years old

In one of the restaurants, I was attracted by the festive dessert Red Velvet, after tasting which, I fell in love. I tried to repeat at home, but I didn’t know how to decorate - the proven recipes of chefs helped. I like refined taste goodies.

posh birthday cake"Red Velvet" - a real decoration of the feast! Divine taste and incredible tenderness.

We offer a recipe for Red Velvet cake for cooking at home. Delicate, very tasty classic version with cream cheese.

For test:

• flour - 330 gr
• sugar - 300 gr
• butter - 150 gr
• 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

In a bowl suitable for the dough, I sift the bulk ingredients - flour, soda, cocoa and baking powder. I mix everything until smooth.

With a mixer, mix the already softened butter and sugar in a bowl. Then I introduce into this mass one egg at a time. Each carefully mixing. At this stage, add vanilla sugar and salt. Pour in vegetable oil in a thin stream, continuing to mix.

In kefir, I pour two teaspoons of helium dye and stir. Now I start pouring this red kefir into the mixer bowl alternately with flour. I continue to knead the dough at low speed.

The dough should turn out to be such a rich, red color. The main thing is that it should be just as beautiful, red after baking. In this case, we will have real cake Red velvet. Mold is 22cm in diameter. I cover the bottom and walls of the form parchment paper.

Baking takes 30-40 minutes. Temperature 180 deg.

I will bake in two passes for half the dough. If the mold is large, you can bake the whole dough with one cake.

I take out the finished cake and check the readiness with a wooden skewer. I pierce and check that the skewer is clean.

I spread this biscuit on a wire rack to cool while the second cake is baked. I cool the second biscuit in the same way on the wire rack. Now you need to wrap the cakes in a film or bag. At least two hours, but it is better to hold it in the refrigerator for 10 hours. After that, I cut each shortcake with a fishing line or a large, hot knife into two cakes.

To spread the biscuits and decorate the top of the cake, I will make a cream cheese, the so-called cheese cream.

According to recipes from different chefs and confectioners, we see that the Red Velvet cake is made with this particular cream. Therefore, today I will make this cream according to the classic recipe.

Oil must be left at room temperature 2-3 hours before cooking. And soft cheese, on the contrary, needs cold.

I beat the butter that has thawed to softness 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 you beat, the softer the cream becomes. Because cold cheese heats up and becomes very soft.

If, when assembling the cake, the cream became very soft and “floated”, put it in the refrigerator for half an hour. Can be used directly in a pastry bag. When it hardens, continue leveling the cake.

If desired, berry puree can be added to the cream for flavor and color.

At the cake layers, I slightly trim, trim, the edges. This crumb will go for decoration. I grease the cakes and sides of the cake with cream.

I sprinkle with crumbs from the cakes. You can sprinkle the whole cake with crumbs, but I left the white center.

And in the remaining cream, a little dye was dropped. I squeezed pink roses out of the pastry bag, seating them tightly to each other in the middle of the cake.

I'm cooling down finished cake five more hours in the fridge. 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, 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 juicy, light and fragrant, and the Red Velvet cake itself looks great.

For the biscuit:

• Flour - 340 g
• Sugar - 300 g
• Cocoa - 1 tbsp. a 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 date of soda and baking powder, otherwise the cakes will not rise.)

To the dry ingredients, add all the other products for the cakes. (To make the dough bright red, use gel dye, not dry dye).

Beat the dough at medium speed until smooth for 4-5 minutes. Let the test stand for 5 minutes.

We cover the bottom of a detachable baking dish (20 cm in diameter) with parchment, grease the sides of the form with oil. We will bake two biscuits, so we divide the dough into two equal parts, weighing 650 g. We alternately send the dough to the 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 with very large pores. It doesn’t look very nice in the context.)

Cool the finished biscuits completely.

Biscuits rise during baking, but we need even cakes, so we cut off the top of both cakes.

Grind the tops of the biscuits into crumbs (the crumb can be kneaded with your hands, and the hard crust in a blender).

Let's start making the cream. Beat 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.

We put the cream in a bag, cut off a corner. We put the cream on the bottom cake in a circle, stepping back from the edge of 0.5 cm. Level the cream and cover with the second cake. We put a board on top and lightly press it 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. We send the Red Velvet cake to the refrigerator for a couple of hours or overnight.

Homemade Red Velvet Cake is ready. Enjoy your meal!

Recipe 3, step by step: how to cook Red Velvet Cake

The original American masterpiece is very easy to make at home, and the classic Red Velvet Cake recipe is so simple that any housewife can handle it. Before making the Red Velvet Cake, I changed the recipe a little, because I didn’t find buttermilk and mascarpone, replacing them with regular fat kefir and cottage cheese.

• Flour 300 g
• Sugar 500 g
• Vegetable oil 1.5 tbsp.
• Butter 120 g
• Eggs 4 pcs.
• Fatty kefir 200 ml
• Curd 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 grind it with a fine grater or blender. Add two tablespoons lemon juice or vinegar. We put this gruel in the dough.

You can also replace the dye with any chopped fresh red fruits: cherries, currants, raspberries. Just don't add acid to them.

First, sift the flour and cocoa powder.

Separately, mix all dry ingredients (flour, baking powder, sugar and cocoa), separately liquid ones (kefir, vegetable oil, dye and eggs).

Combine the contents of the two bowls. Take a mixer and beat everything until smooth. You should get a paste-like mass of red color. If you use the dye-gel for the Red Velvet cake, the color will be richer.

We leave the dough for half an hour to gain strength. After that, we divide it into two equal parts. In the mold, which we greased with oil and covered with parchment paper, lay out one part of the dough and put it in an oven heated to 180 °.

After 35 minutes, we check the degree of preparation with a toothpick, for which we pierce the cake in the center with it. The biscuit is considered ready if the toothpick remains dry. If not, then bake another 10-15 minutes. We take out the form with the finished cake and let it cool a little. After that we take out the cake.

We do the same with the second part of the test. The sponge cake will become juicy and soft if you wrap it in cling film and send it to the refrigerator for at least two hours.

The original cream for the Red Velvet cake should be prepared with mascarpone. We will take ordinary cottage cheese, put butter and sugar in it. Now, using the mixer, we will make it all smooth and uniform. For flavor, we can add a little vanilla.

How to decorate a red velvet cake at home?

For better impregnation of the cakes, you need to cut off their tops. This is also necessary so that the finished cake is even and beautiful. Trimmed biscuits can be lightly soaked in cherry syrup. This will make them even juicier.

Spread most of the cream on one biscuit part. Put the second biscuit with the cut side on top and press lightly.

Spread the remaining cream on the sides. Sprinkle them with crumbled tops of cakes.

A beautiful decoration of the Red Velvet cake can be roses made of protein or butter cream with a cherry in the middle. You can sprinkle with coconut flakes or the remaining crumbs. You can also pour melted chocolate icing or arrange fruit beautifully.

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

Or divide the dough into three cakes. After cooking, lightly cut off their sides with a knife or, using a smaller form, cut even circles out of them. Assemble the cake, but do not grease the sides. Plant a large mastic flower on top. It will be a three-tier miracle.

Recipe 4: Original Red Velvet Cake (with photo)

Recipe original cake red velvet with dye. For its preparation, I will use natural food coloring, it is not cheap, but it does not harm health. In general, I do not recommend saving on such things, it will be more expensive 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 cup
• Sugar - 1 cup
• 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 8-10 minutes. Kefir can be replaced with milk.

In a bowl, add flour, cocoa powder and salt. All ingredients are of the highest quality.

Mix with a whisk until smooth. Try to mix everything thoroughly so that there are no lumps left. I have baked many times and there have been cases when the finished cake was cut, and there came across bubbles with flour or cocoa.

In another bowl, beat the butter with a mixer, about 5 minutes.

Add half the sugar and continue to stir.

After 2 minutes, add the remaining amount of sugar without stopping the mixer.

We add the eggs, it is desirable to do this in turn, from the beginning one egg, then beat, then another one, beat again.

Add vanilla extract, this component will give the cake a special flavor. You can use vanillin, the result will be no worse, but only the extract is always used in the original recipe.

Add flour mixture. We mix all the components.

Add red food coloring, this is 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, tell me and my visitors.

Mix everything well with a mixer.

Take a detachable form with a diameter of 23 cm, grease it with oil. Lay baking paper on the bottom of the mold.

Extinguish the soda with vinegar.

Add it to the dough and mix. We divide the dough into two parts, first we will 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 immediately to make 2 biscuits. This will reduce the cooking time by at least 45 minutes.

Pour the first part of the mixture into a baking dish.

We distribute it evenly over the entire plane.

We send it to the oven preheated to 180 degrees for 25-30 minutes. When the cake is ready, take it out of the oven and let it rest for a while before removing it from the mold. It took me about 15 minutes to do this.

After 15 minutes, the cake has cooled down a bit, I remove the baking paper from the workpiece and leave it to cool to room temperature. In the meantime, I put the second part of the dough to bake in the same way.

When all the parts are ready, we proceed to smearing the cake with cream. For decoration, I use sour cream or buttercream. I also want to share some recipes with you. different cream to choose from. You can use any, but I would recommend creamy.

Put the second part of the pie on top. We also smear it with cream on top.

You also need to coat the entire cake, on the sides. Smooth out the cream with a butter knife.

Decorate the cake with a crumb of biscuit, then it will take on a marvelous look.

Cut off a 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 distinguishing feature- red biscuit cakes, smeared with white cream cheese (cream cheese). It is prepared only on special occasions, on big holidays.

• flour - 340 grams;
• cocoa - 1 tbsp;
• salt - 0.25 h l;
• granulated sugar - 300 grams;
• vanilla sugar - 2 tsp;
• cream cheese - 260 grams;
• baking soda - 1 tsp;
• baking powder dough - 2 tsp;
• kefir 1% - 280 ml;
• vegetable oil - 300;
• chicken eggs - 3 pcs;
• butter - 250 grams;
• red food coloring - 5 grams

Sakha + eggs beat well, 7-8 minutes.

The mixture will whiten and expand.

Add dye, I have dry red dye, 1 sachet of 5 grams. Beat for 2 more minutes with a mixer.

Add 1 tsp of soda to kefir, wait until the reaction occurs and kefir starts to foam a little.

Add vegetable oil and mix well.

Mix flour, cocoa, salt and baking powder.

Sift 1/3 flour into beaten eggs with sugar, mix with a mixer at low speed, add another 1/3 flour, mix and another 1/3.

Now add half of the oil-kefir mixture, stir and add the rest.

The result is a smooth, thick dough.

The photo shows the last stage of preparing the dough and what consistency it has.

Divide the dough into 2 parts and bake 2 identical cakes. I baked in a slow cooker, baking mode, for 40 minutes.

You can in the oven at 170 degrees for 30 minutes. Readiness to check with a toothpick, should come out of the dough dry.

Cool both cakes and refrigerate 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 butter cream.

Beat butter with powdered sugar (100-150 grams) for 10 minutes, add 2 tsp vanilla sugar and 260 grams cream cheese, mix until smooth.

Now let's assemble the Red Velvet Cake. With the cakes, it is necessary to cut off the top a little (if they rose strongly or unevenly during baking). Divide lengthwise to make 4 cakes. Now we grease them with white butter cream, we 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 stencil-heart out of paper, poured through it coconut flakes and spread cherries around the edge.

Cake Red Velvet at home is ready.

Recipe 6: Red Velvet Buttermilk Cake (Step by Step Photos)

On the nose of a celebration or a holiday? Want to shock your guests? I wouldn't refuse. 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 let all sorts of different culinary specialists argue about which part of the States it came from, we will prepare this masterpiece in our kitchen!

For test:

• Premium wheat flour 250 gr
• Baking powder for dough 1 tsp
• Salt ½ tsp
• Cocoa powder - 15–20 gr
• Butter 115 ha
• Sugar sand 300 gr
• Chicken eggs 2 pcs
• Vanilla sugar 1 tsp
• Buttermilk 240 ml (you can make it yourself, see the recipe)
• Food coloring red liquid 2 tbsp; pasta arr. - ½ tsp
• Baking soda 1 tsp
• Apple cider vinegar 6% - 1 tsp to taste

For cream:

• Fat 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, in a simple way. Previously, buttermilk was made from the liquid that remained after churning butter, adding special bacteria. Today, you can make buttermilk at home from improvised products. Kefir or milk - 240 ml and a tablespoon of apple cider vinegar or lemon juice. Mix and leave in the refrigerator for 10 minutes.

Sift flour, 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 a fluffy creamy state. Then, one by one, we drive in the eggs and add the dye. Whisk well to dissolve the dye. When this mass is ready, slowly introduce flour and buttermilk. I advise you to beat at a low speed so as not to end up in flour. At the end, extinguish the vinegar and add to the dough.

The dough now needs to be divided into two equal parts. We heat the oven to 175 *, grease the form with butter and cover it with paper. Pour part of the dough into a mold and put on the middle shelf to bake for 30 minutes. When ready, take out and let cool for about 10 minutes. Then remove from the mold and completely cool on a kitchen rack. Then we wrap the cake with a film and send it to the refrigerator for an hour. We do the same with the second portion of the dough. When the cakes have served their time in the refrigerator, it will be necessary to get them out and carefully cut them in half with a sharp knife. Thus, we will have 4 ready-made cakes ... red! In the meantime, the cakes are baked and cooled, let's take care of the cream.

Our cream should be very light and soft. Therefore, for this recipe, there are two types of cheese: creamy and the famous mascarpone (a cheese often used in bakeries). Here they must be beaten until smooth, then add the powder and vanilla sugar. Mix thoroughly and you can add cream. Beat until a thick and, most importantly, homogeneous cream.

We move our cakes towards us and begin to collect the cake. We smear the cakes with cream and stack them on top of each other. Then we spread the cream around and decorate to taste. To decorate the cake with cream curls, there is no need to buy a professional culinary device at all, you can use a plastic bag: scrape the rest of the cream into a bag, collect it in one corner and tie the edge of the bag. cut off the corner with cream with scissors and slowly squeezing out to decorate.

For decoration, you can use culinary figurines, fragrant herbs of basil, lavender, etc. They can be purchased in specialized stores. Apply for festive table with an enigmatic smile! Enjoy your meal!

Recipe 7, simple: Wine-soaked Red Velvet Cake

Cake `Red Velvet` is a cake with which you will surprise your guests. This is definitely a birthday cake. Bright, luxurious and velvety in taste!

• Butter 120 gr.
• Sugar 300 gr.
• Egg 2 pcs.
• Cocoa 2 tbsp
• Kefir 1 stack.
• 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 gr
• Cheese `mascarpone` 300 gr.
• Curd cheese (slightly salty) 200 gr.
• Whipping cream 150 ml.

For impregnation:

• sugar 2 tbsp
• Water 2 tbsp.
• Red sparkling wine 2 tbsp

In kefir gradually, one tsp. add liquid food coloring. Mix thoroughly.

Add baking powder, salt, cocoa to the sifted flour. Mix.

Beat softened butter, gradually adding sugar. Then beat in the eggs one at a time. Whisk again.

Add vanillin (can be replaced with vanilla sugar - 1 sachet or vanilla essence 1 tsp)

Alternately add flour and kefir. Mix at medium speed with a mixer. The last one should be flour. Stir until the mass is homogeneous, without lumps. Quench the soda with vinegar and pour into the dough. Mix.

Grease a springform pan with oil and line with baking paper. Pour half of the dough into the mold, smooth.

Bake the first cake for 30-40 minutes at 180 gr. Then bake the second cake. Readiness to check with a wooden splinter.

Finished cakes Remove 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 cakes in the evening, and collect the cake the next day.

Mix two types of chilled cheese with a mixer, gradually add powdered sugar. Then add cream. Whisk. Remove the cream in the refrigerator, covering it cling film. Prepare the impregnation for the cake: mix sugar and water, boil. Cool slightly and add sparkling wine. Mix.

Flatten the cakes with a knife, soak. Put the first cake on a dish and grease with a thick layer of cream. Top with a second cake, also grease it with a thick layer of cream, not forgetting the sides. Put the cake in the refrigerator for 30 minutes. Then smooth the surface of the cake with a hot dry knife.

Next, decorate the cake at your discretion. You can simply sprinkle the surface with crumbs from the cakes - it will look very impressive on the white surface of the cake. And you can, using mastic, fashion various figures (hearts, flowers, bows).

Before serving, the cake should be infused for several hours in the refrigerator. Delicate, delicious unusual cake`Red Velvet` is ready. Can be served at the table. Happy tea!

Hello my young friends! Your permanent dessert consultant Olya Afinskaya is in touch with the last post of this year on the topic: Red Velvet Cake, ta-dammm. Well, girls and boys, New Year is coming” and we have 4 days left to fit into a New Year’s dress and decide on appetizers and dessert. As I have already told you many times, I won’t help you with appetizers, but for dessert I highly recommend making this fiery red New Year’s festive cake.

You ask "why him?" I answer:

What is good about Red Velvet?

Firstly, this cake is very easy and simple to make at home, even if you had to prepare everything at the last moment.

Secondly, despite its ease of preparation, Red Velvet is very effective and beautiful cake which impresses absolutely everyone.

Well, and thirdly, it is so tender, soft and tasty that absolutely all your guests will not be able to dislike it. And no one will ever guess that for this you have put a minimum of effort and time.

In addition, when we spend so little time on the cake, we can play more with decor and decoration. Although the bright color of Red Velvet is quite impressive in itself and does not require too sophisticated embellishments. I have this decor from white chocolate with splashes of golden pollen (kandurin) — sold in online stores.

How I worked with chocolate will also tell you in one of the following posts.

In search of a classic recipe

To be honest, I have been looking for a classic Red Velvet recipe on American resources for a very long time. And here's what I found out:

1. As a rule, the Red Velvet Cake in America is prepared for Christmas or Valentine's Day ( * about Valentine's Day, take note).
2. The main and unshakable ingredients of this cake: kefir, vinegar, cocoa, red dye and cheese cream (cream / cottage cheese).
3. There are three main ways to cook Red Velvet: margarine, vegetable oil and butter, but the most common option is vegetable oil, thanks to which the cakes remain moist, soft and do not stale for a long time.
4. Sometimes used as a dye concentrated juice beets.
5. It is said that the Red Velvet cake recipe was distributed in America by Adams Extract, which was one of the first to initiate the sale of food coloring. Actually, this was the prosaic reason for the red color of the cake: they needed to sell more dye. It was in the era of the Great American Depression, that is, in the 30s of the last century.
6. Initially, the cream for Red velvet was prepared with butter-custard: flour was brewed in butter with milk and butter was mixed into it. Cream cheese with butter is now widely used. It gives light cake acidity and makes it much more interesting and tastier.

Which dough should you choose?

I thought for a long time about which way to prepare the dough to choose. I knew that it would be tastiest, of course, in butter. But cake dough cooked in butter has one peculiarity: in the refrigerator, such cakes become hard, and if you leave the cake without a refrigerator, then the cream will become too soft and the cake may lose its shape.

Therefore, I settled on a mixture of vegetable and butter oils, so that it was tasty, soft, and warm. Below, read a detailed recipe for a cake at home with step-by-step photos.

Red Velvet Cake Recipe

We'll need

For test:

• flour - 333 gr.
• cornstarch - 40 gr.
• soda - 1 tsp
• cocoa powder - 10 gr.
• salt - ½ tsp
• sugar - 400 gr.
• odorless vegetable oil - 240 gr.
• eggs, room temperature - 4 pcs.
• vanilla extract - 1.5 tbsp. ( you can buy here )
• vinegar - 1 tsp
• red food coloring - 1-1.5 tbsp. ( you can buy in BakerStore )
• kefir, room temperature - 240 gr.

For cream:

• cream cheese (cream cheese), room temperature (you can take curd cheese, such as Almette) - 450 gr.
• butter, softened - 115 gr.
• powdered sugar - 350 gr.
• cream or milk - 30-45 gr. (of necessity)
• vanilla extract - 2 tsp

And one more important point. All American authors advise using natural, non-alkalized cocoa powder. In combination with the acids of vinegar and kefir, natural cocoa gives a reddish tint, and also makes the cakes even more porous and melt in the mouth. In addition, it is not so dark, and the red color is lighter. Today, such cocoa is quite difficult to find, which is why we add a lot of dye. But try to find at least good quality cocoa.

In addition, the same Americans use a softer flour for Red Velvet, which they call "cake flour", to get more velvety and tender cakes. For these purposes we will use a mixture of flour premium and starch.

Step by step cooking method

First, prepare the cake layers:

*this can be done the day before

Now we prepare the cream:

OK it's all over Now. This time I say goodbye to you until next year and wish you only successful culinary experiments and a festive mood.

Good luck, love and patience.

What can I say. It's not often that I pamper my readers with cake recipes. Despite the fact that I cook them in some incredible quantity even for myself, but to shoot, prepare a post and paint - my hands do not reach. I decided that I needed to fix it. Moreover, August is rich in birthdays (there are at least 3 ahead of them!), There will be three different cakes and all with slits! So I won’t promise, but I hope everything works out 😉 There will be a lot of text, so make yourself comfortable! I have tried to answer all questions that may arise.

I chose Red Velvet as our wedding anniversary cake. For a long time I had a heart-shaped baking dish, and all the time that it lay, I knew that I would bake Red Velvet in it. The occasion finally turned up. Super popular American cake. Since its inception, it has become a literal hit. And every self-respecting American and English-speaking blogger will not leave his blog without a Red Velvet recipe. Therefore, there are many recipes. In general, they are similar, I will share how I cook it. I’ll tell you what you should pay attention to and give a recipe for a very successful cream. I’m even thinking of putting the cream recipe in a separate post so that it doesn’t get lost. That's how much he deserves special attention.

So, about the cake. Of course, it looks very solemn, bright and passionate (if you are preparing it for an anniversary or Valentine's Day). A light chocolate note is felt behind the red color. Barely perceptible, but very interesting. My husband did not even immediately realize that there was cocoa in the cakes, but he liked the taste! To be honest, I have never been a chocolate lover. More precisely, I will gladly eat a piece good chocolate(Yes, what is there, and I can eat the whole box in one sitting)), but here's to chocolate baking I am without fanaticism. And such a light aftertaste from cocoa is just perfect for me!

Speaking separately about the cakes, they turn out really velvety. I think even from the photo of the cut you can see how fluffy they are. All this is achieved by powdered sugar instead of sugar, plus it is important to thoroughly beat it all almost into a cream. And don't forget to sift the flour. Impregnation required is minimal. I did not soak them through so that they were just wet. God forbid. I just lightly blotted the surface of the entire cake with a brush. And that is all.

I would be grateful for the note #website when posting your photos on social networks.

Ingredients

For cakes (4 cakes with a diameter of 20-22 cm):

• 250 gr sifted flour
• 15 gr cocoa
• ½ tsp salt
• 1 tsp soda
• 115 gr butter room temperature
• 250 gr powdered sugar
• 2 large eggs
• 1 tsp vanilla extract (or vanilla sugar)
• 240 ml buttermilk (in the recipe I will describe how to cook)
• red dye (I used americolor super red)

For syrup:

• 60 gr water
• 60 gr sugar

For cream:

• 400 g cream cheese / mascarpone (you can take 200 g cream cheese and 200 mascarpone)
• 1 tsp vanilla sugar powdered
• 200-250 gr powdered sugar
• 250-300 gr cold cream 33-35%

Recipe

Cooking cakes:

1. Before you start cooking the cakes, measure out 240 ml of milk and add 1 tbsp of lemon juice and leave in a warm place for 10-15 minutes, this will be the same buttermilk from the list of ingredients. Then in buttermilk I add required amount dye.
2. Put the butter in a mixer bowl and beat for just a minute. Add all the powder and beat for a few minutes so that the mass becomes lush, brightened and looks like a cream.
3. Add both eggs one at a time, as well as vanilla extract. Beat thoroughly after adding each egg.
4. Mix flour with cocoa, soda and salt and add to the dough. We mix.
5. Last, add the buttermilk with the dye. If the red color doesn't seem strong enough after the dough has been mixed until smooth, add a little more buttermilk. The photo shows what color my dough was and what color the cakes then became. I baked each cake separately. In total, I got 4 cakes of 200 gr. You can divide the dough into two parts and bake two large cakes, which then need to be cut in half.
6. Bake in an oven preheated to 180C for 15-18 minutes (if 4 cakes) or 25-30 minutes (if 2 large cakes).
7. When the cakes are baked, let them cool completely.

Preparing syrup:

1. In a saucepan, mix water and sugar, put on fire and hold until the sugar is completely dissolved.
2. We brush the cakes over the entire surface with a brush.

Cooking cream cheese cream:

Both cream cheese and cream must be cold! This is the key to successful preparation of the cream. The ingredients say the approximate amount for powdered sugar and cream: I advise you to take a smaller number first and then look at the consistency. If the cream turns out thick, add cream. If watery, add powdered sugar and beat a little longer.

1. Beat the cream cheese for a short time to achieve a creamy consistency.
2. Add the sifted icing sugar all at once so that there are no lumps. Whisk.
3. Whilst the cream cheese is whipping, drizzle in the cream a little at a time. After each addition of cream, let it completely whip. If you add all the cream at once or pour in a lot, you can spoil the cream and it will remain liquid.
4. Grease the cakes with the finished cream and cover the entire cake with a thin layer and refrigerate for at least an hour. This, firstly, will help us level it, and, secondly, it will prevent the crumbs from the cakes from sticking to the cream with which we will already decorate the cake itself.
5. When the cake has cooled, cover it completely. I start at the top and then the sides. I level with a long spatula and a special scraper, and then decorate. This time I made roses from the same cream as decoration, and also used raspberries. I think raspberries are perfect for Red Velvet. Let stand for at least 4 hours (or better night!) And you can serve.

The Red Velvet Cake, or Red Velvet in the American version, has won immense recognition and love from sweet lovers from all over the world. Because of its scarlet color, it is sometimes "called" the devil's food. It is one of the most striking and catchy desserts, along with. It owes its originality not only to the nuclear color of red, but also to the original delicate taste porous cakes, similar to real velvet. A special taste is also given by airy buttercream.

This unique miracle of confectionery thought is prepared by many famous chefs. Therefore, we will look at how to cook a Red Velvet Cake in original version with photo. You will also see a recipe from Yulia Vysotskaya and Andy Chef - "titans" of cooking. And lovers healthy eating I will like the cooking instructions with natural dye.

Red velvet cake - a classic version

The original recipe calls for buttermilk as one of the ingredients. But you can make a replacement for kefir. For a 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. It is necessary to choose the highest quality so that the finished sweetness does not have an unpleasant smell and 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;
• - about 150 g (can be adjusted to taste).

Let's start the cooking process:

1. In one container, break the eggs and combine with sugar, turn on the mixer and beat the ingredients until a white, thick mixture;
2. Pour kefir into the second bowl and pour quick soda into it. Mix well;
3. Add the dye to this and mix until the mixture turns a bright red hue. If pallor is observed, then you can add a little more dye. Add vegetable oil;
4. Pass the flour, baking powder and cocoa through a fine sieve and mix in a separate bowl. Here we add fine salt;
5. We combine the contents of all three containers and beat with a mixer until a homogeneous dough mixture is bright red in color. Lumps should not remain;
6. We divide the mass equally into two baking dishes. The bottom can be covered with baking parchment;
7. The process of baking a biscuit takes 30-40 minutes in an oven heated to 180 degrees. Readiness is checked by dipping a toothpick into the center of the dough. If it remains dry, then you can get the workpiece out of the oven;
8. Cool each biscuit and divide in half. The result is four cakes for our dish;
9. We make cream for the Red Velvet Cake. In one bowl, beat the chilled cream until stiff. In another, combine powdered sugar with cream cheese at room temperature, and beat a little;
10. Gradually add the cream to the cheese and gently stir everything with a spoon. So our impregnation is ready. It is necessary to place it in the refrigerator for about 4 hours, covering the bowl with a film. So it will become more dense and will not absorb foreign odors;
11. Now step by step we collect the cake. Put the first cake on a wide plate and evenly coat it with cream. Then we repeat the manipulations until all the cakes are over;
12. We also coat the last cake with impregnation, trim the entire surface on top and on the side with a culinary spatula or a wide knife;
13. You can decorate the finished sweetness with berries, mint leaves. Before serving, let the biscuit soak in the refrigerator for about three hours.

The recipe for "Red Velvet" from Yulia Vysotskaya

The cooking scheme in this version is practically no different from the previous one. The cream remains the same, but the buttermilk or kefir is changed to sour cream and cream. A step-by-step Red Velvet cake recipe from Yulia Vysotskaya will tell about this and a few more 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 cooking the cream does not change. And you home cake"Red Velvet" is done as follows:

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

Andy Chef's Red Velvet Recipe

Red Velvet Cake at home is made exactly the same as in the previous recipe, but it is smeared with cream made according to Andy Chef's special instructions. She is 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 with a mixer for 5-7 minutes.

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

• Cheese must be curd. Substitution for melted is strictly prohibited. Hochland products are best suited. But you can also use cheeses like , or ;
• The cheese should be very cold and firm. To do this, it must be kept in the refrigerator all night;
• Butter, on the other hand, 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 with a cream content;
• If it is necessary to make the color of the cream whiter, or there is a squeak of powder, then you must first beat the butter and powder at maximum speed for 7-10 minutes, and only then add the cheese.

Recipe for "Red Velvet" with natural dye

The cooking process practically does not change. Only such Red Velvet is made with beets. Would need:

• Flour - 240 g;
• Salt - a pinch;
• Cocoa - 1 small spoon;
• baking powder - 2 small spoons;
• Vegetable oil - 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 bag.

1. Preparing beets for puree. Wrap it in foil and put it in the oven for an hour. Cool, peel, cut into cubes and grind in a blender to puree;
2. We combine the beet mass with vinegar, kefir and milk, mix. Then add sugar and vanillin, add vegetable oil, add salt and mix thoroughly again;
3. In a separate bowl, mix cocoa, flour and baking powder. We combine everything with the beetroot mixture, knead the dough and fill it with a baking dish;
4. We bake the cake for half an hour at a temperature of 180. After being ready, cool it and cut it into 3 cakes;
5. For impregnation, prepare the syrup. To do this, stir the sugar with water, put on the flame and cook until the sugar disappears completely. Remove the syrup and refrigerate;
6. Combine for cream egg whites with sugar and vanilla. We put the mixture in a water bath;
7. We combine cheese with butter and carefully introduce into the protein mixture, not forgetting to mix. Cook in a water bath until thickened;
8. We soak each cake with syrup and coat with cream. We decorate at our discretion.

Making your own Red Velvet Cake is not difficult. You just need to prepare necessary products, stock up on time, and study all the nuances. As a result, you can surprise your guests with an original and delicious dessert.

Video: Detailed Red Velvet Cake Recipe