The red velvet cake is very popular right now. I've already lost count of how many times I've done it.
The dough is very easy to prepare, especially if the kitchen has a stationary mixer. We load everything into 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 it. But baking each separately, we get an even cake, without cracks (I like this option better).
I always make a red velvet cake with cream cheese frosting. You can eat it right away, but if you let the cake brew, it will be just 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 dough ingredients.
We put the bowl on the scales. First, add all dry ingredients.
Then add the liquid ingredients.
Beat the dough with a mixer until smooth.
We cover the form with baking paper. Pour out the dough.
If you bake three cakes, 450 g of dough comes out, for each.
Bake cakes at a temperature of 170 degrees until cooked. Approximately 12-15 minutes.
Run a spatula along the edge of the mold and remove the cake, remove the paper and cool the cake on a wire rack.
The skins are very delicate and must be handled with care.
Ideal - wrap the cakes in a film (each separately) and withstand at least a couple of hours.
I bake cakes in the evening, and in the morning I collect the cake.
To make it really pretty, I cut off the edges. You may or may not do this.
Cream for cream must be cold.
Whip cream until firm peaks.
Add cheese and powdered sugar.
Beat again until smooth.
It is more convenient to collect the cake in a detachable 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 a second cake and spread the cream again.
We close with the third cake. We remove the ring.
Apply cream on the sides and top of the cake.
Smooth the cream and decorate.
Today the Red Velvet cake with cream cheese cream turned out like this. Try it, you won't regret it!
You can leave the sides open, it also looks great.
I wanted to New Year bake "Red Velvet": I tried it several times in a cafe and love it very much for its rich taste and unusual view. Endishef's recipe attracted with its simplicity with a spectacular result at the exit, and it was taken 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, 26 cm each, are sold everywhere) and to Udelnaya - for red food coloring.
Before writing a list of ingredients, I will clarify very important point: Endishef's website shows a tall cake made of small shortcakes with a diameter of 14 cm (16 cm shape and trim), like this:
The composition in the recipe is indicated precisely taking into account this size, the table below stipulates that the form bigger size you need to increase the amount of ingredients by 2 or even 3 times. 
Expecting to get somewhere around 3 cakes of 2.5 cm each and having a form 22 cm in diameter, I boldly doubled the amount of ingredients according to the plate. This error 1, but I'll come back to that 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 special dances with a tambourine, I sequentially poured / poured all the products into the pan and thoroughly beat 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 exit), my blender is not adapted to such loads, so the color of the cakes at the exit turned out to be uneven (although the dough in the pan seemed quite uniformly red). Following Endishef's advice, before cooking, I weighed the empty pan, then the pan with the dough, calculated the weight of the dough, divided it into three and started baking the cakes, measuring out a third in each run. I lubricated the form with oil and sprinkled with flour, put baking paper on the bottom of the form: I recommend reading it on the same site also, it helped me a lot in the course of the play.
Error 3: the baking time was very different from that indicated on the website (20 minutes). My oven is not very hot, but I preheated it properly to the right temperature, and yet - after 20 minutes it only seized a little, and inside it was completely liquid. After another 20 minutes, the toothpick still came out of the cake moist. 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, finally got hot, and it took an hour, on the third - about 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 is no less important than taste).
The cakes turned out impressive, even though I was going to cut off the top. 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 on a wire rack, I cut off the cakes (the cuts then also went into action). 
I made buttercream. It took me:
- curd cheese ~1 kg
- butter 350 g
- powdered sugar 300 g
Again, I took the author's calculations as a basis for recipes and tripled the initial amount of ingredients, because. baked a cake 22 cm in diameter and planned to cover it with cream completely. 
Error 4
:
cream turned out back to back. I made a fairly generous layer between the cakes and I had some cream left for dessert, which I made from cake scraps, 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 taste of the cream! The combination of salty curd cheese and sweet creamy powdered sugar 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 application technique?
I did the assembly of the cake again according to Endishef's instructions: I put a little cream on the dish so that the bottom cake did not slip (this is brilliant!), And I started squeezing the cream from the pastry syringe onto the top of the cake.
The second cake and the second layer. I had an old-school syringe, I took it from my mother, I remember it as much as I remember myself. You need to buy yourself something more modern.
The top layer of the cream was smeared simply with a knife of the type artistically, it would not work perfectly evenly anyway. And here we return to error 1: The cake turned out just HUGE. I suppose that if I had at least roughly estimated the total weight of the ingredients and googled "3 kg cake", I would not have been so surprised. At our wedding, we had a cake of 7 kilograms 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 had cake scraps and some cream, which I put in glasses for dessert.
I decorated the main cake with fresh raspberries and sprinkled with powdered sugar - I was afraid not to master the cream roses, and the cream would not be enough.
I’ll show you the cut, but I’m not very proud of it: you can see all the flaws in the cooking process - 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 confectionery rings and cut off the cakes from all sides, but this is cheating.
Taste is great, everyone loved it. 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 really is a little felt, 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.
I'll put them at the end of the post again for greater clarity:
1. Pay close attention to 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 one is more than enough for me, you can just bake one cake and cut it into two parts.
2. Beat the dough very carefully! If there is a lot of it, then divide it into two parts and beat separately, and then again together. But if we take into account item 1, there should not be a special problem.
3. Take into account the peculiarities of the oven when baking cakes, check them more often with a toothpick. As soon as it came 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, for 1 - 2, for 1.5 - 2).
And, of course, I will be grateful for the advice of senior comrades!)
"Red Velvet"... Those who have tried the cake of the same name return to it again and again. Spectacular, tasty, delicate cake leaves no one indifferent.
Actually, its ingredients are classic: flour, eggs, vegetable oil, buttermilk, cocoa, dye ... The biscuit comes out very moist, but delicious!
When I saw in the search engine that people are looking for "Red Velvet" BISCUITS, I thought: is there such a biscuit? Rummaged in books, the Internet - there is no such thing.
It was in the evening (at 21.00 hours), there was nothing to do, in fact. And why not try to "depict" yourself? As a basis, take the most common recipe for biscuit dough, in which dye is added.
If I constipate with color, - I said to my husband, - we will eat as we eat. This will definitely not affect the taste (you have to really try to screw up a classic biscuit !!!), but how the dye will behave in a biscuit dough - but who knows?
In general, I present to your judgment what happened.
I used AmeriColor. How it will be with dyes from other manufacturers - I don’t know!
To prepare the Red Velvet biscuit, we will prepare the products according to the list.
Divide the eggs into whites and yolks.
Beat the whites with a pinch of fine salt until light foam, then literally add sugar 1 tablespoon at a time. Beat until stable foam (as in the photo). If you turn the mixer bowl upside down, the whipped egg whites won't budge! Children are very fond of such a joke: turn the bowl over the child's head - it will be fun for both. But the fun will only be if the proteins are whipped correctly, although ... how to say :-)
So, beat the whites, add 1 yolk to them, beating after each.
Get a lush mass!
Add the coloring and beat again at low speed so that the dough is completely colored.
At this stage, I thought: "The color is not very ... In the oven, the dough will still darken, it will not be the same ...", but do not throw in the trash as many as 5 eggs and 180 gr. Sahara!
We continue.
Add flour in two batches, gently mixing with a whisk.
The resulting dough is laid out in a form, the bottom of which is covered with parchment. Form diameter - 21 cm.
Bake in an oven preheated to 170 degrees for 40 minutes.
Focus on your oven! The torch from the finished biscuit will come out dry!
As soon as you realize that the biscuit is ready, take it out of the oven and completely cool it in this form.
Once the cake is COMPLETELY cooled, take it out of the mold.
This is how it turned out: handsome in rich color! Here you see the bottom of the biscuit.
And here is the cut, which pleased me even more than the view of the biscuit as a whole!
I can say that the "Red Velvet" biscuit was a success: like an ordinary biscuit, it is lush, tender, airy, weightless!
By the way, its height is 6 cm, which will allow you to cut it into three parts.
And this is how a cake turned out from a biscuit.
The bottom of the cake is the top of the biscuit.
Here you see 2 parts, because we tasted the third one, and the rest went for sprinkling.
Red Velvet Cake is, without a doubt, a festive dessert. Its rich red cakes look very impressive against the background of snow-white cream, making appearance The cake is quite original and exquisite. In general, this unusual cake has American roots, but today it is baked by chefs. different countries, and if you are calm about food colorings and a large amount of fat in desserts, I suggest you try your hand and bake a Red Velvet cake at home.
The recipe for a Red Velvet cake at home is quite accessible even to beginners, if you choose the right one necessary products, stick to the recipe and do not ignore the recommendations.
In general, nothing is difficult if there is a desire to surprise loved ones with a bright and unusual delicious dessert. So, we are preparing a Red Velvet cake: a recipe with a photo step by step at your service!
Ingredients:
For cakes (form 22 cm):
- 220 ml. odorless vegetable oil;
- 280 ml. kefir;
- 275 gr. Sahara;
- 280 gr. flour;
- 3 eggs;
- 1 tbsp with a slide of cocoa;
- 2 tsp baking powder;
- 1 tsp soda;
- 2-3 tsp food coloring (red strawberry);
For cream:
- 220 gr. butter;
- 550 gr. cream cheese;
- 170 gr. powdered sugar.
How to make classic Red Velvet Cake:
To begin, mix flour, baking powder and cocoa powder in a separate dry cup, as required by the Red Velvet Cake recipe at home. The resulting mixture should be sieved twice through a fine sieve. This will make the red velvet cake mix as smooth as possible.
Pour kefir into a convenient deep bowl and add soda to kefir. We mix and wait a couple of minutes, the soda should be extinguished with kefir mass.
Then add odorless vegetable oil to kefir. The absence of smell and any taste in the oil is a prerequisite, otherwise the taste of the Red Velvet cake layers will be irrevocably spoiled.
Next to the oil, add the red food coloring to the bowl. If gel dye is used, then it is simply added to the mass and mixed, if powder, as in my version, then the dye is first diluted in a small amount of water, and then introduced into the dough.
The dye should color the oil-kefir mass in a rich red color. Depending on the intensity of the pigment, one to three teaspoons of dry food coloring may be needed. Focus on the bright scarlet color of the dough, as in my photo.
Now, in a deep and fairly roomy bowl, beat the eggs with sugar until light fluffy.
Then, into this lush sugar-egg mass, we begin to alternately introduce the prepared components. First, add about half of the red oil-kefir mass. Stir with a mixer at the lowest speed.
Then introduce part of the flour mixture and again mix the mass with a mixer at low speed.
Then we repeat. We introduce the second part of the red mass, mix, add the rest of the flour mixture, mix and get a thick dough of a rich dark red color.
Pour half of this unusual Red Velvet cake dough into a 20-22 cm mold lined with parchment along the bottom.
We bake a red biscuit cake at 180 degrees for about 35-45 minutes. The readiness of the red velvet biscuit is determined with a wooden skewer.
The result should be two fairly high biscuit cakes. Let them cool on a wire rack. To make the Red Velvet Cake as smooth as possible during assembly, first cut off the protruding tops of both cakes, and then cut the cakes along. Inside, the biscuits have a delicate, porous and rather moist structure, so it is easiest to cut them with a thread. We interrupt all cut off scraps into crumbs, which we will need to decorate the Red Velvet cake.
Cooking cream for Red Velvet cake:
For cream, first beat soft butter at room temperature with powdered sugar until fluffy.
And then, slowing down the speed of the mixer, we begin to introduce chilled cream cheese in parts. It turns out a lush snow-white cream.
Since the cakes themselves have a fairly moist structure, it is not necessary to impregnate them with anything additional. Just put a part of the snow-white cream on the cake, level it evenly and cover with the next cake.
We collect all the cakes. The Red Velvet cake is quite high and even.
With the rest of the cream, grease the cake with a thin layer on top and align the sides. And then sprinkle with red biscuit crumbs. You can sprinkle the whole cake, giving it a beautiful velvety look, or you can leave room for cream patterns along the edge of the top.
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 (at least 3 of them are ahead!), There will be three different cakes and all with cuts! 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’m happy to eat a piece of good chocolate (what’s there, and I can eat the whole box in one sitting)), but I don’t treat chocolate pastries 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 #site 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 g butter at 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:
- Before you start cooking the cakes, measure out 240 ml of milk and add 1 tbsp. lemon juice and leave in a warm place for 10-15 minutes, this will be the same buttermilk from the list of ingredients. Then I add the required amount of dye to the buttermilk.
- 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.
- Add both eggs one at a time, as well as vanilla extract. Beat thoroughly after adding each egg.
- Mix flour with cocoa, soda and salt and add to the dough. We mix.
- 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.
- Bake in an oven preheated to 180C for 15-18 minutes (if 4 cakes) or 25-30 minutes (if 2 large cakes).
- When the cakes are baked, let them cool completely.
Preparing syrup:
- In a saucepan, mix water and sugar, put on fire and hold until the sugar is completely dissolved.
- 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.
- Beat the cream cheese for a short time to achieve a creamy consistency.
- Add the sifted icing sugar all at once so that there are no lumps. Whisk.
- 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.
- 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.
- 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.
