Very tasty, delicate and original red velvet cake will surely appeal to even novice hostesses. This spectacular dessert can be easily prepared at home, served at the festive table and delight relatives and friends with culinary excellence. We offer a selection of descriptions, as well as discover some secrets of making a delicious cream for dessert and decoration methods.

Cake "Red Velvet" - a classic recipe

The initial recipe consists of the following list of ingredients used:

  • flour - 330 gr;
  • sugar - 300 gr;
  • oil drain. - 150 gr;
  • oil post. - 150 gr;
  • eggs - 3 units;
  • buttermilk (kefir / milk + 1 table. l. lemon juice) - 270 g;
  • food gel-dye of a red shade - 2 tea l .;
  • cocoa powder (better granular, it’s more chocolate) - 1 table. l .;
  • baking powder - 1 tea l .;
  • soda - 1 tea l .;
  • salt - ¼ tea l .;
  • vanilla extract - approximately a few drops.

Step-by-step process for preparing dough and baking a cake:

  1. If you could not find buttermilk, do the following: we introduce lemon juice into the dairy product and leave it for a while.
  2. Mix the dry ingredients in a deep and wide bowl.
  3. Beat with a mixer the softened butter with sugar and salt until fluffy. Next, we introduce one by one all the eggs and vanilla, and again work with the mixer.
  4. To the buttermilk or its substitute we attach the dye and stir the mass. Pour the odorless lean oil over the test.
  5. Pour flour with other dry ingredients in 3 sets, alternating with the tinted mass, after each time, beat thoroughly until smooth.
  6. We bake cakes in a form covered with parchment paper in the oven at 180 degrees, about 30 - 40 minutes.
  7. It is better to cook a biscuit the day before to keep them in the refrigerator overnight. But if there is no time, then 2-3 hours is enough. So the cakes will become even juicier.

On a note. To make the butter whisk easily, leave it at room temperature an hour before use.

How to cook in a slow cooker?

The cake can be prepared using a multi-cooker. It will help to bake tender and soft crusts.

A multicooker cake is made from the following products:

  • flour - 340 gr;
  • eggs - 3 units;
  • sugar - 300 gr;
  • oil drain. - 200 gr;
  • oil post. - 120 gr;
  • kefir - 200 gr;
  • Cocoa - 2 tables. l .;
  • soda and vanillin - 1 tea each. l .;
  • dye - 1 table. l .;
  • baking powder - 1.5 tea l

First of all, we sift the flour together with cocoa with a sieve to remove lumps from the mixture, and mix them with the rest of the dry ingredients. Pour dye into kefir and mix thoroughly with a fork / whisk.

Beat the sweet egg mass with a whisk. Without stopping work, gradually introduce soft butter and pour in vegetable oil. Pour dry foods and dye diluted in kefir, introducing the mixture in small portions.

Pour the dough into the multicooker, put the “Baking” program for 1 hour 25 minutes. If the biscuit does not bake during this time, add another 10 -15 minutes. For another third of the hour we leave the biscuit on heating.

We divide the baking into several equal cakes, layered them with cream, decorate at will.

Red Velvet - An Original Recipe

The original recipe will surely find its fans among lovers of homemade cakes.

The dough is prepared from the following products:

  • flour - 310 gr;
  • Cocoa - 2 tables. l .;
  • soda - 1 tea l .;
  • salt;
  • oil drain. - 113 gr;
  • sugar - 300 gr;
  • eggs - 2 units;
  • oil post. - 220 g .;
  • vinegar - 1 tea l .;
  • vanilla extract - 2 tsp;
  • buttermilk - 240 gr;
  • dye - 35 - 50 g.

For cream you will need:

  • icing sugar - 156 g;
  • cream cheese - 0.5 kg;
  • vanilla extract - 5 g;
  • cream (fatty) - 300 gr.

For the test, mix dry products, combining until a uniform, uniform color. We work the softened butter and sugar with a mixer until the lightening of the mass is strong and increase in size, then we introduce the eggs one by one. Pour in the oil and vinegar, without ceasing to whisk, add the vanilla extract and buttermilk.

Then combine the dry mixture with the oil base. Add a dye of such a concentration to get a rich red tint.

The baking dish is lightly coated with butter and sprinkled with flour. We send to the oven to bake for half an hour at 180 degrees. Cool the cake for 10 minutes, and remove from the mold.

For cream, combine the powder with soft cream cheese, add the vanilla extract and work through until a homogeneous, smooth structure is obtained. To do this, it is recommended to use a mixer or an immersion whisk. Beat the chilled cream and carefully transfer to the creamy mixture, mix.

Cut the crust lengthwise into two identical parts. You can align the top cake by cutting off the top with a thin layer. In the future, pruning can be crushed into crumbs and used as a sprinkle. Coat the cakes with the finished cream, without leaving the sides without attention. We decorate the top, sides, and serve to the table.

How to make beetroot juice at home?

Natural color for the dessert is beet juice.

We suggest you try the following option:

  • flour - 350 gr;
  • sugar - 350 gr;
  • oil drain. - 270 gr;
  • cocoa - 30 gr;
  • kefir - 150 gr;
  • beetroot juice - 60 g;
  • vinegar - 7 g;
  • baking powder - 8 gr.

Step-by-step preparation:

  1. Beat sugar with butter at room temperature. We mix dry products, sifting them through a sieve.
  2. Grate one beetroot on a grater and squeeze the juice. Mix kefir, vinegar and beetroot juice.
  3. We mix all the mixtures, starting and ending with a dry mixture, the mass should be homogeneous.
  4. We cover 2 baking dishes (18 -20 cm) with parchment paper. Bake in the oven at 175 degrees. 40-45 minutes.

Recipe from Gordon Ramsay

  • flour - 450 g;
  • baking powder - 20 gr;
  • salt - 5 g;
  • powder dye (red) - 30 g;
  • cocoa - 50 gr;
  • olive oil (post.) - 100 gr;
  • sugar - 300 gr;
  • eggs - 3 units;
  • vanillin - 10 gr;
  • nonfat cream - 250 gr;
  • cream cheese - 250 gr;
  • oil drain. -150 gr;
  • vanillin - 5 gr;
  • icing sugar - 200 g.

Mix dry foods in a bowl.

Combine the soft butter in a deep bowl with sugar using a mixer. Then pour half the dry mass and work through the corollas again. Next, pour the eggs with kefir into the resulting billet and beat again. After this, pour the remaining dry portion and bring the dough to homogeneity.

We bake in a laid form at a temperature of 180 C until the cake is ready, which can be checked with a toothpick or skewer.

For cream, beat soft cheese and warm butter at minimum speed, then pour in vanillin along with icing sugar, while gradually increasing the speed of revolutions. The readiness of the cream consistency is defined as follows: the structure should be dense, but at the same time filled with air, light.

Cut the biscuit into cakes; it is recommended to cut a thin layer of biscuit for later use as a decoration. Coat layers, sides and sprinkle with red crumbs.

On a note. You can decorate the cake with seasonal berries or fruits, slightly covering them with melted chocolate (white or black). Also, as a decoration, you can use sweets - dragees, marmalade, dried fruits.

Cake Red Velvet by Andy Chef

Andy Chef's mousse cake has some popularity, as well as other types of desserts of this cookery.

You need to prepare products in such quantities in advance:

  • flour - 340 gr;
  • sugar -300 gr;
  • Cocoa - 1 table. l .;
  • salt - ¼ tea l .;
  • baking powder - 2 tea l .;
  • soda - 1 tea l .;
  • eggs - 3 units;
  • oil post. - 300 gr;
  • buttermilk (kefir) - 280 gr;
  • dye - 2 tea l

In the container we connect with a spoon the dry components. Next to them we introduce eggs, vegetable oil. At the end, we introduce buttermilk or kefir with dye. Stir everything well and leave aside for ten minutes to start the interaction of soda and a dairy product.

We cover the form (16-20 cm) with a thin layer of oil, spread the oiled parchment on the bottom. Pour the dough into a mold and send it to bake at 170 degrees. within a third of an hour. Periodically, you need to check the readiness of baking with a skewer.

Next, cut the biscuit into cakes and layered them with butter cream. The sides can also be covered with cream, leveling with a spatula.

On a note. During the design of the cake, pieces of canned fruit or berries can be added to the cream. This technique will make the dessert more juicy, refreshing, light and enjoyable.

How to decorate a cake?

After preparing the base and cream, the question arises - how to decorate a cake with red velvet? Ready-made dessert with an even chilled surface can be arranged as desired.

Traditionally, the surface of the cake is sprinkled with red biscuit crumbs, but can be supplemented with beautiful accents in the center or on the edging, using cream and a pastry bag with various nozzles.

In another case, it is possible to sprinkle with crumbs not the entire surface, but only the sides or the edging, add various patterns using a pastry bag and colored creams or melted chocolate.

 

If there is a strawberry in the arsenal, then it will perfectly complement the design.

Another option for decorating the cake is to sprinkle the white base on top with red crumbs, and plant flowers around with a pastry bag.

Several options for cake cream

  1. The traditional cream for red velvet cake is creamy. His recipe is simple, consists of three components: cream cheese, cream and powdered sugar. Everything is whipped and cake is decorated.
  2. You can offer another option, from this cake will be no less tasty. If there is no cream at hand, they can be replaced with butter.
  3. Or version: butter and the mixture “Vanilla Frosting” S. Pudov. This mixture is the basis for any cream, holds its shape well, so it can be safely used to decorate the dessert.

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