Red velvet cake

Red velvet cake is a bright, contrasting dessert that originates from the USA. An appetizing and very beautiful cake is not very difficult to prepare, but it looks very impressive and dignified on the table. There are quite a few variations of this dessert, so we are sharing with you the 8 best red velvet cake recipes with photos step by step. Try it!

Classic red velvet with cheese cream

A surprisingly tender, yet juicy and bright cake with cream cheese can be easily prepared at home. If you have never made cakes before, then red velvet will be one of the fairly simple recipes that you can make if you follow all the conditions of the recipe.

1. 
   How to make red velvet cake at home using a classic recipe? Beat the eggs into a bowl, add sugar and begin beating the mixture of ingredients until a fluffy white foam forms. This will take you about ten minutes. This stage is very important, since poorly beaten eggs will not make a good sponge cake.
2. 
   Then take kefir at room temperature, add soda to it and mix the ingredients thoroughly.
3. 
   Add red dye to the liquid mixture of soda and kefir, mix thoroughly, achieving a uniform color and even distribution of the dye. The dosage of the dye is very approximate; If you think the dough is pale, add a little more to achieve the desired color.
4. 
   Pour refined vegetable oil into the bright mixture, which has no smell or taste. It is important to take high-quality oil, which will not spoil the finished dessert with its taste.
5. 
   Mix flour, cocoa powder, salt and baking powder in a separate container. Mix the dry ingredients very thoroughly so that all ingredients are evenly distributed.
6. 
   Gradually sift the mixture of dry ingredients into a container with the egg-sugar mixture, stir, and then pour in the bright kefir component. All these ingredients must be thoroughly beaten using a mixer so that everything is thoroughly mixed until completely homogeneous.
7. 
   Take two springform molds with a diameter of 20-22 centimeters and, dividing the dough exactly in half, pour it into the molds. You can line the bottom of the baking dishes with baking paper.
8. 
   Place the molds with the biscuit in the oven, preheated to 180 degrees for 30-40 minutes, checking the readiness of the biscuit at the end of cooking using a toothpick or match.
9. 
   Cool both finished cakes and then cut them in half crosswise.This can be done using thread.
10. 
    To prepare the cream, cool the cream in the refrigerator, and then thoroughly beat it with a mixer until it is completely thick.
11. 
    In a second container, combine the cream cheese and powder, and then beat as well as cream.
12. 
    Gradually add the cream into the curd mixture, carefully mixing the ingredients with a spatula or spoon so that the cream does not fall off.
13. 
    When all the preparatory processes are completed, it is time to start assembling the cake. Place the first cake layer on a plate, and then spread some of the cream on it. Spread the cream evenly over the surface of the cake with a spatula.
14. 
    Place another sponge cake on top of the thick layer of cream and repeat the creaming process, then repeat the steps until you run out of sponges.
15. 
    Also generously coat the topmost layer of the cake with cream, and also brush the sides of the cake. Using a spatula or knife, smooth the cream onto the surface and sides of the cake until it is perfectly smooth.
16. 
    Red velvet cake is ready! Then you can decorate it in any way you wish, from berries or nuts to curly patterns using a baking bag and cream.

Bon appetit!

Step-by-step red velvet recipe from Andy Chef

This recipe for a popular and delicious cake is very simple, but no less good. The cake turns out beautiful, tender, appetizing and brightly decorates any tea party or holiday table. If you carefully follow the technology for preparing this cake, the result will surprise your guests and bring a lot of pleasure!

Ingredients:

• Wheat flour – 340 gr.
• Granulated sugar – 300 gr.
• Cocoa powder – 1 tbsp.
• Salt (fine) – ¼ tsp.
• Baking powder for dough – 5 g.
• Baking soda – 3 gr.
• Chicken egg – 3 pcs.
• Vegetable oil – 300 gr.
• Kefir or buttermilk – 280 gr.
• Red gel dye – 2 tbsp. l.

For cream:

• Butter – 100 gr.
• Powdered sugar – 100 gr.
• Vanilla extract – a pinch
• Curd cheese – 300 gr.

Cooking process:

1. First, combine all the bulk ingredients in a separate container. Mix sugar, salt, cocoa, baking powder, baking soda and sifted flour thoroughly until the ingredients are well combined.

2. Beat three chicken eggs into a bowl with dry ingredients, and also pour in odorless and tasteless vegetable oil. Mix all this thoroughly.

3. Lastly, add kefir or buttermilk to the dough, which can easily be replaced with a mixture of cream and sour cream. Also don't forget about red gel based food coloring. Stir all these ingredients and beat with a mixer.

4. Let the finished dough rest for about ten minutes so that the soda has time to react with kefir or other fermented milk additive. Meanwhile, prepare the cake pans.

5. Gently grease the baking dish, or rather the molds, with butter and distribute the dough evenly over them. You can take two shapes of 18 centimeters each or three of 16 centimeters each or any other shape you like.

6. Bake the cakes for 30-40 minutes, checking their readiness with a skewer. When it is dry, immediately remove the biscuit and cool. Finally, collect them all under film in the refrigerator for at least two hours.

7. You can trim the edges of the cakes using a round shape or a knife, making them absolutely even and identical. After that, start assembling the cake.

8. While your cakes are cooling in the refrigerator, you need to prepare the cream for the cake. Buttercream is perfect for this wonderful product. To prepare the cream, you will need to take cold butter and chop it with a knife.

9.Then add powdered sugar to the butter and beat the ingredients until a fluffy, homogeneous mass is formed.

10. Add vanilla extract to the mixture, and then start mixing the cream cheese into the cream. The cream should be fluffy and white.

11. To assemble the cake, place the first sponge cake on a plate and spread a layer of cream on it. Then put the second one and apply the cream again. Repeat this until the cream is gone. Flatten the top layer and decorate with patterns or berries.

Red velvet cake from Yulia Vysotskaya

The famous culinary specialist Yulia Vysotskaya has her own proven and high-quality recipe for Red Velvet Cake, which you will definitely get if you follow the technology. Be sure to try this recipe, which is highly rated by chefs from all over the world.

Ingredients:

• Cocoa powder – 1 tbsp. with a slide
• Wheat flour – 340 gr.
• Granulated sugar – 300 gr.
• Baking powder for dough – 2 tsp.
• Fine salt – ¼ tsp.
• Baking soda – 1 tsp.
• Refined vegetable oil – 300 gr.
• Chicken eggs – 3 pcs.
• Red food coloring – 2 tsp.
• Cream 35% – 150 gr.
• Sour cream 20% – 150 gr.
• Favorite white cream

Cooking process:

1. To begin, combine all the bulk ingredients for the dough in any convenient bowl. These are salt, granulated sugar, premium flour, baking powder, cocoa powder and baking soda. Gently mix all these ingredients and distribute evenly among themselves.

2. Beat chicken eggs into the dough and add vegetable oil, which has neither smell nor taste. Beat it all thoroughly with a mixer. Mix the cream and sour cream and add to the dough at the very end, and then beat everything again.

3.Don't forget to add liquid food coloring in such an amount that the dough turns a very bright and rich red color.

4. Take a baking dish and line it with baking paper. Then grease the paper with butter and lightly sprinkle the whole thing with flour. Divide the dough into several equal parts and pour one of them into a baking dish.

5. Bake the cake for 20 minutes at a temperature of 170-180 degrees, then cool it while baking the second cake. Do the same with the third cake layer.

6. Be sure to cut off the crust on the sides of the finished cakes, as well as from the tops of the cake. Cut the cake layers in half crosswise and begin assembling the cake.

7. Place one cake layer on a dish and generously coat it with any of your favorite cream - cottage cheese, butter or some other white cream. Place the next cake and repeat the procedure. Do this until the cakes are gone; The top and sides of the cake can also be greased with cream and carefully leveled so that the cake is beautiful and smooth.

8. The finished product must be infused and soaked in the refrigerator for at least five hours.

Bon appetit!

Red velvet cake recipe from Olga Matvey

A delicious and tender cake with Philadelphia cream cheese will bring just a lot of pleasure to you and your guests. Be sure to try the cake using this recipe and be pleasantly surprised by the result.

Ingredients:

Biscuit:

• Premium wheat flour - 340 gr.
• Granulated sugar - 300 gr.
• Cocoa powder - 1 tbsp.
• Fine salt – ¼ tsp.
• Baking powder for dough - 2 tsp.
• Baking soda - 0.5 tsp.
• Chicken eggs - 3 pcs.
• Kefir (fat) – 1 tbsp.
• Cream 33-35% - 80 gr.
• Refined sunflower oil - 300 gr.
• Red food coloring – 2-3 tsp.

Cream:

• Butter (at least 82.5%) - 100 gr.
• Powdered sugar - 100 gr.
• Philadelphia cheese - 350 gr.

Cooking process:

1. First, you need to sift all the dry ingredients twice into a separate container. Add to them all the other products that are in the list of ingredients for the cakes and lastly add gel-based food coloring.

2. The dough must be intensively beaten with a mixer for at least five minutes so that all the ingredients are well mixed and the sponge cake turns out fluffy.

3. Take a springform pan that is 20 centimeters in diameter and line it with parchment. Then grease the pan with butter and sprinkle the pan with flour. Pour half the dough into the mold and place it in the oven at 180 degrees for no more than half an hour.

4. When the first sponge cake is ready, place it on a wire rack to cool and prepare the second sponge cake in the same way. Cut off the sides and tops of both biscuits so that the cakes are completely even. Make crumbs for topping from the leftover cake layers.

5. Beat the butter and powdered sugar with a mixer until the mixture is fluffy and white. Next, add the cooled Philadelphia cream cheese to the butter and powder mixture and stir gently to combine.

6. 6. Mix the whipped butter with the cooled cream cheese.

7. Place the first cake layer on a plate, spread some of the cream on it and smooth it out. Press the layer and then repeat the procedure. Grease the top layer of the cake with cream and then sprinkle with red crumbs. Place the finished product in the refrigerator for at least a couple of hours to soak.

The recipe for this amazing cake with strawberries is perfect for any holiday and will significantly decorate the table. Take your free time and prepare this rather difficult, but very tasty dessert.

Ingredients:

• Premium wheat flour - 300 gr.
• Granulated sugar – 300 gr.
• Kefir - 240 ml.
• Large chicken eggs - 2 pcs.
• Vegetable oil - 30 ml.
• Butter - 80 gr.
• Baking powder for dough - 10 g.
• Baking soda - 0.5 tsp.
• Vanilla sugar - 8 gr.
• Cocoa - 1 tsp.
• Red food coloring

Cream:

• Creamy curd cheese - 500 gr.
• Cream 33% - 250 ml.
• Powdered sugar - 150 gr.

Strawberry soak:

• Strawberries – 0.5 kg.
• Sugar - to taste
• Starch - 1 tbsp. l.

Chocolate filling:

• Chopped dark chocolate - 50 gr.
• Dark chocolate - 30 gr.
• Butter - 20 gr.

Cooking process:

1. Cream butter at room temperature with granulated sugar. Then add eggs, kefir and vegetable oil, and beat the ingredients again.

2. Add all bulk ingredients, except cocoa, to the mixture and whisk everything together again. Divide the dough into two equal parts, add cocoa powder and red dye to one of them.

3. Pour one part of the dough into a baking dish, which should be well greased with butter, and place the sponge cake in an oven preheated at 180 degrees. Baking will take approximately 25-30 minutes. Prepare the second part of the dough in the same way in another baking dish.

4. Cut off the top of the crust with red dye and grind it into crumbs for sprinkling. Next, start preparing the cream. Combine powdered sugar, cream cheese and very cold cream and beat at low speed until fluffy.

5. Strawberries - fresh or frozen - cut and combine with sugar and starch, then boil the mixture on the stove until it boils.

6. Gently melt the chocolate in a water bath or use a microwave, add butter and cook.

7.Place the red sponge cake on a serving plate, generously brush with white cream and soak it in strawberry and berry mixture. Place a white cake soaked in chocolate on top and spread the remaining white cream.

8. Refrigerate the finished product for at least two hours before serving.

A simple and delicious recipe for red velvet cake with beets

You can add beets instead of coloring to the red velvet cake batter. The color will be no worse, and the composition of the cake will be as natural as possible. Be sure to try it!

Ingredients:

Biscuit:

• Beets – 450 gr.
• Flour – 2.5 tbsp.
• Baking powder – 10 gr.
• Salt – ¾ tsp.
• Ground cinnamon – 1 tsp.
• Granulated sugar – 160 gr.
• Chicken egg – 3 pcs.
• Vegetable oil – 150 ml.
• Vanilla sugar – 1 tsp.

For cream:

• Butter – 200 gr.
• Powdered sugar – 150 gr.
• Orange zest – from 1 orange
• Vanilla sugar – 1 tsp.

Cooking process:

1. First, wash the beets and wrap them in food foil. Place the root vegetable in the oven and bake at 200 degrees. Peel the finished beets and then cut them into small pieces.

2. Beat the beets in a blender, adding granulated sugar, vegetable oil and chicken eggs. Beat thoroughly and until smooth.

3. Combine flour, cinnamon, salt and baking powder and mix. Begin sifting the dry mixture into the beet-egg mixture. Knead the dough gently and thoroughly.

4. Pour the dough into a baking dish and cook at 180 degrees for 25-30 minutes. Cool the finished biscuit and cut crosswise into three parts.

5. Beat the vanilla sugar, chilled butter, powdered sugar and orange zest thoroughly with a mixer until completely fluffy and then assemble the cake.To do this, brush the first cake layer with some of the cream, then place the second cake layer, brush it in the same way, and brush the third cake layer with the remaining mixture.

6. Level the sides and top of the cake, and then put the structure in the refrigerator for soaking.

Bon appetit!

Delicious Red Velvet with Mascarpone

A delicious and delicate cake with aromatic, silky mascarpone cheese is a real gourmet dessert for gourmets. It is prepared in much the same way as other cake options. However, you and your guests will remember the taste of this delicacy for a long time.

Ingredients:

Biscuit:

• Premium wheat flour - 340 gr.
• Granulated sugar - 300 gr.
• Cocoa powder - 1 tbsp.
• Fine salt – ¼ tsp.
• Baking powder for dough - 2 tsp.
• Baking soda - 1 tsp.
• Chicken eggs - 3 pcs.
• Kefir (fat) – 1 tbsp.
• Cream 33-35% - 80 gr.
• Refined sunflower oil - 300 gr.
• Red food coloring – 2-3 tsp.

Cream:

• Butter (at least 82.5%) - 100 gr.
• Powdered sugar - 100 gr.
• Mascarpone cheese - 350 gr.

Cooking process:

1. First you need to carefully sift all the dry ingredients into a separate container. Add to them all the other products that are in the list of ingredients for the cakes and, last of all, add gel-based food coloring to the dough.

2. The dough must be intensively beaten with a mixer for at least five minutes so that all the ingredients are well mixed and the sponge cake ends up fluffy and elastic.

3. Take a springform pan that is 20-22 centimeters in diameter and line it with parchment. Then grease the pan with butter and sprinkle the pan with flour. Pour half the dough into the mold and place it in the oven at 180 degrees for no more than half an hour.

4. When the first sponge cake is ready, leave it to cool and prepare the second sponge cake in the same way.Cut off the sides and tops of both biscuits so that the cakes are completely even. Make crumbs for topping from the leftover cake layers.

5. Beat the butter and powdered sugar with a mixer until the mixture is fluffy and white. Then add the cooled soft mascarpone cheese to the butter and powder mixture and mix gently.

6. Mix whipped butter with chilled cream cheese.

7. Place the first cake layer on a plate, spread some of the cream on it and smooth it out. Press the layer and then repeat the procedure. Grease the top layer of the cake with cream and then sprinkle with red crumbs. Place the finished product in the refrigerator for at least a couple of hours to soak.

How to make red velvet cake in a slow cooker?

If you don’t have a very high-quality oven, then you can cook red velvet sponge cake in a slow cooker. This process will not take you much time, and the sponge cake will definitely rise and turn out fluffy and tender.

Ingredients:

• Chicken egg – 4 pieces
• Cocoa powder – 4 tbsp.
• Premium wheat flour – 450 gr.
• Vegetable oil – 400 ml.
• Kefir – 370 gr.
• Salt (finely ground) – ¼ tsp.
• Granulated sugar – 400 gr.
• Baking powder for dough – 2 ½ tsp.
• Baking soda – 1.3 tsp.
• Red gel food coloring – 3 tsp.
• Cream (35%) – 300 gr.
• Cream cheese – 400 gr.
• Powdered sugar – 150 gr.

Cooking process:

1. Beat the eggs into a bowl, add sugar and start beating the mixture of ingredients until a dense and fluffy white foam forms. This will take you about ten minutes. Then take kefir at room temperature, add soda to it and mix the ingredients thoroughly.

2. Add red dye to the liquid mixture of soda and kefir, mix thoroughly, achieving a uniform color and even distribution of the dye.Pour refined vegetable oil, which has no odor, into the bright mixture.

3. Mix flour, cocoa powder, salt and baking powder in a separate container. Mix the dry ingredients very thoroughly so that all ingredients are evenly distributed.

4. Sift the mixture of dry ingredients into a container with the egg-sugar mixture, stir, and then pour in the bright kefir component. All these ingredients must be thoroughly beaten using a mixer so that everything is thoroughly mixed until completely homogeneous.

5. Pour exactly half of the dough into the multicooker bowl, previously greased with butter, and place the bowl in the appliance. Turn on the baking mode and cook the cake until the end of the mode. Do the same with the second half of the dough.

6. Cool both finished cakes and then cut them in half crosswise. This can be done using thread.

7. To prepare the cream, cool the cream in the refrigerator, and then beat it thoroughly using a mixer to the full density of the mass. In a second container, combine the cream cheese and powder, and then beat as well as cream. Gradually add the cream into the curd mixture, carefully mixing the ingredients with a spatula or spoon so that the cream does not fall off.

8. When all the preparatory processes are completed, it’s time to start assembling the cake. Place the first cake layer on a plate, and then spread some of the cream on it. Spread the cream evenly over the surface of the cake with a spatula. Place another sponge cake on top of the thick layer of cream and repeat the creaming process, then repeat the steps until you run out of sponges.

9. Also generously grease the top layer of the cake with cream, and also grease the sides of the cake. Using a spatula or knife, smooth the cream onto the surface and sides of the cake until it is perfectly smooth.