Red velvet cake – 7 delicious homemade recipes

Red velvet cake can rightfully be considered the real ruler on the festive table. Already at least in terms of the products, time and effort spent on it. This cake looks so beautiful from the outside that it would not be a sin to serve it for a wedding. Do you want to learn how to cook it? Read more...

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On March 8
On February 14

Red Velvet Cake - Making Secrets and Tips

The very first, unique Red Velvet cake, or rather it would be called Red velvet cake, appeared in the distant twenties of the last century. Its parent was the South American company The Adams Extract. She, by the way, realizes her creation to this day in the form of a dry consistency, from which anyone can bake a masterpiece of the same name. In the following years, the fashion for it either soared or cooled down. There is even a plaque on the building of the Waldorf Astoria Hotel in New York that says that this is the birthplace of the famous Red Velvet Cake.

5 most commonly used ingredients in red velvet cake recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Sugar	398			99.7
Butter	734	0.5	82.5	0.8
Food coloring
Cocoa powder	374	24.2	17.5	32
Baking soda

This cake has gained wide popularity in our country in the last decade. It attracts not only with its taste, but also with its very cool appearance and design. The cake has a striking reddish color. Previously, confectioners achieved this with the help of beet juice, which also added more juiciness to the biscuit. At the moment, shortcakes are painted reddish with ordinary food coloring.

The combination of bright red cakes and snow-white cream cheese increases the effect on any gourmet. In its traditional form, the cake has three or more layers coated with snow-white cream. With all this, the shortbreads should be completely even, as should the layer of the inside. The top of the cake can be covered with crumbs from the same cake layers. Or coat with cream cheese (be sure to apply an even layer!). They also love to decorate it with the freshest fruits and berries, sprinkle it with mirror glaze, and decorate it using a culinary syringe.

5 of the fastest red velvet cake recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Heart Cake Red Velvet	1 hour 20 minutes	376	+15
Red velvet cake with kefir for 2020	2 hours	306	+565
Traditional red velvet cake	2 hours 20 minutes	370	+85
Red velvet cake without dye	2 hours 40 minutes	316	+23
Red velvet cake with cheese cream	4 hours 15 minutes	397	+36

Absolutely, as experts say, in the United States, red velvet cake was baked for a long time before the emergence of the company mentioned above. According to some sources, “velvet” baking originated there in the early 19th century. And it was prepared with the addition of fresh beets and their juice. In general, no matter who the “father” of this wonderful dessert is, it’s worth picking up a red velvet cake recipe so that you can cook it yourself at least once. What do you think?))

Secrets of making a red velvet cake

“Red Velvet”, an indescribably tender and luxurious cake, will decorate the festive table. In general, this South American dessert is a holiday in itself. It is quite unusual - white on the outside, but striped in cross section. The sponge cake is especially striking in its bright red color!

"Velvet" biography

The history of the Red Velvet cake begins in the 19th century, although the dessert acquired its current color in the 40s of the last century. It’s curious that the cake turned purple by chance as a result of the combination of unsweetened chocolate, natural cocoa powder and fermented milk drink. Later they began to tint it with artificial dyes or, as was the case during the Great Depression, they used beets. But the second birth of “Red Velvet” came after the release of the movie “Iron Magnolias” in 1989, where this dessert appeared as a wedding cake in the shape of an armadillo. At the moment, “Red Velvet” is the favorite delicacy of all American sweet tooths.

"Red Velvet": short {instructions}

If you prepare a red velvet cake according to a unique recipe, then you must create a multi-layer cake with a dough of butter, eggs, buttermilk, cocoa, flour and beets, which can be changed with coloring. The shortcakes are coated with butter cream, and the top of the cake is covered with cream or cheese glaze. Modern versions of the cake look slightly different. Instead of buttermilk, the drink is completely suitable, and butter is simply replaced with vegetable oil. By the way, special gel dyes for desserts provide the most striking and rich color. This task cannot be accomplished with ordinary food dyes or beets.

Red velvet cake comes out soft, moist and porous, so you don’t necessarily need to soak it in syrup. You coat it with cream, decorate it, let the cake brew and soak, and then serve it. That's all {instructions}!

Several secrets of velvety

If you are preparing cream with cream cheese, take it out of the refrigerator just before whipping - then the cream will turn out much fluffier. Mascarpone cheese is ideal because its velvety texture is perfect for this dessert. But do not beat the cheese and cream for too long, otherwise the cream will separate. Butter and eggs should be at room temperature, but it is better to cool the cream.

After the cakes are baked, trim their edges - this way, when assembled, the cake will look neatest and most beautiful. The trimmings can be chopped and sprinkled over the top crust after applying the glaze.

South American confectioners advise keeping the baked shortcakes in the refrigerator and only later covering them with cream and glaze. The fact is that cream and glaze spread on warm shortcakes, and the sponge cake becomes soggy and loses its airiness. These nasty moments can really be avoided if you cool the cake before assembling.

Cooking "Red Velvet"

If you want to treat yourself to another sweet delicacy, think about Red Velvet. Naturally, you will have to tinker, but for the sake of such beauty you can do anything! Find the most common red velvet cake recipes, and later master complex variations.

Beet magic

Despite the fact that beets do not give such a catchy color as a dye, they are often used in making the famous cake. And we want to offer you a recipe with a photo of a “Red Velvet” cake, where the sponge cake is tinted with beet juice. Try it - you won't regret it! The dose of goods is given for one serving. It turns out to be quite a huge and delicious cake.

Bake 180 g of beets in foil at a temperature of 200 ° C - this will take approximately 50 minutes. Grind the peeled beets with a blender, add a raw egg yolk, a third of a teaspoon of grated ginger and the zest of 1 orange, which can be easily removed with a grater. Place the egg white in the refrigerator. Pour 2 tbsp into beet puree. l. orange juice and 20 ml of olive oil, add 40 g of corn flour and stir the mass well. Add 2 tbsp to the dough. l. honey and 1 tsp. Sahara.

Now add a third of a teaspoon of soda to orange juice and add it to all the ingredients. If you can squeeze out a little more juice from the orange, add that too. Beat the cooled egg white and carefully fold into the dough. Place it in a greased pan and bake for 30–50 minutes at 190°C.

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

Place the cream in a pastry bag with a regular round tip and squeeze it between the cakes in small portions. Top with cream and fresh berries and cool the cake in the refrigerator. A unique dessert is ready for tea drinking! In the section you will see reddish and snow-white stripes - everything is as it should be!

The usual recipe for “lazy” velvet

Try to make a red velvet cake from Philadelphia cheese according to the usual recipe for lazy housewives, and besides, the recipe is actually written step by step.

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

Beat 3 eggs with 300 g of sugar into a fluffy foam and add 2 tbsp. l. reddish food coloring, watery or gel-like.

Mix 340 g flour with 2 tsp. baking powder and 1 tbsp. l. cocoa, and later pour into the drink and mix well.

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

The cream is prepared simply - beat 250 g of butter with 70 g of sweet powder, and then pour in 2 tbsp. l. milk. Add 260 g of Philadelphia cheese and beat everything with a mixer at a leisurely speed.

Lightly trim the cooled shortcakes on top, cutting off the protruding hills, and cut into 3 layers. In total you will get 6 cakes. Spread the cream over the shortcakes themselves and the sides of the cake, and later sprinkle the dessert with biscuit crumbs.

Don’t eat right away, let the cake soak and enjoy it with your loved ones. It is impossible to eat such beauty alone.

You will probably be amazed at the manic precision in the recipe. Why 365 g of kefir, and not 370 g, or 410 ml of cream, and not 400 ml? Since Reddish Velvet recipes are quite complex, any gram counts. At least, this is exactly what professional pastry chefs do. And the results will amuse both you and your loved ones!

Red velvet cake at home - a unique recipe

A very beautiful, decorated Red Velvet cake came to us from America. There they call it “Red velvet cake” and it is very popular there. I found the recipe for the first time at a master class by the flamboyant chef Andy Chef. I cooked it for the first time at home according to his unique recipe.

I didn’t even find some ingredients for decoration (for example, South American dye for dough), I took my own suitable ones. But she painstakingly observed the main proportions. And the cake turned out great! The most delicate, chocolate-creamy - real velvet.

Here they use so-called cheese cream. But I also make cottage cheese - creamy, it also suits the taste completely. You can bake the shortcakes either in the oven or in a slow cooker. Everyone bakes the way they are used to. The main thing is to follow the proportions indicated in the description.

You can also use any food coloring. But I saw that the most striking color comes out with watery (helium) dye. For those who generally do not use food coloring, use beet juice. You can also decorate the cake as desired.

Now I am baking Red Velvet again and publishing here a detailed description of my own creation. I invite everyone to take part in this delicious event. I would be very grateful if you write your worldview in the comments.

In this article for us:

My whole family has become fans of this cake. It looks great on a festive New Year's table. And on Valentine's Day you can create it in the shape of a heart. It looks great topped with snow-white squiggles of cream and berries. In cross section it is also reddish.

Step-by-step red velvet cake recipe with photos

The unique recipe specifically uses milk buttermilk. So if you have buttermilk, use it. And I have an ordinary drink. The drink, eggs and oil should be kept at room temperature for some time.

Addition: I forgot to indicate baking powder in the recipe - 1 sachet. Or quench 1 teaspoon of soda with a spoon of lemon juice.

Making a red velvet cake:

Sift the bulk ingredients - flour, cocoa and baking powder - into a bowl suitable for the dough. I stir everything until smooth.

Using a mixer, I mix the softened butter and sugar or sweet powder in a bowl. Then I introduce one testicle into this mass. Mix each thoroughly. At this step I add vanilla sugar and salt. Pour in vegetable oil in a narrow stream, continuing to stir.

I pour two teaspoons of reddish gel dye into the drink and stir. Pour vinegar into the soda, add it to the drink and stir. Now I begin to pour this reddish drink into the mixer bowl alternately with flour. I continue to knead the dough at low speed.

The dough should turn out to be a rich, reddish color, like in this photo. The main thing is that it should be just as beautiful and reddish after baking. In this case, we will have a real red velvet cake. I have two molds. Both of them are 20cm in diameter. I line the bottom and sides of the pans with parchment paper.

Baking takes 30-40 minutes. At a temperature of 180 degrees C

I bake in 2 molds at once. If there is only one mold, you can bake the shortcakes alternately

I check the readiness of the cakes with a wooden skewer. I pierce it and make sure that the skewer is unstained.

I cool the finished biscuits, then remove them from the molds and put them in the refrigerator. Previously wrapped in film or a bag. Keep them there for at least two hours, or better yet 10 hours. After this, I cut any cake with a fishing line or a huge, hot knife into two flat cakes.

To coat the biscuits and decorate the top of the cake, I will make a so-called cream cheese cream cheese. But I often make curd and sour cream for this cake. Also, for those who do not use food coloring from the store, I give a recipe for beetroot reddish coloring from the video channel of Dmitry Yakov

How to make reddish beetroot dye for Red Velvet cake - video

You can use this dye to add to dough or cream. Now let’s move on to making the cheese cream.

Cream Ch from for Red Velvet cake

Based on recipes from various chefs and pastry chefs, we see that Red Velvet cake is most often made with this cream. Therefore, now I will make this cream according to the traditional recipe.

The butter should be left at room temperature 2-3 hours before making. On the contrary, soft cheese needs to be cool.

We take only cream or curd cheese, but under no circumstances processed.

Beat the butter, thawed until soft, with a mixer, adding sweet powder in portions. The mixture should turn white evenly.

I also add vanilla extract and cool cream cheese in portions and beat until smooth. This needs to be done quickly. The longer we work with the mixer, the softer the cream becomes. Because cool cheese warms up and becomes completely soft. And we need it to be strong and thick.

I'm starting to assemble the cake. I'll use the ring, it's just more convenient for me. I placed the shortbread in a ring, coated it with cream, and placed the next one on top. I repeat this function with all the shortcakes. Then the ring is removed and you can smooth the sides of the cake.

If, when assembling the cake, the cream becomes completely soft and “floats”, put it in the refrigerator for half an hour. You can do it directly in a pastry bag. Once set, continue smoothing the cake.

If desired, you can add berry puree to the cream for flavor and color.

I lightly trim and trim the edges of the cake layers. This crumb will be used for decoration. I grease the shortcakes and sides of the cake with cream.

From the remaining scraps from the cakes, I cut out hearts with a mold and decorate the top of the cake. I crumbled the rest into crumbs and sprinkled it on the sides of the cake.

I cool the finished cake for another 5 hours in the refrigerator. If you haven't made this cake yet, definitely do it!

Still, I’ll give you another cream recipe for comparison. For some reason it seems to me that it mixes even better with the taste of the chocolate sponge cake in this cake. Try it and write with which cream you like the Red Velvet cake better.

Curd sour cream for cake

I put the frosted and crowned cake in the refrigerator for a few more hours. It will soak in there perfectly and the cream will harden quite well. Treat your family and guests to an amazing dessert. Enjoy your tea!

And I thank everyone who made the red velvet cake with me just now! Write in the comments how it turned out for you. If you like the recipes, click on the social media buttons and save them on your own page.