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Red velvet cake

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Ingredients

Adjust Servings:
CREAM
350 g cream cheese
100 g butter
100 g powdered sugar
10 g vanilla
dough
340 g wheat flour
300 g sugar
3 egg
(or kefir) 200 ml buttermilk
80 g heavy cream
1 tablespoon of cocoa powder
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of baking soda
2 teaspoons of (gel) red food coloring
(or oil) 200 g butter

Nutritional information

77 g
Protein
437 g
Fat
687 g
Carbs
6898
Calories

Red velvet cake

Features:
  • Oven
Cuisine:
  • 6 hours
  • Serves 2
  • Hard

Ingredients

  • CREAM

  • 350 g cream cheese
  • 100 g butter
  • 100 g powdered sugar
  • 10 g vanilla

  • dough

  • 340 g wheat flour
  • 300 g sugar
  • 3 egg
  • (or kefir) 200 ml buttermilk
  • 80 g heavy cream
  • 1 tablespoon of cocoa powder
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 teaspoons of (gel) red food coloring
  • (or oil) 200 g butter

Directions

Red Velvet Cake is a strikingly beautiful and indulgent dessert known for its deep red color, soft texture, and rich cream cheese frosting.

Often served as a celebratory dessert, it’s a favorite for birthdays, weddings, and holidays.

Steps

1
Done

cooking biscuit

1. Mix all dry ingredients and sift twice.
2. Beat eggs with sugar until foamy.
3. Add buttermilk, cream, soft butter and dye to the eggs (to make the dough bright red, use gel rather than dry dye). Beat with a mixer for a couple of minutes.
4. Add the freshly whipped cream mixture to the dry ingredients.
5. Beat the dough with a mixer at medium speed until smooth, for 4-5 minutes. Let the dough rest for 5 minutes.
6. Cover the bottom of a springform baking pan (20 cm in diameter) with parchment and grease the sides of the pan with butter. We will bake two biscuits, so we divide the dough into two equal parts, weighing 650 g.
7. One by one, place the dough in the oven preheated to 340°F (170°C) for 20 minutes.
8. Check the readiness of the cakes with a toothpick - it should be dry.
9. Cool the finished biscuits completely. Biscuits rise when baking, but we need even cake layers, so we cut off the top of both cake layers.
10. Grind the tops of the biscuits into crumbs.
2
Done

CREAM

1. While the biscuits are cooling, start preparing the cream.
2. Beat softened butter with a mixer for 2-3 minutes at high speed. Then add powdered sugar, vanilla and continue beating for another 1.5-2 minutes.
3. Mix whipped butter with chilled cream cheese.
4. Place the cream in a pastry bag and cut off the corner. Apply cream to the bottom cake in a circle, departing 0.5 cm from the edge.
5. Level the cream and cover with the second cake layer, pressing lightly so that the cake is even.
6. Grease the top and sides of the cake with cream in a thin layer.
7. Sprinkle the cake with crumbs and put it in the refrigerator for a couple of hours, or better yet, overnight.
8. Or you can make it in the form of cakes: in this case, cut the cakes into portioned circles, apply the cream beautifully without smearing it, and decorate to taste.

Bon appetit!

Chef Hanna

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