Red Velvet Cake: Classic Recipe with Photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Extremely easy-to-make Red Velvet Cake is tender and delicious. Almost everyone likes the bright appetizing color and airy texture of the dessert. The recipe for the classic "Red Velvet" with butter cream, as well as the subtleties of cooking, you will find in the article.

Any dessert that is made with soft layers and topped with buttercream immediately becomes a decoration of any table. What is "Red Velvet"? In fact, this is a chocolate cake made with a little cocoa powder. This component reacts with acidic vinegar and buttermilk and in turn keeps the cakes moist, light and airy. The taste of chocolate is quite mild, but very pleasant.

How to make a traditional dessert?

What are the ingredients in the classic Red Velvet Cake recipe? Experts say that the following will be required:

1. Cupcake flour. You can bake cakes with simple all-purpose flour, but it is its cupcake variety that will make it softer,"velvet" cake. Such a dessert turns out so perfect that it looks like it was bought in an expensive pastry shop. However, this is a recommendation and not a requirement.
2. Oil. This ingredient ensures that you get a dessert with a "velvet" texture. Mix it with cocoa powder and red dye so that these three ingredients evenly enter the cake batter. This ensures that the cocoa powder is mostly dissolved before blending.
3. Buttermilk or milk with vinegar. According to the reviews of many pastry chefs, adding homemade whole milk buttermilk to the dough with 1-2 teaspoons of vinegar allows you to get the same delicious dessert as the original product.

How is this delicacy formed?

The prepared batter is divided into two separate 20 cm molds to make two cakes. If you take baking sheets of a larger diameter, the result will not be very good. The texture of the cakes will be just as delicate, but the layers of the cake will be too thin.

What do you need for an American traditional treat?

Classic Red Velvet Cake with soft cheese cream - airy, soft, buttery and moist. It should have a really soft texture. It's easy to do with a few tips and tricks for the best results. What do you need to get a delicious treat? You will need the following components:

• half a cup of uns alted butter, room temperature;
• one and a half glasses of powdered sugar (or finewhite granulated sugar);
• 2 large eggs;
• a quarter cup of vegetable oil;
• 1 tablespoon unsweetened cocoa powder plus 1 tablespoon extra for sprinkling;
• 2, 5 tbsp. (45 ml) red food coloring (liquid, not gel);
• 2 teaspoons tsp (10 ml) pure vanilla extract;
• 1 tablespoon (20 ml) of white vinegar;
• 2, 5 cups (350g) cake flour, sifted (or all-purpose flour);
• 1 teaspoon baking soda (two-carb soda);
• 1 teaspoon s alt;
• a glass (250 ml) of buttermilk.

Cream Cheese Cream:

• 400 grams of cream cheese (not spreadable) stored at room temperature;
• uns alted butter, stored at room temperature;
• 2 teaspoons pure vanilla extract;
• 4 cups powdered sugar or powdered icing sugar;
• 1 tablespoon lemon juice (optional - this adds a subtle hint of lemon flavor).

Cooking cakes: recipe with photo

Classic Red Velvet is easy to make. Preheat the oven in advance to 175°C. Lightly grease two 20 cm baking pans with oil or non-stick spray and lightly dust with 1 tablespoon of sifted cocoa powder.

To make homemade buttermilk, mix 1 cup of whole cow's milk with a teaspoon of vinegar. Leave for 5-10 minutes and then add to the batter.

Beat butter and sugar until light. Addeggs one at a time, beating thoroughly after each addition to combine well.

In a medium bowl, mix butter, remaining cocoa powder, food coloring and vanilla extract until smooth. Combine the dye with a little vinegar and powdered sugar ahead of time to make it easier to blend.

Sift flour, baking soda and s alt into a separate bowl. Add half dry ingredients and half buttermilk to wet ingredients, mix well. Repeat the same with the rest of the test components. How to bake a classic Red Velvet cake? The photo recipe offers the following instructions.

Divide the batter between the two prepared pans and bake for about 25-30 minutes, or until a matchstick inserted in the center of each comes out clean. Cool completely on a wire rack. Next, the classic Red Velvet Cake recipe with step-by-step instructions suggests preparing the cream.

How to make the right cream?

Beat cream cheese, butter and vanilla until smooth and light in color, about 3-4 minutes. Gradually add the powdered sugar, continuing to beat until the cream is fluffy and light (if it is too runny, add more powdered sugar and beat until desired consistency is achieved). If desired, mix the prepared mass with lemon juice.

How to assemble dessert?

Classic Red Velvet Recipe withA step-by-step photo ends with instructions for assembling the dessert.

Place the first cake on a platter or large plate flat side down. Trim the top of the biscuit to create a flat surface. Pour about one and a half to two cups of cream on the cake and spread evenly on top.

Place the second cake and use the remaining cream to cover the top and sides of the cake. Crumble the cut pieces of cake for garnish.

Older version

This classic Red Velvet recipe was featured in American newspapers and magazines from the 1960s to the 1980s. The product is different from other desserts that you can try in various pastry shops. Its taste is more pronounced chocolate, and the cream is very fluffy and soft. To prepare it you will need the following:

• half a cup of uns alted butter, softened;
• one and a half cups of sugar;
• 2 large eggs kept at room temperature;
• 2 bottles (30ml each) red food coloring;
• 1 tablespoon of white vinegar;
• 1 teaspoon vanilla extract;
• 2-1/4 cups baking flour;
• 2 tablespoons cocoa powder for baking;
• 1 teaspoon tsp baking soda;
• 1 teaspoon fine s alt;
• 1 cup of buttermilk.

For gentle cream:

• 1 tablespoon cornstarch;
• half a glass of cold water;
• 2 cups uns alted butter, softenedpre;
• 2 teaspoons vanilla extract;
• 3, 5 cups confectioner's sugar or powdered sugar.

Preparing dessert according to the old version

For many people, this is the true classic American Red Velvet Cake recipe. Make it easy. Preheat the oven in advance to 180°C. Beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Whisk in the food coloring, vinegar and vanilla extract.

In another bowl, mix flour, cocoa, baking soda and s alt. Add to butter-egg mixture in small batches, alternating with buttermilk, beating well after each addition.

Pour the prepared batter into two greased and floured round baking dishes (24 cm in diameter). Bake until matchstick inserted in center comes out clean (20-25 minutes). Cool the cakes for 10 minutes before removing them from the molds to the wire rack. After that, let them cool completely. Then the classic "Red Velvet" should be smeared with cream.

To make the cream, combine water and cornstarch in a small saucepan over low heat. Stir until thick and opaque, 2-3 minutes. Cool to room temperature. Combine oil and vanilla extract and beat until light and fluffy. While beating, add the corn starch mixture. Gradually add confectioner's sugar or powdered sugar. Whisk until light andair consistency. Spread the cream between the cakes, and decorate the sides and top of the dessert with it. This stage of the classic recipe "Red Velvet" considers the final one.

No dyes

Modern desserts are usually tinted with food coloring. But is it possible to make red cakes with a natural composition? Of course, this is possible. Just add some beetroot puree to the dough. For this classic red velvet cake recipe without dyes you will need the following:

• beet puree - 3/4 cup;
• whole wheat flour - 1.5 cups;
• cocoa powder - 4 tsp;
• baking powder - one and a half teaspoons;
• s alt - ¼ tsp;
• 125ml (half a cup) milk + 1 tablespoon vinegar;
• granulated sugar - 1 cup;
• vegetable oil - half a cup;
• vanilla essence - half a teaspoon;
• milk - ¼ cup (if needed to improve dough consistency).

For the cream you will need:

• heavy cream - 2 cups;
• beetroot juice - 2 drops;
• vanilla essence - ¼ tsp

For sugar syrup:

• boiling water - half a glass;
• sugar - 1 teaspoon.

How to make a natural biscuit?

Take 2 medium sized beets, wash them and cook in a pressure cooker until soft without peeling them. Once the vegetables are ready, let them cool and peel off the skins. Cut into pieces and grind into puree. Then the classic biscuit recipe for"Red velvet" implies such actions.

Preheat the oven to 180 degrees in advance. Sift all dry ingredients into a deep bowl: whole wheat flour, cocoa powder, baking powder and s alt. In a separate bowl, combine milk and vinegar and let sit for five minutes. Combine granulated sugar and butter separately and mix with a blender until sugar dissolves. Stir the vinegared milk and vanilla essence into the beet puree.

Now add dry ingredients to wet ingredients and beat until well combined, about 3-4 minutes. Line two 15 cm baking pans with baking paper, pour the batter evenly into them and bake for about 20-25 minutes. Leave the items on the cooling rack until they are completely cool to room temperature. Remove the baking paper and flatten the cakes with a serrated knife. Place one cake layer flattened on a plate, then drizzle with sugar syrup. Do the same with the second piece. Then give the cakes any design you want.

Preparation of sugar syrup

The classic Red Velvet Cake recipe calls for syrup. To prepare it, add sugar to boiling water and mix well. Leave the mixture to infuse at room temperature until the sugar dissolves.

Preparing the cream

Whip cream with vanilla essence until stiff peaks form. Divide the resulting mass into two parts. Add to one bowla little beetroot juice and mix gently. Take bags with small holes in the corner, transfer the cream into them. Cover the cakes alternately with white and pink cream. Decorate the dessert as you wish.

This will slightly improve the classic Red Velvet recipe. To decorate the dessert, you can use any slices of fruits and berries.

Recipe from Grandma Emma

Do you know this dessert option? If you're looking to make something delicious and special, but you're inexperienced with baking, this Classic Red Velvet Cake recipe from Grandma Emma is perfect for you. For it you will need the following:

• 2 cups flour;
• half a cup of semolina;
• one and a half cups of sugar;
• 1 teaspoon tsp baking soda;
• half a teaspoon of s alt;
• 2 tbsp. cocoa powder;
• a glass of vegetable oil;
• glass of yogurt;
• 4 medium eggs kept at room temperature;
• 2 tbsp. red food coloring;
• 1 teaspoon teaspoon;
• 2 teaspoons vanilla extract.

For cream:

• 2 cups of milk;
• 4 tbsp. sugar;
• one and a half tablespoons of cornstarch;
• 2 tablespoons mascarpone.

How to cook?

Preheat the oven to 180 degrees in advance. Warm up well. In a medium bowl, combine flour, sugar, semolina, baking soda, s alt, and cocoa. Set aside.

In a large container, mix butter, eggs and kefir. Add this mass to the dry mixture gradually. Mix with a spatula until completely combined. Stir in food coloring, vinegar and vanilla extract.

Pour the batter into the pan and bake for 50-55 minutes, or until the toothpick dough is ready. Let the cake cool while preparing the cream.

To do this, put everything except the mascarpone in a small saucepan and cook over low heat, stirring regularly until boiling. Reduce heat to low and simmer until mixture thickens slightly. It should not be too thick.

Remove from heat and add mascarpone. Let the mass cool for about 10 minutes. Don't wait too long. Otherwise, the cream will start to thicken. Cut the cooled cake in half lengthwise and brush with cream inside and out. Decorate the top of the cake with your favorite berries.

Andy Chef's Recipe

Didn't like the previous version? For lovers of bright treats, this Andy Chef classic Red Velvet Cake recipe will be a real treat. Three layers of fluffy chocolate biscuit remain moist thanks to the addition of a small amount of yogurt and a large amount of delicate cream. To prepare it, you will need the following.

For the red velvet cake:

• 150 grams uns alted butter, softened;
• 150 grams of golden powdered sugar;
• 1 teaspoon vanilla extract;
• 3 large eggs, lightly beaten;
• 4 tablespoons of yogurt perGreek style;
• 1-2 drops red (gel) food coloring;
• 150 grams of self-rising flour;
• 50 grams of cocoa powder;
• 1 tablespoon skimmed milk.

For cream:

• 100 grams of butter;
• 200 grams of cream cheese;
• 500 grams of powdered sugar;
• 1 teaspoon lemon juice.

How is this dessert made?

Since there is no recipe for the classic Red Velvet cake according to GOST, many consider Andy Chef's version to be the standard. It is quite simple to do.

Preheat oven to 170 degrees. Lightly oil and line a deep round cake tin (15 cm in diameter) with paper.

Beat butter, sugar and vanilla in a deep bowl until pale and fluffy. Add eggs one at a time, beating after each addition (if mixture looks runny, add a tablespoon of flour).

Mix yogurt with food coloring - it should look very, very red as the color will fade after cooking. Add it to the mixture prepared in the previous step and beat thoroughly.

Add remaining flour and cocoa powder, then milk, and beat until combined. Pour the mixture into a baking dish and bake for 1 hour 20 minutes, or until the crust has risen well and is golden brown. Also test with a toothpick.

Remove the mold from the oven and leave the product to cool in it for five minutes, then take it out, put it oncooling rack and set aside to cool completely.

To make cream, mix butter and cream cheese in a deep bowl. Then beat this mixture with powdered sugar a little. Once everything is evenly whipped, add the lemon juice and beat the cream for another five minutes, or until pale.

Cut the cake into three equal layers lengthwise and spread them with cream. Top with the rest of the cream and slices of any fruit of your choice. You can also sprinkle the dessert with grated chocolate or small chocolate candies.