Velvet cake: ingredients, recipe and cooking tips

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

Velvet cake is a cult favorite classic that has been around for decades! Every pastry chef has their own recipe for this visually stunning dessert. As a rule, the cakes in it are tinted red, adding food coloring and cocoa powder to the dough.

The origin of the original red velvet cake dates back to the 1920s when it was first served at the Waldorf-Astoria Hotel in New York City. Housewives figured out his recipe and started serving dessert at Christmas and Valentine's Day. The cake, which has been around for almost a hundred years, deserves a special place in every kitchen.

Classic

The classic Red Velvet cake is made with buttermilk or milk and vinegar. Cocoa powder and food coloring give the dough a rich mahogany color. To prepare it, you will need the following:

• 1 cup (236 ml) whole milk;
• 1 tbsp. (14 ml) vinegar;
• 3/4 cup (170 grams) uns alted butter, melted;
• one and a half glasses(300g) white granulated sugar;
• 4 large eggs;
• 1 teaspoon vanilla extract;
• 1 3/4 cup (218 grams) all-purpose flour;
• 4 teaspoons teaspoon (16 grams) baking powder;
• 2 tbsp. (14 grams) cocoa powder;
• red food coloring.

For cream:

• 453 grams softened cream cheese;
• a glass (226 grams) of softened butter;
• 4 cups (500 grams) confectioner's sugar or powdered sugar;
• 2 tbsp. (30 ml) heavy cream;
• 1 teaspoon vanilla extract;
• strawberries for decoration as desired.

How to make a classic dessert?

Biscuit recipe for Velvet cake is as follows. Preheat the oven in advance to 175 degrees. Line two baking sheets with parchment paper (20-24 cm diameter), set aside.

Mix milk and vinegar, leave for 5-7 minutes to make the milk sour. Meanwhile, combine remaining wet ingredients. Place the sugar and butter in a bowl and, using a stand mixer or a hand mixer, beat until fluffy. Add eggs and vanilla extract and continue beating for a few more minutes. Pour in the prepared fermented milk mixture and mix again.

Prepare dry ingredients. Mix flour, baking powder and cocoa powder in a large bowl. Using a fine mesh sieve, pour this mass into the batter in several stages, mixing thoroughly each time. Add food coloring for the dough. The amount thatyou will need depends on its type. Gel food coloring tends to be more concentrated.

Divide the dough for the cakes into the prepared molds. Bake in preheated oven for 40 to 45 minutes or until matchstick inserted in center comes out clean. Remove items from molds and place on cooling racks to cool completely before frosting.

How to make cream for this dessert?

This Velvet Cake Cream recipe is considered a classic. Place the softened cream cheese and butter in a bowl. Beat with a mixer on high speed for 5-7 minutes, scraping the sides of the bowl frequently, until the mixture is light and fluffy. Add a few tablespoons of cream and vanilla extract. Start adding sugar or powdered 1 cup at a time. Whip the Red Velvet Cream for about 5 minutes until light and fluffy.

How to assemble dessert?

Use a sharp serrated knife to smooth the top of each layer. Save the cake pieces if you want to decorate the cake with crumbs. Spread a very large amount of cream between each layer, top and sides. The best decoration for the Velvet cake will be strawberries (or other fresh berries), as well as crumbs from cakes.

Keep covered and refrigerated. Remove from refrigerator half an hour before serving.

Lemon cream variant

This is not quite the classic red velvet cake. However, a sumptuous dessert covered in lemon flavored cream will appeal to many. For hisCooking Required:

• 350 grams of granulated sugar;
• 2 eggs;
• 210 grams of all-purpose flour;
• 5 grams bicarbonate of soda;
• 1 gram s alt;
• 20 grams of cocoa powder;
• vanilla essence for fragrance;
• 15 ml white wine vinegar;
• 100 ml melted margarine;
• 250 ml of sour milk (yogurt, yogurt, kefir);
• 45ml red caramel coloring.

Cream Ingredients:

• 60 grams of natural Philadelphia cream cheese;
• 30 ml freshly squeezed lemon juice;
• 250 grams of powdered sugar.

For decoration: chocolates.

Cooking a velvet cake with sour milk

Beat sugar and eggs together until light and fluffy. Mix the dry ingredients and pour in a mixture of white wine vinegar, margarine and sour milk. Add coloring and mix well.

Pour the mixture into an oiled and floured springform pan (about 25 cm in diameter). Bake in the center of the oven at 175°C. The preparation time for the Velvet Cake at this stage will be about 40 minutes.

Leave the cake in the tin for a few minutes, then turn it out onto a rack to cool completely.

Beat cream cheese, lemon juice and powdered sugar. Divide the cake into three layers and spread the cream between them. Spread the rest of the cream in an even layer on the sides and top of the dessert. Decorate"Red velvet" chocolate pralines.

Velvet cake with white chocolate

Buttermilk and vegetable oil make the dough very moist and tender. Cream of milk and butter gives the Velvet cake even more moisture, and the addition of melted white chocolate allows you to get a unique taste. This dessert option is best baked in square baking sheets and then cut into four layers.

Ingredients for the Velvet cake will require the following:

• one and a half cup all-purpose flour;
• 1 1/4 cup baking flour;
• 1/4 cup unsweetened cocoa powder;
• 1 teaspoon tsp baking soda;
• 1 teaspoon teaspoon s alt;
• 1 teaspoon instant instant espresso;
• 2 1/4 cup sugar;
• 3 eggs;
• 2 1/4 cup vegetable oil;
• 1 2/3 cup buttermilk;
• 30 ml liquid red food coloring;
• 1 teaspoon vanilla extract;
• 1 tbsp. distilled white vinegar.

For white chocolate cream:

• 2 cups whole milk;
• one and a half cup all-purpose flour;
• 120 grams of quality white chocolate, crushed into small pieces;
• 2 cups of granulated sugar;
• 200 grams uns alted butter softened.

How to make this dessert option?

Preheat oven to 175°C. Line the bottoms of two equal-sized square baking sheets with parchment paper and coat with non-stick spray.

Sift the flour togetherunsweetened cocoa powder, baking soda, table s alt and instant espresso powder, mix well. Set aside.

In a large glass measuring cup with spout, combine buttermilk, food coloring and vanilla extract.

Beat the sugar and eggs in a large bowl with a mixer on high speed until thick and creamy, 5 to 7 minutes. Switch the mixer to low speed and slowly add the oil. Beat until the mass is completely homogeneous. Alternately pour in the dry ingredients mixture and pour in the buttermilk. Keep whisking. Pour the vinegar into the prepared batter and immediately spread it evenly over the prepared baking sheets.

Bake the cakes until the match comes out clean, about 35 to 40 minutes. Remove trays to cool for 10 minutes. Then remove the cakes and cool on racks. After that, remove the paper from them.

How to carefully cut the biscuit for this cake? Take a sharp serrated knife and cut each cake horizontally into 2 pieces. Do not lift or shake the products to avoid damaging them. Then trim the edges evenly so that the red color of the biscuit is visible. Save the crumbs for later to sprinkle on top as decoration.

White Chocolate Cream

Combine milk and flour in a saucepan over medium heat, stirring constantly with a rubber spatula. Cook until thick, pasty and not lumpy, about 15 minutes. Don't worry if the mass becomeslumpy, as you can always rub it through a fine sieve. However, keep stirring and scraping the sides of the pot all the time.

Pour mixture into a bowl, cover with cling film to prevent skin from forming, and cool completely.

Melt the chocolate in a double boiler. If necessary, you can do this in the microwave, heating for 30 seconds with the same break.

Place sugar and softened butter in a deep bowl. Beat with a mixer for 7 minutes until the mixture is airy and light. Add the chilled flour and milk mixture and melted chocolate and beat on high speed for about 5 minutes more. According to some reviews, the Velvet cake tastes better if you add even more white chocolate and vanilla extract to the cream.

What is the best way to assemble this treat?

Use a serrated knife to even out each layer if the center of the cake is raised. Turn the first layer upside down on a serving platter. Fill a plastic bag with cream and cut a hole in the corner. Squeeze it into the middle of the cake and spread evenly with a spatula over the entire surface. Try not to apply cream on the side edges of the cake, as their red color should be visible.

Repeat the same with each layer. If desired, sprinkle with crumbs left over from cutting the cakes, or crumble extra white chocolate all over.

Some experts give the following tips for making Velvet cake. The cream is very slippery, and the top cakes of the dessert can move. ToIf this does not happen, you should freeze or refrigerate the cake for about 15 minutes immediately after spreading - this should stabilize it. Take it out of the fridge 15-30 minutes before slicing. Cut the dessert with an electric or regular serrated knife. This prevents the layers from squeezing.

Velvet tricolor cake

This version of the Velvet cake consists of three layers of different shades of red, airy cream and decorations. This delicacy is ideal for holidays and celebrations. It will require the following:

• 2 bags of cake mix;
• red food coloring;
• one and a half cups of vanilla yogurt;
• glass of water;
• 8 egg whites;
• half a cup of uns alted butter.

Luxury Buttercream:

• 240 grams softened cream cheese;
• 2 cups of powdered sugar;
• 3/4 cup soft marshmallows;
• 3 teaspoons vanilla extract;
• 4 3/4 cup heavy whipping cream.

Preparing a three-color cake

How to make a Velvet cake with colorful layers? Preheat the oven to 170 degrees. Brush generously with oil and flour three equal-sized baking pans. Put parchment paper in them.

Using a mixer, combine cake mix, vanilla yogurt, water, egg whites and butter. Divide the dough evenly among the three bowls. In the first bowl, leave it unchanged, in the second add a littlered dye to get a bright color. In the third, put twice as much dye to make the dough maroon. Divide the dough into the prepared molds.

Bake at 170 degrees for 35-45 minutes until a match inserted in the center comes out clean. Let the items cool in the pans for a few minutes, then leave to cool completely for 30 minutes on a wire rack.

Once the blanks are cool, flatten them with a serrated knife to cut off the raised tops. Set the crumbs aside.

Place the darkest red layer of the cake on the stand. Spread about a cup of vanilla cream cheese cream on it (recipe below). Repeat the same with the two remaining layers, sorting them from darkest to lightest.

Use the remaining cream to cover the sides of the dessert. Smooth it out with a spatula. Sprinkle crumbs from the cakes of all three colors on top. Use a fork to move and spread them out. Store in refrigerator until ready to serve.

Marshmallow Cheese Fluffy Cream

Use a mixer to beat 240 grams of soft cream cheese for two minutes. Add powdered sugar and vanilla extract and continue beating until smooth. Then add the soft marshmallows (for sandwiches) without turning off the mixer. Gently mix the resulting mass with whipped cream by hand.

White velvet cake

At the mention of the Velvet cake, many immediately imagine a red dessert. But some people are unwilling for some reasonreasons to eat dyes. Also, not everyone likes cakes with the addition of beetroot puree, as this changes the taste of the dessert. To make this delicacy, you will need the following ingredients:

• 2 cups plus 1 tablespoon white all-purpose flour;
• 3 tablespoons cornstarch;
• 1 1/4 cup granulated sugar;
• 2 teaspoon baking powder;
• 1 teaspoon baking soda;
• 1/4 teaspoon tea s alt;
• half a cup of white chocolate;
• half a cup of softened uns alted butter;
• half a cup of buttermilk;
• 1 teaspoon lemon juice;
• 1/4 cup heavy cream;
• 2 teaspoons vanilla extract;
• 4 egg whites, well separated from yolks.

How to make white velvet cake?

Preheat oven to 175°C. Coat a 32.5cm x 22.5cm pan with non-stick spray and set aside.

Sift flour and cornstarch together twice. Then mix this mass with baking powder, baking soda and s alt in a medium bowl. Place the crumbled white chocolate into the bowl of a food processor. Grind and mix it until you get very small pieces. But don't overdo it. Do not grind it so that the chocolate turns into a paste. If this happens, you will have to start this step over. Set aside.

Now it's time to assemble the final dough. In a large bowl, beat the butter until it is fluffy andeasy. Gradually add the sugar, whisking constantly, until the mixture is fluffy. Now add the flour mixture in four steps, alternating with the buttermilk, divided into thirds.

This means that you add a quarter of the available flour and beat until it is completely combined. Then add the buttermilk (and lemon juice the first time you add) and beat until fully combined. Continue until you have a homogeneous dough. Then add egg whites one at a time and beat until fully combined.

Now put the ground white chocolate into the batter and stir it with a spoon or spatula. Pour batter (it will be thick) into prepared baking dish and flatten. Bake for 28-33 minutes, or until the crust is light golden brown, the edges just start to pull away from the pan, and a matchstick inserted in the center comes out clean. Let the item cool completely on a wire rack.

Oil Cream for White Velvet

Most types of cream contain butter with the addition of powdered sugar and flavorings. This type of filler is often very good. But in order to prepare a lush white cream, you may need more ingredients. All you need:

• 3/4 cup milk;
• a quarter cup of heavy cream;
• 6 tablespoons of bleached flour;
• a pinch of s alt;
• half a cup of softened uns alted butter;
• half a cup of hard butter, uns alted butter, diced;
• 3/4 cup granulated sugar;
• a glass of sugarpowder;
• 2 teaspoons vanilla extract.

In a medium saucepan, combine milk, cream, flour and s alt. Beat everything well with a whisk. Cook over medium heat, whisking constantly, until the mixture is very thick. Boil for approximately 30 minutes.

In a large bowl, beat softened butter and hard butter. Gradually add granulated sugar and powdered sugar. Then the cooled milk-flour mixture, whisking constantly. The cream should be light and airy.