Red Velvet Cake: recipe with photo, composition

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

Red Velvet cake got its name from the color of the biscuit that is the basis of the dessert. Curiously, it was originally prepared without a drop of food coloring. The red color of the biscuit was due to a chemical reaction when dark chocolate, cocoa powder, sour buttermilk and soda were combined. Today, this dessert is becoming more and more popular not only in its homeland, in the USA, but also in other countries of the world. Several variants of its preparation are known. In our article, we will present four recipes for making Red Velvet cake. Let's consider the most difficult of them in more detail.

Red Velvet Mousse Cake

Do you want to surprise your guests with your own interesting dessert? Then the following recipe is exactly what you need. Photo of the Red Velvet cake is only distantlyconveys its sophistication. The dessert turns out incredibly tender, refined. The red porous biscuit in it surprisingly accurately combines with a delicious mousse layer and juicy cherry filling, and the mirror glaze perfectly completes this composition. Such a dessert will not leave anyone indifferent.

The step-by-step recipe for the Red Velvet cake is to perform the following sequence of actions:

1. Kneading the biscuit dough and baking it. The base of the dessert will be red. A special food coloring will help to achieve this effect.
2. Preparation of the juiciest part of the cake - cherry confit. It will require fresh or frozen cherries.
3. Preparation of white chocolate mousse.
4. Mirror glaze. With its help, the surface of the dessert will become glossy and very beautiful.
5. Dessert decoration. At this stage, the cake is frosted and decorated to your liking.

List of ingredients

To prepare the Red Velvet biscuit as part of the cake, you will need the following products:

• flour - 140 g;
• sugar - 160 g;
• large egg - 1 pc.;
• kefir - 95 g;
• butter - 45g;
• vegetable oil - 95g;
• cocoa powder - 5g;
• vinegar - ½ tsp;
• soda - ½ tsp;
• s alt - ¼ tsp;
• vanilla extract - ½ tsp;
• red helium dye - 1 tsp

Cherry confit for dessert is prepared from the following ingredients:

• mashed outcherries - 225 g;
• granulated sugar - 65 g;
• gelatin - 6g;
• cornstarch - 10g

The mousse part of the cake has the following composition:

• white chocolate - 90g;
• cream cheese - 150g;
• 33% fat cream – 130 ml;
• gelatin - 3g;
• vanillin - 1 tsp

For mirror glaze you need to prepare:

• sugar - 90 g;
• glucose syrup - 90 ml;
• white chocolate - 90g;
• water - 45 ml;
• condensed milk - 60 ml;
• gelatin - 9g;
• red dye - 1 tsp

Step 1. Bake the Red Velvet Biscuit

The basis of the cake is a soft and porous sponge cake. It is on it that the mousse part of the dessert will subsequently be laid out. The Red Velvet Biscuit can be prepared as follows:

1. In a deep bowl combine flour, cocoa, s alt and soda.
2. In a mixer bowl, beat soft butter with half the sugar. Without stopping the process of whipping, pour in vegetable oil. Add egg yolk, remaining sugar and vanilla extract.
3. Pour wine vinegar and liquid helium dye into the resulting mass.
4. Gradually add the dry mixture, each time carefully mixing the dough with a spatula. Add kefir.
5. Beat egg white separately. Add it to the dough and mix.
6. Prepare a baking dish. Pour in the batter, smooth it out and place in a preheated oven at 180° for 15 minutes. Chilled biscuitcut lengthwise into 2 pieces. The first half can be used for cakes by cutting round blanks from the cake, and the rest can be used to make another dessert. In general, the presented recipe is for 6 cakes.

Step 2. Cherry confit for dessert

According to the recipe, a juicy filling is provided inside the mousse cake. This is a cherry confit prepared as follows:

1. Pour gelatin with cold water (36 ml) and leave on the table for 30 minutes.
2. Cherry (600-700 g) wash and dry on a towel. Remove the seeds from the berries. Using an immersion blender, prepare cherry puree. In total, 225 g will be needed for the conf, the rest can be used at your discretion.
3. Sugar combined with corn starch.
4. Pour cherry puree into a saucepan, put it on the stove. Pour the mixture of starch and sugar into mashed potatoes, mix. When the mass boils, cook it for another 2 minutes. Remove the saucepan from the heat.
5. Add the swollen gelatin mass to the slightly cooled puree and place well. The consistency should be smooth.
6. Prepare the form for confit. It is recommended to use a detachable metal ring covered with cling film. It will be easier to remove the frozen confit from it.
7. Pour the cooled cherry mass into a ring and send the mold to the freezer for 4 hours.
8. From a frozen disk, using a metal punch with a diameter of at least 5 cm, cut out round blanks. Send them back to the freezer.

Step 3. White chocolate mousse

The cake will have a delicate airy texture. A mousse based on white chocolate will allow you to achieve it. It is not difficult to prepare at all:

1. Whip heavy cream to firm peaks and refrigerate.
2. White chocolate and cream cheese mix together, add vanilla extract. Melt the ingredients in a water bath.
3. Introduce swollen gelatin into the sweet hot mixture. Mix everything thoroughly and leave to cool completely.
4. Remove the chilled whipped cream from the refrigerator. Gently pour the cooled white chocolate mixture into them and mix well with a hand whisk.
5. Prepare a silicone mold with appropriately sized recesses. Fill them with mousse. Drown cherry confit into it from above. Align the surface.
6. Send the form with the recesses filled with mousse to the freezer until completely solidified.

Step 4. Mirror Glaze

The perfectly smooth surface of the dessert is the finishing touch of the Red Velvet cake. For a glossy shine, the mousse, well frozen in the freezer, is covered with a mirror glaze. Everyone can cook it:

1. Pour gelatin with water in proportion 1:6.
2. Heat the glucose syrup in a saucepan. Add water and sugar to it.
3. Bring the syrup to a boil and cook until large bubbles form on the surface.
4. Put pieces of white chocolate into a glass from a blender. Pour hot syrup over it. Add condensed milk and pre-soaked gelatin
5. Beat the icing well with a blender to make it shiny and smooth.
6. Tighten the glass with icing with cling film and put it in the refrigerator. Until the moment when the cake needs to be covered with icing, it should cool well. That is why it is recommended to cook it a day before decorating the dessert.

Step 5. Assemble and decorate the cake

When all the components of the dessert are ready, you can start decorating it:

1. Mirror glaze heat up to a temperature of 33-34°.
2. Remove the mousse from the freezer, remove from the mold and place on the wire rack. Cover immediately with frosting. This must be done before condensation appears on the surface.
3. As soon as the glaze hardens and stops dripping, the mousse can be transferred to the biscuit base. Next, dessert should be decorated with berries and other edible decorations.
4. Red Velvet Cake is ready. Its taste turns out to be tender, like creamy ice cream, and the biscuit is moist and juicy due to cherry confit. Guests will definitely be surprised by the result.

Cooking features and recommendations

The recipe for Red Velvet Cake with mousse and mirror glaze is quite laborious. The following tips will help speed up the process of making dessert:

1. The basis for cakes - sponge cake - can be baked on a large baking sheet or in small muffin tins. In the first case, it is necessary to cut round or square blanks from a biscuit, using metalpunch or knife. The second option involves cutting each cupcake lengthwise into 2-3 pieces.
2. To get blanks of the right size from cherry confit, you will need cuttings and boiling water. First, the metal ring must be immersed in hot water, and then pressed against the frozen disc.
3. To prevent a crust from forming on the finished mirror glaze, cover the glass with cling film before putting it in the refrigerator. It is important to press the film firmly against the surface, thus limiting the access of air to the glaze.

How to make Red Velvet Whipped Cream Cake?

Based on the test for the famous Red Velvet dessert, you can bake a large and delicious cake. That's just overpowering it on your own without harm to the figure will not work. This is where the Red Velvet cake recipe comes to the rescue. The calorie content of 100 g of such a dessert is 328 kcal. This is also a lot, but it is necessary to indulge yourself with such a dessert at least occasionally.

The Red Velvet cake recipe includes the following cooking steps:

1. Preheat the oven to 170°.
2. In a deep bowl, combine all dry ingredients: 110 g flour, 100 g sugar, cocoa, soda and baking powder (½ tsp each).
3. Add 1 egg and mix with a whisk.
4. Pour in 100 ml of vegetable oil and 90 ml of kefir.
5. Add a few drops of red liquid dye.
6. Knead the dough well with a spatula or spoon. Pour it onparchment-lined baking sheet.
7. Bake the cake 20 minutes until toothpick dry.
8. While the cake is still warm, use a glass or metal cookie cutters to cut out circles. These will be cake layers.
9. Prepare the cream. To do this, beat 200 ml of heavy cream to soft peaks. Add powdered sugar (3 tablespoons). Once again, beat the mass well until a creamy consistency is obtained.
10. Grease each mini-cake with cream, laying them on top of each other in the form of a turret. Decorate the cakes with cream and pieces of fresh fruit.

Dessert "Red Velvet" in a glass

According to the following recipe, you can cook an already familiar cake, but with a more interesting serving. The dessert is assembled directly in a glass of transparent glass. Such a Red Velvet cake is not only delicious, but also convenient. In any case, the hands will definitely remain clean after eating the dessert.

To make a cake, you need a red biscuit. To bake it, you can use the first recipe, increasing the number of ingredients three times. Bake the biscuit for 40 minutes, then cool it and cut lengthwise into 3 cakes.

In general, a cake in a glass is prepared according to the following recipe:

1. Cool the biscuit. Using a glass, cut out circles with a diameter corresponding to the size of the glass.
2. Prepare the impregnation for the biscuit. To do this, combine cognac (1 tablespoon), raspberry syrup (1 tablespoon) and a little water (2 tablespoons). Soak biscuit blanks forcake with the resulting solution. Leave at room temperature for a few minutes.
3. Use a mixer to prepare a cream cheese (350 g), butter (200 g) and powdered sugar (100 g). Beat for 5 minutes until it has a fairly thick consistency.
4. Assemble the cake in a glass, alternating biscuit cakes with cream. Put the dessert in the fridge for 2 hours.

Red Velvet Cupcakes

The process of making this dessert is to do the following:

1. Preheat oven to 170°.
2. Combine flour (200g), sugar (150g), baking powder (5g) and cocoa (10g) together.
3. Separately mix with a mixer 90 g of vegetable oil, 150 g of kefir with a fat content of 1% and 70 g of eggs.
4. Connect 2 pieces of dough together. Fill muffin cups 2/3 full with a piping bag.
5. Bake items for 12 minutes.
6. Make a cream with curd cream (450g), cold butter (180g) and powdered sugar.
7. Decorate cupcakes with cream.