Cake "Red velvet"

The cake "Red velvet" fully justifies its original name. A stunning combination of red biscuit with a white cream amaze everyone with an unusual contrast, and the incredible tender and juicy taste of "velvet" cakes is surprising with a chocolate note, which is very successfully masked with bright colors. If you have not tried the cake "Red velvet" or wish to re-enjoy the incredible dessert, we recommend to prepare its original recipe. It was in this performance that the delicacy gained its popularity.

The classic original recipe for the red velvet cake at home

Ingredients:

For the test:

• flour - 320 g;
• vegetable oil (rapeseed or corn) - 240 ml;
• granulated sugar - 390 g;
• Buttermilk - 240 ml;
• black coffee - 100 ml;
• cocoa powder - 60 g;
• baking powder - 15 g;
• food soda - 15 g;
• salt - 10 g;
• two chicken eggs;
• two teaspoons of vanilla extract;
• a teaspoon of vinegar;
• red food (preferably gel) dye;

For cream:

• cheese Philadelphia - 250 g;
• butter - 55 g;
• powdered sugar - 200 g;
• a teaspoon of vanilla extract.

Preparation

First of all, we prepare the dough for "velvet" biscuit. We sift all dry components and connect them in a separate container. As a result, we get a mixture containing flour, soda, baking powder, cocoa powder and salt.

In a large, wide container we combine sugar and vegetable oil and mix well. In the next step, add eggs, buttermilk, vanilla extract to the sweet butter mix and punch the mass carefully with a mixer. At the end of the whipping process, we introduce coffee, vinegar and gel color in red. Its quantity is determined proceeding from the desired color saturation of the finished cake, but we take into account that in the original the cakes have a very bright color.

Next, the mixer will no longer be needed. In the resulting liquid base, we pour dry ingredients into three doses and mix with a spatula until the maximum uniformity is obtained, but do not whisk. In this case, the less we interfere with the dough, the more humid and moist it will turn out without impregnation.

For baking cakes we need two or three containers of the same diameter. If the shapes are small and there are two, then it is better to put foil sheets on the sides to prevent overflow during baking, as sometimes the dough is too large in volume.

Forms with dough should be placed only in a heated oven. The necessary temperature regime for baking velvet cakes is 165 degrees, and the time will take about twenty-five to forty minutes, depending on the diameter of your molds and their number, but it is better to make sure of the readiness with the wooden skewer.

Ready cakes are allowed to cool, and meanwhile we are preparing a cream for the cake "Red Velvet". To do this, combine the soft butter with the Philadelphia cheese and vanilla extract and punch the mixer until it is uniform and fluffy. In the process of whipping a little pour sugar powder, the amount of which can be adjusted to your liking.

Now about how to collect and decorate the red velvet cake. Most often when baking cakes rise "Hill". If this also happens to you, we cut off the protruding parts and turn them into crumbs. We cover the corgi with the prepared cream, we also cover the cake on the whole surface and sprinkle it with crumbs. You can also squeeze out different patterns from the cream with a culinary syringe.

The classic recipe for the cake "Red velvet" can be modified and a dessert prepared without a dye with beet juice. To do this, reduce the amount of liquid when making coffee to fifty milliliters, making it stronger and reducing the same amount of buttermilk. Missing liquid is replenished with one hundred milliliters of beet juice, choosing for its preparation a vegetable with the maximum bright color.