Cake “Red Velvet”
by Editorial Staff
The cake according to this recipe is not only beautiful but also very tasty. The sponge cake is juicy, light, and fragrant, and the Red Velvet cake itself looks great.
Ingredients
For a biscuit:
- Flour – 340 g
- Sugar – 300 g
- Cocoa – 1 tablespoon.
- Salt – 1/4 teaspoon
- Baking powder – 2 teaspoon
- Soda – 1 teaspoon
- Eggs – 3 pcs.
- Kefir 3.2% – 200 ml
- Cream 33% – 80 g
- Sunflower oil – 300 g
- Red food coloring (gel) – 2 teaspoon
For the cream: - Butter 82.5% – 100 g
- Powdered sugar – 100 g
- Cream cheese (Philadelphia) – 350 g
If you don’t want to use dye in your cake recipe, add more than one spoonful of cocoa to the dough, but three to make a chocolate cake.
Directions
- Sift all dry ingredients twice. (Be sure to pay attention to the shelf life of the baking soda and baking powder, otherwise, the cakes will not rise.)
- Add all other cake products to the dry ingredients. (For a bright red dough, use gel dye, not dry dye.)
- Beat the dough at medium speed until smooth for 4-5 minutes. Let the dough stand for 5 minutes.
- Cover the bottom of a split baking dish (20 cm in diameter) with parchment, grease the sides of the mold with oil. We will bake two biscuits, so we divide the dough into two equal parts, weighing 650 g. Alternately send the dough into an oven preheated to 170 degrees for 20 minutes. We check the readiness of the cakes with a toothpick – it must be dry. (I do not recommend baking in a slow cooker, because the biscuit is obtained with very large pores. It does not look very nice in the cut.)
- Cool the finished biscuits completely.
- Biscuits rise during baking, but we need even cakes, so we cut off the top at both cakes.
- Grind the tops of the biscuits into crumbs (you can knead the crumb with your hands, and the hard crust in a blender).
- Let’s start preparing the cream. Beat the softened butter with a mixer for 2-3 minutes at high speed. Then add the icing sugar and continue to beat for another 1.5-2 minutes.
- Mix whipped butter with chilled cream cheese.
- We put the cream in a bag, cut off the corner. Place the cream on the bottom cake in a circle, stepping back from the edge 0.5 cm. Spread the cream and cover it with the second cake. We put a board on top and press it lightly so that the cake is even.
- Grease the top and sides of the cake with a thin layer of cream.
- Sprinkle crumbs on the cake. We send the Red Velvet cake to the refrigerator for a couple of hours or at night.
- The Red Velvet cake is ready.
Bon Appetit!
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