Red Velvet Cake – A detailed recipe for cooking. Share with friends: Food Photography: Levy Brown Time: 1 hour. 50 minutes Difficulty: Easy Servings: 8 – 10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Red velvet cake

• 12 tbsp. l (180 gr.) Butter, room temperature, and more to lubricate the mold
• 3 tbsp. sifted flour
• 3 tbsp. l cocoa powder
• 1 tsp drinking soda
• 1/2 tsp salt
• 1 3/4 Art. granulated sugar
• 1/3 Art. vegetable oil
• 3 large eggs, room temperature
• 1 tbsp. l red food coloring
• 2 tsp cider vinegar
• 1 tsp vanilla extract
• 1 tbsp. kefir

Curd cream

• 900 gr. cream cheese (mascarpone or philadelphia), room temperature
• 240 gr. butter, room temperature
• 900 gr. confectionery sugar
• 1 tbsp. l freshly squeezed lemon juice
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Recipes with similar ingredients: kefir, cream cheese, eggs, lemon juice, vanilla extract, Philadelphia cheese, mascarpone cheese, cream, biscuit, premium flour, cocoa, apple cider vinegar

Recipe preparation:

1. Prepare a red velvet sponge cake dough: preheat the oven to 180 ° C. Grease two butter (23 cm.) round baking dish and lay parchment paper on the bottom, then grease again. Mix flour, cocoa powder, drinking in a bowl soda and salt.
2. Beat sugar with a mixer at high speed, butter and vegetable oil, until air mass is formed, about 4 minutes Continuing to whisk, introduce gradually over one egg, then mix with food coloring, vinegar and vanilla extract. Reduce speed to low and continuing beat, add the flour mixture in parts, alternating with kefir, mix until smooth.
3. Cook cake layers red velvet cake: pour batter in prepared forms and bake until cooked, 35 – 40 min (Check the readiness of the biscuit with a wooden toothpick, piercing in the center, it should be dry). Remove from the oven and cool for 10 minutes then take out of the molds. Via long knife with serrated blade gently cut each biscuit sawing movements horizontally into two layers.
4. Prepare a cream for cake red velvet: beat with using a mixer at high speed cream cheese and butter until air mass formation. Add confectionery sugar, juice lemon, vanilla extract, salt and beat until smooth condition. Another cream recipe.
5. Cook a red velvet cake: put on a dish 1 layer of biscuit, spread 1 1/4 Art. cream. Repeat with remaining layers, finishing the last layer with a biscuit. Coat on all sides a thin layer of cream. Put the red velvet cake in the freezer chamber for 15 minutes, then cover with the remaining cream.