Red Velvet Cake
12 servings
180 minutes
Red velvet cake is an exquisite treat that attracts not only with its rich flavor but also with its luxurious appearance. Its history traces back to the USA, where it first appeared in the early 20th century. The characteristic red hue is achieved through food coloring, while the airy layers with a hint of chocolate are harmoniously complemented by a delicate mascarpone and cream cheese frosting. This cake symbolizes celebration, elegance, and refined taste, making it ideal for festivities and special occasions. Its velvety texture and balanced sweetness make each bite a delight. When serving it at the table, it can be decorated with crumbs from the layers, adding an elegant touch to the dish's finish.
1
Sift all dry ingredients twice, except for sugar. Use fine salt.
- Wheat flour: 340 g
- Cocoa powder: 1 tablespoon
- Salt: 1 teaspoon
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 1 teaspoon
2
Add sugar, eggs, kefir, cream, and vegetable oil. Mix everything thoroughly in a mixer or by hand for about 4 minutes.
- Sugar: 300 g
- Chicken egg: 3 pieces
- Kefir (3.2%): 200 ml
- Whipping cream 33%: 80 ml
- Vegetable oil: 300 ml
3
Gradually add the dye to achieve the desired shade.
- Food colouring: 10 g
4
Pour the batter into the baking pan and place it in an oven preheated to 170 degrees for 15-20 minutes. The number of layers depends on the diameter and depth of the pan. Do not make very thick layers, they simply won't bake through.
5
For the cream: 4 hours before preparation, take the butter out of the fridge and let it soften at room temperature. Then whip it for 2-3 minutes until creamy.
- Butter: 100 g
6
Add mascarpone and cream cheese and mix until smooth. Gradually add powdered sugar. Don't add it all at once, it will be hard to mix. Or just use a mixer.
- Mascarpone cheese: 250 g
- Cream cheese: 400 g
- Icing sugar: 250 g
7
When the cakes are completely cool, cut the tops off one or two cakes, remove the red flesh from the caps, and grind it into crumbs in a grinder. If you are not decorating the cake with red crumbs, you can skip cutting the tops.
- Food colouring: 10 g
8
Using a pastry bag or just a spoon, spread the cream evenly over each layer. Coat the top layer and sides with a not too thick layer of cream.
- Icing sugar: 250 g
- Mascarpone cheese: 250 g
- Cream cheese: 400 g
9
Decorate the cake with red crumbs and leftover cream.
- Food colouring: 10 g
- Icing sugar: 250 g
