“Red Velvet” filling: recipe with photos, description of taste, reviews

Red velvet cake is much more than a vanilla dessert dyed red. This delicacy allows you to taste the sweetness combined with the excellent taste of butter, vanilla and cocoa, as well as the pleasant smell of buttermilk. This is one of the best puff dessert options. This opinion was mainly formed due to the Red Velvet fillings. They perfectly complement delicate porous cakes.

What does red velvet cake taste like?

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Many people initially doubt the taste of Red Velvet. What is it? Is it vanilla, chocolate or just a buttery confection colored red? Today it can be found not only in the form of a classic cake, but also in the form of cakes, cookies and cupcakes. So, “Red Velvet” is:

Mild cocoa taste.
Spicy buttermilk.
Sweet vanilla.
Very oily consistency.

These 4 flavors are essential to create the perfect dessert. Not only the taste is wonderful, but the texture of the red velvet cake is also worth a special mention. It is dense and soft with a moist and velvety consistency. However, the important part of this treat is its filling. The description of the filling for a red velvet cake is usually the following: it is a creamy, fluffy cream that perfectly complements the porous dough. It is typically made with cream cheese, but there are many other variations.

What is Red Velvet? History of Red Velvet Cake

In modern confectionery catalogs and restaurant menus, such a dessert as “red velvet” is increasingly found. But few people know that this cake is considered an “American classic.” The roots of this dish go deep into the 19th century. Since then, the cake has undergone several transformations and modifications, gaining its own peculiarity in the form of an unusual color and worldwide recognition.

In the original the cake is called “Red velvet cake”. The dessert first appeared in 1817, but it was called simply “Velvet cake” without any color designation. The special feature of the dessert was the delicate texture of the biscuits, which was also very soft and moist. Interestingly, the sponge cake was very buttery and had a lemony flavor to it.

INTERESTING: Only in the 40s of the last century did the cake acquire its red hue. This happened due to the fact that in those days only natural cocoa powder was used, which entered into a chemical reaction with kefir and soda, giving a slightly reddish tint. That red color was significantly different from the modern “Red Velvet”, which has brightness and a rich hue.

Confectioners began artificially coloring a cake, that is, adding food coloring to it, in the 70s of the last century. They painted a dessert to which no chocolate was added, and therefore cookbooks often published a recipe for “Watermelon Cake,” which had pink hues. Only then, through multi-stage experimentation, was the ideal and balanced recipe for “Red Velvet” found.

The whole world learned about this recipe only when the American film “Steel Magnolias” appeared on television screens, where an unusual bright red cake in the shape of an armadillo appeared in one of the pictures of the wedding celebration. Over the course of several years, the cake has won top positions in the ranking of the best desserts and has become a real favorite.

Some modern dessert recipes still differ (some add butter, others add vegetable oil, a variety of impregnations and creams). Nevertheless, it is quite possible to prepare “Red Velvet” at home, to surprise and delight others with it, both for experienced cooks and novice housewives.

Classic velvet cake

Modern red velvet cake

Still from the movie “Steel Magnolias”: Red Velvet Cake

How to make red velvet cake correctly?

As experts say, you need to use specific ingredients, precise quantities and unique mixing methods to make a delicious dessert. Start by whisking the dry ingredients, then whisk in the wet ingredients. Then combine them, add buttermilk, and color the batter. What plays such an important role in preparing delicacies? This:

Cake flour. Experienced confectioners strongly recommend using cake flour. It is much lighter than all-purpose and is the ideal base for a light, soft sponge cake. As mentioned above, the texture of Red Velvet is important for the authenticity of the scent.

Unsweetened cocoa powder. 2 tablespoons is enough for a noticeable cocoa flavor without overpowering the vanilla and butter flavors.

Butter and vegetable oil. What sets red velvet cake apart from chocolate cake is its buttery flavor. Using only butter, you risk making the product hard. Using only vegetable, you will lose taste and softness. Combining both types of oil will result in a moist texture, tender and sweet texture, and a buttery flavor. Since the Red Velvet filling also contains butter, the dessert is surprisingly tender.

Buttermilk. This product is tangy and thick and makes baked goods extremely moist. You can't make a delicious red velvet cake without it! Additionally, buttermilk helps activate the baking soda to create a leavening reaction.

What about food coloring?

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Red velvet cake wouldn't be red without food coloring. Confectioners recommend gel dyes because their color is more concentrated. For natural coloring, use beetroot powder. If you don't want to use food coloring, don't add it! The dessert will taste the same, but will have a slight hint of cocoa. The red velvet cake filling can also be colored, but it is not necessary.

How to bake in a slow cooker

Fluffy Red Velvet Cake is easy to make in a slow cooker. The only drawback is that the baking time is longer than in the oven.

The components used are the classic composition:

premium flour – 325 g;
sugar – 290 g;
butter – 145 g;
sunflower oil – 145 ml;
eggs – 3 pcs.;
kefir product – 270 ml;
scarlet pigment – 2 tsp;
chocolate powder – 1 tbsp. l.;
baking powder, soda - 1 tsp each;
salt to taste.

Preparation of the cream: beat butter (290 g) with powder (245 g) in a container, then pour cream cheese (890 g) into the foaming consistency.

Baking cakes:

Pour baking powder, chocolate powder, soda into a container with sifted flour and mix everything.
Separately, beat the butter and sugar with a mixer, gradually beat in the eggs.
Add salt and sunflower oil and continue operating the device.
The kefir product is mixed with scarlet pigment and poured into beaten eggs along with the flour.
Grease the multicooker container and pour out half of the dough.
Turn on the “Baking” mode for 50 minutes, bake the second cake in the same way.
The velvet cakes must cool, then each is cut in half and generously treated with creamy cake composition.

The dessert takes longer to prepare, but the taste is in no way inferior to baked goods from the oven. The fragrant cake is cut into portions and served on beautiful dishes.

Cream cheese filling

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What does the red velvet cake filling taste like? Many agree that cream cheese frosting pairs best with the flavor of this dessert. Therefore, the filler has a buttery, creamy, delicate taste. This cream is the most common and comes in various versions.

A photo of the red velvet cake filling is included in the article. Its quantity varies depending on the serving option and the form of the dessert. To make it, you need cream cheese, butter, powdered sugar, a little milk, vanilla extract and a pinch of salt to offset the sweetness. The full composition of the Red Velvet filling looks like this:

450 grams of full-fat cream cheese, softened to room temperature;

half a cup (115 grams) of unsalted butter, softened to room temperature;

540 grams of powdered sugar;

1 tablespoon (15 ml) heavy cream or milk;

one and a half teaspoons of pure vanilla extract;

pinch of salt, or to your taste.

How to make a classic filler?

This is the most common version of the cream. The red velvet filling recipe is very simple. In a large bowl, using a mixer fitted with a whisk or attachment, beat the cream cheese and butter on medium speed until smooth, about 2 minutes. Add powdered sugar, cream or milk, vanilla extract and a pinch of salt. Beat on low speed for 30 seconds, then increase speed to high and beat for 3 minutes until all ingredients are completely combined. Add more powdered sugar if the cream is too thin, and more milk if it is too thick, or an extra pinch of salt if it is too sweet. The red velvet filling should be soft, but not runny.

Cooking with Andy Chef

Food blogger Andy Chef added his own culinary tricks to the preparation of his favorite dessert, Red Velvet.

The components you need to have are:

premium flour – 335 g;
sugar – 305 g;
chocolate powder – 4 tsp;
salt to taste;
soda – 0.5 tbsp. l.;
baking powder - 1 tbsp. l.;
eggs – 3 pcs.;
sunflower oil – 1.5 tbsp;
cream and sour cream – 145 ml each;
scarlet pigment – 2 tsp.

Preparation of the cream: beat curd cheese 335 g with butter 110 g, add powdered sugar 95 g and vanilla 2 tsp. – Stir until slightly thick.

Baking cakes:

In one bowl mix flour, chocolate powder, sugar, soda, baking powder.
In the other - eggs with sunflower oil, pour sour cream and cream, pour in scarlet pigment and flour. Mix everything and leave for 25 minutes.
The first layer of dessert is baked in an oven preheated to 170 degrees in a mold, after 20 minutes the second and third parts of the delicacy are baked.
When everything is baked, cool, wrap in film and put in the refrigerator for 2-3 hours.
Red cakes are generously coated with delicious curd cream.

The recipe is considered easy, so you can cook it more often.

How to assemble dessert correctly?

Using a large serrated knife, cut a thin layer from the middle of each cake to create a flat surface. Place 1 layer of cake on a plate or platter. Top evenly with red velvet filling (photo attached). Cover with the second cake layer, then spread the remaining cream over the sides and surface of the dessert. It is best to do this with a pastry spatula.

Refrigerate the cake for 30-60 minutes before slicing. This helps the dessert retain its shape when cut. Carefully cover the remaining cake and store it in the refrigerator for 5 days. Frozen filled products can be stored for up to 2-3 months. Simply refrigerate the cake overnight and bring to room temperature before decorating and serving.

What else can you top with this dessert?

Filling options for Red Velvet may vary. Most often they are based on cream cheese, so reviews about the taste are similar. This cream has a delicate and airy texture with a distinct creamy taste. Most of us are accustomed to the classic white filler, but it can be made even more interesting.

A chocolate-flavored red velvet cake filling might be much better. Reviews about it are most often the following:

it is soft and fluffy in texture;
it is easily applied to the cakes and quickly saturates them;
it is richer than any other chocolate cream used for confectionery;
it can be applied in a thick layer.

To prepare this cream, you will need the following:

335 grams full-fat cream cheese, softened to room temperature;
3/4 cup (175 grams) unsalted butter, softened to room temperature;
3.5 cups (420 grams) powdered sugar;
2/3 cup (52 grams) unsweetened natural cocoa powder;
1 spoon teaspoon pure vanilla extract;
1–2 tablespoons tbsp. milk or heavy cream;
a pinch of salt.

In a large bowl, using a mixer fitted with the paddle or beater attachment, beat the cream cheese on high speed for 1 minute until completely smooth and creamy. Add butter to it and beat until completely combined. Add powdered sugar, cocoa powder, vanilla extract, a tablespoon of milk, salt, beat on medium speed until smooth. Add 1 more tablespoon of milk to thin the cream a little if needed. Taste, then add another pinch of salt if desired. Use the filling immediately for dessert.

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Cover and store remaining cream for up to 5 days in the refrigerator or up to 3 months in the freezer. Once frozen, defrost it in the refrigerator, then beat it for a few seconds to fluff it up again. Reviews about the taste of the Red Velvet cake filling indicate that if stored properly, it does not lose its taste.

Red Velvet Cake: original, classic recipe

The classic recipe assumes that it contains the ingredients from which the first Red Velvet Cake, or rather Velvet Cake, was made.

You will need (cakes):

Kefir – 250-255 ml. (as a rule, the fat content of kefir should be 1-2%; low-fat kefir is too watery, it is better not to use it).
Flour - 225-230 g (only the highest quality flour should be used and before adding it to the dough, it is advisable to sift the flour twice - this is the secret of a lush and beautiful sponge cake).
Cocoa – 20-25 g (try to find original cocoa powder that does not undergo alkalization; you can find such a product in health and vegetarian food stores).
Margarine (or vegetable-butter mixture) – 110-115 g (you can also use regular butter, but it will make your cakes drier than the classic recipe suggests).
Sugar – 150-160 g (this is the exact amount, if you add more you will get a sugary taste, less and you will not feel the sweetness at all).
Egg – 2 pcs. (it is better to give preference to large domestic eggs).
Baking soda – 1 tsp. (there is no need to extinguish it, as this will happen by combining soda with kefir).

You will need (original cream):

Cream cheese – 200-210 g (you can use cream cheese, cheese mass, or even finely ground cottage cheese with sour cream or whipped in a blender).
Heavy cream (at least 30%) – 190-200 ml. (you can purchase special confectionery cream).
Powdered sugar – 60-70 g (powder should be used, as the sugar will crunch on the teeth).

Cooking:

Sift the flour once or twice. Mix cocoa and soda with flour. Mix everything thoroughly.
In a separate bowl, thoroughly mix the melted creamy vegetable mass with sugar until the sugar crystals are no longer noticeable.
Kefir should be slowly added to this creamy mass, mixing everything thoroughly and gently.
Beat in the eggs, it is advisable to mix everything evenly using a mixer and add dry ingredients in small portions.
The texture should not be thick; it should preferably be poured into a silicone mold (the dough will flow into the springform pan).
Baking takes place at an average temperature of 180-185 degrees for about 30-35 minutes. After this time, check the cake for doneness and leave to cool.
The cream is prepared very simply: to prepare, whip the cream and mix it thoroughly with the butter cream and powder.
The cream needs to be divided into two almost identical portions: one in the middle of the cake (impregnation, filling), the second - decoration of the cake.
The cooled cake is divided into equal layers using a thread. The cake is coated with cream and another half is placed on it. The remaining cream cheese (cheese cream) is spread over the surface with a spatula using chaotic movements.

Original cake

Option without cream cheese

This dessert can be filled with cream without adding cream cheese. For example, you can use custard as a filling for Red Velvet. To prepare it, you will need:

a glass of milk;
1/4 cup all-purpose flour;
1/8 spoon teaspoon salt;
Half a glass of heavy cream;
half a glass of butter;
one and a half cups of powdered sugar (sifted);
1 spoon teaspoon vanilla extract.

In a small saucepan, whisk the milk with a quarter cup of flour until smooth. Cook over low heat, stirring constantly until the mixture thickens.

In a separate container, beat the cream and butter with a mixer until smooth. Gradually add all the powdered sugar and vanilla extract, continuing to beat until completely combined. Then add the cooled milk mixture. Beat until light and fluffy.

Cooking "Red Velvet"

If you want to treat yourself to another sweet delicacy, think about Red Velvet. Of course, you will have to tinker, but for the sake of such beauty you can do anything! Look for simpler red velvet cake recipes before mastering the more complex versions.

First, mix the dry ingredients - 475 g flour, 25 g cocoa powder, 10 g baking powder, 4 g baking soda and 2 g salt. Now combine and stir 365 g of kefir and 10 g of gel dye.

Beat 155 g of soft butter and 220 g of sugar with a mixer for 1 minute, add 75 g of refined vegetable oil, 10 g of vanilla essence and another 220 g of sugar. Add 3 eggs to this oil mixture and beat again until fluffy.

Mix the resulting dry and liquid mixtures, you should get a homogeneous mass.

Line a 24cm diameter tin with oiled baking paper and spoon in one third of the dough. Bake the cake for half an hour at 180°C. Make 3 cakes and cool them on the table. Be sure to trim any rising tops to ensure an even and neat cake.

Whip 410 g of cream 33%, gradually adding 355 g of Philadelphia cheese. At the last stage, add 100 g of powdered sugar in portions and continue beating until smooth. Assemble the cake by sandwiching each layer with cream and coating it on all sides with cream.

Decorate the delicious dessert with sponge crumbs and place the cake in the refrigerator for 4 hours. You can also sprinkle the cake with chocolate chips and sprinkles. Enjoy!

Red velvet cheesecake

You can combine red velvet cake and cheesecake to create one wonderful dessert. To prepare this interesting delicacy, you will need the following.

For the red sponge cake:

melted butter, for greasing the pan;
185 grams of unsalted butter, stored at room temperature;
155 grams (3/4 cup) powdered sugar;
2 eggs;
self-raising flour - 115 grams (3/4 cup), sifted;
40 grams (quarter cup) plain flour, sifted;
2 tablespoons tbsp. cocoa powder;
quarter spoon teaspoon bicarbonate of soda
125 ml (half a glass) buttermilk;
2 tablespoons tbsp. red food coloring.

For the cheesecake filling:

250 grams of cream cheese, stored at room temperature;
70 grams (one-third of a glass) powdered sugar;
2 tablespoons tbsp. fresh lemon juice;
2 tablespoons tbsp. warm water;
one and a half tablespoons of gelatin powder;
300 ml heavy cream.

For cream:

250 grams of cream cheese, stored at room temperature;
60 grams of butter, stored at room temperature;
80 grams (half a glass) of powdered sugar, sifted;
1/4 spoon teaspoon vanilla extract.

How to create a combination of two desserts?

Preheat the oven to 180°C in advance. Grease a 22cm (basic measurement) round cake tin with butter. Place non-stick baking paper on it.

Use an electric whisk to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition.

Combine self-raising and plain flour, cocoa powder and bicarbonate of soda in another bowl. Add this mixture alternately to the beaten eggs, dividing into portions and alternating with the buttermilk. Mix the resulting dough with food coloring and place in the mold. Bake for 35-40 minutes or until a matchstick inserted into the center comes out clean. Transfer the product to a wire rack to cool completely. Cut the workpiece in half horizontally. Smooth out the top.

The recipe for the filling for the red velvet cake is quite simple. Use an electric whisk. Beat cream cheese, sugar and lemon juice until smooth. Mix water and gelatin, heat this mixture in a water bath until all crystals are completely dissolved. Add to the cheese mixture, beat until smooth.

Use an electric whisk to beat the cream separately until soft peaks form. Place them into the cheese mixture.

Grease a 22cm round cake tin. Line the base and sides with cling film, allowing it to hang over the top. Place the cooled cake base in the pan (one layer). Spread the filling in an even layer and place the second crust on top. Cover with cling film. Place in the refrigerator overnight to allow the mixture to set.

To make the cream, use a mixer. Beat cream cheese, butter, sugar and vanilla until well combined. Place the product on a plate and spread with cream. Decorate the red velvet sponge cake with cheese filling with chocolate pieces.

Red Velvet cake simple recipe with beets (beet juice), no dye

Beetroot is a sweet root vegetable, the juice and grated pulp of which can be used to give the biscuit a special color and tenderness. The texture of the cake will not be too different from one baked with coloring. However, the dessert will be very tasty.

You will need:

Flour – 230-250 g (look at the consistency)
Cocoa – 1 tsp. (or exactly 5 years)
Milk – 140-150 ml. (fatty or homemade)
Salt - a small pinch
Beetroot puree – 150 g (finely grated young beets, you can use 100 ml of beetroot juice, you can add more flour).
Baking powder – 1.5 – 2 sachets
Sunflower oil – 140 ml
Vanillin – 1 pack
Sugar – 140-150 g (to taste)
Eggs – 2 pcs. (large, domestic)
Kefir – 70 ml. (preferably fat at 2.5%)
Water with sugar for soaking (90 ml with 40-50 g of sand).
Butter cream – 250 g (any available)
Butter (in cream) – 100-150 g. (high fat content)
Powdered sugar in cream to taste

Cooking:

Sift the flour, mixing it with all the dry ingredients of the recipe
Mix beaten eggs with kefir and milk, sugar and beet puree, vegetable oil.
Add bulk ingredients and mix everything thoroughly.
Bake the dough in the mold until ready for 35-40 minutes at 185-190 degrees, then let cool.
The buttercream is whipped with butter and powder until the required consistency is achieved.

Beetroot "Red Velvet"

Light red velvet cupcakes with cream cheese filling

This is a simple cupcake recipe with filling. Here we suggest using a dry semi-finished mixture, but you can make the dough yourself if you wish. The filling for Red Velvet cupcakes in this case is classic, made from cream cheese and powdered sugar. So, you will need the following.

For cupcakes:

1 package of dry red velvet cake mix;
half a glass of vegetable oil;
half a glass of water;
240 ml sour cream;
1 small package of chocolate pudding (dry);
4 eggs;
additional powdered sugar for dusting.

For filler:

200 grams of unsalted butter, softened;
340 grams cream cheese, softened;
2 cups powdered sugar;
2 tablespoons of vanilla extract.

How to cook it?

These filled red velvet cupcakes are easy to make. Preheat the oven to 180 degrees. Line 24 small muffin tins with paper liners.

Using a mixer, beat cake mixture, butter, water, sour cream, dry pudding mixture and eggs until thickened and smooth. Using an ice cream scoop, spoon the batter into the paper liners, filling them 3/4 full, and bake for 17 minutes. Allow the items to cool completely before coating with cream.

Meanwhile, make the red velvet cupcake filling. The description of the cooking process is extremely simple. To do this, beat the butter with a mixer until fluffy. Add vanilla extract. Then add the cream cheese and beat until smooth. Add powdered sugar one cup at a time and mix until creamy and fluffy.

Video on how to make a delicious red velvet cake with kefir and sunflower oil

It is not for nothing that they say that it is better to see once than to hear a hundred times. This saying is true for cooking as well. A clear example always shows much better what and in what sequence and what movements need to be performed during cooking so that it turns out exactly as we see in the pictures on restaurant menus.

Therefore, I highly recommend that you watch how Irina Khlebnikova cooks Red Velvet. Moreover, she follows the classic recipe step by step from Betty Adams, whose company has been selling special confectionery dyes and all kinds of extracts for famous cakes for many years, always including the recipes themselves.

Ingredients:

Cream cheese – 600 gr.
Wheat flour, powdered sugar - 300 g each.
Cream 35% - 300 ml.
Kefir – 240 ml.
Powdered sugar – 200 gr.
Butter – 80 gr.
Unscented sunflower oil – 30 ml.
Cocoa powder – 10 gr.
Fresh large chicken egg - 2 pcs.
Vinegar 9%, red gel dye - 1 tbsp. l.
Vanilla extract, soda - 1 tsp each.
Salt – ½ tsp.

Watch the cooking process itself in the following video:

By the way, if you are not entirely sure of the quality of flour, then you can do the following: instead of 300 grams, take 250 grams. and add 50 gr. starch - this will increase the “viscosity” of the dough.

If you don’t have cream on hand, you can replace it with butter in the same amount.

Bon appetit!

Cupcakes "Red Velvet" with raspberry flavor

This is a pretty original recipe. The red velvet cupcakes are filled with cream cheese and raspberries and look delicious. To prepare them you will need the following:

1 1/4 cups all-purpose flour;
half l.h. baking soda;
half l.h. fine sea salt;
1 spoon tbsp. unsweetened cocoa powder;
3/4 cup granulated sugar;
3/4 cup vegetable oil;
1 large egg, stored at room temperature;
half a cup of buttermilk, stored at room temperature;
half tbsp red food paint (liquid);
1 spoon teaspoon vanilla extract;
1 teaspoon distilled white vinegar.

For the Red Velvet Cupcake Filling:

240 grams of cream cheese, stored at room temperature;
half a glass of unsalted butter, softened;
1 spoon teaspoon vanilla extract;
3 cups powdered sugar, sifted;
a pinch of fine sea salt.

For the raspberry layer:

360 grams of frozen raspberries;
5 tablespoons tbsp. sugar sand;
2 tablespoons teaspoon lemon juice;
1 spoon teaspoon lemon zest.

How to prepare such a dessert?

Preheat the oven to 175 degrees. Line standard cake pans with special paper liners. Set aside.

Sift together flour, baking soda, salt and cocoa powder. In a deep bowl, use a mixer to beat sugar and vegetable oil. Add the egg. Whisk until everything is combined.

In a separate bowl, combine buttermilk, red coloring, vanilla extract and vinegar. Add half of this mixture to the main part of the dough. Mix with a mixer on low speed. Add half of the sifted dry mixture. Then add the remaining wet and dry ingredients to the batter one at a time, whisking constantly.

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Divide the batter into the prepared muffin tins. Bake for 18-20 minutes until a matchstick inserted into the center of the cupcakes comes out clean. Let them cool in the pans for 5 minutes. Carefully remove them and cool to room temperature on wire racks.

At this time, make the filling. Beat cream cheese and butter until smooth. Add vanilla extract and a pinch of salt, then gradually add powdered sugar. Beat until completely smooth and fluffy.

In a medium saucepan, add frozen raspberries, sugar, lemon juice and lemon zest. Cook over medium heat until the sugar has dissolved, the raspberries are defrosted and the mixture has thickened slightly. Stir occasionally to keep the raspberry sauce from burning on the sides of the pan. Remove from heat. Strain to remove raspberry seeds. Store raspberry sauce in the refrigerator until ready to use.

How to assemble these red velvet cupcakes with filling? Once the pieces are cool, use a small round cookie cutter (or a thin, upside-down shot glass) to punch out a shallow cavity in the top of each one.

Place the buttercream in a plastic bag with a corner cut off. Squeeze it into the prepared cupcake cavities, filling them about two-thirds full. Pour about 2 teaspoons of cooled raspberry sauce over the cream. If desired, decorate the finished products with anything additional. According to reviews and descriptions, the Red Velvet cream cheese filling becomes especially tasty with berry sauce.

cooking method

We start preparing the cake by combining butter and sugar in a suitable sized bowl. Beat the mixture with a mixer, adding vegetable oil in the process. Break the chicken eggs - whites and yolks - into separate bowls. Add vanilla extract to the yolks, mix and add the mixture to the sugar-butter mixture, beat everything well. Pour in kefir and whisk again. In a separate small bowl, mix vinegar and dye, then pour into the previously obtained mixture. Mix. Sift the flour into a large container along with baking soda, cocoa powder and salt. Mix everything thoroughly. Combine dry and wet ingredients together and mix well using a mixer. You can also do this with a hand whisk. Beat the whites with a whisk, not too much, just until foam forms, then pour into the dough and mix until completely combined. Divide the finished dough into three parts. Grease a baking pan with a piece of butter, sprinkle with flour and pour the dough for the first cake into it. Place the pan in an oven preheated to 180 degrees for 25 minutes. Place the remaining dough in the refrigerator for now. We bake all three cakes, check the readiness with a wooden skewer, for which we pierce the cake with it. If the skewer comes out clean and dry, the cake is already baked. The main thing is not to overcook the cakes so that they do not become too dry and burnt. Let the cakes stand in the pan for 5 minutes, then remove and place on a wire rack. We wait for them to cool completely. Place butter at room temperature in a bowl and beat it with a mixer until fluffy. Then add the cheese in parts, whisking each time until the ingredients are completely combined. Add powdered sugar bit by bit and beat everything again. While beating, also add vanilla extract and milk. Beat everything until the cream becomes the desired fluffiness. All that remains is to assemble the cake, for which the cakes are coated with cream and stacked on top of each other. If you plan to coat the sides of the cake with cream, it is not necessary to level the cakes. We also cover the cake with cream on top. Decorate as desired or leave as is - the cake is already very beautiful and appetizing to look at!

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Dessert “Red Velvet” in jars

This dessert features layers of red velvet cake with a strawberry-pink buttercream filling, served in small serving jars. These treats are ideal for gifts.

You can make desserts in jars of any size, but it is still recommended to take smaller containers - 60-150 ml. To prepare this delicacy you will need the following.

For the dough layers:

1 1/4 cups all-purpose flour;
3/4 cup granulated sugar;
half a spoonful of baking soda;
half l.h. salt;
1 tbsp. unsweetened cocoa powder;
half a glass of vegetable oil;
3/4 cup buttermilk;
1 egg;
1 spoon tbsp. red gel food coloring;
half tsp white vinegar;
1 l.h. vanilla extract.

For the strawberry and rose flavored filling:

one and a half glasses of dried strawberries;
720 grams cream cheese, stored at room temperature (do not use light varieties);
120 grams of unsalted butter, stored at room temperature;
2 cups powdered sugar;
1 teaspoon rose water;
pinch of salt, or to your taste.

Preparing an unusual portioned dessert

Preheat the oven to 175 degrees in advance. Cover a baking sheet with foil (bottom and sides). Coat the foil with nonstick cooking spray.

In a large bowl, sift flour, sugar, baking soda, salt and cocoa powder.

In another bowl, mix together the vegetable oil, buttermilk, egg, red gel food coloring, vinegar and vanilla extract. Mix on medium-low speed until well combined.

Add dry ingredients and mix on low speed until combined. Scrape down the bottom and sides of the bowl with a spatula, then mix on medium speed until the batter is smooth and all lumps of flour have disappeared.

Pour the batter into the pan and spread it into an even layer. This will be a very thin layer. Bake the product at 175 degrees for 10 minutes until it begins to separate from the pan on its own. Cool completely before using. The crust can be baked several days in advance. If making ahead, wrap the chilled preparation in plastic wrap and freeze until ready to use. You do not need to defrost the crust before placing in the jars.

How to make strawberry pink filling?

Reviews of the filling for “Red Velvet” with strawberry and rose flavors speak of its unusualness and very pleasant aroma. How to prepare this delicious filling?

Place the dried strawberries in the bowl of a food processor and process until ground into a powder. Mix cream cheese and butter in a separate bowl. Beat them with a mixer on medium speed until the consistency is light and fluffy and there are no lumps.

Add the caster sugar, strawberry powder, rose water and salt and beat on low until everything is combined. Scrape down the bottom and sides of the bowl, then beat on medium speed until light and fluffy. Taste it, add sugar to taste. If the filling seems too thick, add a spoonful of milk or cream until you reach the desired texture.

The cream can be made ahead and stored in an airtight container in the refrigerator for up to a week. When you're ready to use it, let it sit at room temperature for at least 20 minutes before placing in jars. You can also re-beat it in the mixer to make it fluffy again if it gets stiff after cooling.

How to make red velvet cookies (recipe with photos step by step)

Beat softened butter (90 g) until fluffy. The oil becomes airy and light, slightly increasing in volume.

Gradually, without stopping the mixer, add granulated sugar (110 g). Beat the butter and sugar for about 5 minutes to provide enough air.

Continuing to beat, add the egg and stir thoroughly again.

Dissolve the dye (1 tsp) in warm kefir (30 ml). I add my favorite AmeriColor (SuperRed) - it is ideal for Red Velvets.

Pour the colored kefir into the dough and stir.

The mass becomes grainy and heterogeneous. This is normal; after a few minutes, after adding the dry ingredients, the dough will become smooth again.

In a separate bowl, prepare the dry ingredients: cocoa powder (20 g), flour, salt, baking powder. It is better to sift the cocoa powder to get rid of lumps and mix it evenly into the dough.

Add salt (1/4 tsp), soda (1/8 tsp), baking powder (1 tsp).

Mix all dry ingredients using a whisk.

Combine dry ingredients with liquid.

Mix the dough with a spatula.

Despite the fact that the cookies contain sugar + they are additionally breaded in both sugar and powdered sugar, I add drops of white chocolate (70 g). And, believe me, it is not superfluous at all! Of course, you can skip this step if you think the cookies will be too sweet for you.

Now comes the most unpleasant part: the time of infusing the dough in the refrigerator. Leave for an hour and a half, and if you have enough patience, then overnight. Time is necessary for the dough to become denser and for cracks to form in the cookies during baking.

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Even after being in the refrigerator, the dough remains very soft, so I recommend using an ice cream scoop to form balls.

Using a spoon, first place the dough in granulated sugar, roll it, helping with your hands or a second spoon, form a ball the size of a walnut.

Place in powdered sugar.

Place the cookies on a baking sheet lined with a Teflon mat/parchment. Press down with your palm to give it a slightly flat shape. Be sure to leave at least 5cm of space between the cookies as they will expand greatly in the oven.

Place in the oven, which must be preheated to 170 C. Bake for 15-20 minutes. The cookies are ready when the surface springs back and does not stick to your hands.

If you are patient and let the cookies cool, you will truly enjoy the flavor. It tastes much better cold!

On our video channel on You Tube, I posted a detailed video recipe for Red Velvet cookies, I wish you a pleasant viewing!

Bon appetit!

How to assemble an original dessert?

Take a thick plastic bag, put the cream in it and make a hole in the corner. Use a round cookie cutter the same size as your jars and cut out circles from the crust.

Place a circle of dough in the base of the jar and top with a thick layer of filling. Layer the cake and cream until you reach the top of the jar. Once you cover the container, you can decorate it with ribbons, stickers, gift tags, or anything else.

The red velvet dessert in a jar can be stored in the refrigerator for up to a week, but for best flavor and texture, it is best to bring to room temperature about 20 minutes before serving. As the descriptions of the red velvet filling in a jar suggest, it tastes better when not completely chilled.

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