Cake red velvet classic at home

8 servings
2 hours

How to make Red Velvet cake classic at home? Prepare the products. First for cooking cakes. Initially, buttermilk is used in the recipe, but for lack it is successfully replaced with kefir. Take it out of the fridge beforehand to keep it warm. Take the eggs large. Be sure to wash them and dry them.

Sift flour and cocoa into a large bowl. Add the sugar, soda and salt. Cocoa is added to enhance the color of the cakes. If you like a more chocolate flavour, add more of it, but then the color of the cakes will be darker. You can add more vanillin. Keep in mind that you can get more or less flour than I do. Navigate the consistency of the dough.

Stir together the dry ingredients.

Break the eggs into another bowl. Pour in kefir and vegetable oil. Leave some kefir. Pour the gel dye into it and mix. The color of the cakes can also be adjusted by the amount of dye. The larger it is, the richer the color. Keep in mind that after baking, the color fades. Pour the painted kefir into a bowl. Add the vinegar and vanilla extract if using it.

Mix the liquid ingredients using a whisk.

Pour the liquid ingredients into the dry ones. Mix them using a whisk or mixer. Homogeneous mass should be obtained.

Prepare the baking tins. The cake can be baked in separate cakes, then you need 3 forms. I baked in a ring, its diameter 20 cm. The bottom was made of a double layer of foil. Pour the dough into shapes - three or one like mine. Pre-grease the moulds with a small amount of vegetable oil.

Bake the cake in the oven at 180 ° C, top-bottom mode. If one, then 50-60 minutes, if three, then one after another and 30 minutes each. Determine the readiness using a wooden stick - it should come out of the dry bark. Determine the exact time and temperature of baking by your oven.

Cool the ready-made corge. Cut it into three pieces. My cap on the biscuit went up a lot, I cut it off and used it for decoration.

Prepare the cream products. Take Philadelphia-type cheese, creamy or curd, with no additives. The cheese should be warm. Remove the oil from the refrigerator in advance, it should become soft. I took the minimum amount of powder. You can increase it to your liking. You wash add vanillin or vanilla extract to the cream, I did not add.

Put the cheese and butter in a bowl. Sift icing sugar to them. This will save her lumps.

Whisk the cream at high mixer speed until lush, light.

Rinse the cakes with cream.

Also coat the top and sides of the cake. Put the cake in the fridge for a couple of hours to stabilize the cream.

Garnish the cake to your liking. I used berries and crust crumbs. Strawberries and pomegranates look beautiful. You can just sprinkle crumbs over the top.