Beyond Cake: 5 Red Velvet Dessert Recipes




Red Velvet, the brightly colored layered cake with white filling, was created in the United States before World War II, when beets were used to color dishes and to ensure iron in meals.

However, it didn’t take long for the dessert to travel all over the world and win fans over! Even today, “red velvet” is the main attraction of the pastry and can be enjoyed in different candy forms.

Watch 5 different recipes with Red Velvet!

Red velvet peeled cupcake



Time: 1h10 (+ 1h in the fridge)

Performance: 14 units

Difficulty: easy

Red Velvet Peeled Cupcake Ingredients:

  • 3 cups of fresh cream (milk)
  • 2 cups (tea) of sugar
  • 3 eggs
  • 3 cups of flour (wheat)
  • 1 tablespoon of red gel food coloring
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of baking powder
  • Butter and wheat flour for greasing and flour

Filling:

  • 1/2 cup (tea) of butter
  • 2 cups of cream cheese
  • 1 cup (tea) of sugar

Method of preparation:

Whip the cream in a planetary mixer at high speed for 8 minutes or until it turns into butter. Separate the liquid part which is the buttermilk from the solid part which is the butter using a sieve and set them aside. In a planetary mixer, beat the butter set aside with the sugar until creamy. Add the eggs and the buttermilk set aside and continue whisking. Add the flour, dye, essence and baking powder and beat until smooth.

Pour the batter into the greased and floured cupcake molds and place them side by side in a large baking sheet. Bake in a preheated oven for 20 minutes or until lightly browned. Remove from the oven, allow to cool and unmold. Cut each biscuit into 3 pieces and set aside. For the filling, beat the butter, cream cheese and sugar in a planetary mixer until creamy. Refrigerate for 1 hour. For assembly, make layers of cake, filling, cake, filling and pie. Decorate to taste and serve.

Cake in red velvet vase



Time: 1h10 (+ 40min in the fridge)

Performance: 15 units

Difficulty: easy

Ingredients for the red velvet cake:

  • 1 1/2 cups (tea) of wheat flour
  • 2 tablespoons of cocoa powder
  • 1/2 teaspoon of baking soda
  • 3 tablespoons of natural whole yogurt
  • 1 teaspoon of vinegar
  • 1/2 teaspoon of vanilla essence
  • 1 tablespoon liquid red food coloring
  • 1/3 cup butter (at room temperature)
  • 1 cup (tea) of sugar
  • 1 egg
  • Margarine and wheat flour for greasing

butter cream:

  • 2/3 cup (tea) of butter
  • 50 g of cream cheese
  • 1 teaspoon of vanilla essence
  • 200 g of powdered sugar
  • 2 tablespoons of sour cream
  • 1 tablespoon of natural whole yogurt

Method of preparation

In a bowl, mix the flour, cocoa and baking soda. Reserve. In another bowl, mix the yogurt, vinegar, essence and dye. Reserve. With a wire whisk, beat the butter with the sugar until the mixture is light and creamy. Add the egg and beat again. Add half of the flour mixture, half of the yogurt mixture and mix. Add the other ingredients and mix until smooth. Pour into a greased and floured 30cm x 22cm pan and bake in a preheated medium oven for 30 minutes or until golden brown. Allow to cool and cut into circles with a metal cutter or the mouth of a glass. Reserve.

For the buttercream, in the blender, beat the butter, cream cheese and essence. Gradually add the sugar and add the cream and yogurt, whisking until smooth. Refrigerate for 40 minutes. To assemble, in glass jars, alternate layers of cake and butter cream, ending with the butter cream. Cover, decorate as desired and serve.

Red Velvety Volcanic Cake



Time: 1 hour

Performance: 8 servings

Difficulty: easy

Ingredients:

  • 3 eggs
  • 2 cups (tea) of sugar
  • 200 g of butter at room temperature
  • 1/2 tablespoon of vanilla essence
  • 1 pinch of salt
  • 1 teaspoon of baking soda
  • 1 tablespoon of cocoa powder
  • 1/2 tablespoon of burgundy gel food coloring
  • 1 tablespoon red Christmas gel food coloring
  • 1 tablespoon of red chocolate food coloring
  • 3 1/2 cups sifted wheat flour
  • 1 box of sour cream (200 g)
  • 1 tablespoon of baking powder
  • Margarine and wheat flour for greasing

Roof:

  • 2 cans of condensed milk
  • 2 tablespoons of butter
  • 100 g of chopped white chocolate
  • 1 tablespoon of vanilla essence
  • 1 box of sour cream (200 g)
  • White chocolate flakes to sprinkle

Method of preparation:

In the mixer, beat the eggs with the sugar until they form a light cream. Add the butter and beat until smooth on low speed. Without stopping beating, gradually add the essence, salt, baking soda, cocoa and dye. Beat until the color of the dough is homogeneous.

Alternate the flour with the cream, beating until it is incorporated. Add the yeast and mix gently. Pour into a large, greased and floured mold with a hole in the center, and bake in a preheated medium oven for 35 minutes or until an inserted toothpick comes out clean. Wait for it to cool and unmold.

For the garnish, bring all the ingredients, except the cream, over low heat, stirring until a soft brigadeiro point is obtained. Mix the cream, let it cool and place it in the center of the cake, completely filling the hole and covering the surface. Sprinkle with white sprinkles and serve.

Red velvet cake with chocolate glaze



Time: half past one

Performance: 3 cakes

Difficulty: easy

Ingredients for the Red Velvety Cake with Chocolate Glaze:

  • 4 1/2 cups of wheat flour
  • 1/3 cup (tea) of cocoa powder
  • 3 and 1/3 cup (tea) of granulated sugar
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 1 tablespoon of red gel food coloring
  • 1 3/4 cup of plain yogurt (170 g each)
  • 1 and 1/2 cups (tea) of unsalted butter
  • 1 cup (tea) of water
  • 2 tablespoons of vanilla essence
  • 4 eggs
  • 4 tablespoons of vinegar
  • 1 tablespoon of baking soda
  • Margarine and wheat flour for greasing

Roof:

  • 150 g of melted semi-sweet chocolate
  • 1/2 tin of sour cream (100 g)
  • 50 g of white chocolate
  • 1/4 box of sour cream (50 g)

Method of preparation:

In a bowl, sift the wheat flour, cocoa and add the granulated sugar, baking powder and salt. Separately, add the coloring to the yogurt and melt the butter in the water with the vanilla essence and the eggs. Add the liquid blends to the dry ingredients and whisk until smooth.

Add the vinegar with the baking soda and mix into the dough. Grease and flour 3 small shapes with holes in the middle. Divide the dough between the shapes and take it in a medium oven, preheated, for 1 hour or until it is cooked and lightly golden.

For the garnish, mix the semisweet chocolate with 1/2 tin of cream and set aside. Do the same with the white chocolate and the rest of the cream. Turn out the cake and, when ready to serve, pour the semisweet chocolate glaze first and then make decorative strips with the white syrup. to serve.

red velvet popcake



Time: 1h20 (+ 2h20 in the fridge)

Performance: 30 units

Difficulty: easy

Ingredients of pred velvet cake:

  • 2 cups of butter (tea)
  • 250 g of sugar
  • 4 eggs
  • 3 and 1/2 cups (tea) of wheat flour
  • 2 tablespoons of powdered chocolate
  • 2 tablespoons of red food coloring
  • 1 teaspoon of baking soda
  • 1 cup (tea) of milk
  • Unsalted butter and wheat flour for greasing
  • 1/2 can of condensed milk (approx.)
  • 500 g of melted white chocolate
  • Chocolate dye in the desired color to taste
  • Chocolate chips colored to taste

Method of preparation:

Beat the butter with the sugar in a blender until it forms a white cream. Add the eggs, one at a time, beating until creamy. Add the flour, chocolate powder, food coloring, baking soda and milk, stirring slowly until a homogeneous mass is obtained. Pour into an English pan greased with butter and powdered chocolate. Bake in a preheated oven for 30 minutes.

Remove from the oven, transfer the pieces of dough to a bowl and break them up, being careful not to burn yourself. Add the condensed milk, a little at a time, and knead with your hands until it forms a dough that can be molded. If necessary, add more condensed milk. Shape the Easter eggs and refrigerate for 2 hours. Remove from the oven, skewer on a toothpick and dip in colored white chocolate. Sprinkle with colored chocolate sprinkles and refrigerate for 20 minutes. Decorate to taste and serve.

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Source: Terra