Как приготовить очень влажный торт «Красный бархат»

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Red Velvet Cake
Square Pan 20x20cm
Batter
All purpose flour 190g
Unsweetened cocoa powder 10g
Baking soda 1/2 tsp
Salt 1/4 tsp
Unsalted butter 75g
Brown sugar 150g
Egg 1
Cooking oil 80g
Red food coloring 1-2 tsp
Vanilla extract 1 tsp (1/2 tsp of vanilla paste)
White vinegar 1/2 tsp
Buttermilk 215ml

Cream cheese frosting
Cream cheese 260g
Unsalted butter 70g
Powdered sugar 135g
Vanilla extract 1 tsp (1/2 tsp of vanilla paste)
Cold whipping cream 150g (+15g white sugar)

Please prepare ✔️
*Line the pan with parchment paper and set it aside.
Preheat the oven to 175 degrees.
All ingredients are prepared at room temperature. (excluding whipping cream)

🥛 How to Make Buttermilk
1. Add 1 Tbsp (15g) of lemon juice (or white vinegar) to 200ml of milk and mix lightly.
2. Leave it for about 5 minutes and use it when some lumps start to form.


1. First, add all the dry ingredients and sift them through a sieve so that there are no lumps.
2. In another clean bowl, gently cream room temperature soft butter and sugar. Add egg, cooking oil, coloring, vanilla extract, and vinegar in order and mix.
3. Divide the buttermilk and sifted flour in two portion and alternately add them to the batter.
4. Pour all the batter into the prepared pan. Bake in an oven preheated to 175 degrees for about 25-30 minutes.
5. Prepare the frosting. Gently beat the cream cheese in a clean bowl. And add unsalted butter to make it soft and creamy. Add powdered sugar and vanilla extract to make it smooth. Take 1/3 of the amount and mix it with the whipping cream.
6. Cut the completely cooled cake in half. Sand the cream cheese frosting first, cover the top with whipping cheese frosting and finish.

💙 Thanks for watching 💙




#RedVelvetCake #MoistCake

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