The best confectionery equipment to create a Red Velvet Cake recipe

01/02/2022 09:41

One of the most delicious cakes to serve to your customers - a trademark of American pastry creation! The red velvet cake has evolved in recent years into a must choice in the menus of every pastry shop, lounge café, and brunch store!

The preparation of the red velvet cake is an easy process, which requires the appropriate confectionery equipment, while for its impressive presentation you need the best serving sets!

The pastry chefs of Horecanext present below an excellent recipe for red velvet cake with the appropriate equipment to do it easily and perfectly!


• 220 gr. butter

• 450 gr. granulated sugar

• 3 eggs

• 400 gr. flour for all uses

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 250 gr. strained yoguρτ

• 1 teaspoon vanilla

• 1 tbsp. vinegar

• 1 teaspoon red pastry color


For the cheese coating:

• 250 gr. butter

• 500 gr. powdered sugar

• 1 teaspoon vanilla

• 400 gr. cream cheese


For the buttercream:

• 200 gr. butter

• 200 gr. powdered sugar

• 1 teaspoon vanilla

• 1 teaspoon red pastry color in paste


How to

Beat the butter with the sugar with a flexible egg whisk by Hendi until being fluffy for 5 minutes. Add the eggs one by one. In another bowl add the flour, baking soda, salt and mix with a spoon. In a third bowl put the yogurt, vanilla, vinegar, and pastry color. As the recipe requires the use of several bowls, you can find in the Horecanext e-shop a rich collection of Hendi mixing bowls in various sizes, which will free your hands.

Then mix them gently and throw them all in the mixer bucket along with the rest of the ingredients. A professional mixer will definitely make a difference in the quality of the preparation, which is why we trust the state-of-the-art Hendi mixer that everyone loves pastry chefs. After adding the ingredients, beat for 1-2 minutes until the mixture is homogeneous. In a 30X40 cm pan, spread oil glue, and butter it. Bake the mixture in a preheated oven at 140o C in the air for about 45 '. Once it is ready, take it out of the oven and let it cool well.

For the cheese coating, beat the butter in pieces in the mixer together with the powdered sugar and the vanilla until the butter dissolves well. Then add the cream cheese and beat well until the mixture is homogeneous and becomes a fluffy cream. Transfer it to a bowl and put it in the fridge to stay cold and tight.

For the buttercream, beat the butter with the icing sugar and the vanilla in the mixer again until they are well fluffed. When it is ready, divide it into two bowls. Put the pastry color in a bowl and mix with the spoon until it gets a nice red color.


Final steps

Cut the parchment paper into three square pieces. Place them on the bottom of the plate in a triangular shape. Put another plate on the sponge cake and cut it around the plate to make a round sponge cake. In the same way, we continue with the second sponge cake. The third sponge cake is made of two halves where we will join them to make around one. Spread a sponge cake on the plate and spread with a spoon a little of the cream coating. Place the second sponge cake on top and repeat the process. Put the third sponge cake and spread all the rest of the cream.

Place the cake in the refrigerator for 4-5 hours. When it freezes well enough, spread the white buttercream with a spoon and put it in three places at its base. Then, with a spoon, put the red buttercream in three places, higher than the white ones. Spread the buttercream all over the cake with a spatula until completely covered.

Our cake is ready! Put in one of Borgonovo's impressive cakes stands and let your customers' imagination run wild! Serve it in the wonderful matte porcelain plateware of Genware for an elegant result.