Good day! I started doing cakes about 2 years ago. Up until now, the top of my cooking creations was an apple pie. After I plunged into the world of recipes, dyes, cakes, I learned, that there are cakes, that are considered classics. Every pastry chef, who respects himself, must at least know, what is hidden behind the name of a cake. A classic like this is the cake Red velvet. It's a bright red biscuit. In my opinion, the hallmark of this cake is not red cakes, but the fact, that when you break off a piece of cake and otpravlet it into your mouth - you do not expect to feel the chocolate taste. This cake is cooked fast and simple in my opinion, everyone can cook it. I bet there's a lot of recipes, but I'm baking my friend's recipe, I don't know where she found it. So, we will need:
butter 82,5% - 220 g
Sugar-395 g
Eggs-2 PCs
Milk 3,5% - 250 g
Flour-365 g
Baking powder-10 g
Cocoa-10 g
Dye, you can take any, but I use AmeriColor Red Red, with it I'm sure of the final color.
Mix the soft butter and sugar in the mixer bowl. No need to soften the butter in the microwave, just remove it from the refrigerator a few hours before cooking. In a separate cup mix the flour, baking powder and cocoa thoroughly.
When butter and sugar were mixed into a homogeneous mass, add the eggs one by one, mix thoroughly each time. You should get quite a lush mass. Pour half of the total milk to mass (125 of 250 g). Mix the mass and add half of the dry ingredients. Then again, half the milk and the second half of the dry ingredients. The mixture should be smooth, homogeneous, it is very shiny and has a barely perceptible color cocoa. The dough should be elastic and keep good form.
Now, add the dye and again mix well. Bake in the oven with temperature 150 degrees until ready. You will understand this by pressing your fingers on the cake. He must be confident to bounce. Our cakes are ready. Now you can collect the cake according to your As for the photos, I've already written, as far I am from work 
Thank you for reading, Bon appétit!