{"id":16587,"date":"2026-01-14T18:51:24","date_gmt":"2026-01-14T16:51:24","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=16587"},"modified":"2026-01-14T18:51:25","modified_gmt":"2026-01-14T16:51:25","slug":"pastel-red-velvet-%f0%9f%a4%8c%f0%9f%8f%bb%f0%9f%98%8d%f0%9f%98%8b","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=16587","title":{"rendered":"PASTEL RED VELVET \ud83e\udd0c\ud83c\udffb\ud83d\ude0d\ud83d\ude0b"},"content":{"rendered":"\n


Ingredientes
Para el pastel (2 moldes redondos de 20\u201323 cm):
2 \u00bd tazas de harina de trigo (aprox. 315 g)
1 cucharada de cacao en polvo sin az\u00facar (7\u201310 g)
1 \u00bd tazas de az\u00facar (300 g)
1 cucharadita de bicarbonato de sodio
1 cucharadita de sal
2 huevos (a temperatura ambiente)
1 taza de buttermilk \/ suero de leche (240 ml)
1 taza de aceite vegetal (240 ml)
1 cucharadita de extracto de vainilla
1 cucharadita de vinagre blanco
Colorante rojo (mejor en gel; 1\u20132 cucharaditas, o l\u00edquido al gusto hasta lograr rojo intenso)
Si no tienes buttermilk: 1 taza de leche + 1 cucharada de vinagre o jugo de lim\u00f3n (deja reposar 10 min antes de usar).
Para el bet\u00fan (frosting) de queso crema:
450 g de queso crema (tipo bloque, fr\u00edo pero no helado)
115 g de mantequilla sin sal (a temperatura ambiente)
3 a 4 tazas de az\u00facar glass (360\u2013480 g, seg\u00fan dulzor\/consistencia)
1 cucharadita de vainilla
Pizca de sal (opcional)
Preparaci\u00f3n<\/p>\n\n\n\n

    \n
  1. Precalienta el horno a 175 \u00b0C, engrasa y enharina 2 moldes redondos de 20\u201323 cm y, para desmoldar f\u00e1cil, coloca un c\u00edrculo de papel encerado en la base.<\/li>\n\n\n\n
  2. Mezcla y tamiza en un bowl harina, cacao, bicarbonato y sal (tamizar ayuda a una miga m\u00e1s fina y sin grumos).<\/li>\n\n\n\n
  3. En otro bowl grande bate el az\u00facar con los huevos 1\u20132 min hasta integrar; a\u00f1ade el aceite y la vainilla y bate solo hasta que se vea homog\u00e9neo (no sobrebatas para que no se endurezca).<\/li>\n\n\n\n
  4. Agrega el colorante rojo a la mezcla l\u00edquida y mezcla hasta obtener un rojo uniforme (usa gel para color intenso sin \u201caguar\u201d la mezcla).<\/li>\n\n\n\n
  5. Incorpora alternando los secos y el buttermilk: agrega 1\/3 de secos, 1\/2 de buttermilk, 1\/3 de secos, 1\/2 de buttermilk y termina con el \u00faltimo 1\/3 de secos, mezclando a velocidad baja y solo hasta que no veas harina.<\/li>\n\n\n\n
  6. En una taza mezcla el vinagre con el bicarbonato (har\u00e1 espuma) y de inmediato int\u00e9gralo a la masa con 5\u201310 segundos de batido suave (este paso da esponjosidad y color m\u00e1s vivo).<\/li>\n\n\n\n
  7. Reparte la mezcla en los moldes, alisa la superficie y da 1\u20132 golpecitos suaves al molde para sacar burbujas grandes.<\/li>\n\n\n\n
  8. Hornea 25\u201335 min o hasta que al insertar un palillo salga con migas h\u00famedas pero sin masa cruda (evita sobrehornear porque reseca el red velvet).<\/li>\n\n\n\n
  9. Deja enfriar 10\u201315 min en el molde, desmolda y enfr\u00eda completamente sobre rejilla (si armas caliente, el bet\u00fan se derrite).<\/li>\n\n\n\n
  10. Para el bet\u00fan, bate la mantequilla 1 min hasta cremosa, a\u00f1ade el queso crema y bate solo hasta integrar (si sobrebates el queso crema se vuelve m\u00e1s l\u00edquido).<\/li>\n\n\n\n
  11. Agrega 3 tazas de az\u00facar glass, la vainilla y una pizca de sal, y bate a baja velocidad hasta integrar y luego 20\u201330 s a media (si queda muy suave a\u00f1ade m\u00e1s az\u00facar glass; si queda muy firme, 1\u20132 cucharaditas de leche o buttermilk).<\/li>\n\n\n\n
  12. Nivela los bizcochos si es necesario, coloca una capa, a\u00f1ade bet\u00fan, pon la segunda capa y cubre todo el pastel; si quieres acabado limpio, enfr\u00eda 15\u201320 min entre \u201ccapa atrapamigas\u201d y capa final (el fr\u00edo fija el bet\u00fan).<\/li>\n\n\n\n
  13. Refrigera 30 min antes de cortar para rebanadas m\u00e1s definidas y sirve a temperatura ambiente para mejor sabor y textura (saca del refri 20\u201330 min antes).<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    IngredientesPara el pastel (2 moldes redondos de 20\u201323 cm):2 \u00bd tazas de harina de trigo (aprox. 315 g)1 cucharada de cacao en polvo sin az\u00facar (7\u201310 g)1 \u00bd tazas de […]<\/p>\n","protected":false},"author":3,"featured_media":16588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"\nPASTEL RED VELVET \ud83e\udd0c\ud83c\udffb\ud83d\ude0d\ud83d\ude0b - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=16587\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PASTEL RED VELVET \ud83e\udd0c\ud83c\udffb\ud83d\ude0d\ud83d\ude0b - 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