Бисквит красный бархат / Biscuit red velvet

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An American classic in bright red. Rich biscuit with chocolate notes. It attracts not only with its mega bright color, but also with its unusual porous, wet texture. The very name "Red Velvet" was given to it by confectioner Andrew Beard in 1972, thanks to which the recipe for this amazing cake entered the masses.

Vegetable oil 300 g
Sugar 300 g
Eggs 150 g (3 pcs)
Flour 340 g
Cocoa 10 g (1 tablespoon)
Salt 2 g (1/4 tsp)
Baking powder 8 g (2 tsp)
Soda 8 g (1 tsp)
Gel dye 9 g (2 tsp)
Buttermilk (kefir, yogurt) 280 g

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