RED VELVET CAKE
Provided by Buddy Valastro
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter 2 medium sheet pans, or 2 (8-inch) round cake pans.
- In a bowl, sift flour and salt together. In an electric stand mixer, combine butter and sugar at medium speed. Add vanilla, then the eggs, 1 at a time, and then cocoa powder. Reduce mixer speed to low. Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour. In a separate bowl, mix vinegar and baking soda, and mix into the batter. Add red food coloring and combine well. Once thoroughly mixed, divide batter evenly between cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
REALLY RED RED VELVET CAKE
This makes a great birthday cake! I first heard of a red velvet cake when I saw the movie "Steel Magnolias" and went on a hunt to find a great recipe for this famous cake. This recipe is my version of one I found originally in "Taste of Home Great Desserts." My version differs from tradition slightly in that I like to tint the frosting red as well, making it really, really red. For the brightest red color for your frosting, use paste food coloring (such as those sold in small jars by Wilton), but you will also need a bottle of liquid food coloring to dye the cake red as well. I also have made the frosting pink for little girls' birthday cakes and baby showers. Prep time does not include cooling time and allows for a little extra time for icing the cake.
Provided by HeatherFeather
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cream shortening,butter, and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Mix together food coloring and cocoa powder with a small whisk until blended; add to shortening mixture and mix well.
- Combine flour, baking soda, and salt.
- Add a little of the flour mixture to the butter mixture, then a little of the buttermilk, alternating back and forth until you have added all the flour mixture and all of the buttermilk.
- Stir in vanilla and vinegar with a spoon until blended.
- Pour into two 9" round cake tins lined with greased parchment paper.
- Bake in a preheated 350 F oven about 35 minutes or until a toothpick tests clean.
- Let cool on wire racks in pans.
- Meanwhile, prepare frosting by whisking together the milk and the flour in a saucepan (no heat yet) until blended well.
- Turn heat on (low to medium low) and while stirring, and cook until it forms a thick paste, about 10 minutes (yes, really this long, possibly longer depending on the day).
- Remove from heat and let cool.
- When cool, put mixture into a mixing bowl and add all of the remaining ingredients except the optional food coloring.
- Beat until it is thick and peaks form like whipped cream, adding food coloring desired once it thickens (have patience, this will take several minutes even using an electric mixer).
- Frost the top only of the first cake layer, then top with second layer and frost entire cake as desired.
- I like to tint the frosting a bright red or pink to make this really, really red, but you may leave it white (more traditional) or tint it any other color you prefer (In the movie"Steel Magnolias," they tinted the frosting grey and made a groom's cake in the shape of an armadillo!).
- Hint: A whole 2 ounce bottle of food coloring usually equals 1/4 cup.
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