County Fair Red Velvet Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.

Steps:

• Cream shortening with sugar; add eggs.
• Combine cocoa and food coloring to make a paste.
• Stir into creamed mixture.
• Sift four and salt together.
• Then with electric mixer at medium speed, add alternately with buttermilk to mixture.
• Blend well; add vanilla.
• Combine vinegar and soda and while still foaming, add to batter.
• Do not beat; instead stir gently.
• Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
• Icing: Cook flour and milk over medium heat until thick, stirring constantly.
• Cool.
• Add sugar, butter and vanilla.
• Beat at high speed until smooth and creamy.
• Spread on cooled cake.
• Icing will take a length of time to set; it resembles whip cream when cool.

Steps:

• Cake layers: Sift dry ingredients together.
• Add remaining ingredients in order listed; mix thoroughly.
• Grease and flour 2 layer cake pans.
• Spread batter in pans.
• Bake in preheated oven at 350 degrees F for 25 minutes, or until done.
• Remove from pans.
• Cool.
• Filling& Frosting: Let margarine and cream cheese soften to room temperature.
• Cream well.
• Add sugar, beat well until creamy.
• Add vanilla and nuts.
• Spread some of the frosting on top of first cake layer.
• Top with second cake layer.
• Spread remaining frosting on cake.
• Store cake in a cool place.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the food coloring, vinegar and vanilla.
• Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Transfer to two greased and floured 9 inch round baking pans.
• Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For frosting, in a small saucepan, combine the cornstarch and water until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Cool to room temperature.
• In a large bowl, beat butter and vanilla until light and fluffy.
• Beat in cornstarch mixture.
• Gradually beat in confectioners' sugar.
• Spread the frosting between layers and over top and sides of cake.