SOUTHERN RED VELVET CAKE
Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.
Provided by Food Network
Categories dessert
Time 1h
Yield about 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
RED VELVET CAKE
Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
- Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
- In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
- Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
- Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
- Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
- For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
- Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.
GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)
From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).
Provided by Renegade Chef
Categories Dessert
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:.
- Preheat oven to 350.
- Beat eggs; add sugar and butter and cream.
- Mix cocoa and food coloring, then add to creamed mixture.
- Sift flour and salt together.
- Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
- In a small bowl, combine soda and vinegar, then add to mixture.
- Pour into three 8-inch greased rounds.
- Bake for 20 - 25 minutes.
- For the icing:.
- Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
- Add marshmallows; stir until melted.
- Fold in coconut and pecans.
- Spread between layers and on the tops and sides of the cooled cake.
Nutrition Facts : Calories 461.1, Fat 19.4, SaturatedFat 9.8, Cholesterol 57.5, Sodium 318.1, Carbohydrate 69.7, Fiber 1.3, Sugar 50, Protein 4.5
RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)
I seen this on Paula Deen's Paula's Home Cooking and have been making this one ever since! Makes a great cake for Christmas or Valentine's Day! Very pretty cake too; I take the coconut and pecans and press only into the sides of the cake ( I make it as a round two layer cake), makes for a very pretty presentation!!!
Provided by robingracejohnson
Categories Dessert
Time 30m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl cream sugar and butter, beat until light and fluffy.
- Add eggs on at a time.
- Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
- Sift together cake flour and salt.
- Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
- Blend in vanilla.
- In a small bowl combine baking soda and vineager. Add to mixture.
- Pour batter into 2 9inch or 3 8 inch cake pans.
- Bake 20-25 minutes or until done.
- Cool completely before frosting.
- For Icing:.
- Blend cream cheese and butter together in a mixing bowl.
- Add marshmallow creme and sugar; blend well.
- Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
- Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 733.2, Fat 30.9, SaturatedFat 18.6, Cholesterol 113.7, Sodium 559.7, Carbohydrate 110.6, Fiber 0.7, Sugar 80.9, Protein 5.8
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