THE REAL RED VELVET CAKE
Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.
Provided by Smart Cookie
Categories Desserts Cakes Red Velvet Cake Recipes
Time 3h25m
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g
OLD-FASHIONED RED VELVET CAKE
Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.
Provided by LuvMyBabies
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans.
- In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream together sugar and butter.
- Beat in eggs one at a time.
- Alternately add flour mixture and buttermilk.
- Beat in food coloring and vinegar, then add vanilla.
- Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
- Turn out onto a rack to cool.
- Frosting: Blend cream cheese and butter together in a mixing bowl.
- Add marshmallows and sugar and blend.
- Fold in nuts.
- Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 970.4, Fat 44.6, SaturatedFat 21.6, Cholesterol 140, Sodium 745, Carbohydrate 138.2, Fiber 2.5, Sugar 99.7, Protein 9.7
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.
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 STRAWBERRY CAKE
Adding strawberries to a red velvet cake is a fun twist on the classic chocolate-and-strawberry combo. While there's not as much cocoa powder in a red velvet cake as there is a traditional chocolate cake, a little bit goes a long way when the cocoa is bloomed in hot coffee to boost its flavor. Whole strawberries hidden inside the cream cheese filling make a dramatic reveal when the cake is sliced open.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Cut two 22-by-3 1/2-inch strips of parchment paper. Spray a 7-inch springform pan with nonstick spray. Line the bottom with parchment and fit one of the strips of parchment around the inside of the pan, so that the parchment sticks up above the edge. Spray again with nonstick spray.
- Whisk together the coffee and cocoa powder in a small heatproof bowl until the cocoa has dissolved. Set aside to cool.
- Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In a stand mixer fitted with a paddle attachment, mix together the granulated sugar and vegetable oil on medium speed. Add the eggs, vanilla and food coloring and mix until well combined. Mix in the cocoa mixture. Mixing on low speed, add the a third of the dry ingredients and mix until just combined.
- Add half the buttermilk. Add another third of the dry ingredients, mix until combined, and then add the remaining buttermilk.
- Stop the mixer. Stir the baking soda and vinegar together in a small bowl (it will bubble up). Immediately add it to the batter along with the remaining dry ingredients and mix for 15 seconds.
- Transfer the batter to the prepared pan, set the pan on a baking sheet tray and bake until the top springs back when gently pressed and a toothpick comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Cool in the pan on a rack for 20 minutes, then remove the sides and slide the cake off the bottom to cool completely on the rack.
- Once completely cool, use a large serrated knife or a cake knife or cake leveler to trim off any doming on top of the cake. Slice the cake horizontally into 2 even layers.
- For the filling: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Set aside to bloom for 5 minutes.
- Mix the cream cheese, confectioners' sugar, vanilla and salt in a stand mixer fitted with a paddle attachment on medium-high until creamy and smooth. Transfer 3/4 cup of the mixture to a piping bag fitted with a large star tip and set aside in the refrigerator. Microwave the bloomed gelatin until melted, about 20 seconds. Beat the gelatin into the remaining cream cheese along with the sour cream. Mix until smooth.
- Set aside 5 of the prettiest strawberries for decorating the top of the cake. Remove the green tops from the rest of the strawberries. Trim the berries if necessary so that they are similar in height when standing up on the trimmed end.
- To assemble the cake, set one layer of cake on a cake board or flat serving platter. Unlock the clean ring of the springform pan and place it around the cake layer. Take the second strip of parchment and wrap around the cake inside the ring so that it is standing up, then lock the cake ring so that it hugs the parchment against the cake.
- Spread 1/3 cup of the cream cheese filling over the cake layer. Slice a strawberry in half vertically and press the cut halves up against the parchment so that they touch at the bottom. Repeat until you have a ring of berries around the inside of the parchment. Take the remaining whole berries and fill in the interior of the ring, trimmed side down (you may not use all the berries, depending on their size).
- Spread the rest of the filling over the berries, making sure that it fills in the gaps between them.
- Gently tap the cake on the counter to eliminate any air pockets. Place the second cake layer on top, making sure the parchment is around the sides, and gently press down. Wrap the cake in plastic wrap and refrigerate until the filling is chilled through and set, at least 3 hours and up to 8 hours.
- When ready to serve, unlock the springform ring and lift it off the cake. Peel off the parchment strip, being careful not to pull it straight out but rather peel it gently away from the sides of the cake. With the reserved frosting, pipe 14 stars in a circle around the top edge of the cake, then pipe 10 stars in a smaller circle, and then 2 large rosettes in the center. Cut the reserved 5 strawberries in half vertically, leaving the green tops on, and place 7 strawberry halves in every other gap between the 14 piped stars. Arrange the remaining 3 strawberry halves on the rosettes in the center of the cake. Slice and enjoy!
"HE PROPOSED!" RED VELVET CAKE
This may sound cocky, but seriously, stop looking for an amazing, homemade red velvet cake recipe because here she is!!! I've had three professional wedding cake bakers ask me for this ridiculously moist recipe. Not only is this red velvet cake "stick to the back of the fork" moist, but it's so soft with that perfect red velvety chocolate taste. Frost with whipped cream cheese icing and perfecto!!
Provided by yesdivascancook
Categories Dessert
Time 50m
Yield 1 two-layer cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside.
- In a separate large bowl, add sugar and oil. Mix until combined.
- Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.Next add in the coffee & vinegar. Stir until combined.
- Next add in the coffee & vinegar. Stir until combined.
- Pour the flour mixture into the sugar mixture a little at a time. Beating until well combined.
- Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes at 350 or until toothpick inserted into center comes out clean. Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do not overbake.
- When the cakes are done let them cool in the pan for about 10-15 minutes. Then remove them from the pan and let them finish cooling on a wire rack.
SO MOIST RED VELVET CAKE
I've searched the list of Red Velvet cakes. This is similar, but slightly different. This cake is a blue-ribbon winner and a favorite of my family.
Provided by SNEAKIEME
Categories Desserts Cakes Red Velvet Cake Recipes
Time 2h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.
Nutrition Facts : Calories 393 calories, Carbohydrate 61.3 g, Cholesterol 23.9 mg, Fat 15.4 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 538.3 mg, Sugar 47.2 g
EASY RED VELVET CAKE
Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found. My husband LOVES this.
Provided by Andrea
Categories Desserts Cakes Red Velvet Cake Recipes
Time 40m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
- Pour into cake pan(s) and bake according to package directions.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 28.2 g, Cholesterol 0.8 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 242.4 mg, Sugar 19.9 g
SIMPLE RED VELVET CAKE
This recipe is from the "Cake Mix Doctor" book. The book is authored by Anne Bryn. Very quick and simple to make. Great for those that do not have the time to "slave" over a hot stove all day. Enjoy!
Provided by SouthernBell2627
Categories Dessert
Time 33m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- CAKE:.
- Move oven rack to center of oven.
- Preheat to 350 degrees.
- Grease two 9-inch round cake pans with shortening, then sprinkle with flour.
- Remove excess flour.
- Set pans aside.
- Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
- Mix with electric mixer on low for 1-2 minutes. Stop.
- Scrape sides of bowl.
- Mix on medium speed for 2-3 additional minutes.
- Divide batter among the prepared cake pans.
- Place pans in oven.
- Bake cakes about 25-30 minutes.
- Remove from oven and let cool on a wire rack for 10-15 minutes.
- Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
- Cool completely, 30-45 minutes.
- FROSTING:.
- Place cream cheese and butter in a large bowl.
- Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
- Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
- Add the vanilla.
- Mix on medium speed until fluffy, about 1-2 more minutes.
- Place one cake layer, right side up, on a serving platter or cake plate.
- Spread top with the frosting.
- Put second layer, on top of first layer and frost the top and sides.
Nutrition Facts : Calories 411.6, Fat 20.8, SaturatedFat 9.8, Cholesterol 73.2, Sodium 385.3, Carbohydrate 55.1, Fiber 1.1, Sugar 44.6, Protein 3.7
RED VELVET CAKE
Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
- Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
- To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.
Nutrition Facts : Calories 656 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.5 milligram of sodium
RED VELVET CAKE
This is the most wonderful recipe for Red Velvet Cake (I use pecans not walnuts). Got this from a friend in Georgia a while back and have made it lots of times. It's my husband's favorite cake, and whenever I bring it to a potluck everybody loves it.
Provided by Mom2BreBre
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 16
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.
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