RED VELVET CAKE
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
Provided by Kim Severson
Time 1h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
- Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
- In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
- Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
- Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
- To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
ERMINE ICING
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake. For best results, you may want to double it: A little extra frosting never hurts.
Provided by Kim Severson
Categories dessert
Time 15m
Yield Frosts one cake, with 2 or 3 layers
Number Of Ingredients 6
Steps:
- Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
- Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
- Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 15 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 31 grams, Sodium 110 milligrams, Sugar 54 grams, TransFat 2 grams
EASY RED VELVET CAKE
I've been making Red Velvet Cake for many years, trying slight changes in the recipe until coming up with one I consider "tried and proven." Conveniently, it starts with a cake mix and turns out beautifully every time. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature. , In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
RED VELVET CAKE WITH BUTTERCREAM FROSTING
Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!
Provided by rlroth
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
- In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
- For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g
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
AMAZING RED VELVET CAKE WITH FROSTING
I found this in my grandma's recipe box and discovered that it is terribly addicting. Make sure you have plenty of red food coloring or else you will end up with a pink cake.
Provided by Tinkerbel
Categories Dessert
Time 45m
Yield 1 two layer cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix vinegar and baking soda in a small dish and set aside.
- Cream sugar, shortening and eggs until very fluffy.
- Mix cocoa and food coloring in a small cup to form a paste, then add that to the creamed mixture.
- Add buttermilk and salt alternately with with flour.
- Add vanilla and vinegar-baking soda mix.
- Beat thoroughly after every addition.
- Pour into two 8 or 9 inch round pans that are greased and floured.
- Bake 30 minutes at 350°F.
- TO FROST: In a small sauce pan cook together your milk and flour, stirring constantly until thick.
- Let cool, then add vanilla and mix well.
- Cream the butter and sugar in a separate bowl, then gradually add the flour mix.
- Whip until fluffy.
SOUTHERN BUTTERMILK RED VELVET CAKE
Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. I have also made it into cupcakes for the kiddies to take to school and share. The frosting is buttery and not-too sweet. This is a traditional cake from Chicago to the deep south. Back East you will even find cake mixes for an easy version of "Red Velvet Cake". I tried several versions of this cake and favored this adaptation of Gale Gand's from her "Just a Bite" cookbook
Provided by SharleneW
Categories Dessert
Time 1h
Yield 1 3 layer, 8-inch cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease and flour three 8-inch round cake pans.
- Cream together butter and sugar with electric mixer until fluffy.
- Add the eggs, one at a time and beat well after each.
- Make a paste with the food coloring and cocoa.
- (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
- Add this paste to the butter/sugar mixture.
- Sift together the flour, salt and baking soda.
- Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
- (Begin and end with dry ingredients).
- After last addition of flour mixture, stir in vanilla and vinegar.
- Beat for another minute and then divide into 3 prepared pans.
- Bake for about 35 minutes, or until done.
- Cool for 10 minutes and then remove from pan to wire rack to cool completely.
- To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
- This will take about 10 minute.
- Remove from heat and allow to cool completely.
- Meanwhile, cream together the butter, sugar and vanilla.
- Beat until it is very light and fluffy, about 10 minutes.
- When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
- Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.
Nutrition Facts : Calories 553.4, Fat 32.7, SaturatedFat 20.3, Cholesterol 116, Sodium 480.2, Carbohydrate 60.8, Fiber 0.7, Sugar 35.9, Protein 5.3
ERMINE FROSTING
Light and creamy ermine frosting to compliment any cake. I use this instead of a cream cheese frosting on red velvet cake or cupcakes. The almond flavoring really compliments red velvet and offers an alternative if you're not fond of cream cheese frosting. It makes enough to frost 18+ cupcakes or a 3-layer cake.
Provided by Colleen Renzullo
Categories Desserts Frostings and Icings White
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
- Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 5.2 g, Cholesterol 5.5 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 2.4 mg, Sugar 4.4 g
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