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
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
THE BEST RED VELVET CAKE FROM DIVAS CAN COOK
This recipe from Divas Can Cook is TO DIE FOR! The BEST cake I've ever made, the second best I've ever eaten (next to my wedding cake :). I only used 15 drops of red food coloring because I ran out. Next time I won't add any because I don't like dyes in my food. Make it with the Divas Can Cook Cream Cheese frosting I've posted. She says: This is the best red velvet cake I've ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!
Provided by lolablitz
Categories Dessert
Time 50m
Yield 1 Two Tier Cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round cake pans with crisco and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
- Let cool on a cooling rack until the pan are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
Nutrition Facts : Calories 389.9, Fat 19.5, SaturatedFat 2.8, Cholesterol 31.8, Sodium 363.4, Carbohydrate 51, Fiber 0.9, Sugar 34.4, Protein 4.1
More about "the best red velvet cake recipes"
THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
4.9/5 (96)Estimated Reading Time 7 minsCategory DessertTotal Time 2 hrs
- Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
- Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
THE BEST EVER RED VELVET CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
5/5 (34)Total Time 1 hrCategory Dessert
- Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
- Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
RED VELVET EVERYTHING: 10 FAVORITES TO EAT AND DRINK
From foodnetwork.com
TRADITIONAL RED VELVET CAKE RECIPE | PASTRY CHEF ONLINE
From pastrychefonline.com
BEST SOUTHERN RED VELVET CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
24 BEST RED VELVET RECIPES AND IDEAS - FOOD.COM
From food.com
BEST RED VELVET CAKE - CAFE DELITES
From cafedelites.com
RED VELVET CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
RED VELVET CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
HOW TO MAKE CLASSIC RED VELVET CAKE | KITCHN
From thekitchn.com
SUPER MOIST RED VELVET BUNDT CAKE | BUTTERNUT BAKERY
From butternutbakeryblog.com
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY. SIMPLE.
From prettysimplesweet.com
RED VELVET CAKE | RECIPETIN EATS
From recipetineats.com
CLASSIC RED VELVET CAKE RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
SOUTHERN RED VELVET CAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
ORIGINAL RED VELVET BUNDT CAKE RECIPE WITHOUT FOOD COLORING
From thefreshcooky.com
DOCTORED RED VELVET CAKE MIX – SUGAR GEEK SHOW
From sugargeekshow.com
THE BEST RED VELVET CAKE RECIPE — ANDREW LOVES
From andrewloves.com
BLACK FOLKS SOUTHERN RED VELVET CAKE RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
THE ONLY RED VELVET CAKE RECIPE YOU’LL EVER NEED | CHEFSTEPS
From chefsteps.com
[HOMEMADE] RED VELVET CAKE : FOOD - REDDIT.COM
From reddit.com
THE BEST RED VELVET LOAF CAKE | AMY TREASURE
From amytreasure.com
RED VELVET CAKE - THE BEST AND EASIEST EVER | KITCHEN TRIALS
From kitchentrials.com
HOW TO ACHIEVE A VELVETY TEXTURE IN YOUR RED VELVET CAKE
From tasteofhome.com
11 BEST HOMEMADE RED VELVET CAKE RECIPES - HOW TO MAKE EASY …
BEST RED VELVET RECIPES – 27 RECIPES TO INSPIRE YOU
From theoliveblogger.com
BEST RED VELVET CAKE RECIPE - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
THE BEST RED VELVET CAKE | TIPS AND TRICKS | COOKIES AND CUPS
From cookiesandcups.com
THE BEST RED VELVET CAKE - BEST HOMEMADE RECIPES
From besthomemade.recipes
25 RED VELVET DESSERTS THAT GO BEYOND CAKE - INSANELY GOOD
From insanelygoodrecipes.com
20 BEST RED VELVET DESSERT RECIPES — RED VELVET COOKIE AND CAKE …
From goodhousekeeping.com
RED VELVET CAKE - PREPPY KITCHEN
From preppykitchen.com
THE MOST AMAZING RED VELVET CAKE RECIPE - RONNIE'S TREAT
From ronniestreat.com
THE BEST RED VELVET CAKE RECIPE - MOIST & FLUFFY | HANDLE THE HEAT
From handletheheat.com
THE BEST RED VELVET CAKE RECIPE | FOOD NETWORK KITCHEN | FOOD …
From benedetta.is-a-chef.com
RED VELVET CAKE RECIPE || WORLD FOOD RECIPE
From whatisbloggpost.blogspot.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING
From sallysbakingaddiction.com
BEST RED VELVET CAKE | READER'S DIGEST CANADA
From readersdigest.ca
THE MOST AMAZING RED VELVET CAKE RECIPE
From thestayathomechef.com
I TRIED FOUR POPULAR RED VELVET CAKE RECIPES AND FOUND THE BEST …
From thekitchn.com
CLASSIC RED VELVET CAKE (SO EASY) - SWEETEST MENU
From sweetestmenu.com
WHAT DOES RED VELVET CAKE TASTE LIKE? GET YOUR ANSWER HERE
From cheffist.com
You'll also love