Trisha Yearwood Red Velvet Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
• Sift together the flour, cocoa, baking soda and salt. Mix the granulated sugar and eggs. Add the oil, slowly beating well as the oil is added. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour and mixing well after each addition. Stir in the vanilla and red food coloring. Divide the batter evenly among the pans and bake for 40 minutes, testing for doneness with a toothpick. Cool the layers in the pans for 10 minutes, and then turn out onto racks to finish cooling while you prepare the frosting.
• For the frosting: Cream the cream cheese and butter. Beat in the confectioners' sugar until the mixture is smooth. If you want grey frosting, add 3 to 4 drops of black food coloring and 2 drops of yellow and mix until grey. Add the vanilla and nuts, reserving 2 tablespoons of nuts for garnish.
• Spread the frosting between the layers, on the sides and on top of the cake.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
• Sift the flour and baking soda together and set aside.
• With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
• In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
• Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
• For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
• When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
• Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
• Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
• For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
• Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.

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.