RED VELVET CAKE WITH CREAM CHEESE FROSTING
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
HESTER'S RED VELVET CAKE ICING
My Great Grandmother Hester's recipe, as given to me by my Great Aunt Jan.
Provided by Carri Smith
Categories Desserts Frostings and Icings
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
- Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 19.6 g, Cholesterol 1.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.5 g, Sodium 8.4 mg, Sugar 17.7 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.
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
RED VELVET CAKE WITH ERMINE FROSTING
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour.
- Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside.
- Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
- Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
- Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely.
- For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature.
- Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute.
- Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals.
TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING
My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.
Provided by mersaydees
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE CAKE:.
- Place oven rack in the middle position and heat oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- Whisk flour, baking soda, and salt in medium bowl.
- Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
- Mix cocoa with food coloring in small bowl until a smooth paste forms.
- Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
- Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
- Using rubber spatula, give batter final stir.
- Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
- Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
- FROSTING:.
- Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
- Beat in vanilla and salt.
- Refrigerate until ready to use.
- When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
- Cover and refrigerate until ready to serve, up to 3 days.
NANA'S RED VELVET CAKE ICING
My mother in law gave me this recipe. She has been making it for 40 years! I use it for all of my cakes, I can't stand regular icing. This icing is not too sweet or buttery. This icing does best if cake is kept in the fridge.
Provided by Jessica Hayes
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Mix the flour and milk in a small saucepan.
- Over medium heat bring to a slow boil while stirring constantly (use a wisk).
- Boil until thick, remove from heat, place pan in refrigerator.
- While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
- When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.
Nutrition Facts : Calories 2404.8, Fat 193.4, SaturatedFat 122.2, Cholesterol 522.2, Sodium 1743.9, Carbohydrate 161.6, Fiber 1.1, Sugar 118.1, Protein 14
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
HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING
I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.
Provided by iluvfewd
Categories Desserts Cakes Red Velvet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
- Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
- Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
- Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
- Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
- Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.
Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g
EASY RED VELVET CAKE AND FROSTING
I have always loved Red Velvet Cake but never wanted to take the time to make it 'scratch'. I found this recipe in a magazine and it is delightful. Tastes like a 'scratch' cake and is quite simple to prepare.
Provided by Chef53Kathy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- MIx ingredients for cake with an electric mixer as directed on the box. Pour into a 13x9 baking pan or 2 - 9 inch layer pans greased and floured. Bake at 350* for 25-35 minutes or until done when checked with a toothpick. Cool cakes completely before frosting.
- To prepare frosting combine the flour and milk, whisking till smooth. Cook over medium heat in a saucepan to form a smooth paste. Cover with plastic wrap and set aside until cold. In a mixer bowl cream the butter and sugar until light and fluffy. Add the cooled paste in small amounts and whip until incorporated and the frosting is no longer 'grainy' from the sugar. Add vanilla and frost the cake.
Nutrition Facts : Calories 609.8, Fat 38, SaturatedFat 19.9, Cholesterol 126.6, Sodium 479.8, Carbohydrate 65.4, Fiber 1.6, Sugar 46.2, Protein 5.7
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