PINK VELVET BUTTERMILK CAKE RECIPE
Homemade pink velvet cake gets its flavor and velvety texture from buttermilk. The stabilized whipped cream and fresh raspberries add a touch of sweetness. A moist, tender cake that is great for any special occasion. This recipe makes three 6"x2" tall cakes.
Provided by Elizabeth Marek
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
- Prepare two three 6"x2" cake pans with cake goop or another preferred pan spray. Fill your pans about 3/4 of the way full of batter.
- Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
- Combine 1/2 cup of the milk and the oil together and set aside.
- Combine the remaining milk, egg whites, pink food coloring and vanilla together, whisk to break up the eggs and set aside.
- Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
- Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
- Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
- Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.
Nutrition Facts : ServingSize 1 serving, Calories 656 kcal, Carbohydrate 62 g, Protein 7 g, Fat 43 g, SaturatedFat 29 g, Cholesterol 111 mg, Sodium 410 mg, Fiber 1 g, Sugar 39 g
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
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BUTTERMILK VELVET
Make and share this Buttermilk Velvet recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the whipped topping and the buttermilk and stir in the pudding mix.
- Spoon into individual dishes, cover and refrigerate until ready to serve.
- Tip: This is best mixed with a whisk or spoon, not a mixer.
Nutrition Facts : Calories 24, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.2, Sodium 179.4, Carbohydrate 4.2, Fiber 0.1, Sugar 1.5, Protein 1
More about "buttermilk velvet food"
RED VELVET CUPCAKES WITH BUTTERMILK: EASY AND DELICIOUS …
From chelsweets.com
Reviews 127Calories 410 per servingCategory Cupcakes
41 EASY BUTTERMILK RECIPES FOR ANY TIME OF DAY | EPICURIOUS
From epicurious.com
- Lemon-Buttermilk Bundt Cake. This classic lemon buttermilk cake is king among buttermilk recipes, and the lush fragrance of lemon and stone fruit will make you feel royal.
- Chocolate Zucchini Cake. Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.
- Buttermilk Waffles. This classic recipe from the Gourmet archives is just calling for butter and syrup. Or yogurt and berries. Or all of the above. Read on to learn how to make waffles that come out crispy every time.
- Orecchiette With Buttermilk, Peas, and Pistachios. This ideal pasta dish for spring gets its zip and velvety texture from buttermilk. Get This Recipe.
- Tomato-and-Cheese Cobbler. We all love a buttermilk biscuit-topped cobbler. But if you've never tried a savory one, the time is now. Get This Recipe.
- Double-Layer Vanilla-Buttermilk Cake with Raspberries and Orange Cream-Cheese Frosting. Buttermilk and fruit are best buds. They balance each other out, making this celebration cake excellent for an outdoor wedding—or any sunny afternoon in the backyard.
- Togarashi Cheesecake With Sorghum. Togarashi adds a sharp, spicy note that balances the richness of this tangy buttermilk and goat-cheese cheesecake. Get This Recipe.
- Red Velvet Cake With Blackberry–Cream Cheese Whipped Frosting. The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by layers of smooth cream cheese streaked through with a violet swirl of luscious blackberry compote.
- Smoked-Fish Chowder. This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.
- Blueberry-Ginger Slab Biscuits. These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.
WHAT IS RED VELVET? - FOOD FANATIC
From foodfanatic.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING
From sallysbakingaddiction.com
THE MOST AMAZING RED VELVET CAKE RECIPE - THE STAY AT …
From thestayathomechef.com
HOW TO MAKE CLASSIC RED VELVET CAKE | KITCHN
From thekitchn.com
HOW TO MAKE RED VELVET CAKE WITH OR WITHOUT FOOD …
From washingtonpost.com
RED VELVET BUNDT CAKE - PLAIN CHICKEN
From plainchicken.com
HOW TO MAKE A BUTTERMILK SUBSTITUTE, 3 WAYS - FOOD NETWORK
From foodnetwork.com
SOUTHERN RED VELVET CAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
BUTTERMILK SUBSTITUTE (6 DIFFERENT WAYS) – SUGAR GEEK SHOW
From sugargeekshow.com
BUTTERMILK | BBC GOOD FOOD
From bbcgoodfood.com
BEST DEVIL'S FOOD CAKE RECIPE: EASY, MOIST & FLUFFY - DIVAS CAN COOK
From divascancook.com
WHITE VELVET CAKE (RECIPE) + COLOR VARIATIONS | SUGAR GEEK SHOW
From sugargeekshow.com
14 SUBSTITUTES FOR BUTTERMILK - HEALTHLINE
From healthline.com
NO DYE RED VELVET LAYER CAKE - UNPEELED JOURNAL
From unpeeledjournal.com
30 BUTTERMILK CAKES THAT ARE INSANELY MOIST - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love