Makeover Red Velvet Cake Food

MAKEOVER RED VELVET CAKE

Steps:

• Line two 9-in. round baking pans with parchment; coat paper with cooking spray and sprinkle with flour. Set aside. In a large bowl, beat butter and sugar until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in the applesauce, food coloring, vinegar and vanilla., Combine the flour, cocoa, baking soda and salt. Add to butter mixture alternately with buttermilk. Pour into prepared pans. Bake at 350° for 14-18 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, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. In a small bowl, cream butter and sugar until light and fluffy. Beat in flour mixture and vanilla. Spread between layers and over top of cake.

RED VELVET CAKE

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Add food coloring, beating until combined.
• Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Pour into 2 greased and floured 9-inch cakepans.
• Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake.
• Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
• Stir in pecans if desired.

THE BEST RED VELVET CAKE FROM DIVAS CAN COOK

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.