NANA'S RED VELVET CAKE
My mother in law passed this recipe down to me when her son requested that I make this cake. It's a beautiful cake with the deep red color and the bright white frosting. It's great for a holiday party (or anytime really). This red velvet cake gets regular compliments when I bake it for my friends and family. My brother in law recently asked me to make it as his groom's cake for his wedding and all of the guests raved about it. It's a simple recipe that you really can't go wrong with!
Provided by jasonlovesjenn
Categories Dessert
Time 50m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- For the cake, mix all ingredients well using a hand held mixer. Mix until smooth consistency.
- Bake in three 8 inch layer cake pans at 350 degrees for approximately 35 minutes or until toothpick inserted in middle comes out clean.
- Let cake cool completely before trying to ice.
- For cream cheese icing, cream butter and cheese together using a hand held mixer.
- Add sugar, vanilla and nuts and mix well.
- Spready evenly on cake.
Nutrition Facts : Calories 980.6, Fat 62.3, SaturatedFat 17, Cholesterol 92.6, Sodium 531.8, Carbohydrate 101.2, Fiber 0.9, Sugar 75.9, Protein 7.2
ANNA OLSON'S RED VELVET CAKE IS BEYOND DELICIOUS
Who doesn't love a good red velvet cake? Whether it has cream cheese or buttercream frosting, it's one of the most popular cakes out there today. We've got another delicious cake fact for you. Did you know that to qualify as a red velvet cake, ingredients must include cocoa powder, buttermilk, white vinegar and baking soda? The vibrant red colour is achieved when the combination of the above ingredients interact with each other, but sometimes it is enhanced with food colouring. To make this cake without food colouring, you can replace ¼ cup of the buttermilk with ⅓ cup of finely grated raw beets. Read on for the recipe!Related: Here is the Cake Anna Olson Bakes For Her Birthday - And Why You Should, Too!Watch and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.
Provided by Anna Olson
Categories Anna Olson,Bake With Anna Olson,baking,chocolate,dessert,shows
Yield 10-12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF. Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.
- Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
- In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this to the butter and sugar mixture alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
- Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
- For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.
- To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve. The cake will keep, refrigerated, for up to 3 days.
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.
RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
- Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
- In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
- Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
- Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
- Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
- Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
- Ice the cake and top with raspberries.
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
More about "nanas red velvet cake icing food"
HOMEMADE RED VELVET CAKE WITH COOKED …
From thespruceeats.com
NATURALLY RED VELVET CAKE WITH ERMINE ICING
From thestayathomechef.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING
From sallysbakingaddiction.com
SOUTHERN RED VELVET CAKE FROM SCRATCH - THE COOKING BRIDE
From cookingbride.com
RED VELVET CAKE | BAKERY 220
From bakery220.wordpress.com
NANA’S DEVIL FOOD CAKE | 12 TOMATOES
From 12tomatoes.com
ORIGINAL WALDORF ASTORIA RED VELVET CAKE WITH TRADITIONAL ICING
From entertainingdiva.com
GEMMA’S BEST-EVER RED VELVET CAKE WITH ERMINE FROSTING
From biggerbolderbaking.com
NANA UTTERBACK & RED VELVET – GRACE FILLED RAMBLINS
From gracefilledramblins.com
HOW TO MAKE RED VELVET CAKE WITH OR WITHOUT FOOD COLORING - THE ...
From washingtonpost.com
WHAT FROSTING GOES WITH RED VELVET CAKE (TOP CHOICES)
From bakinghow.com
NANA'S CLASSIC RED VELVET CAKE RECIPE - FOOD.COM
From food.com
NANA'S RECIPES -- COOKING FROM THE HEART...
From nanasrecipes.com
NANA'S RED VELVET CAKE | ALLRECIPES
I TRIED THE REDDIT-FAMOUS NANA'S DEVIL'S FOOD CAKE | KITCHN
From thekitchn.com
NANA'S RED VELVET CAKE ICING RECIPE - FOOD.COM - PINTEREST
From pinterest.com
NANA'S RED VELVET CAKE ICING RECIPE - FOOD.COM
From pinterest.com
[HOMEMADE] RED VELVET CUPCAKES : R/FOOD - REDDIT
From reddit.com
RED VELVET CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.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