Old Fashioned Southern Red Velvet Cake Food

THE BEST RED VELVET CAKE RECIPE. EASY. MOIST. HOMEMADE

Steps:

• Preheat oven to 325 F.
• Generously grease and flour (2) 9-inch round cake pans. Set aside.
• 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 a time, mixing after each addition, just until combined. (Batter will be thin)
• Pour the batter evenly into each pan.
• Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
• Let pans cool on a cooling rack until the pans are warm to the touch.
• Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
• Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
• Frost the cake with cream cheese frosting when the cakes have cooled completely.

OLD-FASHIONED RED VELVET CAKE

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.

OLD FASHIONED SOUTHERN RED VELVET CAKE

Steps:

• Cream shortening & sugar. Add eggs. Beat well. Sift flour, salt & cocoa together. Add alternately with buttermilk. Beat after each addition.
• Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
• Bake 30 minute at 350 degrees in 2 9" greased pans round cake pans.
• For frosting:.
• Combine milk and flour and cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff. Frost cooled cakes.
• Enjoy!

SOUTHERN RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

SOUTHERN RED VELVET CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl sift flour, sugar, cocoa powder, baking soda, salt together.
• In another bowl mix all wet ingredients. Buttermilk,oil,vinegar, red food coloring,vanilla extract beat on medium speed. Add one egg at a time until well blended. Add dry mix slowly and mix well.
• Spray baking pans with non stick spray add even amounts of mix to pans.
• bake at 350F for 30-35 mins cool and frost.
• Goes well with cream cheese frosting.

SOUTHERN BUTTERMILK RED VELVET CAKE

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.

SOUTHERN RED VELVET CAKE

Steps:

• Preheat the oven to 350°F. Generously spray three 9 × 2-inch round cake pans with nonstick cooking spray, and line with parchment paper. Spray the lining; dust with cocoa, tapping out any excess. Set aside. Whisk together the flour, salt, and cocoa in a medium bowl; set aside.
• Mix the sugar and oil at medium speed in the bowl of an electric mixer fitted with the paddle attachment until combined. Add the eggs, one at a time; mixwell after each addition. Mix in the food coloring and vanilla. Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition. Scrape down the sides of bowl as needed.
• Stir together the baking soda and vinegar in a small non-reactive bowl. Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds. Divide the batter equally among the pans. Tap the pans on the counter to remove bubbles. Bake until a cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes. Cool the pans on a rack for 5 minutes. Invert the cakes onto wire racks to cool completely.
• To assemble, place one layer top-side down on a cake stand. Using an offset spatula, spread with a 1/4-inch-thick layer of frosting. Repeat with the remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to coat evenly. The cake can be stored in the refrigerator for up to 1 week.
• Cream Cheese Frosting
• In a standing electric mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese and butter at low speed until incorporated. Add the sugar and vanilla. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
• Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes. The frosting may be stored in the refrigerator for 3 days.