Our 7 Layer Red Velvet Cake Food

RED VELVET LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
• Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
• Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
• Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
• Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.

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.

RED VELVET BIRTHDAY CAKE

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Grease two 8-inch cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil and granulated sugar. Cream together on medium speed, scraping the bottom and sides with a rubber spatula as needed, until pale and fluffy, 3 to 4 minutes. With the mixer running, add the eggs, one at a time, beating each until fully incorporated. Add the food coloring, vanilla and vinegar and mix to combine. Add the dry ingredients and buttermilk in 2 to 3 alternating additions and beat until just combined. Divide the batter between the cake pans, spreading it out evenly.
• Bake until the sides of the cakes start to pull away from the pans and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Remove from the oven and let cool for 10 to 15 minutes in the pans, then invert onto racks and let cool completely.
• Trim the top of each cake layer to make a flat surface. Place the bottom cake layer on a turntable or something easy to rotate. Dollop about a third of the Frosting on the cake layer and spread with an offset spatula in an even layer to the edge. Top with the second cake layer, cut-side down. Frost the sides and top, then decorate with chopped pistachios or sprinkles as desired. Use icing gel to write "Happy Birthday," if desired.
• Cream together the butter and cream cheese in a stand mixer fitted with the paddle attachment until smooth. Add the powdered sugar, salt and vanilla and whip, scraping down the sides as necessary, until combined, light and fluffy, 4 to 5 minutes.

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.

RED VELVET CHEESECAKE CAKE

Steps:

• For cheesecake:.
• Preheat oven to 325 degrees. Set a kettle of water on to boil.
• Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
• Gradually add sugar, beating until fluffy.
• Beat in lemon juice and salt.
• Beat in the eggs, one at a time, scraping down the side of the bowl after each.
• Beat in the sour cream.
• Spray the pan with non-stick spray like Baker's Secret.
• Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
• Wrap bottom half of pan in foil.
• Pour in filling and place in a large, oven safe pan.
• Pour in boiling water to come halfway up side of the springform pan.
• Bake until just set in center, about 45 minutes.
• Remove pan from water. Let cool for approximately 20 minutes.
• Run a knife around edge and continue to cool completely.
• Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
• Cover in plastic wrap and freeze.
• For the cake:.
• Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them.
• Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
• Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
• Add dry ingredients and beat until smooth, about 2 minutes.
• Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
• Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
• If you didn't use cake strips, level the layers now.
• Frosting:.
• Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
• Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
• Assembly:.
• Place bottom layer on cake stand.
• Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake.
• If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
• Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
• Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
• Refrigerate until ready to serve.

RED VELVET LAYER CAKE FROM THE AMERICA'S TEST KITCHEN

Steps:

• ***Cake Recipe***.
• Adjust an oven rack to the middle position and heat to 350 degrees. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans.
• Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste.
• In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform.
• Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the bater into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking (I didn't do this).
• Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
• Line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter (before doing this, place a small blob of icing in the center to hold the cake in place). Spread 1 cup of the frosting over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting (I did a crumb coat first, then sealed the cake with more icing) and remove the parchment strips from the platter before serving.
• ***Cream Cheese Frosting***.
• Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes.
• Reduce mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.

RED VELVET LAYER CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper.
• With an electric mixer on high speed, cream butter, shortening and sugar for about 4-5 minutes until fluffy, making certain that no sugar granules remain in the creamed mixture.
• Add in eggs and vanilla; blend well to combine.
• Mix in sour cream and cocoa; blend well.
• In a small bowl, blend the boiling water and food colouring together; set aside.
• In a small bowl sift together cake flour with baking soda, baking powder and salt.
• Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter.
• Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter.
• Bake about 30-35 minutes, or until cake test done.
• Cool and remove from pans.
• Frost with desired icing.

18 LAYER RED VELVET CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
• In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
• In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
• For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
• Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
• Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
• To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.