RED VELVET CAKE
This is a cake to stop traffic. The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany. The color, often enhanced by buckets of food coloring, becomes even more eye-catching set against clouds of snowy icing, like a slash of glossy lipstick framed by platinum blond curls. Even the name has a vampy allure: red velvet. These days this Southern favorite is found in just about every bakery, but perhaps for a special occasion (like the very red and white Valentine's Day) you could try your hand at baking it.
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 3 cake layers
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
- Whisk cake flour, cocoa and salt in a bowl.
- Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
- Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
- Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
Nutrition Facts : @context http, Calories 657, UnsaturatedFat 35 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 39 grams, TransFat 0 grams
SOUTHERN RED VELVET CAKE WITH CLASSIC CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 330 degrees F. Grease a 13-by-9-inch baking pan with cooking spray and line it with parchment paper.
- Cream the granulated sugar and butter together in a stand mixer fitted with a paddle attachment until they're light and fluffy. Then add the molasses and mix. Add the eggs 1 at a time and mix until they're incorporated, then scrape down the bowl and paddle to make sure it is completely mixed.
- In a pitcher, combine the buttermilk, oil, apple cider vinegar, food coloring and vanilla.
- Sift together the flour, cocoa powder, baking soda and salt in a bowl. Alternate adding the dry ingredients and the wet ingredients to the butter and sugar mixture, finishing with the dry ingredients. Scrape the bowl and mix again, being careful not to over-beat.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool until no longer warm to the touch, then flip the cake out onto a cardboard cake board. With a serrated knife, remove the top of the cake to make it level. Flip the cake over and remove the browned bottom or "bloom" with the serrated knife. Slice the cake into 2 layers. Layer some of the Classic Cream Cheese Frosting between the cake layers, and then top the cake with it.
- In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until they're soft and light. Slowly add the powdered sugar. Scrape the bowl and paddle down, then add the vanilla and salt and mix until incorporated.
RED VELVET CAKE WITH MASCARPONE FROSTING
Provided by Anne Burrell
Categories dessert
Time 2h5m
Yield 2 dozen cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Place cupcake liners in two cupcake pans.
- Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl and let stand until thickened, 3 to 5 minutes.
- Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly among the cupcake liners.
- Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool for 10 minutes in the pans, then remove to cooling racks and let cool completely.
- For the frosting: Meanwhile, beat the cream cheese, mascarpone, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick.
- Transfer the frosting to a pastry bag with a medium round tip. Pipe a circle onto each of the cupcakes.
- Meanwhile, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Transfer the chocolate to a small piping bag and snip a tiny hole. Pipe a spiral on each of the cupcake tops that spans the full size of the top. Run a toothpick from the center point of the spiral and drag to the edge of the cupcake. Do this 3 to 5 times, creating a web. Repeat with the remaining cupcakes. Top with a gummy spider, if using. Spooky!
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
RED VELVET CAKE RECIPE
One bowl, one spatula, one amazing cake! The cake is soft and tangy and has a personality of its own, which is why it's so popular! It pairs perfectly with cream cheese frosting, ermine frosting, or my personal favorite, white chocolate ganache.
Provided by Elizabeth Marek
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat your oven to 335°F and prepare three 6" x 2" pans or two 8" x 2" cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake.
- Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside. I recommend using food coloring gel instead of liquid food coloring. My favorite brands are ChefMaster, and Americolor super red.
- Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
- Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed.
- Divide the cake batter evenly between the prepared cake pans (I like to use my scale for accuracy).
- Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
- Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
- If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week. Pro-Tip: Wrapping the cakes while they're still warm seals in all of the moisture, making them safe to freeze.
- Place the softened butter in the bowl of your stand mixer with the paddle attachment. Mix on low until it is smooth and lump-free.
- Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
- Add in the powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
- Add the vanilla extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
- If you are not going to use the frosting immediately, cover it and place it in the refrigerator.
- Trim the tops of the cake layers off and save them in a bowl. You will use these to make crumbs to decorate the cake.
- Place the first chilled cake layer on a cake board, add a large scoop of cream cheese frosting, and spread evenly across the cake layer. A chilled cake will be easier to frost with the cream cheese frosting.
- Place the second layer of cake on top and repeat the filling and layering process.
- Frost the exterior of the cake with a crumb coat to lock in those red crumbs. Chill the cake for a few minutes before applying the final coat.
- Apply enough cream cheese frosting to cover the outside of the cake evenly. Cream cheese frosting can make really pretty spatula patterns, but I choose to do a simple smooth finish using a bench scraper.
- Crumble the extra cake trimmings into crumbs and gently press them into the sides of the cake, and then sprinkle on top as well.
- Using your piping tip of choice, pipe dollops of cream cheese frosting on top of the cake.
- This cake will last for about 4 days in the refrigerator, I recommend covering the cake in plastic wrap after cutting so that it doesn't dry out.
Nutrition Facts : ServingSize 1 serving, Calories 446 kcal, Carbohydrate 59 g, Protein 3 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 54 mg, Sodium 305 mg, Sugar 45 g
RED VELVET CAKE
Recipe VIDEO above. The classic, iconic Red Velvet Cake! The sponge is soft and velvety, true to it's name, with a buttery flavour, moist with a hint of chocolate, vanilla and tang from buttermilk. MEASURES: Don't switch between weights/ml and cups in the recipe, read note 11. UK: Please read notes 7 and 9. After Red Velvet Cupcakes? Here's the recipe!
Provided by Nagi | RecipeTin Eats
Categories Sweet Baking
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
- Sift the Dry Ingredients and whisk to combine in a bowl.
- Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
- Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
- Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.
- Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
RED VELVET CAKE
A family favorite--great for the Christmas holiday.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 66.6 g, Cholesterol 74.1 mg, Fat 25.7 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 502.5 mg, Sugar 43.8 g
OLD-FASHIONED RED VELVET CAKE
Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.
Provided by LuvMyBabies
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 970.4, Fat 44.6, SaturatedFat 21.6, Cholesterol 140, Sodium 745, Carbohydrate 138.2, Fiber 2.5, Sugar 99.7, Protein 9.7
FLOUR FROSTING (RED VELVET CAKE FROSTING)
Although the title "Flour Frosting" doesn't sound very appetizing, this frosting is very good. It is fluffy with a slight hint of dairy from the milk and is not over-sweet. This is apparently a classic frosting for red velvet cake, but since it only has 1 cup of sugar in it (and it makes plenty to frost 24 cupcakes) it is also a great option for children's birthday parties. This comes out a very light creamy color, but can be easily tinted with gel or paste food coloring. I found this recipe on a blog: Obsessed with Baking. If you don't have vanilla sugar, add a teaspoon of vanilla extract when you add the butter. If you refrigerate this frosting be sure to bring it to room temperature before serving or, like Swiss Meringue Butter Cream, the texture can be a little stiff. If you refrigerate it prior to frosting your cake and it seperates as it warms, just whip it back up for a few minutes in your mixer and it will be good to go.
Provided by Mommy2two
Categories Dessert
Time 25m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the flour, sugar and salt in a saucepan until combined. Add the milk and cook over medium heat until it barely simmers (bubbles around the edge of the pan), whisking constantly. It will thicken slightly.
- Pour mixture into the bowl of a stand mixer and mix on high until the outside of the bowl is cool to the touch (about 8-10 minutes).
- Reduce the speed to low and add the butter (and vanilla extract if you are using it). Once the butter is incorporated, turn the mixer up to medium-high speed and whip until the frosting is light and fluffy (about another 3-5 minutes), scraping down as needed.
- If you are tinting your frosting, add the coloring and continue to whip until the color is evenly distributed.
- Use immediately to frost a two-layer cake, or 24 cupcakes.
Nutrition Facts : Calories 79.1, Fat 8.1, SaturatedFat 5.1, Cholesterol 21.8, Sodium 84.7, Carbohydrate 1.5, Protein 0.6
EASY RED VELVET CAKE AND FROSTING
I have always loved Red Velvet Cake but never wanted to take the time to make it 'scratch'. I found this recipe in a magazine and it is delightful. Tastes like a 'scratch' cake and is quite simple to prepare.
Provided by Chef53Kathy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- MIx ingredients for cake with an electric mixer as directed on the box. Pour into a 13x9 baking pan or 2 - 9 inch layer pans greased and floured. Bake at 350* for 25-35 minutes or until done when checked with a toothpick. Cool cakes completely before frosting.
- To prepare frosting combine the flour and milk, whisking till smooth. Cook over medium heat in a saucepan to form a smooth paste. Cover with plastic wrap and set aside until cold. In a mixer bowl cream the butter and sugar until light and fluffy. Add the cooled paste in small amounts and whip until incorporated and the frosting is no longer 'grainy' from the sugar. Add vanilla and frost the cake.
Nutrition Facts : Calories 609.8, Fat 38, SaturatedFat 19.9, Cholesterol 126.6, Sodium 479.8, Carbohydrate 65.4, Fiber 1.6, Sugar 46.2, Protein 5.7
NANA'S RED VELVET CAKE ICING
My mother in law gave me this recipe. She has been making it for 40 years! I use it for all of my cakes, I can't stand regular icing. This icing is not too sweet or buttery. This icing does best if cake is kept in the fridge.
Provided by Jessica Hayes
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Mix the flour and milk in a small saucepan.
- Over medium heat bring to a slow boil while stirring constantly (use a wisk).
- Boil until thick, remove from heat, place pan in refrigerator.
- While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
- When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.
Nutrition Facts : Calories 2404.8, Fat 193.4, SaturatedFat 122.2, Cholesterol 522.2, Sodium 1743.9, Carbohydrate 161.6, Fiber 1.1, Sugar 118.1, Protein 14
AMAZING RED VELVET CAKE WITH FROSTING
I found this in my grandma's recipe box and discovered that it is terribly addicting. Make sure you have plenty of red food coloring or else you will end up with a pink cake.
Provided by Tinkerbel
Categories Dessert
Time 45m
Yield 1 two layer cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix vinegar and baking soda in a small dish and set aside.
- Cream sugar, shortening and eggs until very fluffy.
- Mix cocoa and food coloring in a small cup to form a paste, then add that to the creamed mixture.
- Add buttermilk and salt alternately with with flour.
- Add vanilla and vinegar-baking soda mix.
- Beat thoroughly after every addition.
- Pour into two 8 or 9 inch round pans that are greased and floured.
- Bake 30 minutes at 350°F.
- TO FROST: In a small sauce pan cook together your milk and flour, stirring constantly until thick.
- Let cool, then add vanilla and mix well.
- Cream the butter and sugar in a separate bowl, then gradually add the flour mix.
- Whip until fluffy.
RED VELVET CAKE
Steps:
- Preheat the oven: Preheat the oven to 350°F.
- Add the powdered sugar and vanilla: Add the powdered sugar and vanilla extract and continue beating on medium speed until smooth and creamy, about 2 minutes. The frosting will be much thicker than standard buttercream frosting. If the frosting seems too soft, place it in the refrigerator for 10 minutes to stiffen. If it still seems too runny, add more powdered sugar, 1/2 cup at a time, until you reach the desired consistency.
- Trim the red velvet cake layers: Depending on your cake pans, the red velvet cake layers may have domed while baking. It's not a problem if they have. Use a large serrated knife to remove the domes. Optionally, you can save the trimmings to make crumbs to sprinkle on the cake.
- Refrigerate the cake and frosting: Place the cake in the refrigerator for 30 minutes for the frosting to set. Cover and refrigerate the bowl of frosting.
Nutrition Facts : Calories 598 kcal, Carbohydrate 73 g, Cholesterol 83 mg, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, Sodium 248 mg, Sugar 56 g, Fat 33 g, UnsaturatedFat 0 g
CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
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 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 CAKE WITH CORNSTARCH ICING
Steps:
- CAKE
- Cream Crisco, sugar and eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Add buttermilk, flour, salt and vanilla. Mix baking soda and vinegar in a separate cup and blend into mixture (Don’t Over Beat).
- Put into 2 each flour/greased 8" cake pans or 1 each 9"x13" pan. Bake 24 to 30 minutes at 350°F.
- ICING
- Cook cornstarch, salt and milk until thick (stir constantly). Let thickened mixture cool or place in fridge for 30 minutes. Cream Crisco, sugar and vanilla until fluffy (about 5 minutes). Add cornstarch and beat until fluffy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "red velvet cake icing food"
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY. SIMPLE ...
From prettysimplesweet.com
4.9/5 (44)Servings 8
- To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
- In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
- Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
RED VELVET CAKE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (9)Total Time 40 minsCategory Dessert
- Combine the cream cheese and butter and beat until blended. Add the sugar and beat until fluffy. And the vanilla and mix on low until smooth and creamy.
RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE
From today.com
4/5 (131)Category Desserts
- 1. Preheat oven to 350 F. Spray three 9- or 8-inch round cake pans with baker's spray. Line the bottom of the pan with a parchment round. Set aside. Alternatively line a 3/4 sheet pan with parchment and spray with baker's spray. Set aside.
- 2. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside. In a liquid measure, add the buttermilk, vinegar, red dye and vanilla. Whisk together and set aside.
- 3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter until light and fluffy. Scrape down the bottom and sides of the bowl and add the oil. Continue mixing until the oil is fully incorporated. Scrape down the bottom and sides of the bowl again and add the eggs, one at a time, and mix until incorporated.
RED VELVET CAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine AmericanCategory Cakes And BakingServings 8
HOMEMADE RED VELVET CAKE WITH COOKED FROSTING RECIPE
From thespruceeats.com
4/5 (36)Total Time 47 minsCategory Dessert, Cakes, CakeCalories 449 per serving
PERFECT RED VELVET CAKE RECIPE - WILTON
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3/5 (5)Category Recipes-Cake-BattersServings 10-12Total Time 1 hr 30 mins
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RED VELVET CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (41)Total Time 1 hr 30 mins
- Lightly grease two 8" pans, then line the bottom with parchment rounds, and lightly grease the parchment, too., Beat the butter and sugar until well combined.
- Add the eggs one at a time, beating after each addition., Stir in the food color, cocoa, salt, baking soda, and vinegar., Beat in the flour alternately with the buttermilk or yogurt, beginning and ending with the flour.
- The point is to keep the mixture smooth, which is more easily accomplished if you add the flour and yogurt in portions., Scoop the stiff batter into the pans; wet your fingers or a rubber spatula, and spread it to cover the bottom of the pans, smoothing the top a bit in the process., Bake the cakes for 25 to 30 minutes, until the tops feel set and a cake tester inserted into the center comes out clean., Remove the cakes from the oven, and allow them to cool for 10 minutes before turning them out of the pans onto a rack to cool completely., To make the frosting: Beat together the butter and shortening until fluffy.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
From bakingenvy.com
4.5/5 (22)Total Time 1 hr 10 minsCategory Muffins & CakesCalories 775 per serving
- Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO pans measuring 20 cm (8 inch) with baking paper.
- In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Whisk until well combined.
- In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla and food colouring. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay - don't overbeat).
GEMMA'S BEST-EVER RED VELVET CAKE WITH ERMINE FROSTING
From biggerbolderbaking.com
4.9/5 (240)Category Dessert
- In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. Put a dollop of Ermine frosting in the center of the cake and with an offset spatula spread it all the way to the edges of the cake creating an even layer of frosting. Repeat with the next layer.
RED VELVET CAKE - JO COOKS
From jocooks.com
4.6/5 (64)Calories 721 per servingCategory Dessert
- Prepare the baking pans: Prepare 2 8 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
- Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, salt, baking powder, baking soda and using the paddle attachment mix everything together until well combined, on low speed.
- In a large bowl mix together the buttermilk, coconut oil, eggs, and vanilla extract. Whisk in the coffee and food coloring.
TRADITIONAL BOILED FROSTING RECIPE FOR RED VELVET CAKE ...
From popsugar.com
3.5/5 (133)Category Desserts, CakeAuthor Anna Monette RobertsTotal Time 50 mins
- To make cake: Position oven racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Prep 2 9-inch cake pans by greasing the bottoms and sides with butter.
- Beat the butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating for 30 seconds and scraping down the sides of the bowl after each addition.
- Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the cake batter. Divide the batter evenly among the cake pans. Bake until the cakes spring bake when lightly touched, 30 to 35 minutes.
- To make frosting: Combine the flour, salt, and 3/4 cup milk in a saucepan and whisk until smooth. Then whisk in the remaining milk. Cook over medium heat until thickened, whisking occasionally.
- Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the vanilla and the cooled milk mixture. Beat until light and fluffy and no longer grainy.
- To assemble: Spread a small dollop of frosting on a cake plate. Place 1 cake layer on it, and use an offset spatula to spread a layer of frosting to the edges of the cake.
NATURALLY RED VELVET CAKE WITH ERMINE ICING
From thestayathomechef.com
4.5/5 (2)Total Time 2 hrs 20 minsCategory Dessert
- Preheat oven to 425 degrees. Wrap beet in foil and roast until tender, about 1 hour. Reduce heat to 375 degrees for baking cake once beet is cooked. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
- In a medium sauce pan, whisk together flour and sugar over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.
SOUTHERN RED VELVET CAKE - FOOD INSURGENT
From foodinsurgent.com
4.4/5 (37)Total Time 55 minsServings 12
- 1. Measure all ingredients and then preheat the oven to 350 degrees Fahrenheit 2. Lightly oil and flour three 9x1 1/2 inch baking pans. 3. In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder. 4. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. 5. You may use a wooden spoon, a whisk, or a standing mixer to combine the dry ingredients with the wet ingredients a smooth batter is formed without lumps. 6. Pour out the batter into the prepared pans in three even portions. put to bake for 15 minutes and then rotate the pans to get them to bake evenly all around. 7.Bake for another 15 minutes or until the cake loosens from the sides of the pans, or if the cake bounces back up when touched, or if a toothpick placed into the center comes out clean. 8. Remove the cakes from the oven and put them to cool for 20 minutes before trying to remove them from the pan. After removing. Let them cool properly before putting
- !For the frosting Combine cream cheese, icing sugar, vanilla, and butter in a standing mixer and mix till all are properly combines and really smooth.
- Place one cake onto a rotating table and trim off any uneven edge or top. Repeat the process with the other cakes and set them aside. Using a palette knife or offset spatula, spread some icing on the first layer. Place the next layer and spread some out as well ensuring that the icing reaches the edges in an even thickness- or as even as you can. Place the final layer and spread the icing all over the top and sices. You can use a pastry comb to get even thickness and smoothness on the top and around the sides. For the decoration Place some of the icing into a piping bag with a rose tip attached and pipe on some patterns on the edges or as you desire. Sprinkle some chopped pecans on the top and then crumble some of the cake trimmings on it. Slice your cake and enjoy.
CLASSIC RED VELVET CAKE WITH OLD-FASHIONED WHITE FROSTING ...
From melindastrauss.com
- Preheat the oven to 350 degrees F. and line three 8-inch round pans with parchment paper and spray with cooking spray.
- While the cakes are cooling, whisk together the flour and milk in a small pot with the heat off. Turn the heat to medium-low and whisk constantly until the mixture is thick and paste-like. When the mixture comes to a low-boil, turn heat to low and continue whisking for 2-3 minutes. This will take around 10 minutes. Your mixture should NEVER reach a medium boil.
- Place one cake on a platter or cake board and dollop at least a 1/2 cup of the frosting on the cake. Spread evenly then top with a second layer of cake and repeat this process until all three layers of cake are stacked and covered with frosting. Use the remaining frosting to decorate as you please.
NADIYA'S RED VELVET CAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
PERFECT HOMEMADE RED VELVET CAKE WITH CUSTARD FROSTING
From thespruceeats.com
4/5 (22)Total Time 45 minsCategory Dessert, CakeCalories 793 per serving
BLACK FOLKS SOUTHERN RED VELVET CAKE RECIPE - THE SOUL ...
From thesoulfoodpot.com
5/5 (25)Calories 445 per servingCategory Dessert
FESTIVE RED VELVET LAYER CAKE WITH PEPPERMINT CREAM CHEESE ...
From foodtalkdaily.com
Servings 1Total Time 1 hr
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THIS TRADITIONAL FROSTING RECIPE WILL TAKE YOUR RED VELVET ...
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