Red Velvet Cake Ii Food

RED VELVET CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
• In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
• Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
• Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

RED VELVET CAKE RECIPE

Steps:

• Line two 6" round cake pans with parchment paper on the bottom, and then lightly spray the sides with cooking spray.
• Preheat the oven to 350°F.
• In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red food coloring, vanilla, and vinegar using an electric mixer.
• In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
• Slowly add the dry ingredients to the wet ingredients, while mixing.
• Divide the batter between the two cake pans, and bake for 25-35 minutes, until a cake tester comes out clean. Let cool completely on a wire rack. When cool, tip the cakes out of the pan, and remove the parchment liner on the bottom.
• Once the cake is cool, make the frosting. Make sure everything is room temperature (except the cream). Beat the cream cheese and butter for about 45 seconds to break it up.
• Begin adding the powdered sugar one cup at a time while beating.
• Add the vanilla extract and heavy cream, and beat again. Add extra heavy cream if needed to form a fluffy, spreadable frosting.
• Place one cake layer on a serving dish. Add a heaping one cup of cream cheese frosting on top, and spread it almost to the edge of the cake.
• Add the other cake layer on top. Add the remaining frosting to the top of the cake, and using an off-set spatula, move the frosting down the sides of the cake. Use a cake scraper or bench scraper to smooth the sides of the cake.
• Serve immediately, or store in the fridge until serving.

RED VELVET CAKE

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.

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.

RED VELVET CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
• In a small bowl, place the cocoa powder and food coloring. Stir to combine and set aside.
• In a medium bowl, sift together the flour and salt. Set aside.
• In a small cup, place the baking soda and vinegar. Stir to combine and set aside.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs. Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the cocoa mixture and beat on medium just until combined. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Add the vanilla and beat on medium speed just until combined. Add the baking soda and vinegar mixture to the bowl. Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter is blended.
• Pour the batter into the pans. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
• Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
• When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
• Store in a tightly covered container at room temperature for up to 2 days.
• Cream Cheese Frosting
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
• From Aunt Elsa's Kitchen
• If you have time after all the layers are filled, applying a "crumb coat" to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cake's appearance. To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the refrigerator and frost the sides and top.