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.
HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING
I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.
Provided by iluvfewd
Categories Desserts Cakes Red Velvet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
- Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
- Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
- Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
- Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
- Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.
Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g
RED VELVET CAKE WITH CREAM CHEESE FROSTING BY PAM®
An impressive three-layer distinctively red cake with a rich cream cheese frosting the family will love -- great for special occasions.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Prepare Cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with baking spray; set aside.
- Combine oil and granulated sugar in large mixing bowl with an electric mixer on medium speed. Blend in vinegar and vanilla. Add eggs, one at a time, beating until well blended after each addition. Add red food coloring; beat until combined.
- Combine flour, cocoa powder and baking soda in medium bowl. Add to sugar mixture alternately with buttermilk. Beat on low speed until blended after each addition. Pour batter evenly into prepared pans.
- Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool cakes in pans on wire racks 5 minutes. Remove cakes from pans; cool completely on wire racks.
- Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.
- Assemble cake by placing one cake layer onto cake plate or cardboard cake round. Spread with some of the frosting. Place second and third cake layers over first with more frosting between layers. Frost top and sides of cake with remaining frosting. Garnish with pecans, if desired.
Nutrition Facts : Calories 669.5 calories, Carbohydrate 95.8 g, Cholesterol 88.5 mg, Fat 30.7 g, Fiber 4.2 g, Protein 8.5 g, SaturatedFat 10.6 g, Sodium 208 mg, Sugar 71.4 g
RED VELVET CAKE WITH CREAM CHEESE FROSTING
I've been using this recipe for almost 30 years to make 2 layer cakes, cupcakes, cake balls and pancakes. I've seen numerous variations so why not add just one more to the mix?
Provided by cocosmommie
Categories Dessert
Time 1h15m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven at 350 degrees Fahrenheit.
- Mix all wet ingredients in a large bowl.
- Set baking soda aside, then mix flour, sugar and cocoa in a medium bowl.
- Take the large bowl with wet ingredients and add dry ingredients, mixing a little at a time until mixed well.
- Add baking soda and continue mixing until mixed well.
- Pour mix into 2 buttered/floured glass, 8" x 8" pans.
- Bake 45 minutes.
- Let cool....
- Frosting:.
- Mix confectioners' sugar, cream cheese, vanilla, and butter in a medium bowl, until smooth.
- Add chopped walnuts if desired, mix well.
- Frost and decorate cake as desired.
Nutrition Facts : Calories 645.8, Fat 42, SaturatedFat 10.2, Cholesterol 62.8, Sodium 234, Carbohydrate 66.4, Fiber 0.8, Sugar 63.9, Protein 4.5
RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING
Make and share this Red Velvet Cake With Vanilla Cream Cheese Frosting recipe from Food.com.
Provided by McCormick Kitchens
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
- Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and 2 teaspoons vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
- For the Frosting, beat cream cheese, butter, sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
Nutrition Facts : Calories 513.4, Fat 24.4, SaturatedFat 14.5, Cholesterol 109.6, Sodium 359.5, Carbohydrate 71.2, Fiber 1.4, Sugar 53.9, Protein 5.7
SOUTHERN RED VELVET CAKE
Southern Red Velvet Cake comes from an easy and moist red velvet cake recipe that will quickly become a family favorite!
Provided by Lucy Brewer
Categories Cakes
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Grease and flour 3 9" round cake pans, then line the bottom with parchment paper and grease and flour the parchment paper.
- In a large bowl, sift together the flour, baking soda, salt, and cocoa. Set aside.
- In a separate large mixing bowl or stand mixer, cream the butter and oil for about 3 minutes then add the sugar. Cream together until light and fluffy.
- Add eggs and vinegar and mix until just combined.
- Add flour mixture alternately with buttermilk to egg mixture, mixing after each addition. Add vanilla and food coloring, mixing well.
- Pour batter evenly into prepared cake pans and bake for 20-25 minutes or until done.
- Frost with cream cheese icing or cooked white icing.
Nutrition Facts : ServingSize 16 Servings, Calories 706 kcal, Carbohydrate 67 g, Protein 7 g, SaturatedFat 29 g, Cholesterol 155 mg, Sodium 515 mg, Sugar 49 g
TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING
My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.
Provided by mersaydees
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE CAKE:.
- Place oven rack in the middle position and heat oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- Whisk flour, baking soda, and salt in medium bowl.
- Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
- Mix cocoa with food coloring in small bowl until a smooth paste forms.
- Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
- Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
- Using rubber spatula, give batter final stir.
- Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
- Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
- FROSTING:.
- Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
- Beat in vanilla and salt.
- Refrigerate until ready to use.
- When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
- Cover and refrigerate until ready to serve, up to 3 days.
RED VELVET COOKIES WITH CREAM CHEESE FROSTING
Wow! These cookies pack both a tasty and visual punch! Their bright red color lends itself nicely to holiday cooking, and they couldn't get any easier to make!
Provided by jeniwan
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Mix all the cookie ingredients together. This will make a cookie dough.
- Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
- Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
- Cool and then frost (they're also good without the frosting).
- For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
- Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
- Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.
Nutrition Facts : Calories 107, Fat 5.7, SaturatedFat 1.8, Cholesterol 17.3, Sodium 39.4, Carbohydrate 13.6, Sugar 13.3, Protein 0.8
RED VELVET CAKE WITH CREAM CHEESE FROSTING
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
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.
More about "red velvet cake with cream cheese frosting food"
RED VELVET CAKE WITH CREAM CHEESE FROSTING - BAKER BY NATURE
From bakerbynature.com
5/5 (1)Category DessertCuisine SouthernTotal Time 3 hrs 30 mins
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray two 9" round cake pans generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.
- Using a serrated knife, carefully trim the raised top of each cake. Set the cake trimmings aside - you'll use them for decoration later. Transfer one cake layer to a large plate or cake stand. Spread a thick layer of frosting on top, then gently add the second cake layer, pressing down lightly to seal them together. Frost the top and sides of the cake. Crumble up the cake trimmings and sprinkle them on the top and sides of the cake. Slice and serve, or store in the fridge for 2 days.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - VEENA AZMANOV
From veenaazmanov.com
Ratings 53Calories 578 per servingCategory Dessert
- In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps.
- Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
RED VELVET CAKE - JO COOKS
From jocooks.com
4.6/5 (65)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.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 2 hrs 15 minsCategory DessertCalories 647 per serving
- Prep four 6in. (can bake in batches) cake pans by greasing with vegetable oil and lining the bottoms with parchment paper (see video tutorial).
- Sift together flour, sugar, baking soda, salt, baking powder, and cocoa in a medium bowl and stir to mix.
- In a large bowl or stand mixer fitted with a whisk attachment, mix together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
From bakingenvy.com
4.5/5 (24)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).
EASY RED VELVET CAKE RECIPE WITH CREAM CHEESE FROSTING
From saltvanilla.com
5/5 (1)Total Time 1 hr 50 minsCategory DessertCalories 524 per serving
- Mix the dry ingredients together in a bowl. Then in stand mixing bowl whip with the whisk attachment the egg whites to stiff peaks. Place the egg whites in separate bowl and wipe out your mixing bowl. In a stand mixer bowl fitted with a paddle beat sugar and butter together. Whip on high for one minute and then add oil, yolks, buttermilk, and vanilla paste. Mix well for another 30 seconds and then add your dry ingredients along with food coloring. Mix well for 1 minute until well combined. Fold the egg whites into the cake batter carefully not to deflate the whites. Divide the batter between two round cake pans. I like to use the USA pan because it ensures even baking, easy release, it is well priced, and it is made domestically. Place the cake in a preheated 350 degree oven for 15-17 minutes. Check with a cake tester and take out and cool completely.
- Place butter and cream cheese in stand mixer with a paddle attachment. Mix together for 1 minute. Then add sugar and vanilla. Turn the mixer on low until the powdered sugar is completely incorporated and then turn on to high and whip for 1-2 minutes until smooth and creamy. Add a touch of cream to loosen it slightly if it is too thick. Set aside until you are ready to frost the cake.
- Once cooled completely (at least an hour) remove the cakes from the pan. Place one cake down on a cake stand I like to and add a layer of frosting on the top. Then add the second cake and place it on top. Add another layer of frosting on the top and sides. Smooth over the frosting using an offset spatula. Serve and enjoy!
VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING - KEEPING ...
From keepingthepeas.com
4.8/5 (6)Total Time 55 minsCategory DessertCalories 232 per serving
- Preheat oven to 350 F. Line two 8 inch cake pans with parchment paper, and grease and flour the sides.
- Make Vegan Buttermilk: Combine 1 cup of soy milk with 1 tbsp of lemon juice or white vinegar. Allow to sit for 10 minutes. After 10 minutes the milk will thicken and curdle.
- In a large mixing bowl beat together the coconut oil, sugar, and vanilla with an electric mixer for 30 seconds or until well combined.
RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE
From today.com
4/5 (135)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 LAYER CAKE WITH CREAM CHEESE FROSTING
From chelsweets.com
Reviews 278Calories 594 per servingCategory Cakes
- In a large bowl, whisk together the vegetable oil, eggs, buttermilk, white vinegar and vanilla extract.
*BEST* RED VELVET CAKE WITH CREAM CHEESE FROSTING - LAUREN ...
From laurenslatest.com
5/5 (2)Total Time 2 hrs 30 minsCategory DessertCalories 694 per serving
- Preheat oven to 350 degrees. Line two 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. In a large bowl, whisk flour, cocoa powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla, vinegar and red food coloring. Set aside.
- In a large bowl, beat cream cheese and butter together. You want them very soft, at room temperature so they cream nicely together and create a smooth frosting. Add in the powdered sugar, vanilla and salt and very slowly start to incorporate. At first, it will seem like too much powdered sugar, but as long as your butter and cream cheese were soft, it should combine. Once the powdered sugar is incorporated, increase speed to whip for 1-2 minutes or until light and fluffy. If it still seems too stiff to use as frosting, add in 1-2 tablespoons heavy whipping cream. This makes enough to frost a two layer cake. If you've baked three layers, increase recipe by 1.5 times.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - HAPPY TUMMY ...
From happytummyrecipes.com
Category Bread, Dessert, SnackTotal Time 3 hrs
- Combine the flour, baking soda, salt and cocoa powder together in a large bowl. Whisk and sift to remove any lumps then set aside.
- In a large bowl using a handheld mixer, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Crumble this to decorate the finished cake.
RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE - DIETHOOD
From diethood.com
4/5 (1)Total Time 1 hr 5 minsCategory CakeCalories 361 per serving
RED VELVET CAKE WITH CREAM CHEESE FROSTING ... - RECIPES
From recipes.net
- Preheat oven to 350 degrees F. Butter 3 9-inch round cake pans, then line the bottom of each with a round of parchment paper and butter parchment. Set aside.
- Add flour, baking soda, and salt to a large mixing bowl. Sift in cocoa powder then whisk the mixture for 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar and butter until pale and fluffy (this will take several minutes whipping on high speed). Mix in vegetable oil. Scrape down bowl.
- Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring. Scrape down bowl.
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