RED VELVET LAYER CAKE FROM THE AMERICA'S TEST KITCHEN
I loooove this recipe.... I make cake pops out of them... Soooo good.... ***Note: For the cake to have the proper rise and color, you must use natural cocoa powder; do not substitute Dutch-processed cocoa. *** ***Note: Do not use low-fat or nonfat cream cheese or the frosting will turn out too soupy to work with. This frosting has a softer, looser texture than other frostings; it won't work with a three-layer cake. If the frosting becomes too soft to work with, let it chill in the refrigerator until firm.*** ***To make ahead*** The frosting can be refrigerated in an airtight container for up to 3 days. Let the frosting stand at room temperature until slightly softened, about 1 hour, then whip with an electric mixer on medium speed until smooth, about 2 minutes.***
Provided by Xabbyy
Categories Dessert
Time 3h
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 2002.8, Fat 99.4, SaturatedFat 44.1, Cholesterol 195.7, Sodium 1073.4, Carbohydrate 276.9, Fiber 1.4, Sugar 238.3, Protein 10.5
RED VELVET LAYER CAKE
Make and share this Red Velvet Layer Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 3 (8-inch) cakes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1559.1, Fat 72.2, SaturatedFat 36.9, Cholesterol 326.6, Sodium 1070, Carbohydrate 219.4, Fiber 7.9, Sugar 134.7, Protein 20.3
SOUTHERN RED VELVET CAKE
Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.
Provided by Food Network
Categories dessert
Time 1h
Yield about 6 to 8 servings
Number Of Ingredients 18
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 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
More about "red velvet layer cake food"
RED VELVET LAYER CAKE: DELICIOUS RECIPE FROM SCRATCH
From chelsweets.com
Reviews 284Calories 745 per servingCategory Cakes
- In a large bowl, whisk together the vegetable oil, eggs, buttermilk, white vinegar and vanilla extract.
RED VELVET LAYER CAKE - CTV
From more.ctv.ca
- Preheat oven to 350 F (180 C). In a small bowl, mix together cocoa powder and food colouring. In another bowl, cream together butter, shortening, and sugar. Add vanilla and eggs to the butter mixture and beat. Add cocoa mixture to butter mixture and beat until mixed through. In a separate bowl, add flour, cornstarch, baking powder, baking soda, and salt. Whisk flour mixture to aerate and combine. Slowly add flour mixture to the butter mixture and mix through. In a small bowl, combine vinegar and buttermilk and mix in. Slowly add buttermilk mixture to batter and fold in. Pour into 15 centimeter square and 15 centimeter round greased cake tins. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. Let cool completely. Level each cake and discard the tops.
- To make the icing, whip together butter and icing sugar until light and fluffy. Add cream cheese and whip until combined. Add vanilla and combine. Add food colouring and cocoa powder and whip thoroughly until colour is even.
- To assemble, place one square cake on a cake board. Cut one circle cake in half and place beside two cornering sides of the square cake to form a heart. Cover the top of the heart with red icing and build a second layer with the remaining cakes. Cover the top and sides of the cake with red icing. Smooth the edges using an offset spatula or dough cutter. Add remaining red icing to a piping bag with a rose-shaped piping tip (fluted star tip). Pipe rosettes of red icing over the entire cake. Refrigerate for one hour.
RED VELVET CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING
From sallysbakingaddiction.com
RED VELVET CAKE - WIKIPEDIA
From en.wikipedia.org
THE BEST HOMEMADE RED VELVET CAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
RED VELVET LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
NO DYE RED VELVET LAYER CAKE - UNPEELED JOURNAL
From unpeeledjournal.com
WHAT IS RED VELVET CAKE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
SIMPLE RED VELVET CAKE RECIPE - CAKE BABE
From cake-babe.com
RED VELVET FUDGE - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
FLUFFY RED VELVET CAKE - THE CAKE CHICA
From thecakechica.com
RED VELVET LAYER CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
MILK BAR'S RED VELVET LAYER CAKE RECIPE - TODAY.COM
From today.com
RED VELVET LAYER CAKE RECIPE | NEW IDEA FOOD
From newideafood.com.au
ONE LAYER RED VELVET CAKE | RICARDO
From ricardocuisine.com
GUSTO TV - RED VELVET LAYER CAKE
From gustotv.com
TRIPLE LAYER RED VELVET CAKE | BAKING RECIPES | GOODTO
From goodto.com
SWEET TOMATOES/SOUPLANTATION RED VELVET LAVA CAKE : R/COOKING
From reddit.com
RED VELVET LAYER CAKE RECIPE > CALL ME PMC
From callmepmc.com
RED VELVET CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love