RED VELVET PRESENT CAKE
A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat cake mix, food color, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
- Bake 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Frost top of cake with white frosting. Pipe ribbon in desired colors using decorating icing. Store loosely covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 61 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 43 g, TransFat 2 g
RED VELVET CAKE RECIPE
This homemade Red Velvet Cake is soft and moist with an irresistible Cream Cheese Frosting. It's perfect for Valentine's Day, Birthdays and Christmas.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 3h
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess.
- Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1/2 tsp salt.
- In a bowl with an electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow.
- Mix in two eggs, adding them one a time, and beating well to incorporate between each addition. Beat in 2 tsp vanilla extract until blended.
- With the mixer on, gradually add 3/4 cup oil and mix on medium speed until well incorporated.
- Stir 1 tsp vinegar into your buttermilk then mix it into the batter on medium speed until incorporated.
- Add flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain, scraping down the bowl as needed.
- Add 1/2 tsp gel red food coloring or add it to reach desired color and mix just until blended, scraping down the bowl as needed.
- Divide evenly between prepared pans and bake at 350˚F for 30 minutes. Let rest in cake pans for 20 minutes then invert onto a wire rack and let cool completely to room temp before assembling with Cream Cheese Frosting.
Nutrition Facts : Calories 401 kcal, Carbohydrate 46 g, Protein 5 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 48 mg, Sodium 222 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
RED VELVET SHEET CAKE
Easy Red Velvet Sheet Cake is a party-sized crowd pleaser. Moist and tender old fashioned red velvet cake with cream cheese frosting, all made from scratch.
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- Sift the flour, cocoa powder and baking soda into a large bowl and add the baking soda to it.
- In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
- Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just combined with no dry streaks.
- Pour into baking pan, spread evenly and bake for 30-35 minutes or until a toothpick comes out clean
- Let cool completely before frosting.
Nutrition Facts : Calories 392 kcal, Carbohydrate 56 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 267 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
THE BEST RED VELVET CAKE
Our classic red velvet cake is a true showstopper. It includes brown sugar for added flavor and moisture, as well as buttermilk for tang and tenderness. The homemade cream cheese frosting is rich and smooth thanks to the addition of butter.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 17
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray.
- Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.
- Beat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients; mix until smooth. Scrape the batter evenly into the prepared pans.
- Bake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve.
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.
ANNA OLSON'S RED VELVET CAKE IS BEYOND DELICIOUS
Who doesn't love a good red velvet cake? Whether it has cream cheese or buttercream frosting, it's one of the most popular cakes out there today. We've got another delicious cake fact for you. Did you know that to qualify as a red velvet cake, ingredients must include cocoa powder, buttermilk, white vinegar and baking soda? The vibrant red colour is achieved when the combination of the above ingredients interact with each other, but sometimes it is enhanced with food colouring. To make this cake without food colouring, you can replace ¼ cup of the buttermilk with ⅓ cup of finely grated raw beets. Read on for the recipe!Related: Here is the Cake Anna Olson Bakes For Her Birthday - And Why You Should, Too!Watch and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.
Provided by Anna Olson
Categories Anna Olson,Bake With Anna Olson,baking,chocolate,dessert,shows
Yield 10-12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF. Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.
- Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
- In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this to the butter and sugar mixture alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
- Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
- For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.
- To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve. The cake will keep, refrigerated, for up to 3 days.
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