SOUR CREAM RED VELVET CAKE
My mom clipped this recipe out of either a newspaper or magazine. It is different than other red velvet cake recipes I have seen because it contains sour cream. I have tried several recipes for red velvet cake in the past, but this one is by far the best and is my new favorite. Enjoy!
Provided by Michelle Berteig
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, cocoa, baking soda and salt.
- Beat butter and sugar in large bowl with electric mixer on medium speed for 5 minutes or until light and fluffy.
- Beat in eggs, one at a time.
- Mix sour cream, milk, food coloring and vanilla.
- Gradually beat in flour mixture on low speed just until blended.
- Spoon batter into greased / floured 9 x 13 inch pan or into paper-lined muffin cups (for cupcakes), filling each cup 2/3 full.
- Bake cake for about 40 minutes, or cupcakes for 20-25 minutes, or until done.
- Cool in pan 5 minutes, then remove from pan and cool completely before frosting.
- To make frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar on medium speed until smooth.
Nutrition Facts : Calories 8262.6, Fat 390.6, SaturatedFat 231.8, Cholesterol 1753.2, Sodium 5753.8, Carbohydrate 1141.8, Fiber 22.7, Sugar 863.7, Protein 91
SIMPLE RED VELVET CAKE
This recipe is from the "Cake Mix Doctor" book. The book is authored by Anne Bryn. Very quick and simple to make. Great for those that do not have the time to "slave" over a hot stove all day. Enjoy!
Provided by SouthernBell2627
Categories Dessert
Time 33m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- CAKE:.
- Move oven rack to center of oven.
- Preheat to 350 degrees.
- Grease two 9-inch round cake pans with shortening, then sprinkle with flour.
- Remove excess flour.
- Set pans aside.
- Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
- Mix with electric mixer on low for 1-2 minutes. Stop.
- Scrape sides of bowl.
- Mix on medium speed for 2-3 additional minutes.
- Divide batter among the prepared cake pans.
- Place pans in oven.
- Bake cakes about 25-30 minutes.
- Remove from oven and let cool on a wire rack for 10-15 minutes.
- Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
- Cool completely, 30-45 minutes.
- FROSTING:.
- Place cream cheese and butter in a large bowl.
- Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
- Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
- Add the vanilla.
- Mix on medium speed until fluffy, about 1-2 more minutes.
- Place one cake layer, right side up, on a serving platter or cake plate.
- Spread top with the frosting.
- Put second layer, on top of first layer and frost the top and sides.
Nutrition Facts : Calories 411.6, Fat 20.8, SaturatedFat 9.8, Cholesterol 73.2, Sodium 385.3, Carbohydrate 55.1, Fiber 1.1, Sugar 44.6, Protein 3.7
EXTRA MOIST RED VELVET CAKE
I have been on a mad search for a moist Red Velvet cake. I have gone from recipe sites to recipe sites and my search continued until I decided to just create it myself, and Eureka I have found it!
Provided by The Real Cake Baker
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
- Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
- Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
- Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.
Nutrition Facts : Calories 426.4, Fat 21.1, SaturatedFat 12.5, Cholesterol 113, Sodium 387.5, Carbohydrate 54.5, Fiber 0.7, Sugar 34.7, Protein 5.7
RED VELVET COOKIES
These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!
Provided by K.c. Maxwell
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
- Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
- In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 21.8 g, Cholesterol 20.9 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 66.4 mg, Sugar 15.2 g
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DAISY SOUR CREAM RED VELVET CAKE
From daisybrand.com
4/5 (1)Total Time 1 hr 45 minsCuisine Kid FriendlyCalories 575 per serving
- In a large bowl, beat 1/2 cup butter, eggs and granulated sugar with electric mixer on medium speed until creamy. Add the flour, cocoa powder, baking soda, baking powder, salt, 1 cup sour cream, vegetable oil, milk, food coloring, and 2 teaspoons vanilla extract. Beat on low speed until moistened. Beat for 2 minutes on medium speed, scraping the sides of the bowl if necessary. Pour the batter evenly into the pans (about 2 cups each).
- Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove cakes from the pans; cool on cooling racks for 30 minutes or until completely cooled.
- In a medium bowl, beat the cream cheese and 1/4 cup butter with electric mixer on medium speed until creamy. Add 1/4 cup of sour cream. Beat on low speed until mixed. Add 1 teaspoon of vanilla and the powdered sugar. Beat on low speed until mixed. Beat on medium speed until the frosting is creamy and spreading consistency.
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