Tv Guide Red Velvet Cake Food

THE BEST RED VELVET CAKE

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.

RED VELVET SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
• Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
• For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners' sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
• When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.

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.

TV GUIDE RED VELVET CAKE

Steps:

• Preheat oven to 350°F Grease two 9" round pans.
• In a large bowl, cream sugar with shortening.
• Add eggs and vanilla, beat well.
• Make a paste of the food colouring, coffee and cocoa, add to above mixture.
• Mix in half the flour and salt, then stir in buttermilk.
• Beat in the remaining flour.
• Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!). Add to the batter and blend well.
• Bake 30 minutes. Cool completely and refrigerate 2 hours before filling and frosting.
• Beat cream cheese, shortening, vanilla and salt together until well blended.
• Gradually sift and beat in the icing sugar until it's all incorporated.
• Place one cake round on a serving plate and cover with a thick layer of freshly made (so it's soft) frosting.
• Place the second cake round on top and coat with a thin layer of frosting (i.e. the "crumb coat"). Chill until firm.
• Finish frosting the cake and decorate as desired.

ANNA OLSON'S RED VELVET CAKE IS BEYOND DELICIOUS

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.

RED VELVET CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter three 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour.
• Sift the flour, cocoa, baking soda and salt into a large bowl. Whisk the granulated sugar and eggs in a separate large bowl until combined. Gradually stir in the vegetable oil. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture, stirring well after each addition. Stir in the vanilla and red food coloring.
• Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to finish cooling; peel off the parchment.
• Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer until creamy. Beat in the confectioners' sugar until the mixture is smooth. Beat in the vanilla and nuts, reserving 2 tablespoons nuts for garnish. (You can make the cakes and/or frosting up to 2 days ahead; wrap the cakes in plastic wrap and refrigerate the frosting.)
• Spread the frosting between the layers, on the side and on top of the cake. Garnish with the reserved pecans.

THE REAL RED VELVET CAKE

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.

RED VELVET CAKE WITH CHEESECAKE BUTTERCREAM

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Butter the base and sides of two 20cm cake tins (4cm deep) and line with baking parchment. Put the butter and sugar in a stand mixer fitted with the whisk attachment and beat for 2-3 mins until pale, light and fluffy. Alternatively, do this in a bowl using an electric whisk. Add the eggs one at a time, beating well between each addition until fully incorporated.
• Mix the cocoa powder, vanilla extract and red food colouring gel together in a small bowl or jug with 2-3 tbsp hot water until you have a smooth, lump-free paste. Tip this into the bowl with the cake batter and whisk briefly to combine.
• Mix the vinegar and buttermilk together in a jug. Combine the flour, bicarb and 1 tsp salt in a bowl. Pour a third of the buttermilk mixture into the cake batter, then mix in along with a third of the flour mixture until fully incorporated. Alternate between the remaining buttermilk and flour mixtures, mixing these in a third at a time until everything is fully combined, being careful not to overmix.
• Divide the cake batter equally between the prepared tins and bake for 30-35 mins until the sponges spring back when gently pressed with a fingertip and a skewer inserted into the centre of each comes out clean. Do not open the oven before 25 mins have elapsed, as this can cause the sponges to sink in the centre. Leave to cool in the tins for 5 mins, then turn out onto wire racks to cool completely.
• To make the buttercream, clean out the bowl of the stand mixer, then tip in the butter and vanilla bean paste (or do this in a bowl using an electric whisk). Beat on high speed for about 1 min until creamy and smooth. Gradually add the icing sugar, about a quarter at a time, beating between each addition on a low speed until just incorporated. When all the icing sugar has been added, turn the speed up to high and beat for 1 min. Turn the speed back down to low, then tip in the soft cheese and beat until just combined and smooth.
• Split both of the cooled sponges through the middle using a cake leveller or large bread knife so you have four equally sized, thin layers. Spread a little buttercream over the middle of a 20cm round cake board and top with a sponge layer. Spread buttercream generously over the top of the sponge layer so it sticks out over the edge slightly. Top with a second sponge layer and repeat until you've used all the sponges, inverting the final sponge layer so that the top is flat. Spread any buttercream that's sticking out from between the sponge layers all around the side of the cake using a palette knife to seal the stack.
• Next, spread a thin, even layer of buttercream over the whole cake down to the cake board to seal it completely. Once you have covered the whole cake, clean the palette knife and go around the cake again to smooth the sides and remove any excess. This is called a crumb coat, which seals in any crumbs and will make the finished cake look neater. Chill the cake for at least 30 mins until firm and set.
• Spoon 300g of the remaining buttercream into a bowl and keep chilled to pipe with later. Spoon the rest of the buttercream over the top of the chilled cake (reserving a little to secure the cake to a cake stand), then use a palette knife to spread it to the edge and encourage it to drop slightly over the side. Then, hold the palette knife vertically against the side of the cake and smooth over the buttercream, turning the cake as you go so the side is covered in a thick, even layer (a cake turntable can help with this, if you have one, or see our tip, right). Once you've covered the side, you may wish to clean the palette knife and smooth the top and side again to ensure the buttercream is neat, or do this with a side scraper if you have one. Transfer the cake, on its board, to a cake stand using the reserved buttercream to secure it in place.
• Place the cake, on its stand, on a baking tray (this will catch any excess sprinkles). Press most of the sprinkles around the bottom third of the cake in a thick band, sticking a few up the side in places so it looks as though some have floated away from the band. Use a cutlery or palette knife to gently press the sprinkles into the cake to ensure they're secure, then carefully brush any excess from the stand using a pastry brush. Chill for 30 mins.
• Meanwhile, prepare the shimmering chocolate truffles, if using. Tip a few teaspoons of gold lustre dust into a small bowl, then do the same with the pink lustre dust in another bowl. Divide the chocolate truffles between the two bowls and turn with your fingertips or a teaspoon until fully coated in the lustre dust. Set aside on kitchen paper.
• When the cake is chilled and set, stir the 300g reserved buttercream with a spoon to soften and remove any air bubbles. Spoon into a piping bag fitted with a large star nozzle, then pipe a thick, swirled border around the top of the cake (this doesn't need to be exact), then scatter the remaining few sprinkles all over the top of the cake and nestle the shimmering truffles in amongst the piped rosettes. Will keep in the fridge for three days.