Very Red Velvet Cake With Cream Cheese Icing And Pecans Food

VERY RED VELVET CAKE WITH CREAM CHEESE ICING AND PECANS

Steps:

• To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
• Sift the flour with the baking soda.
• In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
• Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
• Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they're cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
• To make the icing: Combine everything in a medium bowl and mix well until very smooth. It's best to use the icing right away, when it's soft and spreadable.
• Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
• Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it's ready, people want to dive right in.

MISSY'S RED VELVET CAKE W/CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. cake pans; set pans aside.
• With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
• In a separate bowl, sift the cake flour & salt three times. Slowly add to creamed mixture. Add the buttermilk and mix well.
• In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. Once dissolved, add to batter and mix well.
• Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. Let layers cool completely on wire racks.
• While cakes are cooling, prepare frosting. Using an electric mixer, combine butter, vanilla & cream cheese until completely blended. Reduce mixer speed & gradually add sifted confectioners' sugar. Once completely blended, add chopped pecans, if desired.

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.

CREAM CHEESE FROSTING FOR RED VELVET CAKE

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.

RED VELVET CAKE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding melted chocolate and food coloring to dry cake mix along with water, eggs and oil. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Stir in nuts.
• Fill and frost cake layers with cream cheese frosting.

RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl cream sugar and butter, beat until light and fluffy.
• Add eggs on at a time.
• Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
• Sift together cake flour and salt.
• Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
• Blend in vanilla.
• In a small bowl combine baking soda and vineager. Add to mixture.
• Pour batter into 2 9inch or 3 8 inch cake pans.
• Bake 20-25 minutes or until done.
• Cool completely before frosting.
• For Icing:.
• Blend cream cheese and butter together in a mixing bowl.
• Add marshmallow creme and sugar; blend well.
• Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
• Spread between layers and on top and sides of cooled cake.