RED VELVET CAKE WITH CREAM CHEESE FROSTING
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
RED VELVET LAYER CAKE
Learn how to make Red Velvet Layer Cake. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
Provided by Southern Living Editors
Time 1h45m
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter into 3 greased and floured 8-inch round cake pans.
- Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
- Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake.
RED VELVET LAYER CAKE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
- Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
- Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
- Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.
4 LAYER RED VELVET CAKE
Categories Egg
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper. Sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. (After this step you want to transfer everything to the pans quickly while there is still some carbonation from the vinegar and baking soda) Divide the batter evenly between the two prepared pans and smooth the tops. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This step is really optional but it will make filling and frosting the cakes easier.) Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
RED VELVET CAKE
A family favorite--great for the Christmas holiday.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 66.6 g, Cholesterol 74.1 mg, Fat 25.7 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 502.5 mg, Sugar 43.8 g
18 LAYER RED VELVET CAKE
Take your holiday celebration to impressive new heights! Once you cut into this stunning cake, guests will go gaga over all 18 layers. You don't have to reveal how easy it is to make. We won't tell.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
- In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
- In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
- For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
- Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
- Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
- To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.
Nutrition Facts : Calories 590, Carbohydrate 70 g, Cholesterol 115 mg, Fat 6 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 56 g, TransFat 1 g
CLASSIC RED VELVET CAKE RECIPE BY TASTY
This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h20m
Yield 8 slices
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
- In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
- In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
- In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
- Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
- While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
- Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
- Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
- Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
- Slice and serve.
- Enjoy!
- RECIPE BY: Amanda Berrill
Nutrition Facts : Calories 728 calories, Carbohydrate 102 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 73 grams
More about "4 layer red velvet cake recipes"
RED VELVET LAYER CAKE: DELICIOUS RECIPE FROM SCRATCH
From chelsweets.com
Reviews 281Calories 594 per servingCategory Cakes
- In a large bowl, whisk together the vegetable oil, eggs, buttermilk, white vinegar and vanilla extract.
CLASSIC RED VELVET CAKE FROM SCRATCH | MY CAKE SCHOOL
From mycakeschool.com
18 LAYER RED VELVET CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
RED VELVET LAYER CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY LAYERED RED VELVET CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
LARGE FOUR LAYER RED VELVET CAKE - RECIPE | COOKS.COM
From cooks.com
BEST RED VELVET CAKE - CAFE DELITES
From cafedelites.com
RED VELVET 4-LAYER CAKE - BAKING HAVEN
From bakinghaven.com
RED VELVET CAKE RECIPE FOR SPECIAL OCCASIONS - SWANS DOWN CAKE …
From swansdown.com
FIVE-LAYER RED VELVET CAKE - FARM FLAVOR RECIPE
From farmflavor.com
ONE LAYER RED VELVET CAKE - RICARDO
From ricardocuisine.com
THE MOST AMAZING RED VELVET CAKE RECIPE
From thestayathomechef.com
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY. SIMPLE.
From prettysimplesweet.com
RED VELVET LAYER CAKE - SWEETS BY ELISE
From sweetsbyelise.com
FOUR LAYER RED VELVET CAKE - VIDEO RECIPE - YOUTUBE
From youtube.com
RED VELVET CAKE - PREPPY KITCHEN
From preppykitchen.com
THE BEST EVER RED VELVET CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
BEST RED VELVET CHEESECAKE RECIPE - HOW TO MAKE RED VELVET
From delish.com
RED VELVET CAKE RECIPES | ALLRECIPES
From allrecipes.com
EASY RED VELVET SHEET CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SMALL RED VELVET CAKE - BAKING MISCHIEF
From bakingmischief.com
TRIPLE LAYER RED VELVET CAKE | BAKING RECIPES | GOODTOKNOW
From goodto.com
THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
TWELVE LAYER RED VELVET CAKE - DINNER WITH JULIE
From dinnerwithjulie.com
SOUTHERN RED VELVET CAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
BEST RED VELVET CAKE RECIPES | BAKE WITH ANNA OLSON | FOOD …
From foodnetwork.ca
RED VELVET LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
THE BEST RED VELVET CAKE RECIPE - LIFE LOVE & SUGAR
From lifeloveandsugar.com
FIVE LAYER RED VELVET CAKE WITH CREAM CHEESE FROSTING
From chelsweets.com
MILK BAR'S RED VELVET LAYER CAKE RECIPE - TODAY.COM
From today.com
RED VELVET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
RED VELVET CAKE RECIPE
From simplyrecipes.com
RED VELVET LAYER CAKE RECIPE > CALL ME PMC
From callmepmc.com
RED VELVET LAYER CAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
RED VELVET CAKE - RECIPE - FINECOOKING
From finecooking.com
RED VELVET CAKE | RECIPETIN EATS
From recipetineats.com
RED VELVET LAYER CAKE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RED VELVET CHEESECAKE CAKE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
RED VELVET CAKE | RICARDO
From ricardocuisine.com
OLD-FASHIONED RED VELVET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
THE BEST RED VELVET CAKE RECIPE - COOKIES AND CUPS
From cookiesandcups.com
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