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
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 CAKE
Provided by Alton Brown
Time 1h53m
Yield 2 (9-inch) rounds, 10 to 12 servings
Number Of Ingredients 19
Steps:
- Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside.
- Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside.
- Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated.
- With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Stop the mixer and scrape down the sides of the bowl between each installment. Mix on low speed until smooth, 30 to 45 seconds.
- Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
- Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting.
- 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.
SYLVIA'S RED VELVET CAKE
Steps:
- For the Cake:
- Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- For the Frosting:
- In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
- Slice and serve on individual plates.
AUNT LOUISE'S RED VELVET CAKE
Steps:
- Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans and line the bottoms with waxed or parchment paper. Butter and flour the paper. In a bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a measuring cup, combine the buttermilk, vanilla extract, and vinegar. Set aside.
- To prepare the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the oil and the sugar on medium speed. Add the eggs, one at a time, and mix well after each addition. With the mixer on low speed, add the food coloring. Add the flour mixture alternating with the buttermilk mixture, beginning and ending with flour, scraping down the sides of the bowl as needed. Mix until just combined.
- To bake the layers, divide the batter among the prepared pans. Bake until firm and a toothpick inserted into the cakes comes out clean, 25 to 30 minutes. Let the cakes cool in the pans on a rack for 5 minutes. Invert the cakes onto the rack to cool completely.
- Meanwhile, to prepare the frosting, in the bowl of a heavy-duty mixer fitted with the paddle, cream the cream cheese and butter on medium speed until smooth. Sift over the confectioners' sugar. Beat until light and fluffy. Beat in the vanilla. If too stiff, add the milk, 1 teaspoon at a time, to achieve the correct consistency.
- To assemble, place one layer on a cardboard cake round. Spread with frosting. Repeat with the remaining 2 layers, placing the final layer bottom-side up. Finish with the remaining frosting. Sprinkle over the pecans. Serve the cake immediately, or store it in an airtight container in the refrigerator for up to 5 days.
RED VELVET CAKE
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
Provided by Kim Severson
Time 1h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
- Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
- In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
- Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
- Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
- To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
RED VELVET CAKE
We have five birthdays in our family in September, and they all request this cake! The recipe comes from my husband's Aunt Edith and makes a cake that's pretty and delicious.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine food coloring and cocoa; add to creamed mixture. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and vinegar. , Pour into two waxed paper-lined 9-in. round baking pans. Bake at 350° for 35 minutes or until toothpick inserted in the center comes out clean. , For frosting, whisk together milk and flour in a saucepan. Cook, stirring constantly, until thick (like paste), about 5 minutes. Cool. Place in a bowl with remaining ingredients. Beat at high speed until consistency of whipped cream. Frost one cake layer; top with second layer and frost entire cake.
Nutrition Facts : Calories 542 calories, Fat 25g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 362mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 1g fiber), Protein 6g protein.
AUNTIE'S RED VELVET CAKE!
What a wonderful cake! And the icing... well, I could just eat that straight out of the bowl!
Provided by Krista Hanna @KHanna
Categories Cakes
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Mix sugar, shortening, salt, and baking soda in power mixer with whisk attachment.
- In seperate bowl measure out flour.
- In another bowl mix together eggs, buttermilk, vanilla and vinegar.
- Alternate pouring the flour and buttermilk mixture into the mixing bowl.
- Mix in the cocoa and the red food coloring. Do not over beat.
- Bake in 2 8" round pans for 25 minutes or until toothpick comes out clean.
- Mix all icing ingredients in electric mixer for 15 minutes. *You MUST mix for the full 15 minutes or you WILL be disappointed!
- After the cake is completely cool, layer it up and ice it!
RED VELVET CAKE
Steps:
- Position a rack in the center of the oven and preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
- In a small bowl, place the cocoa powder and food coloring. Stir to combine and set aside.
- In a medium bowl, sift together the flour and salt. Set aside.
- In a small cup, place the baking soda and vinegar. Stir to combine and set aside.
- In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs. Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the cocoa mixture and beat on medium just until combined. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Add the vanilla and beat on medium speed just until combined. Add the baking soda and vinegar mixture to the bowl. Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter is blended.
- Pour the batter into the pans. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
- Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
- When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
- Store in a tightly covered container at room temperature for up to 2 days.
- Cream Cheese Frosting
- In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
- From Aunt Elsa's Kitchen
- If you have time after all the layers are filled, applying a "crumb coat" to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cake's appearance. To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the refrigerator and frost the sides and top.
AUNT INEZ RED VELVET CAKE
Make and share this Aunt Inez Red Velvet Cake recipe from Food.com.
Provided by Ken Nipper
Categories Dessert
Time 1h20m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Cream the oil and sugar.
- In separate bowl sift the flour, salt, soda, cocoa.
- Add the sifted flour mixture to the creamed oil and sugar then beat with mixer until smooth (about 45 seconds).
- Add the eggs, buttermilk, vanilla, vinegar, and red food coloring and continue to beat with mixer until smooth.
- Pour equal amount of mixture into 3 (9 inch) round cake pans and bake at 350F for 27-35 minutes or until tester comes out clean. Don't over cook.
- Remove from oven a cool to room temperature.
- Make Frosting:.
- With mixer beat butter and powdered sugar until smooth.
- Add vanilla and pecans and continue to beat until mixed and smooth.
- Make layers and frost the cake.
- Make sure cake layers are completely cooled and frost the three layers.
- Store in refrigerator to keep frosting from melting.
Nutrition Facts : Calories 1529.4, Fat 107.4, SaturatedFat 34.5, Cholesterol 178.2, Sodium 832.7, Carbohydrate 133.3, Fiber 2.1, Sugar 95.5, Protein 13.9
More about "aunt inez red velvet cake recipes"
CLASSIC RED VELVET CAKE RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
THE BEST EVER RED VELVET CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
WHAT IS RED VELVET CAKE? | ALLRECIPES
From avize.aussievitamin.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING
From thesouthernladycooks.com
CAKES LIKE HEAVEN'S RED VELVET CAKE - AUNT BEE'S RECIPES
From pinterest.ca
CAKES LIKE HEAVEN’S RED VELVET CAKE – AUNT BEE'S RECIPES
From auntbeesrecipes.com
RED VELVET CAKE - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
NATURAL RED VELVET CAKE WITH CREAM CHEESE FILLING
From auntnellies.com
RED VELVET CAKE — MOLLY YEH
From mynameisyeh.com
ONE LAYER RED VELVET CAKE | RICARDO
From ricardocuisine.com
RECIPES - AUNT NELLIE'S
From auntnellies.com
NATURALLY RED VELVET CAKE WITH ERMINE ICING - THE STAY AT HOME CHEF
From thestayathomechef.com
RED VELVET CAKE – ODETTE WILLIAMS
From odettewilliams.com
AUNT BEA'S MOIST RED VELVET CAKE - HEIRLOOM LADIES
From heirloomladies.com
AUNT MARILYN'S RED VELVET CAKE | RECIPE | DESSERT FOR DINNER, RED ...
From pinterest.com
RED VELVET CAKE RECIPES | ALLRECIPES
From allrecipes.com
THE MOST AMAZING RED VELVET CAKE RECIPE - RONNIE'S TREAT
From ronniestreat.com
RED VELVET CAKE RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
RED VELVET CHEESECAKE CAKE - AUNT BEE'S RECIPES
From pinterest.com
WALDORF ASTORIA RED VELVET CAKE - COOKIE MADNESS
From cookiemadness.net
AUNT ALGIE' S RED VELVET CAKE BY MARY - SIMPLERECIPE.US
From simplerecipe.us
AUNT MARTHA'S RED VELVET CAKE - RECIPE | COOKS.COM
From cooks.com
GRANDMOTHER PAUL'S RED VELVET CAKE | PAULA DEEN
From pauladeen.com
PERFECT RED VELVET CAKE - SOUTHERN BITE
From southernbite.com
ORIGINAL WALDORF ASTORIA RED VELVET CAKE WITH TRADITIONAL ICING
From entertainingdiva.com
AUNT INEZ'S MONKEY BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RED VELVET, ALL DAY, EVERYDAY. — AUNT CAKETIN
From auntcaketin.com
COOKIE MADNESS WALDORF ASTORIA ORIGINAL RED - COOKIE MADNESS
From cookiemadness.net
RED VELVET CAKE: A BEAUTIFUL RED VELVET CAKE TO WOW YOUR GUESTS!
From amandascookin.com
HOW TO MAKE PERFECT AUNT ALGIE' S RED VELVET CAKE
From newlywedcoooking.blogspot.com
BEST RED VELVET CAKE - CAFE DELITES
From cafedelites.com
RED VELVET CHEESECAKE CAKE – AUNT BEE'S RECIPES
From auntbeesrecipes.com
AUNT MARTHA'S RED VELVET CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
BEST RED VELVET CAKE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
AUNT ALGIE' S RED VELVET CAKE RECIPE BY MARY - COOKPAD
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