CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
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.
HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING
I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.
Provided by iluvfewd
Categories Desserts Cakes Red Velvet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
- Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
- Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
- Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
- Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
- Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.
Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g
RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING
Make and share this Red Velvet Cake With Vanilla Cream Cheese Frosting recipe from Food.com.
Provided by McCormick Kitchens
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
- Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and 2 teaspoons vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
- For the Frosting, beat cream cheese, butter, sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
Nutrition Facts : Calories 513.4, Fat 24.4, SaturatedFat 14.5, Cholesterol 109.6, Sodium 359.5, Carbohydrate 71.2, Fiber 1.4, Sugar 53.9, Protein 5.7
EASY RED VELVET CAKE AND FROSTING
I have always loved Red Velvet Cake but never wanted to take the time to make it 'scratch'. I found this recipe in a magazine and it is delightful. Tastes like a 'scratch' cake and is quite simple to prepare.
Provided by Chef53Kathy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- MIx ingredients for cake with an electric mixer as directed on the box. Pour into a 13x9 baking pan or 2 - 9 inch layer pans greased and floured. Bake at 350* for 25-35 minutes or until done when checked with a toothpick. Cool cakes completely before frosting.
- To prepare frosting combine the flour and milk, whisking till smooth. Cook over medium heat in a saucepan to form a smooth paste. Cover with plastic wrap and set aside until cold. In a mixer bowl cream the butter and sugar until light and fluffy. Add the cooled paste in small amounts and whip until incorporated and the frosting is no longer 'grainy' from the sugar. Add vanilla and frost the cake.
Nutrition Facts : Calories 609.8, Fat 38, SaturatedFat 19.9, Cholesterol 126.6, Sodium 479.8, Carbohydrate 65.4, Fiber 1.6, Sugar 46.2, Protein 5.7
TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING
My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.
Provided by mersaydees
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE CAKE:.
- Place oven rack in the middle position and heat oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- Whisk flour, baking soda, and salt in medium bowl.
- Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
- Mix cocoa with food coloring in small bowl until a smooth paste forms.
- Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
- Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
- Using rubber spatula, give batter final stir.
- Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
- Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
- FROSTING:.
- Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
- Beat in vanilla and salt.
- Refrigerate until ready to use.
- When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
- Cover and refrigerate until ready to serve, up to 3 days.
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