RED VELVET CAKE RECIPE
Double your pleasure with this Red Velvet Cake Recipe. This Red Velvet Cake Recipe uses PHILADELPHIA Cream Cheese in the frosting and the batter.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat 2 oz. cream cheese and sour cream in large bowl with mixer until blended. Add egg whites and cake mix; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely.
- Meanwhile, beat remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate until ready to use.
- Fill and frost cake layers with frosting before serving.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6284 g, Sugar 0 g, Protein 3 g
RED VELVET FIREWORKS CAKE
Provided by Food Network Kitchen
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Brush two 9-inch-round cake pans with vegetable oil; dust with flour and tap out the excess.
- Make the cake: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Combine the granulated sugar, vegetable oil, buttermilk, eggs and vanilla in a large bowl; whisk until smooth. Whisk in the food coloring, then add the flour mixture and whisk until smooth.
- Spread 3/4 cup batter in each of the prepared pans (you'll have a very thin layer of batter); set the remaining batter aside. Bake until a toothpick inserted into the center of a cake comes out clean and the top springs back when pressed, 16 to 18 minutes. Transfer to a rack and let cool about 5 minutes in the pans, then invert the cakes onto the rack to cool completely.
- Meanwhile, cool the pans under cold water, then wipe clean. Brush with oil and dust with flour again. Repeat to make 2 more cake layers, using 3/4 cup batter for each, then repeat again. You will have 6 layers.
- Make the frosting: Beat the cream cheese, butter and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Beat in the vanilla, then beat in the confectioners' sugar in three additions until smooth.
- Put 1 cake layer on a serving plate and spread evenly with a scant 1 cup frosting. Repeat with the remaining 5 cake layers, then frost the top and sides of the cake with the remaining frosting in a thin layer (just enough so the nonpareils will stick). Refrigerate until the frosting is just set but still soft, about 10 minutes.
- Put the cake (on the plate) on a rimmed baking sheet. Cover the top and sides completely with the nonpareils, reusing the ones that fall onto the baking sheet.
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 CUPCAKES
Bring these moist Red Velvet Cupcakes to your next get-together. With cream cheese frosting, these Red Velvet Cupcakes make an experience truly special.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 32 g, Protein 2 g
RED VELVET CAKE
Provided by Food Network Kitchen
Time 2h
Yield two 9-inch layer cakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the bottom and sides of two 9-by-2-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and hot water in a small bowl until smooth; let cool. Whisk the flour, salt and baking soda in a medium bowl. Beat the oil, sugar, buttermilk, eggs, food coloring, vanilla and vinegar in a large bowl. Whisk in the cocoa mixture until smooth, then whisk in the flour mixture. Divide the batter between the pans.
- Bake the cakes until the centers spring back when lightly pressed and a toothpick inserted into the centers comes out clean, 30 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.
RED VELVET YULE LOG
Wrap cheesecake-flavor pudding in a Red Velvet Yule Log! This Red Velvet Yule Log is a festive, holiday dessert that will serve a crowd at your next party.
Provided by My Food and Family
Categories Dairy
Time 2h40m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Place large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
- Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
- Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
- Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 21 g, Protein 4 g
KRAFT RED VELVET CAKE
A quick and easy red velvet cake is frosted with a delicious pecan and cream cheese frosting.
Provided by Allrecipes Member
Time 2h45m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding chocolate and food coloring with water, eggs and oil; cool completely.
- Beat cream cheese and butter with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Stir in pecans.
- Fill and frost cake layers with cream cheese frosting.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.2 g, Cholesterol 31.1 mg, Fat 16.1 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 309.7 mg, Sugar 45 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
ULTIMATE RED VELVET CAKE
Celebrate Valentine's Day with this outstanding old-fashioned cake! Its texture is fantastic thanks to the incorporation of mashed potatoes into the batter! From Becky Low, who calls the cake "an old family favorite, which dates back to Grandmother's young days. It is a red tinted chocolate cake with a smooth moist texture and a luscious flavor."
Provided by Debs Recipes
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and flour a 9x13" cake pan, or three 8" cake pans (two 9" cake pans will not contain all the batter) and set aside.
- Cream sugar and butter together; stir in eggs, vanilla and food coloring; stir in mashed potatoes; beat well.
- Whisk together flour, baking soda, salt, and cocoa.
- In a large bowl combine alternating portions of milk, flour mixture, and butter mixture (stir together one fourth the milk, one fourth the flour mixture, and one fourth the butter mixture, and repeat three times) until all ingredients are combined.
- Spread batter evenly in prepared cake pans.
- Bake in a preheated 350° oven for 30-45 minutes, or until a toothpick inserted near center of cake comes out clean.
- NOTES: The original recipe called for sour milk (you may make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk) but buttermilk may be used instead. And you may use mashed fresh pototoes instead of instant ~ just be sure and get all the lumps out ;) if you do.
Nutrition Facts : Calories 297.1, Fat 13.8, SaturatedFat 8.3, Cholesterol 85.8, Sodium 300.9, Carbohydrate 40.2, Fiber 1.1, Sugar 25.9, Protein 4.3
JAMES GANG RED VELVET CAKE
Delicious Red Velvet Cake!!! Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get together. Thanksgiving, Christmas, or just because, we have to have this cake. No one makes it quite like Granny, but it still tastes pretty darn good!!
Provided by HROUSE80
Categories Red Velvet Cake
Time 2h5m
Yield 24
Number Of Ingredients 19
Steps:
- Pre-heat oven to 350 degrees. Grease and flour 2 9-inch or 3 8-inch round cake pans.
- In a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. In a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.
- Sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. As you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. Stir just until the mixture is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Allow to cool.
- In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. In a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. Frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 32.6 g, Cholesterol 16.7 mg, Fat 14.3 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4 g, Sodium 174.9 mg, Sugar 22.5 g
KRAFT RED VELVET CAKE
A quick and easy red velvet cake is frosted with a delicious pecan and cream cheese frosting.
Provided by Allrecipes Member
Time 2h45m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding chocolate and food coloring with water, eggs and oil; cool completely.
- Beat cream cheese and butter with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Stir in pecans.
- Fill and frost cake layers with cream cheese frosting.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.2 g, Cholesterol 31.1 mg, Fat 16.1 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 309.7 mg, Sugar 45 g
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