Original Red Velvet Cake With Frosting Recipes

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THE REAL RED VELVET CAKE



The Real Red Velvet Cake image

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Provided by Smart Cookie

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 3h25m

Yield 16

Number Of Ingredients 17

cooking spray
1 ½ cups all-purpose flour
1 ½ cups cake flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups brown sugar
1 ½ sticks unsalted butter, softened
3 eggs, at room temperature
1 cup white sugar
1 cup whole milk
½ cup all-purpose flour, sifted
½ teaspoon salt
2 cups unsalted butter, softened
1 ½ teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
  • Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
  • Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
  • Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
  • Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
  • Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
  • Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
  • Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
  • Finish frosting the cake with remaining frosting. Cut and serve.

Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g

ORIGINAL RED VELVET CAKE WITH FROSTING



ORIGINAL RED VELVET CAKE WITH FROSTING image

Categories     Cake     Egg

Yield 8 people

Number Of Ingredients 17

butter ½ cup.
sugar 1½ cup.
eggs 2.
cocoa 2 table spoon.
red food coloring 2 oz.
vanilla 1 tea spoon.
salt 1 tea spoon.
buttermilk 1 cup.
flour 2 cup.
vinegar 1 table spoon.
baking soda 1 tea spoon.
"frosting"
milk 1 cup.
flour 5 table spoon.
butter 1 cup.
granulated sugar 1 cup.
vanilla 1 tea spoon.

Steps:

  • CAKE: Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture, Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. DO NOT BEAT after adding soda mixture. Bake at 350 for 30 minutes. ICING: Boil together milk and flour until thickened, Let stand until cool. Cream together butter, sugar made vanilla. Add milk and flour mix and beat very well. (The longer you beat it the better it gets)

RED VELVET CAKE WITH ERMINE FROSTING



Red Velvet Cake with Ermine Frosting image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

Nonstick cooking spray, for the cake pans
2 cups all-purpose flour, plus more for dusting
2 tablespoons cocoa powder
1 teaspoon kosher salt
1 cup buttermilk
1 teaspoon vanilla extract
1 ounce red food coloring
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1 cup whole milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Edible flowers, for decorating

Steps:

  • For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour.
  • Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside.
  • Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
  • Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
  • Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely.
  • For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature.
  • Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute.
  • Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals.

WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING RECIPE - (3.7/5)



Waldorf Astoria Original Red Velvet Cake with Cooked Icing Recipe - (3.7/5) image

Provided by Shirl

Number Of Ingredients 19

1/2 cup (3.4 ounces) shortening
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1 1/2 ounces red food coloring
3 tablespoons natural unsweetened cocoa powder
1 teaspoon salt
2 1/2 cups sifted cake flour (carefully spoon and level - don't pack flour)
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon vinegar
Frosting
3 tablespoons flour
1/2 teaspoon salt (omit if using salted butter)
1 cup milk
2 sticks unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with flour-added cooking spray. For a higher ratio of cake to frosting, use two 9×2 inch pans. You may also use three 8-inch pans. If you use three 8-inch or go with two 9-inch, you will probably need to tack on about 4 minutes to the cook time due to the batter being deeper. Using high speed of electric mixer, beat shortening and sugar until creamy. Beat in eggs, vanilla extract and butter extract, scraping sides of bowl occasionally. Make a paste of red food coloring and cocoa powder, then stir that in. Or, do what I did and stir the red food coloring and cocoa in, then beat. When the batter turns red, stir in the salt and beat so that it's very well mixed. Starting and ending with flour, add the flour and buttermilk alternately to batter, stirring so that flour gets absorbed. Place the baking soda in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it. Now, dump the cake batter into the pans, dividing evenly. Bake for 20 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Let cakes cool in pans on a rack for 10 minutes. Flip out of pans and cool completely. Note: If your oven runs hot, cook the red velvet cake at 325 degrees F. The cakes will turn out dry if overcooked. Make the frosting. In a heavy saucepan, whisk together 3 tablespoons of flour and 1/4 cup of the milk until smooth. Whisk in salt and remaining milk. Turn heat to medium and cook, whisking constantly, until mixture is thick and creamy. Let it cool completely. Using your electric mixer, beat butter and granulated sugar until fluffy. Beat in the vanilla. Beat in the thoroughly cooled flour mixture. Beat and beat until the icing is fluffy and no longer grainy (this may take a while, depending on how good your mixer is). For this recipe, I recommend using a stand mixer. Cover cake with frosting.

THE ORIGINAL RED VELVET CAKE



The Original Red Velvet Cake image

My Grandmother, Lillie Carbeau Blanchard, brought this recipe to our family from her Louisiana home in 1957. It was an instant favorite and in demand for birthdays each year. It has been a tradition in our home and I hope you enjoy it as much as we have. When I make the icing, I blend the flour into the milk with the mixer first, then I cook it on a medium heat to begin with, constantly stirring to avoid lumps, increasing the heat along the way. Make sure you stir the sides and bottom of the pan. Let the stiff mixture cool to room temperature before you blend in the sugar, butter and vanilla. I double the icing recipe. as it is not too sweet and our family loves it! Also - I cool the layers in the refrigerator overnight then I spilt the layers, making this more like a "torte" than a regular cake.

Provided by Mercys Mommie

Categories     Dessert

Time 1h10m

Yield 1 delicious cake

Number Of Ingredients 18

cake, ingredients
2 ounces red food coloring
2 tablespoons cocoa
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon white vinegar
icing, ingredients (single recipe)
3 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Steps:

  • Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
  • Add eggs.
  • Alternate adding the buttermilk with the cake flour.
  • Add salt and vanilla.
  • Put 1t soda into 1T white vinegar and fold this mixture into the batter.
  • Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.
  • ICING.
  • Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar and vanilla. Beat the two mixtures together (I add the flour/milk mixture a little at a time to the butter/sugar/vanilla mixture, until it is the consistency of whipped cream.
  • Ice each later and assemble a "torte" looking cake. Enjoy!

Nutrition Facts : Calories 6163.9, Fat 301, SaturatedFat 185.4, Cholesterol 1148, Sodium 6547.3, Carbohydrate 816.1, Fiber 8.5, Sugar 513.5, Protein 64.1

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING



Homemade Red Velvet Cake with Cream Cheese Frosting image

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

3 cups all-purpose flour
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3 eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

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

CLASSIC RED VELVET CAKE



Classic Red Velvet Cake image

This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. -Katie Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
12 ounces cream cheese, softened
3/4 cup butter, softened
5-2/3 cups confectioners' sugar
4-1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 583 calories, Fat 24g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 468mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

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From southernliving.com


THIS RED VELVET CAKE WITH THE ORIGINAL FROSTING RECIPE IS GIVING …
The original frosting for red velvet cake was boiled frosting, which may not sound very mouthwatering but is actually lip-smacking good! We recently tried red velvet cake with boiled frosting instead of cream cheese frosting for the first time, and all we can say is…wow! It really is delicious and it makes a big difference. Cream cheese ...
From recipestation.com


ADAMS "ORIGINAL" RED VELVET CAKE - GONZALES, TX
In a separate bowl make a paste of cocoa and food coloring and blend into shortening mixture. Sift together dry ingredients and add alternately with buttermilk to mixture. Add vinegar to mixture with last part of buttermilk. Blend well. Bake in 3-9" or 10" pans for 20-25 minutes at 350 degrees. Let cool completely.
From adamsextract.com


AMERICAN CAKES - RED VELVET CAKE HISTORY AND RECIPE
2014-02-09 Substitute 1 cup vegetable oil for the shortening and increase the all-purpose flour to 2½ cups (10.5 ounces/300 grams). Red Velvet Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners and bake for 15 to 20 minutes. After cooling, spread a layer of the frosting over top.
From toriavey.com


WALDORF ASTORIA RED VELVET CAKE WITH TRADITIONAL ICING
2015-05-20 How to make red velvet cake. Heat the oven to 350° F. Beat the shortening (or butter), sugar, and eggs with the mixer until they are light and fluffy (2 to 3 minutes). In a separate bowl, mix enough of the red food coloring with the cocoa powder to form a red-colored paste.
From entertainingdiva.com


THE ORIGINAL RED VELVET CAKE RECIPE - DESIGNMEACAKE
Directions. * Sift the cake flour. * Make a paste of the red food coloring the salt and the cocoa. * In a bowl cream the shortening and the butter, then add the sugar. Beat until light and fluffy. * Add the eggs one at a time and beat them after each addition. * Then add cocoa and food coloring mixture. * Add vanilla.
From designmeacake.com


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