Red Velvet Cake From The Bubble Room Recipes

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RED VELVET CAKE



Red Velvet Cake image

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

RED VELVET CAKE



Red Velvet Cake image

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

1/2 cup/115 grams butter, at room temperature, plus 2 tablespoons to prepare pans
3 tablespoons/20 grams cocoa powder, divided
1 1/2 cups/300 grams granulated sugar
2 eggs
2 teaspoons/10 milliliters vanilla extract
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams flour, sifted
1 cup/240 milliliters whole buttermilk
1 tablespoon/15 milliliters vinegar
Ermine icing (see recipe), or other fluffy white icing

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.

CLASSIC RED VELVET CAKE



Classic Red Velvet Cake image

The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 15

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 bottle (1 oz) red food color
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1 tablespoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  • Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g

ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM



Orange Crunch Cake from the Bubble Room image

This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together.

Provided by Realtor by day

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup graham cracker crumbs
1/2 cup chopped walnuts (actual recipe) or 1/2 cup slivered almonds (actual recipe)
1/2 cup brown sugar, packed
1/2 cup butter, melted
1 Pillsbury Plus yellow cake mix
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
3 eggs
1/3 cup oil
1 pillsbury ready to spread vanilla frosting
1 cup frozen whipped topping, thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel

Steps:

  • : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
  • : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
  • : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
  • : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
  • : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

Nutrition Facts : Calories 262.5, Fat 20.4, SaturatedFat 7.8, Cholesterol 66.8, Sodium 123.4, Carbohydrate 18.3, Fiber 0.8, Sugar 13.6, Protein 3.1

RED VELVET CAKE FROM THE BUBBLE ROOM



Red Velvet Cake from the Bubble Room image

This is the recipe for the fabulous red velvet cake from the famous Bubble Room in Captiva Island, Florida. People all over the world have dreams of this wonderful cake that they enjoyed while vacationing in Florida. Although there are many recipes for this famous cake, we think this is the best red velvet cake we've ever had.

Provided by Realtor by day

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/2 cups self-rising flour
1 teaspoon baking soda
1 1/2 cups granulated sugar
1 tablespoon unsweetened cocoa powder
1 cup buttermilk
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1/4 cup two 1 oz. bottles red food coloring
1 teaspoon white vinegar
2 large eggs
1/2 cup chopped pecans (optional)

Steps:

  • Pre-heat oven to 350 degrees.
  • Mix together all dry ingredients.
  • Mix together all wet ingredients.
  • While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
  • Spray three 9"" cake pans with non-stick cooking spray.
  • Pour equal amounts of batter into each of the three pans.
  • Bake 20 to 30 minutes. Test for doneness with a toothpick.
  • Cool layers in pans on wire racks for 10 minutes.
  • Carefully remove layers from pans. Place layers on wire racks to cool completely.
  • Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
  • Frost cake and decorate top with remaining 1/2 cup pecans if desired.
  • Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.

RED VELVET CAKE



Red Velvet Cake image

Provided by Buddy Valastro

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

3/4 stick butter, room temperature, plus more for pans
1 5/8 cups cake flour
1 teaspoon salt
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/4 cup unsweetened cocoa powder
3/4 cup buttermilk
3/4 teaspoon vinegar
3/4 teaspoon baking soda
1-ounce red food coloring

Steps:

  • Preheat oven to 350 degrees F. Butter 2 medium sheet pans, or 2 (8-inch) round cake pans.
  • In a bowl, sift flour and salt together. In an electric stand mixer, combine butter and sugar at medium speed. Add vanilla, then the eggs, 1 at a time, and then cocoa powder. Reduce mixer speed to low. Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour. In a separate bowl, mix vinegar and baking soda, and mix into the batter. Add red food coloring and combine well. Once thoroughly mixed, divide batter evenly between cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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

RED VELVET CAKE



Red Velvet Cake image

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

½ cup shortening
1 ½ cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

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



Red Velvet Cake image

Categories     Cake     Side     Bake     Spring

Yield makes 8 to 10 servings

Number Of Ingredients 19

For the Cake
4 teaspoons cocoa powder
2 ounces red food coloring
2 cups cake flour
1 teaspoon table salt
2 teaspoons baking soda
2 teaspoons distilled vinegar
1 cup shortening, at room temperature
1 cup sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla
Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
16 ounces cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 to 3 teaspoons vanilla (optional)
(makes 5 1/2 cups)

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.

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From purplechocolathome.com


NAKED RED VELVET CAKE WITH CRèME FRAîCHE FROSTING RECIPE
Meanwhile, in the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 4 cups Vermont Creamery vanilla crème fraîche, 3/4 cup confectioner's sugar, and 1/8 teaspoon orange extract, and fresh zest from 1 medium orange. Whip on medium speed until thick and creamy, about 3 minutes. Frost layers and sides of cake.
From vermontcreamery.com


THE BEST RED VELVET CAKE + FIVE YEARS OF BLOGGING
2016-11-06 4 cups (16 ounces) confectioner’s sugar. Instructions. For the Red Velvet Cake. Center a rack in the oven and preheat to 350 (F). Prepare three 8-inch round cake pans by spraying generously with cooking spray, and lining the bottom of each pan with a parchment paper circle. Spray the parchment circle as well.
From hummingbirdhigh.com


RED VELVET CAKE - PREPPY KITCHEN
2019-02-05 How to make Red Velvet Cake. 1. Preheat the oven to 350 degrees F. Butter and cocoa powder three 6-inch cake pans. Add 1 cupcake paper to a pan. In a standing mixer fitted with a paddle attachment, cream the room temp butter. Add in …
From preppykitchen.com


OLD FASHIONED RED VELVET CAKE FROM SCRATCH
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
To make the red velvet cake: Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder.
From livewellbakeoften.com


10 BEST RED VELVET CAKE WITH SELF RISING FLOUR RECIPES - YUMMLY
2022-05-26 So Moist Red Velvet Cake AllRecipes. vanilla extract, white sugar, buttermilk, coloring food red, apple cider vinegar and 10 more.
From yummly.com


RED VELVET CAKE COMPARISON - THE WAY THE COOKIE CRUMBLES
2009-02-13 For the cake: Preheat oven to 350°. 2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. 3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
From crumblycookie.net


RED VELVET CAKE RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-01-28 Instructions. Preheat oven to 350 degrees. Sift the flour, cocoa powder and baking soda into a large bowl and add the salt to it. In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
From dinnerthendessert.com


RED VELVET CAKE FROM THE BUBBLE ROOM RECIPE - FOOD.COM
Feb 22, 2012 - This is the recipe for the fabulous red velvet cake from the famous Bubble Room in Captiva Island, Florida. People all over the world have dreams of. Feb 22, 2012 - This is the recipe for the fabulous red velvet cake from the famous Bubble Room in Captiva Island, Florida. People all over the world have dreams of . Pinterest. Today. Explore. When …
From pinterest.com


RED VELVET CAKE | KING ARTHUR BAKING
To make the cake: Preheat the oven to 350°F. Lightly grease two 8" pans, then line the bottom with parchment rounds, and lightly grease the parchment, too. Beat the butter and sugar until well combined. Add the eggs one at a time, beating after each addition. Stir in the food color, cocoa, salt, baking soda, and vinegar.
From kingarthurbaking.com


THE MOST AMAZING RED VELVET CAKE RECIPE
The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a ...
From thestayathomechef.com


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