RED VELVET CAKE
Recipe VIDEO above. The classic, iconic Red Velvet Cake! The sponge is soft and velvety, true to it's name, with a buttery flavour, moist with a hint of chocolate, vanilla and tang from buttermilk. MEASURES: Don't switch between weights/ml and cups in the recipe, read note 11. UK: Please read notes 7 and 9. After Red Velvet Cupcakes? Here's the recipe!
Provided by Nagi | RecipeTin Eats
Categories Sweet Baking
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
- Sift the Dry Ingredients and whisk to combine in a bowl.
- Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
- Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
- Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.
- Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
GRANDMA'S RED VELVET CAKE
It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I've had; the icing is as light as snow. -Kathryn Davison, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 595 calories, Fat 34g fat (21g saturated fat), Cholesterol 115mg cholesterol, Sodium 564mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.
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
CLASSIC RED VELVET CAKE
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
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
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.
RED VELVET CAKE
Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
- Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
- To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.
Nutrition Facts : Calories 656 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.5 milligram of sodium
OLD-FASHIONED RED VELVET CAKE
Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.
Provided by LuvMyBabies
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
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 one 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.
- Frosting: Blend cream cheese and butter together in a mixing bowl.
- Add marshmallows and sugar and blend.
- Fold in nuts.
- Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 970.4, Fat 44.6, SaturatedFat 21.6, Cholesterol 140, Sodium 745, Carbohydrate 138.2, Fiber 2.5, Sugar 99.7, Protein 9.7
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5/5 (15)Total Time 1 hr 40 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removable bottoms. Line the bottoms with parchment paper.
- In a bowl, beat the cream cheese with the sugar, vanilla seeds and lemon juice until the sugar has dissolved.
- Cut off the rounded top of each cooled cake to make them as flat as possible. Using the thickest part of the cake scraps, cut a few small cubes and set aside for decorating the cake.
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