RED VELVET CAKE WITH BUTTERCREAM FROSTING
Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!
Provided by rlroth
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
- In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
- For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g
THE REAL RED VELVET CAKE
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
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
EASY RED VELVET CAKE
I've been making Red Velvet Cake for many years, trying slight changes in the recipe until coming up with one I consider "tried and proven." Conveniently, it starts with a cake mix and turns out beautifully every time. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 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., For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature. , In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
ERMINE ICING
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake. For best results, you may want to double it: A little extra frosting never hurts.
Provided by Kim Severson
Categories dessert
Time 15m
Yield Frosts one cake, with 2 or 3 layers
Number Of Ingredients 6
Steps:
- Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
- Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
- Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 15 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 31 grams, Sodium 110 milligrams, Sugar 54 grams, TransFat 2 grams
RED VELVET CAKE WITH ERMINE FROSTING
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
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.
MONTCLAIR MARTHA'S RED VELVET CAKE
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
- In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.
More about "red velvet cake with ermine frosting recipes"
NATURALLY RED VELVET CAKE WITH ERMINE ICING
From thestayathomechef.com
4.5/5 (2)Total Time 2 hrs 20 minsCategory Dessert
- Preheat oven to 425 degrees. Wrap beet in foil and roast until tender, about 1 hour. Reduce heat to 375 degrees for baking cake once beet is cooked. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
- In a medium sauce pan, whisk together flour and sugar over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.
RED VELVET CAKE WITH ERMINE FROSTING - THE UNLIKELY BAKER
From theunlikelybaker.com
Ratings 9Calories 500 per servingCategory Dessert
- Pre-heat oven to 350F. Grease 2 9-inch baking pans then put greased parchment paper at the bottom for easy release.
- In a medium sized sauce pan, combine 5 tablespoons flour and 1 cup milk and constantly stir over medium heat until very thick, like pudding (8-10 minutes).
GEMMA’S BEST-EVER RED VELVET CAKE WITH ERMINE FROSTING
From biggerbolderbaking.com
4.8/5 (83)Category Dessert
- In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. Put a dollop of Ermine frosting in the center of the cake and with an offset spatula spread it all the way to the edges of the cake creating an even layer of frosting. Repeat with the next layer.
RED VELVET CAKE WITH ERMINE ICING | TASTY KITCHEN: A …
From tastykitchen.com
5/5 (1)
TRADITIONAL RED VELVET CAKE RECIPE | PASTRY CHEF ONLINE
From pastrychefonline.com
RED VELVET CAKE WITH ERMINE CREAM CHEESE …
From sweetbakingadventures.com
RED VELVET CAKE W/ ERMINE FROSTING / #FOODBLOGGERLOVE
From thefreshmancook.com
HOMEMADE RED VELVET CAKE WITH COOKED FROSTING …
From thespruceeats.com
A VINTAGE RECIPE: RED VELVET CAKE | OUR STATE
From ourstate.com
RED VELVET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
RED VELVET CAKE - WIKIPEDIA
From en.wikipedia.org
CLASSIC RED VELVET CAKE RECIPE + CREAM CHEESE FROSTING
From sugargeekshow.com
RED VELVET CAKE | RECIPETIN EATS
From recipetineats.com
RED VELVET LAYER CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY.
From prettysimplesweet.com
ADAMS ORIGINAL RED VELVET CAKE RECIPE - TASTE OF …
From tasteofsouthern.com
RED VELVET CAKE WITH ERMINE ICING | NYT COOKING - YOUTUBE
From youtube.com
RED VELVET CAKE FROM SCRATCH - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
ERMINE FROSTING - SUGAR SPUN RUN
From sugarspunrun.com
TRADITIONAL RED VELVET CAKE RECIPE WITH (THE ORIGINAL) ERMINE …
From pinterest.ca
RED VELVET CUPCAKES WITH ERMINE FROSTING - THE LITTLE VINTAGE …
From thelittlevintagebakingcompany.com
VALENTINE’S DAY RED VELVET CAKE WITH MARZIPAN AND ERMINE FROSTING
From hummingbirdhigh.com
RED VELVET CAKE WITH ERMINE FROSTING - THE UNLIKELY BAKER
From pinterest.ca
TRADITIONAL BOILED FROSTING RECIPE FOR RED VELVET CAKE
From popsugar.com
RECIPE: CLASSIC RED VELVET CAKE WITH ERMINE ICING - THE SEATTLE TIMES
From seattletimes.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING
From sallysbakingaddiction.com
SMALL RED VELVET CAKE - BAKING MISCHIEF
From bakingmischief.com
BEST EVER RED VELVET CAKE RECIPE WITH ERMINE FROSTING
From getrecipecart.com
RED VELVET CAKE - PEAR TREE KITCHEN
From peartreekitchen.com
RED VELVET CAKE - SUGAR SPUN RUN
From sugarspunrun.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE - TODAY
From today.com
RED VELVET CAKE ROLL - SAVOR THE BEST
From savorthebest.com
RED VELVET CAKE TRIVIA | 25 FACTS ABOUT THE SWEET SNACK
From uselessdaily.com
SOUTHERN RED VELVET CAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
RED VELVET CAKE WITH BUTTER ROUX FROSTING - WANDERLUST AND …
From wanderlustandwellness.org
RED VELVET CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
COOKED RED VELVET ICING - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE NATURALLY RED VELVET CAKE WITH ERMINE FROSTING
From youtube.com
[HOMEMADE] RED VELVET CAKE WITH ERMINE FROSTING : RECIPES
From reddit.com
A CASE FOR RED VELVET CAKE - FOOD NETWORK
From foodnetwork.com
MAKE THE PERFECT ERMINE FROSTING - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
RED VELVET CUPCAKES WITH ERMINE BUTTERCREAM - ANA'S BAKING …
From anasbakingchronicles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love