Red Velvet Cake With Vanilla Frosting Recipes

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RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING



Red Velvet Sheet Cake with Classic Red Velvet Frosting image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 24 servings

Number Of Ingredients 18

Nonstick baking spray
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 whole eggs
1 1/2 teaspoons vinegar
1 1/2 teaspoons cocoa powder
1 1/2 fluid ounces red food coloring
1 cup shortening
1 3/4 cup granulated sugar
1 cup whole milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 sticks unsalted butter
1 cup granulated sugar
2 cups raspberries

Steps:

  • Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
  • Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
  • In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
  • Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
  • Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
  • Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
  • Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
  • Ice the cake and top with raspberries.

RED VELVET CAKE WITH BUTTERCREAM FROSTING



Red Velvet Cake with Buttercream Frosting image

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

2 cups cake flour
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar
¼ cup all purpose flour
1 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

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

RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING



Red Velvet Cake With Vanilla Cream Cheese Frosting image

Make and share this Red Velvet Cake With Vanilla Cream Cheese Frosting recipe from Food.com.

Provided by McCormick Kitchens

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
  • Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and 2 teaspoons vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
  • For the Frosting, beat cream cheese, butter, sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

Nutrition Facts : Calories 513.4, Fat 24.4, SaturatedFat 14.5, Cholesterol 109.6, Sodium 359.5, Carbohydrate 71.2, Fiber 1.4, Sugar 53.9, Protein 5.7

EASY RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING



Easy Red Velvet Cake with Vanilla Cream Cheese Frosting image

Our easy version of Red Velvet Cake starts with a cake mix and uses the "one bowl" method of combining all the ingredients at once to make the batter. Make it even easier by purchasing a container of cream cheese frosting instead of preparing the frosting from scratch.

Provided by Club House

Categories     Desserts,Cake and Cupcakes,

Yield 16

Number Of Ingredients 13

1 package (2-layer size) German chocolate cake mix with pudding
1 cups (250 ml) sour cream
1/2 cup (125 ml) water
1/4 cup (60 ml) unsweetened cocoa powder
1/4 cup (60 ml) vegetable oil
1 bottle (28g) red food colour (club house)
3 eggs
2 tsps (10 ml) pure vanilla extract (club house)
1 package (250 g) cream cheese
1/4 cup (57 g) butter softened
2 tbsps (30 ml) sour cream
2 tsps (10 ml) pure vanilla extract (club house)
16 oz (500 g) icing sugar

Steps:

  • Preheat oven to 350°F (180°C). For the cake, beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Pour batter into 2 greased and floured (9-inch/23-cm) round cake pans.
  • Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
  • For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
  • Test Kitchen Tip: One container (16 ounces/450g) cream cheese frosting can be used in place of the prepared Vanilla Cream Cheese Frosting.

Nutrition Facts : Calories 382 Calories

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.

RED VELVET CAKE WITH VANILLA FROSTING



RED VELVET CAKE WITH VANILLA FROSTING image

Categories     Dairy     Dessert     Bake

Yield 9" cake

Number Of Ingredients 18

For the cake:
31/2 cups cake t{ouc (not self using)
3/4 cup (11/2 sticks) unsalted butter, softened
21)2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
11/2 teaspoons vandla extract
11/2 teaspoons salt
11/2 cups buttermilk
11/2 teaspoons cider vinegar
11/2 teaSpoons baking soda
FOR THE FROSTING
6 tablespoons all purpose flour
2 cups milk
2 cupS (4 Sticks) unsalted butter softened
2 cups sugar
2 tsp vanilla extract

Steps:

  • In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. Divide the batter among the prepared pans. Bake for 30 to 40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. ICING in a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes. In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well. Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer. Set a timer!). Use immediately. -

CLASSIC RED VELVET CAKE RECIPE BY TASTY



Classic Red Velvet Cake Recipe by Tasty image

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

nonstick cooking spray, for greasing
2 ¾ cups cake flour
2 tablespoons cocoa powder
1 teaspoon kosher salt
2 teaspoons baking soda
1 cup buttermilk, or 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar
½ cup vegetable oil
1 tablespoon white vinegar
2 ½ teaspoons red food coloring
1 ½ sticks unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon McCormick® vanilla extract
¼ cup freshly brewed coffee
1 stick unsalted butter, softened
12 oz cream cheese, softened
1 tablespoon heavy cream
¼ teaspoon kosher salt
2 teaspoons McCormick® vanilla extract
3 cups powdered sugar

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

AMAZING RED VELVET CAKE WITH FROSTING



Amazing Red Velvet Cake With Frosting image

I found this in my grandma's recipe box and discovered that it is terribly addicting. Make sure you have plenty of red food coloring or else you will end up with a pink cake.

Provided by Tinkerbel

Categories     Dessert

Time 45m

Yield 1 two layer cake, 10 serving(s)

Number Of Ingredients 16

1/2 cup white shortening
1 1/2 cups granulated sugar
2 eggs
2 ounces red food coloring
2 1/4 cups sifted flour
1 teaspoon baking soda
2 teaspoons cocoa
1 teaspoon vinegar
1 teaspoon vanilla
1 teaspoon salt
1 cup buttermilk (or soymilk with a tbsp of vinegar in it left to sit for 5 minutes)
1 cup milk
3 tablespoons flour
1 teaspoon vanilla
1 cup sugar
1 cup butter

Steps:

  • Mix vinegar and baking soda in a small dish and set aside.
  • Cream sugar, shortening and eggs until very fluffy.
  • Mix cocoa and food coloring in a small cup to form a paste, then add that to the creamed mixture.
  • Add buttermilk and salt alternately with with flour.
  • Add vanilla and vinegar-baking soda mix.
  • Beat thoroughly after every addition.
  • Pour into two 8 or 9 inch round pans that are greased and floured.
  • Bake 30 minutes at 350°F.
  • TO FROST: In a small sauce pan cook together your milk and flour, stirring constantly until thick.
  • Let cool, then add vanilla and mix well.
  • Cream the butter and sugar in a separate bowl, then gradually add the flour mix.
  • Whip until fluffy.

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

RED VELVET CAKE WITH VELVET FROSTING



Red Velvet Cake with Velvet Frosting image

My whole family goes crazy for red velvet cake. It's so gorgeous and festive and sounds so luxe. This old-fashioned Southern favorite can be made even healthier by using Seelect Natural Food Coloring, which I order online (see Resources, page 177). That way, you can let them eat cake without the slightest tinge of guilt.

Yield makes 1 8-inch layer cake

Number Of Ingredients 21

2 3/4 cups Basic Gluten-Free Flour Mix (page 19)
1/4 cup unsweetened cocoa powder
3/4 teaspoon xanthan gum
1 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups rice milk
1 1/2 teaspoons cider vinegar
3/4 cup dairy-free, soy-free vegetable shortening
1 1/2 cups granulated sugar
4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
1 teaspoon pure vanilla extract
1 (1-ounce) bottle red food coloring
1 recipe Velvet Frosting (recipe follows)
1 cup dairy-free, soy-free vegetable shortening
Pinch of salt
3 cups confectioners' sugar
3 tablespoons rice milk
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
(makes enough to frost 1 8-inch layer cake)

Steps:

  • Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
  • Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
  • Combine the rice milk and cider vinegar. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
  • Divide the batter between the two pans, and smooth down the surface using a frosting spatula.
  • Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a skewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
  • Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
  • Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Velvet Frosting. Once the frosting has set, store covered at room temperature. This cake is even better on days two and three!
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
  • Add the confectioners' sugar in three batches, beating after each addition.
  • Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.

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*BEST* RED VELVET CAKE WITH CREAM CHEESE FROSTING - LAUREN'S …
2021-02-10 Step 3: Make the Cake Batter. In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until the mixture becomes lighter in color. Alternate adding in flour mixture with milk mixture, being sure to start and end with flour.
From laurenslatest.com


CLASSIC RED VELVET CAKE (SO EASY) - SWEETEST MENU
2021-05-29 In a large mixing bowl, whisk together flour, cocoa, baking soda and salt. Then, in a separate bowl, add buttermilk, vinegar, vanilla and food gel. Give it a good stir. To the creamed butter, add half the flour mixture and all of the buttermilk mixture.
From sweetestmenu.com


RED VELVET LAYER CAKE WITH VANILLA AND STRAWBERRY FROSTING
2018-02-07 Spread those on a tray and dry in the oven at 100°C (215°F) for 10 minutes. Cool and blitz in a blender to make a fine red powder which you can use to decorate the cake. Make the vanilla frosting: beat the mascarpone, icing sugar, vanilla paste and double cream together until you have firm peaks. Mix the strawberry powder with the double ...
From supergoldenbakes.com


RED VELVET CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-02-05 Apple red sprinkles around the top and bottom 1 1/2″ borders of the cake. Add red icing sugar in the same pattern to fill in some of the spaces. Pipe frosting in puffs or rosettes around the top border of the cake. Make-Ahead To Refrigerate: You can fully assemble and refrigerate the cake for 3-4 days.
From natashaskitchen.com


RED VELVET BEETROOT CAKE WITH VANILLA FROSTING - DEL'S COOKING TWIST
2021-03-16 Add confectioner’s sugar, 1 Tablespoon heavy cream, vanilla seeds and salt, with the mixer running on low. Increase to high speed and beat for 3 minutes until very smooth. Spread the vanilla frosting over the cooled cake using a large spatula. Place in the refrigerator for 3 hours to cool completely. Remove 15 minutes before serving. Notes
From delscookingtwist.com


GEMMA’S BEST-EVER RED VELVET CAKE WITH ERMINE FROSTING
2021-01-28 How to Make Red Velvet Cake: Preheat the oven to 350°F (180°C). Grease and line 2 (9-inch) round cake tins. In a large bowl, sieve together flour, sugar, cocoa powder, cinnamon, baking soda, and salt. In a separate jug, whisk together eggs, oil, buttermilk, food coloring, and vanilla. Whisk the wet ingredients into the flour mixture.
From biggerbolderbaking.com


CHOCOLATE VELVET CAKE & VANILLA BUTTERCREAM FROSTING RECIPE
Directions. Step 1. Spoon batter evenly into 2 greased and floured 9-inch round cake pans (pans must be 2 inches deep). Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack. Step 2.
From southernliving.com


NO FAIL RED VELVET CAKE RECIPE: EASY STEPS, BEAUTIFUL RESULTS
2022-03-21 Beat in the yolks, oil, vanilla extract, and vinegar on high speed for 2 minutes, again scraping down the sides and up the bottom of the bowl as needed. With the mixer speed on low, beat in the flour mixture in 2 – 3 additions alternately with the buttermilk, starting and ending with the flour mixture.
From foodelicacy.com


RED VELVET CAKE WITH VANILLA FROSTING RECIPE : RECIPES
3.0m members in the recipes community. Improve and share your cooking repertoire with recipes from reddit's community.
From reddit.com


RED VELVET CAKE WITH CREAMY VANILLA FROSTING - GAYATHRI'S COOK SPOT
2014-05-26 In a large bowl, cream together butter and sugar. 5. Add in the cocoa mixture and beat until incorporated. 6. Add the egg and beat for a minute. Add vanilla and mix. 7. Now add the flour mixture and buttermilk alternately, starting with flour and ending with flour. 8.
From gayathriscookspot.com


THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
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


RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING
2021-09-13 Makes about ½ cup (4 ½ oz/128 g) ¼ cup (1 ¾ oz/50 g) granulated sugar. ⅓ cup (2⅞ oz/82 g) heavy cream. ½ teaspoon pure vanilla extract. 1. In a small saucepan over medium-low heat, or in a heatproof container in the microwave for 15-second increments, combine the sugar and cream and cook until the sugar is dissolved.
From mvmagazine.com


RED VELVET CAKE (WITH CREAM CHEESE FROSTING) - COOKING CLASSY
2019-02-11 For the Red Velvet Cake: Preheat oven to 350 degrees. Butter 3 (9-inch) round cake pans then line bottom of each with a round of parchment paper and butter parchment, set aside. Add flour, baking soda and salt to a large mixing bowl. Sift in cocoa powder then whisk mixture 20 seconds, set aside.
From cookingclassy.com


RED VELVET CAKE WITH MADAGASCAR VANILLA CREAM CHEESE ICING
Add vegetable oil, vinegar, vanilla, buttermilk, and red food coloring. Beat until combined and smooth. Add the dry ingredients to the mixture. Beat until just combined - some small lumps is okay, and better than over mixing. Divide batter equally between cake pans. Bake for 25 to 30 minutes on the same shelf, or until a toothpick inserted into ...
From kanalifestyle.com


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 WITH CREAM CHEESE FROSTING - BAKING A MOMENT
2018-05-22 Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together. Pour the liquid ingredients into the dry, and stir together until smooth (about 90 seconds to 2 minutes). Divide the batter equally between the …
From bakingamoment.com


BEST RED VELVET CAKE RECIPES | BAKE WITH ANNA OLSON - FOOD …
2013-04-23 Directions. Step 1. Preheat the oven to 350ºF. Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well. Step 2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy.
From foodnetwork.ca


RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING | TASTE
In a small saucepan over medium-low heat, or in a heatproof container in the microwave for 15-second increments, heat the milk and butter together until the butter is melted and the mixture is very hot but not boiling. Stir in the vanilla and the food coloring.
From tastecooking.com


RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE - TODAY
2021-06-07 1 cup neutral oil (like vegetable or canola) 3 large eggs, room temperature. 1 tablespoon vanilla. 1 cup whole fat buttermilk. 1 tablespoon white vinegar. 1 (scant) ounce red gel dye (a heaping ...
From today.com


RED VELVET CUPCAKES WITH MADAGASCAR VANILLA BEAN FROSTING
2021-04-04 Vanilla Bean Frosting and Chocolate Cake in Disguise make this Red Velvet Cupcake Video an Office Favorite. Ever wonder what is hidden beneath the rich vanilla cream cheese frosting and red colored cloaked cake of red velvet? Well if you did not know, it is actually cocoa or a chocolate cake of sorts. Learn how we make Red Velvet cupcakes with a …
From slofoodgroup.com


RED VELVET CAKE WITH CUSTARD FROSTING RECIPE - THE SPRUCE EATS
2022-06-01 Heat the oven to 350 F (180 C/Gas 4). Grease and flour three 8-inch round cake pans or two 9-inch pans. In a mixing bowl with an electric mixer, beat 1/2 cup of shortening with the 1 1/2 cups of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, combine the cocoa and food ...
From thespruceeats.com


SOUTHERN RED VELVET CAKE RECIPE - THE SEASONED MOM
2020-12-03 Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans, line with parchment, and then grease and flour again. Cream together the butter and sugar until light and fluffy. Add oil and eggs, one at a time, until incorporated. Mix in …
From theseasonedmom.com


10 BEST VANILLA RED VELVET CAKE RECIPES | YUMMLY
2022-05-08 Red Velvet Cake Honey and Jam cream cheese, unsweetened cocoa powder, vanilla, white vinegar and 12 more Red Velvet Cake Add a Pinch all-purpose flour, sugar, buttermilk, red food coloring, baking soda and 6 more Red Velvet Cake How To Feed A Loon unsalted butter, salt, vanilla extract, white vinegar, baking soda and 17 more
From yummly.com


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