RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 24 servings
Number Of Ingredients 18
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
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
CLASSIC RED VELVET CAKE RECIPE BY TASTY
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
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
RED VELVET JAR CAKE
I love to make these red velvet jar cakes for friends, family and teachers. Red velvet is my favorite during the holidays, but you can use your favorite cake and frosting flavors. Then dress up the jars with homemade labels and ribbons for gifting. Don't forget to tie a spoon to the jar; everyone likes to dig right in! -Lillie Collier, Mobile, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Grease a 13x9-in. baking pan., Prepare cake mix batter according to package directions, adding pudding mix before mixing batter, and folding 1 cup chocolate chips into prepared batter. Transfer to prepared pan. Bake and cool as package directs. Cut into 1/4-inch cubes., In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in confectioners' sugar and milk until smooth., In each of 16 half-pint jars, layer 1/2 cup cake cubes, 1 tablespoon icing and 1 tablespoon remaining chocolate chips. Repeat layers. Refrigerate leftovers.
Nutrition Facts : Calories 530 calories, Fat 28g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
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