Red Velvet Layer Cake From The Americas Test Kitchen Recipes

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RED VELVET LAYER CAKE



Red Velvet Layer Cake image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 18

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans
3 cups cake flour (sift before measuring)
3 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1/3 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon red food coloring
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 cup buttermilk
4 8-ounce packages cream cheese, softened
2 sticks unsalted butter, softened
2 pounds (about 8 cups) confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
  • Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
  • Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
  • Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
  • Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.

THE BEST RED VELVET CAKE



The Best Red Velvet Cake image

Our classic red velvet cake is a true showstopper. It includes brown sugar for added flavor and moisture, as well as buttermilk for tang and tenderness. The homemade cream cheese frosting is rich and smooth thanks to the addition of butter.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 17

Nonstick cooking spray
2 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk, well shaken, at room temperature
1 tablespoon red gel food coloring
1 tablespoon pure vanilla extract
1 cup granulated sugar
1 cup packed light brown sugar
2 sticks (1 cup) unsalted butter, at room temperature
3 large eggs, at room temperature
Four 8-ounce blocks cream cheese, at room temperature
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar

Steps:

  • For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray.
  • Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.
  • Beat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients; mix until smooth. Scrape the batter evenly into the prepared pans.
  • Bake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.
  • For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
  • To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve.

CHEESECAKE LAYERED RED VELVET CAKE



Cheesecake Layered Red Velvet Cake image

I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. -Melissa Gaines, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 23

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 teaspoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
CAKE:
1-1/2 cups sugar
1-1/2 cups canola oil
1 cup buttermilk
2 large eggs
1 bottle (1 ounce) red food coloring
2 teaspoons cider vinegar
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups butter, softened
1 tablespoon vanilla extract
3 to 3-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

Nutrition Facts :

EASY RED VELVET CAKE



Easy Red Velvet Cake image

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

1 package fudge marble cake mix (regular size)
1 teaspoon baking soda
1-1/2 cups buttermilk
2 large eggs, room temperature
1 bottle (1 ounce) red food coloring
1 teaspoon vanilla extract
FROSTING:
5 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup sugar
2 teaspoons vanilla extract

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.

RED VELVET LAYER CAKE FROM THE AMERICA'S TEST KITCHEN



Red Velvet Layer Cake from the America's Test Kitchen image

I loooove this recipe.... I make cake pops out of them... Soooo good.... ***Note: For the cake to have the proper rise and color, you must use natural cocoa powder; do not substitute Dutch-processed cocoa. *** ***Note: Do not use low-fat or nonfat cream cheese or the frosting will turn out too soupy to work with. This frosting has a softer, looser texture than other frostings; it won't work with a three-layer cake. If the frosting becomes too soft to work with, let it chill in the refrigerator until firm.*** ***To make ahead*** The frosting can be refrigerated in an airtight container for up to 3 days. Let the frosting stand at room temperature until slightly softened, about 1 hour, then whip with an electric mixer on medium speed until smooth, about 2 minutes.***

Provided by Xabbyy

Categories     Dessert

Time 3h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons natural cocoa powder, plus more for dusting pans
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 pinch salt
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring
12 tablespoons unsalted butter, cut into 12 pieces and softened
1 1/2 cups granulated sugar
4 cups cream cheese frosting (recipe will follow cake)
2 (8 ounce) packages cream cheese, softened
10 tablespoons unsalted butter, cut into chunks and softened
2 tablespoons sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups confectioners' sugar (you can add an extra cup if needed)

Steps:

  • ***Cake Recipe***.
  • Adjust an oven rack to the middle position and heat to 350 degrees. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans.
  • Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste.
  • In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform.
  • Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the bater into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking (I didn't do this).
  • Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
  • Line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter (before doing this, place a small blob of icing in the center to hold the cake in place). Spread 1 cup of the frosting over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting (I did a crumb coat first, then sealed the cake with more icing) and remove the parchment strips from the platter before serving.
  • ***Cream Cheese Frosting***.
  • Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes.
  • Reduce mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.

Nutrition Facts : Calories 2002.8, Fat 99.4, SaturatedFat 44.1, Cholesterol 195.7, Sodium 1073.4, Carbohydrate 276.9, Fiber 1.4, Sugar 238.3, Protein 10.5

RED VELVET LAYER CAKE



Red Velvet Layer Cake image

Make and share this Red Velvet Layer Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 3 (8-inch) cakes

Number Of Ingredients 13

1/2 cup butter, softened
1/4 cup Crisco shortening (butter or plain flavor)
2 cups sugar
3 eggs
1 cup sour cream
2/3 cup unsweetened baking cocoa
2 teaspoons vanilla
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup boiling water
1 tablespoon red food coloring

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper.
  • With an electric mixer on high speed, cream butter, shortening and sugar for about 4-5 minutes until fluffy, making certain that no sugar granules remain in the creamed mixture.
  • Add in eggs and vanilla; blend well to combine.
  • Mix in sour cream and cocoa; blend well.
  • In a small bowl, blend the boiling water and food colouring together; set aside.
  • In a small bowl sift together cake flour with baking soda, baking powder and salt.
  • Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter.
  • Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter.
  • Bake about 30-35 minutes, or until cake test done.
  • Cool and remove from pans.
  • Frost with desired icing.

Nutrition Facts : Calories 1559.1, Fat 72.2, SaturatedFat 36.9, Cholesterol 326.6, Sodium 1070, Carbohydrate 219.4, Fiber 7.9, Sugar 134.7, Protein 20.3

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

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2021-01-15 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.
From thepioneerwoman.com


RED VELVET LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2019-02-10 Butter and flour 3 (9-inch) round cake pans or spray with baking spray. Set aside. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes until lightly golden. Set aside to cool. Using an electric mixer cream together the butter, sugar and vanilla. Beat on medium-high speed for 2 minutes or until creamed.
From melissassouthernstylekitchen.com


RED VELVET CAKE AMERICA'S TEST KITCHEN RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian ...
From recipeschoice.com


RED VELVET LAYER CAKE - SWEETS BY ELISE
2021-12-17 Simply add 1 1/2 tablespoons (22g) of distilled vinegar in a liquid measuring cup. Pour room temperature milk into the measuring cup to reach the 1 1/2 cup (360g) mark. Use a spoon to mix the mixture before letting it sit for 5-10 minutes, allowing the milk to become slightly chunky in texture.
From sweetsbyelise.com


RED VELVET LAYER CAKE FROM THE AMERICA'S TEST KITCHEN RECIPE
Sep 3, 2014 - Red Velvet Layer Cake From The America's Test Kitchen With Cocoa Powder, All Purpose Flour, Baking Soda, Salt, Buttermilk, Large Eggs, White Vinegar, Vanilla Extract, Red Food Coloring, Unsalted Butter, Granulated Sugar, Cream Cheese Frosting, Cream Cheese, Softened, Unsalted Butter, Sour Cream, Van
From pinterest.com


280 AMERICAS TEST KITCHEN RECIPES IDEAS - PINTEREST.CA
Sep 22, 2015 - Explore Andrea Escalante's board "Americas test kitchen recipes" on Pinterest. See more ideas about america's test kitchen recipes, recipes, americas test kitchen. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with ...
From pinterest.ca


RED VELVET LAYER CAKE RECIPE | EAT SMARTER USA
The Red Velvet Layer Cake recipe out of our category tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


RED VELVET CAKE AMERICA'S TEST KITCHEN | RED VELVET RECIPE
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From redvelvetrecipe2.blogspot.com


RED VELVET CAKE RECIPE AMERICA'S TEST KITCHEN
2021-05-02 Red velvet cake recipe america's test kitchen. Recipes with similar ingredients to Red Velvet Layer Cake from the Americas Test Kitchen 4 cups confectioners sugar 12 tablespoons unsalted butter softened 1 12 sticks 16 tablespoons unsalted butter softened 2 sticks 2 14 cups all-purpose flour 1 12 teaspoons baking soda 1 cup buttermilk. Enjoy Americas …
From tartarsaucerecipe.blogspot.com


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