Redvelvetchocolatecakeicing Recipes

RED VELVET CAKE

Steps:

• Preheat the oven to 350°F and line two 8 or 9 inch round pans with parchment paper on the bottom. Butter and grease the sides. Set aside.
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a stand mixer fit with the paddle attachment, beat together the oil and sugar until combined, about 2 minutes. Add the eggs in one at a time, beating until light and fluffy. Add the vanilla extract and food coloring and mix well.
• Stir together the buttermilk and vinegar and set aside.
• Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. Do not over mix.
• Divide the batter between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cakes to cool completely.
• In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
• Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting!

SEVEN-MINUTE FROSTING FOR RED VELVET CHOCOLATE CAKE

Steps:

• In a small heavy saucepan, combine 1 cup sugar, corn syrup, and 1/3 cup water. Place over medium heat, and cook, stirring occasionally, washing down sides of pan with a wet pastry brush from time to time to prevent crystals from forming. Clip on a candy thermometer and stop stirring; increase the heat to high until temperature registers 235 degrees, about 7 minutes.
• Whisk the egg whites in an electric mixer on medium speed, until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove syrup from heat, and pour in a steady stream down the side of the bowl containing the egg-white mixture, with mixer on medium-low speed. Increase speed to medium, and beat until cool, about 9 minutes. Add vanilla, and beat for 2 minutes more. Use immediately to frost cake.

RED VELVET CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
• In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
• Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.