Super Moist And Delicious Red Velvet Cake With Cream Cheese Fros Recipes

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Steps:

• Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

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.

RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
• Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
• Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

SO MOIST RED VELVET CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.

SUPER MOIST AND DELICIOUS RED VELVET CAKE WITH CREAM CHEESE FROS

Steps:

• For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside.
• In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil.
• Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.
• Pour batter into a lightly greased and floured 13x9 baking pan.
• Bake in preheated 350 degree oven until done, 30-35 minutes or until cake tests done.
• Cool completely on wire rack and frost with cream cheese frosting.
• Cream Cheese Frosting: Mix together all ingredients until smooth.
• Add vanilla and mix well.
• Spread on cooled cake.

MISSY'S RED VELVET CAKE W/CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. cake pans; set pans aside.
• With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
• In a separate bowl, sift the cake flour & salt three times. Slowly add to creamed mixture. Add the buttermilk and mix well.
• In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. Once dissolved, add to batter and mix well.
• Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. Let layers cool completely on wire racks.
• While cakes are cooling, prepare frosting. Using an electric mixer, combine butter, vanilla & cream cheese until completely blended. Reduce mixer speed & gradually add sifted confectioners' sugar. Once completely blended, add chopped pecans, if desired.