RED VELVET CAKE WITH ERMINE FROSTING
Provided by Food Network
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
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.
OLD-FASHIONED ERMINE FROSTING
Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.
Nutrition Facts : Calories 60 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
HESTER'S RED VELVET CAKE ICING
My Great Grandmother Hester's recipe, as given to me by my Great Aunt Jan.
Provided by Carri Smith
Categories Desserts Frostings and Icings
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
- Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 19.6 g, Cholesterol 1.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.5 g, Sodium 8.4 mg, Sugar 17.7 g
OLD-FASHIONED RED VELVET CAKE
Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.
Provided by LuvMyBabies
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans.
- In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream together sugar and butter.
- Beat in eggs one at a time.
- Alternately add flour mixture and buttermilk.
- Beat in food coloring and vinegar, then add vanilla.
- Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
- Turn out onto a rack to cool.
- Frosting: Blend cream cheese and butter together in a mixing bowl.
- Add marshmallows and sugar and blend.
- Fold in nuts.
- Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 970.4, Fat 44.6, SaturatedFat 21.6, Cholesterol 140, Sodium 745, Carbohydrate 138.2, Fiber 2.5, Sugar 99.7, Protein 9.7
THE REAL RED VELVET CAKE
Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.
Provided by Smart Cookie
Categories Desserts Cakes Red Velvet Cake Recipes
Time 3h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
- Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
- Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
- Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
- Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
- Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
- Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
- Finish frosting the cake with remaining frosting. Cut and serve.
Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g
MONTCLAIR MARTHA'S RED VELVET CAKE
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
- In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.
OLD FASHIONED SOUTHERN RED VELVET CAKE
My mom grew up with her grandma making this for special occasions. She finally found a recipe just like her grandmother's a few years ago on the internet and was sooo happy to have it back!!! This is from the Southern forum on about. This DOES not have cream cheese in the icing or coconut, if that's what your looking for keep on a looking.
Provided by Jessica K
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Cream shortening & sugar. Add eggs. Beat well. Sift flour, salt & cocoa together. Add alternately with buttermilk. Beat after each addition.
- Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
- Bake 30 minute at 350 degrees in 2 9" greased pans round cake pans.
- For frosting:.
- Combine milk and flour and cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff. Frost cooled cakes.
- Enjoy!
Nutrition Facts : Calories 760.6, Fat 35.1, SaturatedFat 9.3, Cholesterol 58.4, Sodium 513.6, Carbohydrate 104.9, Fiber 1.2, Sugar 70.5, Protein 8.1
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