Tv Guide Red Velvet Cake Recipes

RED VELVET CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven, and preheat to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; dust with flour, and tap out the excess.
• Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
• Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, turn out onto cooling racks and let cool completely.
• For the frosting: While the cake layers are cooling, beat the cream cheese, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high, and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick.
• To assemble: Place one cake layer bottom-side down on a cake plate. Top with 1 cup of the frosting, and spread to the edge. Top with the second layer, and frost the top and sides with the remaining frosting. If the frosting becomes too soft while assembling the cake, briefly chill the cake and frosting and then finish frosting.

RED VELVET LAYER CAKE

Steps:

• Lets get baking!
• Preheat oven to 350 F (180 C).
• In a small bowl, mix together cocoa powder and food colouring.
• In another bowl, cream together butter, shortening, and sugar.
• Add vanilla and eggs to the butter mixture and beat.
• Add cocoa mixture to butter mixture and beat until mixed through.
• In a separate bowl, add flour, cornstarch, baking powder, baking soda, and salt.
• Whisk flour mixture to aerate and combine.
• Slowly add flour mixture to the butter mixture and mix through.
• In a small bowl, combine vinegar and buttermilk and mix in.
• Slowly add buttermilk mixture to batter and fold in.
• Pour into 2 x 6-inch (15 cm) square and 2 x 6-inch (15 cm) round greased cake tins.
• Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.
• Let cool completely.
• Level each cake and discard the tops.
• To make the icing, whip together butter and icing sugar until light and fluffy.
• Add cream cheese and whip until combined.
• Add vanilla and combine.
• Add food colouring and cocoa powder and whip thoroughly until colour is even.
• To assemble, place one square cake on a cake board.
• Cut one circle cake in half and place beside two cornering sides of the square cake to form a heart.
• Cover the top of the heart with red icing and build a second layer with the remaining cakes.
• Cover the top and sides of the cake with red icing.
• Smooth the edges using an offset spatula or dough cutter.
• Add remaining red icing to a piping bag with a rose-shaped piping tip (fluted star tip).
• Pipe rosettes of red icing over the entire cake.
• Refrigerate for 1 hour.
• Share.

RED VELVET CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
• Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
• Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
• Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
• To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
• To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.

RED VELVET CAKE

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.

TV GUIDE RED VELVET CAKE

Steps:

• Preheat oven to 350°F Grease two 9" round pans.
• In a large bowl, cream sugar with shortening.
• Add eggs and vanilla, beat well.
• Make a paste of the food colouring, coffee and cocoa, add to above mixture.
• Mix in half the flour and salt, then stir in buttermilk.
• Beat in the remaining flour.
• Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!). Add to the batter and blend well.
• Bake 30 minutes. Cool completely and refrigerate 2 hours before filling and frosting.
• Beat cream cheese, shortening, vanilla and salt together until well blended.
• Gradually sift and beat in the icing sugar until it's all incorporated.
• Place one cake round on a serving plate and cover with a thick layer of freshly made (so it's soft) frosting.
• Place the second cake round on top and coat with a thin layer of frosting (i.e. the "crumb coat"). Chill until firm.
• Finish frosting the cake and decorate as desired.

RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat the bottom and sides of two 9-by-2-inch round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and hot water in a small bowl until smooth; let cool. Whisk the flour, salt and baking soda in a medium bowl. Beat the oil, sugar, buttermilk, eggs, food coloring, vanilla and vinegar in a large bowl. Whisk in the cocoa mixture until smooth, then whisk in the flour mixture. Divide the batter between the pans.
• Bake the cakes until the centers spring back when lightly pressed and a toothpick inserted into the centers comes out clean, 30 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.

RED VELVET CAKE

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Add food coloring, beating until combined.
• Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Pour into 2 greased and floured 9-inch cakepans.
• Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake.
• Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
• Stir in pecans if desired.

CLASSIC RED VELVET CAKE RECIPE BY TASTY

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

RED VELVET CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
• In a small bowl, place the cocoa powder and food coloring. Stir to combine and set aside.
• In a medium bowl, sift together the flour and salt. Set aside.
• In a small cup, place the baking soda and vinegar. Stir to combine and set aside.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs. Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the cocoa mixture and beat on medium just until combined. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Add the vanilla and beat on medium speed just until combined. Add the baking soda and vinegar mixture to the bowl. Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter is blended.
• Pour the batter into the pans. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
• Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
• When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
• Store in a tightly covered container at room temperature for up to 2 days.
• Cream Cheese Frosting
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
• From Aunt Elsa's Kitchen
• If you have time after all the layers are filled, applying a "crumb coat" to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cake's appearance. To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the refrigerator and frost the sides and top.