Red Velvet cake recipe without the coloring but i do have....................?!
strawberries! Could I substitute that in!?!?!?!?!?!? How would I do that use less sugar of course but how many strawberries would you suggest I puree!? And can someone find me a red velvet cake recipe not using cake flour just regular and regular milk not buttermilk thank you or do you think i could use regular milk instead of buttermilk!?!?!? thxWww@FoodAQ@Com
Answers:
Sure you can substitute the strawberries, but then you'd have Strawberry cake, and not Red Velvet cake:) You could substitute strawberry puree for any other liquid (water, milk) that's called for!.!.!.!.!.!.!.!.You can always use regular flour instead of cake flour, as long as you sift it and use about 2 TB less than is called for !.!.!. Just add 1 TB of vinegar to a cup of regular milk to substitute for buttermilk!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
Just leave out the red food coloring all together!.
Red Velvet Cake
3? cups all-purpose flour
1? tsp!. baking powder
1 tsp!. salt
1 cup vegetable shortening
2? cups sugar
3 eggs
2 Tbsp!. cocoa
3 (1 oz!.) bottles red food coloring
1 cup cold buttermilk (or sour milk*)
2 tsp!. vanilla extract
1? tsp!. white vinegar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans
with cooking spray!.
2!. Combine flour, baking soda and salt in a large bowl, stirring with a wire whisk to mix well; set aside!.
3!. In another large bowl, cream together sugar and shortening until fluffy!.
4!. Add eggs, one at a time, blending well after each addition!.
5!. Make a paste of the cocoa and the food coloring; add to sugar mixture; whipping until light and fluffy
6!. Add buttermilk and vanilla extract to sugar mixture; mixing well!.
7!. Gradually add flour mixture while continuing to beat until batter
is smooth!.
8!. Fold vinegar into batter, and then beat the batter again until it
is light and fluffy!.
9!. Pour cake batter into prepared pans, filling each 2/3 full!.
10!. Bake for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean!.
11!. Allow the cakes to cool in pans for 10 minutes before turning
out onto a wire rack to cool completely!.
* To sour milk, add 1 tsp!. vinegar to 1 cup milk and let stand 5 minutes before using!.Www@FoodAQ@Com
Red Velvet Cake
3? cups all-purpose flour
1? tsp!. baking powder
1 tsp!. salt
1 cup vegetable shortening
2? cups sugar
3 eggs
2 Tbsp!. cocoa
3 (1 oz!.) bottles red food coloring
1 cup cold buttermilk (or sour milk*)
2 tsp!. vanilla extract
1? tsp!. white vinegar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans
with cooking spray!.
2!. Combine flour, baking soda and salt in a large bowl, stirring with a wire whisk to mix well; set aside!.
3!. In another large bowl, cream together sugar and shortening until fluffy!.
4!. Add eggs, one at a time, blending well after each addition!.
5!. Make a paste of the cocoa and the food coloring; add to sugar mixture; whipping until light and fluffy
6!. Add buttermilk and vanilla extract to sugar mixture; mixing well!.
7!. Gradually add flour mixture while continuing to beat until batter
is smooth!.
8!. Fold vinegar into batter, and then beat the batter again until it
is light and fluffy!.
9!. Pour cake batter into prepared pans, filling each 2/3 full!.
10!. Bake for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean!.
11!. Allow the cakes to cool in pans for 10 minutes before turning
out onto a wire rack to cool completely!.
* To sour milk, add 1 tsp!. vinegar to 1 cup milk and let stand 5 minutes before using!.Www@FoodAQ@Com
Red Velvet Cake with Vanilla Cream Cheese Frosting
Moist and luscious, red velvet cake is as delightful to behold as it is to eat!
Makes 16 servings
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick? Red Food Color
2 teaspoons McCormick? Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick? Pure Vanilla Extract
1 box (1 pound) confectioners' sugar
1!. Heat oven to 350°F!. Sift together flour, cocoa, baking soda and salt; set aside!. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes!. Beat in eggs one at a time!. Mix in sour cream, milk, food color and vanilla!. Gradually blend in flour mixture, just until incorporated!. Do not over blend!.
2!. Pour batter into 2 greased and floured 9-inch round cake pans!. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean!. Cool 10 minutes before removing from pan to cool on wire rack!.
3!. For frosting: Beat cream cheese, butter and sour cream in a medium bowl!. Add remaining ingredients and mix until smooth!. Cool cake completely before frosting!.
Tip: Substitute a greased and floured 12-cup Bundt cake pan!. Bake about 50 minutes!. Or substitute a 13x9-inch greased and floured baking pan and bake about 40 minutes!.
Nutrition Information per 1 serving
Calories: 520 Sodium: 334 mg
Fat: 24 g Carbohydrates: 70 g
Cholesterol: 117 mg Fiber: 1 g
Protein: 6 g
dont worry about the coloringWww@FoodAQ@Com
Moist and luscious, red velvet cake is as delightful to behold as it is to eat!
Makes 16 servings
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick? Red Food Color
2 teaspoons McCormick? Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick? Pure Vanilla Extract
1 box (1 pound) confectioners' sugar
1!. Heat oven to 350°F!. Sift together flour, cocoa, baking soda and salt; set aside!. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes!. Beat in eggs one at a time!. Mix in sour cream, milk, food color and vanilla!. Gradually blend in flour mixture, just until incorporated!. Do not over blend!.
2!. Pour batter into 2 greased and floured 9-inch round cake pans!. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean!. Cool 10 minutes before removing from pan to cool on wire rack!.
3!. For frosting: Beat cream cheese, butter and sour cream in a medium bowl!. Add remaining ingredients and mix until smooth!. Cool cake completely before frosting!.
Tip: Substitute a greased and floured 12-cup Bundt cake pan!. Bake about 50 minutes!. Or substitute a 13x9-inch greased and floured baking pan and bake about 40 minutes!.
Nutrition Information per 1 serving
Calories: 520 Sodium: 334 mg
Fat: 24 g Carbohydrates: 70 g
Cholesterol: 117 mg Fiber: 1 g
Protein: 6 g
dont worry about the coloringWww@FoodAQ@Com
Red Velvet cake by definition is a cocoa flavored buttermilk cake with red food dye!. you dont want to use buttermilk, or red dye, since you're adding strawberries, I'm assuming your not going to use cocoa!. So you dont want to make a red velvet cake, you want to make a strawberry cake, and no matter how many strawberries you use it will never be red it'll only be pink, red berries with white flour makes pink!.Www@FoodAQ@Com
I'm sorry, but if you're not using the coloring, it's not Red Velvet cake!. And if you use pureed strawberries, it's strawberry cake!.Www@FoodAQ@Com
i don't think strawberries can replace the food coloring!.!.!.it would just screw up the whole thing!.!.!.Www@FoodAQ@Com
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick? Red Food Color
2 teaspoons McCormick? Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick? Pure Vanilla Extract
1 box (1 pound) confectioners' sugar
1!. Heat oven to 350°F!. Sift together flour, cocoa, baking soda and salt; set aside!. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes!. Beat in eggs one at a time!. Mix in sour cream, milk, food color and vanilla!. Gradually blend in flour mixture, just until incorporated!. Do not over blend!.
2!. Pour batter into 2 greased and floured 9-inch round cake pans!. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean!. Cool 10 minutes before removing from pan to cool on wire rack!.
3!. For frosting: Beat cream cheese, butter and sour cream in a medium bowl!. Add remaining ingredients and mix until smooth!. Cool cake completely before frosting!.
Tip: Substitute a greased and floured 12-cup Bundt cake pan!. Bake about 50 minutes!. Or substitute a 13x9-inch greased and floured baking pan and bake about 40 minutes!.
Calories: 520
Fat: 24 g
Just leave out the red food coloring all together!.
Red Velvet Cake
3? cups all-purpose flour
1? tsp!. baking powder
1 tsp!. salt
1 cup vegetable shortening
2? cups sugar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans
with cooking spray!.
2!. Combine flour, baking soda and salt in a large bowl, stirring with a wire whisk to mix well; set aside!.
3!. In another large bowl, cream together sugar and shortening until fluffy!.
4!. Add eggs, one at a time, blending well after each addition!.
5!. Make a paste of the cocoa and the food coloring; add to sugar mixture; whipping until light and fluffy
6!. Add buttermilk and vanilla extract to sugar mixture; mixing well!.
7!. Gradually add flour mixture while continuing to beat until batter
is smooth!.
8!. Fold vinegar into batter, and then beat the batter again until it
is light and fluffy!.
9!. Pour cake batter into prepared pans, filling each 2/3 full!.
10!. Bake for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean!.
11!. Allow the cakes to cool in pans for 10 minutes before turning
out onto a wire rack to cool completely!.
* To sour milk, add 1 tsp!. vinegar to 1 cup milk and let stand 5 minutes before using!.Www@FoodAQ@Com
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick? Red Food Color
2 teaspoons McCormick? Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick? Pure Vanilla Extract
1 box (1 pound) confectioners' sugar
1!. Heat oven to 350°F!. Sift together flour, cocoa, baking soda and salt; set aside!. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes!. Beat in eggs one at a time!. Mix in sour cream, milk, food color and vanilla!. Gradually blend in flour mixture, just until incorporated!. Do not over blend!.
2!. Pour batter into 2 greased and floured 9-inch round cake pans!. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean!. Cool 10 minutes before removing from pan to cool on wire rack!.
3!. For frosting: Beat cream cheese, butter and sour cream in a medium bowl!. Add remaining ingredients and mix until smooth!. Cool cake completely before frosting!.
Tip: Substitute a greased and floured 12-cup Bundt cake pan!. Bake about 50 minutes!. Or substitute a 13x9-inch greased and floured baking pan and bake about 40 minutes!.
Calories: 520
Fat: 24 g
Just leave out the red food coloring all together!.
Red Velvet Cake
3? cups all-purpose flour
1? tsp!. baking powder
1 tsp!. salt
1 cup vegetable shortening
2? cups sugar
Cooking spray
1!. Preheat oven to 350 degrees F!. and lightly coat two 9" cake pans
with cooking spray!.
2!. Combine flour, baking soda and salt in a large bowl, stirring with a wire whisk to mix well; set aside!.
3!. In another large bowl, cream together sugar and shortening until fluffy!.
4!. Add eggs, one at a time, blending well after each addition!.
5!. Make a paste of the cocoa and the food coloring; add to sugar mixture; whipping until light and fluffy
6!. Add buttermilk and vanilla extract to sugar mixture; mixing well!.
7!. Gradually add flour mixture while continuing to beat until batter
is smooth!.
8!. Fold vinegar into batter, and then beat the batter again until it
is light and fluffy!.
9!. Pour cake batter into prepared pans, filling each 2/3 full!.
10!. Bake for 30 to 40 minutes, or until a toothpick inserted in the
center comes out clean!.
11!. Allow the cakes to cool in pans for 10 minutes before turning
out onto a wire rack to cool completely!.
* To sour milk, add 1 tsp!. vinegar to 1 cup milk and let stand 5 minutes before using!.Www@FoodAQ@Com