What's your Red Velvet cake recipe?!
I need a good one from scratch!. I want to try one this weekend!.Www@FoodAQ@Com
Answers:
saw it on paula deen show and tried it was amazing!! this is a tried recipe not just a find and cut and paste
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F!.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy!. Add the eggs one at a time and mix well after each addition!. Mix cocoa and food coloring together and then add to sugar mixture; mix well!. Sift together flour and salt!. Add flour mixture to the creamed mixture alternately with buttermilk!. Blend in vanilla!. In a small bowl, combine baking soda and vinegar and add to mixture!. Pour batter into 3 (8-inch) round greased and floured pans!. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean!. Remove from heat and cool completely before frosting!.
Icing:
Blend cream cheese and butter together in a mixing bowl!. Add marshmallows and sugar and blend!. Fold in coconut and nuts!. Spread between layers and on top and sides of cooled cake
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2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F!.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy!. Add the eggs one at a time and mix well after each addition!. Mix cocoa and food coloring together and then add to sugar mixture; mix well!. Sift together flour and salt!. Add flour mixture to the creamed mixture alternately with buttermilk!. Blend in vanilla!. In a small bowl, combine baking soda and vinegar and add to mixture!. Pour batter into 3 (8-inch) round greased and floured pans!. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean!. Remove from heat and cool completely before frosting!.
Icing:
Blend cream cheese and butter together in a mixing bowl!. Add marshmallows and sugar and blend!. Fold in coconut and nuts!. Spread between layers and on top and sides of cooled cake
Www@FoodAQ@Com
Red Velvet Cake
I prefer this red velvet cake recipe above all I've tried because I always have self-rising flour on hand!. Oil makes the layers moist, and butter and cream cheese with powdered sugar and chopped pecans are the makings of a mighty fine
frosting!.
2? cups self-rising flour
1 cup buttermilk
1? cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla
? cup red food color
1? cups sugar
1 teaspoon cocoa
1 teaspoon vinegar
2 large eggs
Preheat oven to 350°!. Combine all ingredients in a large mixing bowl and beat with mixer until well blended!. Pour batter equally into three well- greased or sprayed cake pans!. Bake 20 minutes!. Cool in pans 10 minutes!. Remove from pans and cool completely!.
Frosting
1/3 pound butter softened
1 8-ounce and 1 3-ounce package cream cheese softened
1 pound box powdered sugar
2 cups chopped pecans
1 teaspoon vanilla
Combine butter, cream cheese, powdered sugar and vanilla in a bowl!. Beat until fluffy!. Add chopped pecans!. Frost between layers, top and side of cake!.
Great looking cake, that tastes even better, for Christmas or Valentine's Day!.
Www@FoodAQ@Com
I prefer this red velvet cake recipe above all I've tried because I always have self-rising flour on hand!. Oil makes the layers moist, and butter and cream cheese with powdered sugar and chopped pecans are the makings of a mighty fine
frosting!.
2? cups self-rising flour
1 cup buttermilk
1? cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla
? cup red food color
1? cups sugar
1 teaspoon cocoa
1 teaspoon vinegar
2 large eggs
Preheat oven to 350°!. Combine all ingredients in a large mixing bowl and beat with mixer until well blended!. Pour batter equally into three well- greased or sprayed cake pans!. Bake 20 minutes!. Cool in pans 10 minutes!. Remove from pans and cool completely!.
Frosting
1/3 pound butter softened
1 8-ounce and 1 3-ounce package cream cheese softened
1 pound box powdered sugar
2 cups chopped pecans
1 teaspoon vanilla
Combine butter, cream cheese, powdered sugar and vanilla in a bowl!. Beat until fluffy!. Add chopped pecans!. Frost between layers, top and side of cake!.
Great looking cake, that tastes even better, for Christmas or Valentine's Day!.
Www@FoodAQ@Com
Red Velvet Cake: 5 star recipe
2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven!. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper!. Set aside!.
Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder!. Set aside!.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes)!. Add the sugar and beat until light and fluffy (about 2-3 minutes)!. Add the eggs, one at a time, beating well after each addition!. Scrape down the sides of the bowl!. Add the vanilla extract and beat until combined!.
In a measuring cup whisk the buttermilk with the red food coloring!. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour!.
In a small cup combine the vinegar and baking soda!. Allow the mixture to fizz and then quickly fold into the cake batter!.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon!. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean!.
Cool the cakes in their pans on a wire rack for 10 minutes!. Place a wire rack on top of the cake pan and invert, lifting off the pan!. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour!. (This is done to make filling and frosting the cakes easier!.)
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth!. Add the vanilla and confectioners sugar and process until smooth!. Transfer this mixture to a large mixing bowl!.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form!. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it!. Then fold in the remaining whipped cream, in two stages!. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread!.
Assemble: With a serrated knife, cut each cake layer in half, horizontally!. You will now have four cake layers!. Place one of the cake layers, top of the cake facing down, onto your serving platter!. Spread the cake layer with a layer of frosting!. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers!. Frost the top and sides of the cake!. Can garnish the cake with sweetened or unsweetened coconut!.
Makes one - 9 inch (23 cm) four layer cake!.
Www@FoodAQ@Com
2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven!. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper!. Set aside!.
Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder!. Set aside!.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes)!. Add the sugar and beat until light and fluffy (about 2-3 minutes)!. Add the eggs, one at a time, beating well after each addition!. Scrape down the sides of the bowl!. Add the vanilla extract and beat until combined!.
In a measuring cup whisk the buttermilk with the red food coloring!. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour!.
In a small cup combine the vinegar and baking soda!. Allow the mixture to fizz and then quickly fold into the cake batter!.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon!. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean!.
Cool the cakes in their pans on a wire rack for 10 minutes!. Place a wire rack on top of the cake pan and invert, lifting off the pan!. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour!. (This is done to make filling and frosting the cakes easier!.)
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth!. Add the vanilla and confectioners sugar and process until smooth!. Transfer this mixture to a large mixing bowl!.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form!. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it!. Then fold in the remaining whipped cream, in two stages!. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread!.
Assemble: With a serrated knife, cut each cake layer in half, horizontally!. You will now have four cake layers!. Place one of the cake layers, top of the cake facing down, onto your serving platter!. Spread the cake layer with a layer of frosting!. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers!. Frost the top and sides of the cake!. Can garnish the cake with sweetened or unsweetened coconut!.
Makes one - 9 inch (23 cm) four layer cake!.
Www@FoodAQ@Com
Red Velvet Cake with Cream Cheese Frosting
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract
Directions:
In a large mixing bowl, cream shortening and sugar until light fluffy!. Add eggs, one at a time, beating well after each addition!. Beat in the food coloring, vinegar, butter flavoring and vanilla!. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk!.
Pour into three greased and floured 9-in!. round baking pans!. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean!. Cool for 10 minutes before removing from pans to wire racks to cool completely!.
In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy!. Spread between layers and over top and sides of cake!. Yield: 12 servings
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1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract
Directions:
In a large mixing bowl, cream shortening and sugar until light fluffy!. Add eggs, one at a time, beating well after each addition!. Beat in the food coloring, vinegar, butter flavoring and vanilla!. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk!.
Pour into three greased and floured 9-in!. round baking pans!. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean!. Cool for 10 minutes before removing from pans to wire racks to cool completely!.
In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy!. Spread between layers and over top and sides of cake!. Yield: 12 servings
Www@FoodAQ@Com
RED VELVET CAKE
2 1/2 c all purpose flour
1 1/2 c sugar
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vanilla
2 tsp cocoa
1 tsp salt
1 tsp soda
1 tsp vinegar
1-2oz bottle red food coloring (or 2-1oz bottle)
Mix all ingredients together and bake at 350F for about 30 to 35 minute!.
Icing:
1 Box (16oz) confectioner's sugar (sifted)
1 stick butter, softened
1 8oz package cream cheese
1 tsp vanilla
1 cup mixed nuts
sugar
butter
cream cheese
vanilla
Combine first 5 ingredients!. Add remaining ingredients until icing forms peaks!. Fold in the nuts and spread over the cake!.
Www@FoodAQ@Com
2 1/2 c all purpose flour
1 1/2 c sugar
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vanilla
2 tsp cocoa
1 tsp salt
1 tsp soda
1 tsp vinegar
1-2oz bottle red food coloring (or 2-1oz bottle)
Mix all ingredients together and bake at 350F for about 30 to 35 minute!.
Icing:
1 Box (16oz) confectioner's sugar (sifted)
1 stick butter, softened
1 8oz package cream cheese
1 tsp vanilla
1 cup mixed nuts
sugar
butter
cream cheese
vanilla
Combine first 5 ingredients!. Add remaining ingredients until icing forms peaks!. Fold in the nuts and spread over the cake!.
Www@FoodAQ@Com
RED VELVET CAKE FROSTING
1 c!. milk
1/4 c!. flour
Dash salt
1/2 c!. Crisco
1 stick butter
1 c!. sugar
1 tsp!. vanilla
Cook milk, flour and salt to a pudding state, set aside to cool (be sure its cool before adding to rest)!.
Cream Crisco and butter!. Add sugar until well blended!. Add vanilla and then add to cooled pudding mixture!. Beat with mixer until smooth and well blended it will take a few minutes
RED VELVET CAKE
2 tbsp!. cocoa
2 oz!. red food coloring
1/2 c!. butter
1 1/2 c!. sugar
2 eggs
1 tsp!. salt
1 tsp!. vanilla
2 1/2 c!. flour
1 c!. buttermilk
1/2 tsp!. baking soda
1 tbsp!. vinegar
Mix thoroughly by hand cocoa and red food coloring in small dish!. Cream together butter, sugar, and eggs!. Add cocoa mixture, salt and vanilla!. Add alternately flour and buttermilk!. Fold in baking soda in vinegar!. Grease and flour 13 x 9 inch pan!. Bake at 350 degrees for 30 minutes!.
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1 c!. milk
1/4 c!. flour
Dash salt
1/2 c!. Crisco
1 stick butter
1 c!. sugar
1 tsp!. vanilla
Cook milk, flour and salt to a pudding state, set aside to cool (be sure its cool before adding to rest)!.
Cream Crisco and butter!. Add sugar until well blended!. Add vanilla and then add to cooled pudding mixture!. Beat with mixer until smooth and well blended it will take a few minutes
RED VELVET CAKE
2 tbsp!. cocoa
2 oz!. red food coloring
1/2 c!. butter
1 1/2 c!. sugar
2 eggs
1 tsp!. salt
1 tsp!. vanilla
2 1/2 c!. flour
1 c!. buttermilk
1/2 tsp!. baking soda
1 tbsp!. vinegar
Mix thoroughly by hand cocoa and red food coloring in small dish!. Cream together butter, sugar, and eggs!. Add cocoa mixture, salt and vanilla!. Add alternately flour and buttermilk!. Fold in baking soda in vinegar!. Grease and flour 13 x 9 inch pan!. Bake at 350 degrees for 30 minutes!.
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http://southernfood!.about!.com/cs/chocola!.!.!.Www@FoodAQ@Com