Red Velvet Cake recipe?!
I made red velvet cake and it came out dry - how can I prevent that and make it moist!?
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Answers:
since i don't know what your ingredients are!.!.!.!.!. i can't really tell you why it came out dry!.!.!.!.!.!.!. if you like!.!.!.!.!.!.
here is the recipe i use!.!.!. a traditional red velvet cake with white chocolate cream cheese icing!.!.!.!.!.!.
RED VELVET CAKE
INGREDIENTS!.!.!.!.!.!.!.!.!.
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
ICING!.!.!.!.
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour three 8 inch pans!.
In a large bowl, cream 1 cup butter with sugar!. Add eggs one at a time, beating well after each addition!. Mix food coloring with cocoa and add to mixture!.
Add flour alternately with buttermilk!. Add vanilla and salt!.
Mix baking soda with vinegar, and gently stir into mixture!. Be careful not to over mix!.
Divide batter into three prepared 8 inch round pans!. Bake at 325 degrees F (165 degrees C) for 25 minutes!. Allow to cool!.
White Chocolate Cream Cheese Icing:
Melt the white chocolate and allow to cool to lukewarm!. In a large bowl, beat the cream cheese until light and fluffy!. Gradually beat in melted white chocolate and softened butter!. Beat until it is the consistency of whipped cream, then use to fill and frost the cake!.
Good Luck!.!.!.!.!.!.!.!.!.!.!.!.!. and Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. =)
you may like to try a buttercream frosting if you don't like the traditional cream cheese or the white chocolate cream cheese icing!.!.
BASIC BUTTERCREAM FROSTING
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
DIRECTIONS
In small saucepan cook flour and milk until it forms a ball, stirring constantly!. Cool to room temperature!.
With an electric mixer, beat butter and sugar until fluffy!.
Beat both mixtures together on high speed until fluffy and smooth!. Add vanilla and beat until combined!. Refrigerate for about 1/2 hour, until it is of spreading consistency!.
Good Luck!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. =)Www@FoodAQ@Com
here is the recipe i use!.!.!. a traditional red velvet cake with white chocolate cream cheese icing!.!.!.!.!.!.
RED VELVET CAKE
INGREDIENTS!.!.!.!.!.!.!.!.!.
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
ICING!.!.!.!.
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour three 8 inch pans!.
In a large bowl, cream 1 cup butter with sugar!. Add eggs one at a time, beating well after each addition!. Mix food coloring with cocoa and add to mixture!.
Add flour alternately with buttermilk!. Add vanilla and salt!.
Mix baking soda with vinegar, and gently stir into mixture!. Be careful not to over mix!.
Divide batter into three prepared 8 inch round pans!. Bake at 325 degrees F (165 degrees C) for 25 minutes!. Allow to cool!.
White Chocolate Cream Cheese Icing:
Melt the white chocolate and allow to cool to lukewarm!. In a large bowl, beat the cream cheese until light and fluffy!. Gradually beat in melted white chocolate and softened butter!. Beat until it is the consistency of whipped cream, then use to fill and frost the cake!.
Good Luck!.!.!.!.!.!.!.!.!.!.!.!.!. and Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. =)
you may like to try a buttercream frosting if you don't like the traditional cream cheese or the white chocolate cream cheese icing!.!.
BASIC BUTTERCREAM FROSTING
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
DIRECTIONS
In small saucepan cook flour and milk until it forms a ball, stirring constantly!. Cool to room temperature!.
With an electric mixer, beat butter and sugar until fluffy!.
Beat both mixtures together on high speed until fluffy and smooth!. Add vanilla and beat until combined!. Refrigerate for about 1/2 hour, until it is of spreading consistency!.
Good Luck!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. =)Www@FoodAQ@Com
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!.)
RED VELVET CAKE 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
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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!.)
RED VELVET CAKE 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
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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!.
VENUS
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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!.
VENUS
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Put your cake in the freezer until time to serve, or add some sour cream to your recipe!.Www@FoodAQ@Com