How do I make a good red velvet cake? What kind of icing should I use?!
How do I make a good red velvet cake? What kind of icing should I use?
I made a 7up pound cake last week and everyone loved it. Now my aunt want me to make her a red velvet cake and I dont have the slightest idea on how to make one.
Answers:
This is the best recipe for red velvet cake that I have ever used. (Trust me, I have tried a lot of them) This is so moist and delicious.
Red Velvet Cake
1 tsp. baking soda
1 tsp. vinegar
1/2 cup shortening
1 1/2 cup sugar
2 eggs, beaten
1 oz. red food coloring
2 tsp. cocoa powder
1 tsp. salt
2 1/2 cup sifted cake flour
1 cup buttermilk
1 tsp. vanilla
Mix vinegar and baking soda in a cup and set aside. Cream sugar, shortening and eggs. Make a paste of cocoa and a little red food coloring. Add alternately to the sugar mixture, the buttermilk, salt and flour. Add vanilla. Add the cocoa "paste', Last, add the vinegar and baking soda (stir it before adding) Mix very well. Pour into two 8 inch layer pans. Bake at 350 for 30 minutes. Cool. Split layers in half and frost with the following frosting~
3 Tablespoons of flour
1 cup milk
1 cup packed powder sugar
2 stick butter
1 tsp. vanilla
Mix flour and milk and heat over medium heat until thick. Cool. Cream butter and add powdered sugar. Mix well. Add vanilla. Add flour mixture gradually. Beat for 2 minutes. Spread between layer of cake and on tops and sides of cake.
From Food Network
Southern Red Velvet Cake
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Show: Sara's Secrets
Episode: Cakeman Raven
Southern Red Velvet Cake
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
Cream cheese frosting is best on red velvet cake. yum!
Fabulous Red Velvet Cake Recipe
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
White frosting, recipe follows
White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.
------------------------------...
This quick, easy recipe was given to me by a friends mom. I always thought it was an old treasured recipe that had been handed down. I never knew until she gave me this that it a modern and easy!
INGREDIENTS:
1 box white cake mix (2-layer size)
1 box (4-serving size) instant vanilla instant pudding
4 eggs
1 cup milk
1/2 cup vegetable oil
2 ounces red food coloring
Cream Cheese Frosting, recipe follows
PREPARATION:
Mix the above ingredients for 4 minutes on medium speed. Grease and flour 3 cakes pans. Bake at 350° for 20 - 25 minutes or until done.
Cool cake.
frosting
1 stick (4 ounces) butter 8 ounces cream cheese 1 tablespoon vanilla 1 box (16 ounces) powdered sugar 1 cup chopped pecans
Cream 1 stick butter, 8 oz.
cream cheese. Add 1 tablespoon vanilla, 1 box powdered sugar (16 ounces). Cream until smooth. Frost layers. Add pecans to each layer as frost cake.
for the icing : just regular vannilla, it compliments the color and taste from the cake -OR- cream cheese is the same to which ever you like the most
cake at lovely gabbi's house!!!!
go to the store and get the cake mix and white icing.
YOU SHOULD DEFINITELY USE VANILLA FROSTING....IT HITS THE SPOT
You put a small bottle of red food coloring in with a devils food cake mix to make Red Velvet Cake. It is iced with white, cream cheese icing.