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HOW TO MAKE VELVET CAKE

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Thursday, 6 September 2012

RED VELVET CAKE SUPER MOIST

RED VELVET CAKE SUPER MOIST

Red Velvet Cake Recipe Ingredients:
  • 1 box butter flavored cake mix
  • 1 bottle red food color
  • 3 eggs
  • 1 stick butter (half melted in microwave)
  • 1 cup whole milk or buttermilk
  • 1/4 cup sugar
  • 1 tsp. vanilla flavor
  • Red Velvet Cake Recipe Instructions:
  • Preheat Oven 325°F.

Red Velvet Cake Recipe Instructions:
First of all grease and flour 3 8-inch cake pans. And then combine all ingredients in mixing bowl and beat on medium speed for 4 minutes.
Next is to divide batter and spread evenly in the 3 pans.
Bake approximately 20 to 30 minutes or until a toothpick inserted in center comes out clean.
Turn each cake out onto a paper towel to cool.

Frosting:
  • 2 8 oz. blocks of cream cheese
  • 2 sticks of butter (1/2 lb)
  • 3/4 bag powdered sugar of 2 lb. bag (1 1/2 lbs.)
For heavy duty mixer, put cream cheese and butter in bowl. Beat until smooth, add powdered sugar, a small amount at a time until about 3/4 of bag is used. You may optionally add chopped pecans chopped to the frosting, if desired.

easy-red-velvet-cake

Sunday, 22 January 2012

RED VELVET RASPBERRY CAKE








RED VELVET RASPBERRY CAKE


Red Velvet Cake Recipe Ingredients:
  • 1 box Red Velvet cake mix
  • 1 cup fresh raspberries, pureed
  • 1/4 cup raspberry preserves, seedless
  • 4 oz. white chocolate
  • 2 cups coconut, shredded
Cream Cheese Frosting:
  • 16 ounces cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 2 stick unsalted butter, softened
  • 2 teaspoon vanilla extract
Makes 4 cups frosting.

Red Velvet Cake Recipe Instructions:
Heat oven to 350°F.
Strain raspberries, discard seeds.
In a 2 cup measure, combine puree & enough water to equal 1 1/4 cups.
Prepare cake according to box directions. Substitute water for mixture of puree & Jam. Divide and pour into 3 cake pans. Cool completely.
In bowl, mix frosting and chocolate. Spread evening on every layer and over cake. Cover with shredded coconut. Enjoy the red velvet cake...Delicious!

Thursday, 12 January 2012

EASY RED VELVET CAKE










EASY RED VELVET CAKE


Red Velvet Cake Recipe Ingredients:
  • 1 box butter recipe cake mix (I use Duncan Hines)
  • 3 eggs
  • 2/3 c. Crisco
  • 2 oz. red food color
  • 5 tbsp. cocoa
CREAM CHEESE ICING:
  • 1 (8 oz.) pkg. cream cheese
  • 1 box 4X sugar
  • 1 stick butter
  • 1 tsp. vanilla
  • 1 c. chopped nuts
Red Velvet Cake Recipe Instructions :
Mix all ingredients in large bowl for 2 minutes at medium speed. Bake at 325 degrees for 30 or 35 minutes. Makes 3 (8") layers or 1 (13"x9"x2") pan.

ICING: Combine cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Stir 1 cup finely chopped pecans into frosting. Makes 3 cups frosting.

Friday, 6 January 2012

Red Velvet Pecan Praline Pound Cake










Red Velvet Pecan Praline Pound Cake

Red Velvet Cake Recipe Ingredients:
Pecan Praline Powder

* 1/2 cup warm water
* 1/2 cup granulated sugar
* 1/2 cup pecans , toasted and chopped

Red Velvet Pound Cake

* 1/3 cup untoasted pecans , finely chopped
* 1/2 cup butter , softened
* 1/2 cup vegetable shortening
* 2 cups granulated sugar
* 6 large eggs
* 1 ounce red food coloring
* 2 teaspoons vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 cup dark cocoa
* 1/2 teaspoon baking powder
* 1 cup buttermilk
* 1/2 cup miniature chocolate chip

Red Velvet Cake Recipe Instructions:

1.To make Pecan Praline Powder:
2.Prepare a jelly roll pan by lining with foil and buttering the bottom.
3.Combine 1/2 cup water with 1/2 cup granulated sugar in a heavy bottomed skillet over high heat and cook until the mixture begins to turn a light caramel color (about 8 minutes). When sugar becomes caramel colored, quickly add 1/2 cup toasted chopped pecans and mix with a wooden spoon until nuts are covered with caramel.
4.Take off heat and immediately pour mixture onto the buttered foil-lined jelly roll pan, spreading out the hot sugar-nut mixture. Allow it to cool. Once it cools completely, break it into pieces and pulverize in a food proccesor. Grind it a bit coarsely, so you can see nut bits, but that is a personal preference. Set aside. Makes about 2/3 cup.
5.To Make Pound Cake: Preheat oven to 300 degree F.
6.Grease, flour and sprinkle with finely chopped pecans (1/3 cup untoasted) a 10-inch tube pan.
7.Cream together butter, shortening and sugar until fluffy. Blend in eggs one at a time, beating well after each addition.
8. Add red food coloring and vanilla extract. In another bowl stir together flour, cocoa powder and baking powder.
9. Beat flour mixture in three parts into creamed mixture, alternating with buttermilk. Begin and end with flour. Stir in chocolate chips and Pecan Praline Powder.
10. Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick tests clean. Cool 15 minutes in pan, then invert onto serving plate and allow to cool completely before serving. Dust with cocoa powder or confectioners sugar for a pretty presentation. enjoy the red velvet cake ! Nice !

Tuesday, 3 January 2012

Red Velvet Fondant Cake











Red Velvet Fondant Cake

Red Velvet Cake Recipe Instructions
Red Velvet Cake
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 1/4 cup canola oil
  • 1 1/4 cups buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white distilled vinegar
  • 1 ounce red food coloring (2 Tablespoons)
Cream Cheese Frosting
  • 2 cups powdered sugar, sifted
  • 8 ounces cream cheese, softened (that’s one block of cream cheese)
  • 1/4 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
Vanilla Buttercream Recipe

To make the red velvet cake:

Sift together the cake flour, sugar, baking soda, kosher salt and unsweetened cocoa powder. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the canola oil, buttermilk, eggs, vanilla extract, white distilled vinegar and red food coloring.

Then slowly add in the dry ingredients. Mix until almost combined. Take a spatula and fold the ingredients together.

Lightly grease two 9 inch pans. Evenly divide the cake batter between the two cake pans.

Bake at 350 degrees for 30 minutes or until a knife inserted into the cakes comes out clean.

Cool in the baking pans for 10 minutes on a cooling rack. Then remove the cakes from the cake pans and cool completely on the cooling rack.

Once the cakes are cool, level the cakes. (cut the dome/bump off the top of the cakes). You can cut each cake into 2 layers, totaling 4 layers in all. Or you can leave the cakes as they are and have total of 2 layers.

Fill the cake with the cream cheese frosting. Then frost the outside of the cake with the cream cheese frosting or the vanilla buttercream.

To make the cream cheese frosting:

Sift the powdered sugar. Set aside.

In a large mixing bowl (a handheld mixer works fine), mix together the cream cheese and unsalted butter.
Add in the vanilla extract.

Slowly add in the powdered sugar and mix for about 4 minutes until the cream cheese frosting is smooth.

Place the frosting in the refrigerator to firm up for about 5 minutes. If the frosting is still too thin, refrigerator for a while longer.

Use the cream cheese frosting for the filling for the Red Velvet Cake. You can use the cream cheese frosting for the outside of the cake or you can use vanilla buttercream...enjoy the red velvet cake !
red-velvet-cupcakes-with-coconut

Monday, 21 November 2011

Red Velvet Cupcakes with Creamy Vanilla Icing










Red Velvet Cupcakes with Creamy Vanilla Icing


RED VELVET CAKE RECIPE INGREDIENTS

* 3 1/2 cups cake flour (not self-rising)
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 2 cups sugar
* 3 large eggs, at room temperature
* 6 tablespoons red food coloring
* 3 tablespoons unsweetened cocoa
* 1 1/2 teaspoons vanilla extract
* 1 1/2 teaspoons salt
* 1 1/2 cups buttermilk
* 1 1/2 teaspoons cider vinegar
* 1 1/2 teaspoons baking soda
* 1 recipe Creamy Vanilla Frosting

RED VELVET CAKE RECIPE INSTRUCTIONS

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting . The red velvet cake recipe is ready to serve...delicious !

red-velvet-cake-with-cream-cheese.

Wednesday, 12 October 2011

Red Velvet Cupcakes with Coconut and Cream Cheese Frosting










Red Velvet Cupcakes with Coconut and Cream Cheese Frosting

.. a great red velvet cake recipe...nice one !

RED VELVET CAKE RECIPE INGREDIENTS
* 1 3/4 cups self-rising flour
* 1/4 cup unsweetened cocoa powder
* 1 1/2 cups sugar
* 1 cup (2 sticks) unsalted butter, room temperature, divided
* 2 large eggs
* 1 tablespoon red food coloring
* 2 teaspoons vanilla extract, divided
* 1 cup buttermilk, divided
* 1 teaspoon distilled white vinegar
* 1/4 teaspoon baking soda
* 2 8-ounce packages cream cheese, room temperature
* 1 1/2 cups powdered sugar
* 2 cups sweetened flaked coconut (about 6 ounces), divided

RED VELVET CAKE RECIPE INSTRUCTIONS

Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter.

Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely.
Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut. The red velvet cake recipe is ready to serve..enjoy the cake ! Delicious indeed !
red-velvet-cake-with-raspberries