Red Velvet Cake recipe-1

Red Velvet Cake recipe-1
A great red velvet cake recipe to try !

Ingredients:

* 1/2 cup shortening
* 1 1/2 cups sugar
* 2 eggs
* 2 tablespoons cocoa
* 1 1/2 oz red food coloring
* 1 teaspoon salt
* 2 1/2 cups flour
* 1 teaspoon vanilla
* 1 cup buttermilk
* 1 teaspoon soda
* 1 tablespoons vinegar

INSTRUCTIONS:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla
alternately with buttermilk, beating well after each addition.
Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°. The red velvet cake recipe is ready to serve....enjoy the cake..!

Grandmother Andy's Red Velvet Cake

Grandmother Andy's Red Velvet Cake

Cake:

• 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

INSTRUCTIONS
Cake:
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.
The red velvet cake recipe is ready to serve...enjoy the cake !

red-velvet-cake-recipe-1.

Southern Red Velvet Cake Recipe

Southern Red Velvet Cake Recipe

Ingredients
* 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

INSTRUCTIONS

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. The red velvet cake recipe is ready to serve...enjoy it...nice one !

aunt-mildreds-red-velvet-cake.

Aunt Mildred's Red Velvet Cake

Aunt Mildred's Red Velvet Cake...a nice red velvet cake recipe to try....! Delicious !

Ingredients:

* 1/2 c butter
* 2 whole eggs
* 2 TBSP (heaping) cocoa
* 2 1/4 c of cake flour
* 1/2 tsp salt
* 1 TBSP white vinegar
* 1 1/2 c sugar
* 2 ounces (1/4 c) red food coloring
* 1 c buttermilk
* 1 tsp vanilla
* 1 tsp baking soda

INSTRUCTIONS:
Cream butter and sugar, then add eggs. Make a paste of food coloring and cocoa and add to the creamed mixture. Add alternate buttermilk with flour and salt, then add the vanilla. Add soda to the vinegar.
HOLD OVER THE BOWL, AS IT FOAMS! Then add the soda and vinegar to the mixture, blending instead of beating. Bake 25 to 30 mins. at 350 degrees in two 8-inch greased and floured round cake pans. Cool on racks. Using very sharp knife, or dental floss (yes, dental floss!)
split each layer into 2 layers.

Frosting for Red Velvet Cake

* 3 tablespoons flour
* 1 cup granulated sugar
* 1 cup butter
* 1 cup milk
* 1 tsp vanilla

Blend flour in a little of the cold milk and then add rest of milk and cook, stirring constantly. Cook flour and milk until very thick. Remove from heat, and cool. Cream sugar, butter and vanilla until very light and fluffy. Add to first mixture. It should have a light texture similar to whipped creme. Frost all four layers and sprinkle with coconut. The red velvet cake recipe is ready to serve...enjoy the party !

red-velvet-cake.

RED VELVET CAKE

RED VELVET CAKE...a nice red velvet cake recipes to try !
Ingredients:

* 2 1/2 c all purpose flour
* 1 1/2 c sugar
* 2 tablespoons cocoa
* 1teaspoon soda
* 1 teaspoon salt
* 2 eggs
* 1/2 c oil
* 1 c buttermilk
* 2 oz (1/4 cup) red food coloring
* 1 teaspoon vanilla
* Icing, below

INSTRUCTIONS:
Place all dry ingredients in bowl; stir to blend. In another bowl,blend eggs with fork. Add oil and blend again. Add egg mixture to dry ingredients and mix with wire whip until smooth. Add and blend buttermilk, food coloring, and vanilla into the batter. Pour equally into three greased and floured 8-inch cake pans. Bake at 350° for 30 minutes. Cool ten minutes and remove from pans.

Icing

* 1/2 stick butter
* 8 oz cream cheese
* 1 lb box of powdered sugar
* dash of salt
* 1/2 tsp vanilla
* 1 c chopped nuts

Mix icing ingredients together until light and fluffy. Frost and fill cake. The red velvet cake recipe is ready ! Enjoy !

red-velvet-cake-with-cream-cheese

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake Recipe with Cream Cheese Frosting

Red Velvet Cake:

• 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

INGREDIENTS
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.
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. The red velvet cake recipe is ready ...enjoy this amazing cake ! Nice one !

Red Velvet Cupcakes with Creamy Vanilla Icing

Red Velvet Cupcakes with Creamy Vanilla Icing

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

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.