RED VELVET CAKE RECIPE

RED VELVET RASPBERRY CAKE

2012-01-22T00:28:00.000-08:00

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!

RED VELVET CAKE SUPER MOIST

2012-01-17T00:25:00.000-08:00

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:
Grease and flour 3 8-inch cake pans. Combine all ingredients in mixing bowl and beat on medium speed for 4 minutes.

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.

** Always frost each layer face down with bottom facing up; this makes a smooth and perfectly shaped cake.

EASY RED VELVET CAKE

2012-01-12T00:22:00.000-08:00

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.

Red Velvet Pecan Praline Pound Cake

2012-01-06T00:11:00.000-08:00

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 !

Red Velvet Fondant Cake

2012-01-03T22:59:00.000-08:00

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

Red Velvet Cupcakes with Creamy Vanilla Icing

2011-11-21T05:33:00.000-08:00

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.

Red Velvet Cupcakes with Coconut and Cream Cheese Frosting

2011-10-12T05:29:00.000-07:00

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

Red Velvet Cake with Raspberries and Blueberries

2011-08-12T05:25:00.000-07:00

Red Velvet Cake with Raspberries and Blueberries
...a nice red velvet cake recipe !

RED VELVET CAKE RECIPE INGREDIENTS
Cake

* 2 1/4 cups sifted cake flour (sifted, then measured)
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1 tablespoon red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla extract
* 1 1/2 cups sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 large eggs

Frosting

* 2 8-ounce packages cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 tablespoon vanilla extract
* 2 1/2 cups powdered sugar
* 3 1/2-pint baskets fresh raspberries
* 3 1/2-pint baskets fresh blueberries

RED VELVET CAKE RECIPE INSTRUCTIONS

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake panswith 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, bakingpowder, baking soda, and salt into medium bowl. Whisk buttermilk,food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester insertedinto center comes out clean, about 27 minutes. Cool in pans on racks10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat invanilla. Add powdered sugar and beat until smooth.Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand atroom temperature 1 hour before serving.) .The red velvet cake recipe is ready...enjoy the cake...! Nice one !
red-velvet-cake-recipe

Red Velvet Cake Recipe

2011-08-03T05:16:00.000-07:00

Red Velvet Cake Recipe
....a great red velvet cake recipe to try !

Red Velvet Cake Recipe Ingredients:

Cake:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting:

3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Red Velvet Cake Recipe Instructions:
1. In a larger mixer bowl, cream together butter and sugar.
2. Add eggs one at a time, beating well after each addition.
3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.
4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not overbeat to ensure a light fluffy cake.
5. Add vanilla flavoring, mix well.
6. Blend the baking soda into the batter.
7. Transfer into two floured and greased 9 inch round cake pans.
8. Bake in preheated 350F oven for 25-30 minutes. Cool.

Frosting Directions:
1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.
2. Cook over medium heat, stirring constantly, until mixture resembles glue.
3. Cool completely.
4. Cream together sugar, butter, and vanilla until fluffy.
5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.
The red velvet cake recipe is ready to serve....enjoy it !

New Red Velvet Cake

2010-02-20T22:10:00.000-08:00

New Red Velvet Cake

Red Velvet Cake Recipe INGREDIENTS

Cake:

3 Large or 5 Small Beets (to make 2 c. puree)
½ c. Applesauce, Unsweetened/Natural
1 c. Granulated sugar
½ c. Canola oil
2 Lg Eggs
2 Lg Egg Whites
3 oz. Unsweetened Chocolate, melted
1 tsp. Instant Espresso Powder or Instant Coffee
½ c. Unsweetened Cocoa Powder
¾ c. All-purpose Flour
¾ c. Whole Wheat Flour
¼ c. Quinoa Flour or Purpose flour to ¾ c. Whole Wheat Flour.
1 ½ tsp. Baking Soda
½ tsp. Salt
1 c. Dried Cherries

Red Velvet Cake Recipe INSTRUCTIONS
For the roasted beets: Preheat oven to 375. Trim ends of beets and place on a parchment paper or foil lined baking pan. Drizzle with 1 tbsp. canola oil. Roast until fork tender (about 2 hours). Once cooled peel then place in blender or food processor with 1-2 tbsp. water. Puree beets until they reach a smooth and even consistency. Set aside. (Can be made several days ahead and stored in an airtight container in the refrigerator.)

Preheat oven to 375. Spray baking pan(s) with canola oil spray and dust with flour. Discard the excess flour (or if making cupcakes, line tins with paper wrappers).

Combine oil, eggs, egg whites and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored.

Add the tsp. of espresso powder to the melted chocolate and stir until combined.

Turning the speed down to low, slowly drizzle the melted chocolate into the mixture. Once the chocolate has been added, turn off the machine and scrape the sides of the bowl.

In a separate bowl, combine the cocoa powder, applesauce and beet puree. Add this mixture to the egg mixture. Place the machine on medium speed to incorporate, scrape down the sides of the bowl and then add the cherries and mix again. Remove the bowl from the mixer.

Sift the remaining dry ingredients together and then gently fold into the mixture (do not over mix or the cake will become tough and dense).

Pour batter into pan(s) and bake for 40-45 minutes (or 20-25 for cupcakes), until a toothpick inserted in center comes out clean.

Cool and remove from pan(s). If not using immediately, wrap in saran wrap and refrigerate. Cake can be made a day in advance. (The cake is rather delicate and crumbly so it is significantly easier to work with once chilled. )
red-velvet-cupcakes-with-coconut

Best Red Velvet Cake Recipe

2010-02-20T22:09:00.000-08:00

Best Red Velvet Cake Recipe
Red Velvet Cake Recipe Ingredients

A half cup shortening (do not ever substitute butter or margarine)
One and half cups sugar
3 eggs
Three cups white flour, presifted
Just one cup buttermilk
5 tablespoons of cocoa
1 tsp real vanilla flavor
A bottle red food colouring
1 1/2 teaspoons of baking soda
A single tablespoon apple cider vinegar

Red Velvet Cake Recipe INSTRUCTIONS
Cream together the sugar and shortening. Add in the eggs, one at a time, beating after adding each and every egg. Alternate adding flour and buttermilk, blending on medium-high until its blended thoroughly. Inside of a separate bowl, blend the cocoa, vanilla, and food color. After that fill up the food colouring bottle with water and add the water into the mix. Begin using a whisk to blend until smooth. Add this to the Red Velvet cake batter. Blend well on low. Melt the baking soda and vinegar in a normal size bowl. Add to the cake batter and mix.

Pour the cake batter into two greased and floured 8 inch rounded cake pans. Bake inside a preheated 300 degree Fahrenheit oven for 25 minutes, or right up until a toothpick inserted in the center of the cake comes out clean.

Cool the Red Velvet cake for about Ten minutes before removing from the cake pans. After that remove from cake pans. Permit your tasty treat to cool totally before frosting with the frosting of your liking...and the red velvet cake recipe the best is ready...enjoy it !
red-velvet-cupcakes-with-creamy-vanilla

Red Velvet Cake & Cupcakes Recipe

2010-02-20T22:08:00.001-08:00

Red Velvet Cake & Cupcakes Recipe
A nice red velvet cake recipe to try !

Red Velvet Cake Recipe INGREDIENTS
* 3/4 cup buttermilk
* 3/4 teaspoon vanilla
* 2 cups all-purpose flour
* 2 Tablespoons dark Dutch process cocoa powder
* 1 teaspoon cinnamon, ground
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cup sugar
* 3/4 cup canola oil
* 2 large eggs
* 1 teaspoon vinegar
* 1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

Red Velvet Cake Recipe INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.
2. In a small bowl, whisk buttermilk and vanilla, and set aside.
3. Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
4. Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
5. With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
6. Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
7. Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
8. Cool square cake and cupcakes completely on wire racks before frosting or freezing.
9. Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
10. At this point, the red velvet cake, layers and cupcakes can be wrapped and frozen for later use.

Cream Cheese Frosting

* 6 ounces cream cheese, softened
* 4 Tablespoons butter, softened
* 4 Tablespoons solid shortening
* 2 cups confectioners' or powdered sugar
* 1 teaspoon vanilla extract
* 1-2 Tablespoon milk, if necessary

INSTRUCTIONS Cream Cheese Frosting

1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
2. Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

How To Assemble & Decorate a 9-inch Round Red Velvet Cake

1. Pick out a pretty cake platter and smear a good size dab of frosting on the plate. Place one round cake layer on the plate. Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.
2. Put approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.
3. Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.
4. Using the pastry bag, place 12 evenly spaced rosettes on the top of the cake.
5. Refrigerate any leftovers. Cake can be wrapped in plastic wrap and frozen.

Decorate Red Velvet Cupcakes

1. Spread the cream cheese frosting over the tops of the cupcakes as desired.
2. Or, place frosting in a large pastry bag fitted with a large star or rosette tip.
3. Starting close to the cupcake, firmly squeeze the bag and frosting through the tip in a round motion, finally swirling the frosting into a peak.
4. Leave as is, or decorate with sprinkles, colored sugar or finely crumbled red velvet cake crumbs.

Makes one 8 X 8-inch square cake, or 12 regular size cupcakes. The recipes for Red Velvet Cake and Cream Cheese Frosting can be doubled to make and decorate one thick 9-inch double layer, round cake or 24 cupcakes. The red velvet cake recipe is ready...enjoy it !
Grandmother-Andy's-Red-Velvet-Cake Recipe

Grandmother Paula's Red Velvet Cake

2010-02-20T22:05:00.000-08:00

Grandmother Paula's Red Velvet Cake
An amazing red velvet cake recipe to try !
Ingredients
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

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...nice ! Enjoy the cake !
red-velvet-cupcakes-with-coconut-

Waldorf Astoria Red Velvet Cake Recipe

2010-02-20T22:04:00.001-08:00

Waldorf Astoria Red Velvet Cake Recipe
A nice red velvet cake recipe to try !

Red Velvet Cake Recipe Ingredients

* CAKE:
* 1/2 cup shortening
* 1 1/2 cups sugar
* 2 eggs
* 2 ounces red food coloring
* 2 tablespoons cocoa (heaping)
* 1 cup buttermilk
* 2 1/4 cups cake flour
* 1 teaspoon salt
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* 1 teaspoon vinegar
* ****
* FROSTING:
* 3 tablespoons flour
* 1 cup milk
* 1 cup sugar
* 1 teaspoon vanilla
* 1 cup butter (must be butter!)

Red Velvet Cake Recipe INSTRUCTIONS

1. For Cake:
2. Cream shortening, sugar and eggs.
3. Make a paste of food coloring and cocoa. Add to creamed mixture.
4. Add buttermilk alternating with flour and salt.
5. Add vanilla.
6. Add soda to vinegar (it foams!), and blend into cake batter.
7. Pour into 3 or 4 greased and floured 8" cake pans.
8. Bake at 350 F. for 24-30 minutes.
9. Frost with the following frosting.

For Frosting:
Add milk to flour slowly, avoiding lumps.
Cook flour and milk until very thick, stirring constantly.
**COOL IT COMPLETELY!!
Cream sugar, butter and vanilla until fluffy. Add to cooked mixture.
Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
The red velvet cake recipe is ready to serve..Enjoy it !
red-velvet-cake recipe

Red Velvet Cake recipe-1

2009-06-04T04:40:00.000-07:00

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..!

My grandmother's Red Velvet Cake recipe

2009-06-04T04:37:00.000-07:00

My grandmother's Red Velvet Cake recipe, and it is delicious ! Try this recipe...

INGREDIENTS
Cake:

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 tsp. butter flavoring
1 1/2 oz. bottle of red color
3 Tbl. (level) cocoa
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp. salt
1 Tbl. vinegar
1 tsp. baking soda

INSTRUCTIONS
Cream shortening, sugar, eggs, and flavors. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix baking soda and vinegar in small bowl; add to
batter. Blend. Bake in three 9" or 10" pans for 20 - 25 minutes at 350Â°. Let cool completely. Cover with frosting.
Frosting:

2 packages cream cheese (3 oz. each), softened
6 Tbl. butter, softened
1 tsp. vanilla
2 cups sifted powered sugar

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

Delicious Red Velvet Cake Recipe

2009-06-04T04:33:00.000-07:00

Delicious Red Velvet Cake Recipe
A delicious red velvet cake recipe to try !
Ingredients

1/2 cup shortening (do not substitute butter or margarine)
1 1/2 cups sugar
2 eggs
2 1/2 cups all-purpose flour, presifted
1 cup buttermilk
4 tablespoons cocoa
1 teaspoon pure vanilla extract
1 bottle red food coloring
1 1/2 teaspoons baking soda
1 tablespoon apple cider vinegar

INSTRUCTIONS
Cream together the shortening and sugar. Add eggs, one at a time, beating after adding each egg. Alternate adding flour and buttermilk, mixing on medium until blended. In a separate bowl, mix
the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth. Add this to the Red Velvet cake batter. Mix
well on low. Dissolve the baking soda and vinegar in a small bowl.
Add to the cake batter and mix.
Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans. Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the Red Velvet cake for about 10 minutes before removing from the cake pans. Then remove from cake pans. Let your Red Velvet cake cool completely before frosting with the frosting of your choice.

Cream Cheese Frosting for a Red Velvet Cake
Cream Cheese Frosting

2- 8 ounces packages cream cheese, softened
1/2 cup butter, softened (do not substitute margarine)
1 cup finely chopped pecans
2 cups confectioners' sugar
1 teaspoon vanilla extract

INSTRUCTIONS
Cream together butter and cream cheese. Add the chopped pecans. Mix well until creamy. Then add the vanilla and confectioners' sugar.
Mix well with a blender or by hand. Put cream cheese frosting in the refrigerator while the Red Velvet cake is baking. Do not use the frosting until it is cold. Apply to the Red Velvet cake after the cake has completely cooled.
Optional ideas for frosting and decorating your Red Velvet Cake is to sprinkle the top with coconut, chopped pecans, or colored sugar granules. If you want chocolate frosting, add 1/3 cup cocoa to the cream cheese frosting recipe. The red velvet cake recipe is ready...enjoy it !
Aunt-mildreds-red-velvet-cake recipe

Grandmother Andy's Red Velvet Cake

2009-06-04T04:31:00.000-07:00

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

2009-06-04T04:27:00.000-07:00

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

2009-02-23T07:51:00.000-08:00

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

2009-02-23T07:49:00.000-08:00

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

2008-12-23T05:52:00.000-08:00

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 !
my-grandmothers-red-velvet-cake-recipe.