RED VELVET CAKE ROLL
Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. -Tonya Forsyth, Waurika, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners' sugar. Carefully remove and discard strips.
Nutrition Facts : Calories 196 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
CLASSIC RED VELVET CAKE RECIPE BY TASTY
This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h20m
Yield 8 slices
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
- In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
- In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
- In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
- Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
- While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
- Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
- Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
- Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
- Slice and serve.
- Enjoy!
- RECIPE BY: Amanda Berrill
Nutrition Facts : Calories 728 calories, Carbohydrate 102 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 73 grams
DUTCH OVEN YEAST ROLLS
I love to make these out camping. After the meal I store leftovers in a zip-lock bag for breakfast (toasted on the grill with butter) or for lunch as rolls for sandwiches.
Provided by TammieV
Categories Breads
Time 1h
Yield 24 Rolls Approx.
Number Of Ingredients 7
Steps:
- In large bowl dissolve sugar in the milk.
- Sprinkle yeast over top of the milk.
- Add remaining ingredients, using only 1 1/2 cup of flour.
- Beat until smooth.
- Continue mixing with hands adding flour to make a soft dough.
- Cover and let raise until doubled.
- I look for a sunny spot on the picnic table so that it will raise quicker.
- Form into balls and place in a lightly oiled Pot.
- Let raise until doubled.
- Bake at 350 degrees for 25 to 30 minutes.
- For Dutch Oven users: About 6 or 8 coals on the bottom and 13 to 14 on top.
- I rotate the lid and oven a 1/4 turn every 10 to 15 minutes to insure even cooking.
- Do not be afraid to peak.
- Cooler days may take a little longer and warmer days may not take as long.
- Watch for the bread to pull away from the sides slightly and a nice light golden brown color on top.
- Don't burn!
Nutrition Facts : Calories 72.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 10.2, Sodium 73.4, Carbohydrate 11.1, Fiber 0.4, Sugar 0.6, Protein 2.1
RED VELVET CINNAMON ROLLS
Turn a box of red velvet cake mix into this easy dessert-or breakfast! The icing tastes good and makes a pretty contrast with the rolls. -Erin Wright, Wallace, Kansas
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon., Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly., Beat confectioners' sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
Nutrition Facts : Calories 429 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 311mg sodium, Carbohydrate 81g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
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