RED VELVET CAKE RECIPE
Double your pleasure with this Red Velvet Cake Recipe. This Red Velvet Cake Recipe uses PHILADELPHIA Cream Cheese in the frosting and the batter.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat 2 oz. cream cheese and sour cream in large bowl with mixer until blended. Add egg whites and cake mix; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely.
- Meanwhile, beat remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate until ready to use.
- Fill and frost cake layers with frosting before serving.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6284 g, Sugar 0 g, Protein 3 g
RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
- Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
- In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
- Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
- Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
- Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
- Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
- Ice the cake and top with raspberries.
RED VELVET CAKE
Try out a Southern favorite turned Northern darling, our Red Velvet Cake. The smooth cream cheese frosting makes Red Velvet Cake ever so tantalizing.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding melted chocolate and food coloring to dry cake mix along with water, eggs and oil. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Stir in nuts.
- Fill and frost cake layers with cream cheese frosting.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
RED VELVET CAKE
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
Provided by Kim Severson
Time 1h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
- Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
- In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
- Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
- Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
- To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
RED VELVET CUPCAKES
Bring these moist Red Velvet Cupcakes to your next get-together. With cream cheese frosting, these Red Velvet Cupcakes make an experience truly special.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 32 g, Protein 2 g
RED VELVET CAKE
Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
- Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
- To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.
Nutrition Facts : Calories 656 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.5 milligram of sodium
RED VELVET LAYERED DESSERT
Need an interesting new holiday dessert? Treat your taste buds to the deliciously sweet layers of our Red Velvet Layered Dessert tonight. Assemble this Red Velvet Layered Dessert with red velvet cake, COOL WHIP and pudidng. Red and green chocolates make this dessert extra festive!
Provided by My Food and Family
Categories Recipes
Time 4h57m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat first 3 ingredients in large bowl with mixer until blended; press onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 12 min. Cool completely.
- Beat cream cheese and sugar in second large bowl with mixer until blended. Add 1/4 cup milk; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
- Whisk dry pudding mixes and remaining milk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over cream cheese mixture.
- Refrigerate 4 hours. Cover with remaining COOL WHIP, then top with remaining ingredients just before serving.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5476 g, Sugar 0 g, Protein 4 g
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