Moms Signature Red Velvet Cake Recipes

Steps:

• 1. For cake: bake cake in two round 8-inch cake pans (this is the prettiest), 24 cupcakes or in a 13x9-inch baking pan according to package directions. Cool cake completely before frosting.
• 2. For frosting: with electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
• 3. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

Steps:

• PREPARATION: Preheat oven to 350º Grease and flour three (3) 8" or 9" round cake pans, set aside In small bowl, mix cocoa powder and vinegar to form a paste, set aside
• Beat sugar and butter together until creamy Continue to beat while adding eggs, and continue beating until fluffy. Add cocoa paste to butter mixture and beat until blended.
• FROM THIS POINT FORWARD, YOU WILL USE A WOODEN SPOON TO MIX. Sift salt, soda and flour together. Stir into butter mixture until well blended Add buttermilk, cake coloring and vanilla to mixture Continue stirring with wooden spoon until well blended.
• Pour batter equally into three prepared cake pans. Smooth out batter in pans. Place in preheated oven and cook for approximately 35 minutes (until toothpick inserted in thickest part comes out clean).
• Turn out onto cooling rack and allow to cool completely.
• Frost with your favorite frosting. See ingredients for our preferred frostings.

Steps:

• 1. **** Cream butter and sugar. This would be key to cream butter & sugar until light and fluffy [15 min. approx.] Mix cocoa and beet powder together in a small bowl, till they are well mixed and there are no chunkies [a mortar and pestle would work beautifully if i had one]. Add beet powder and cocoa to your creamed butter and sugar, Mix well.
• 2. Add eggs one at a time, mixing well, but Do Not over beat. i read somewhere if you mix your eggs too much your cake will fall in the middle, because, by beating the eggs too long you add too much air.
• 3. Mix salt and vanilla w/buttermilk. Add to creamed mixture alternately w/flour.
• 4. Blend in soda, baking powder and vinegar; fold into mixture. Do Not Beat***. i mixed this together at the beginning in a small bowl and set aside. i also mixed the salt, vanilla and buttermilk and the beet powder and cocoa and let them sit in little bowls till i'm ready for them****.
• 5. Turn batter into a prepared 9x13 stoneware pan. Bake at 350 for 45 minutes. Turn out of pan in 10 min. Cool completely 12 cupcakes 18-20 minutes.
• 6. BAKERY FROSTING Blend 5 tbs flour and 1 cup milk cook to a very thick paste, stirring constantly. Pour into bowl cover w/clear wrap. Let stand until cool. In the mean time, cream 1 c of butter till light, gradually add 1 c of granulated sugar, continue beating till very light and fluffy. Gradually add paste beat about 10 minutes until frosting is about the consistency of whipped cream. Finally add 1 Tsp of vanilla