Red Velvet Cake With Cream Cheese Frosting Recipes

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CREAM CHEESE FROSTING FOR RED VELVET CAKE

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5



Cream Cheese Frosting for Red Velvet Cake image

Steps:

  • Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

SOUTHERN RED VELVET CAKE

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Provided by FTWRTHDAVIS

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 16

Number Of Ingredients 20



Southern Red Velvet Cake image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  • Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 49.4 g, Cholesterol 40.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 369.1 mg, Sugar 32.9 g

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.

Provided by iluvfewd

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19



Homemade Red Velvet Cake with Cream Cheese Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
  • Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
  • Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
  • Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
  • Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
  • Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g

3 cups all-purpose flour
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3 eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

SOUTHERN RED VELVET CAKE WITH CLASSIC CREAM CHEESE FROSTING

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 20



Southern Red Velvet Cake with Classic Cream Cheese Frosting image

Steps:

  • Preheat the oven to 330 degrees F. Grease a 13-by-9-inch baking pan with cooking spray and line it with parchment paper.
  • Cream the granulated sugar and butter together in a stand mixer fitted with a paddle attachment until they're light and fluffy. Then add the molasses and mix. Add the eggs 1 at a time and mix until they're incorporated, then scrape down the bowl and paddle to make sure it is completely mixed.
  • In a pitcher, combine the buttermilk, oil, apple cider vinegar, food coloring and vanilla.
  • Sift together the flour, cocoa powder, baking soda and salt in a bowl. Alternate adding the dry ingredients and the wet ingredients to the butter and sugar mixture, finishing with the dry ingredients. Scrape the bowl and mix again, being careful not to over-beat.
  • Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool until no longer warm to the touch, then flip the cake out onto a cardboard cake board. With a serrated knife, remove the top of the cake to make it level. Flip the cake over and remove the browned bottom or "bloom" with the serrated knife. Slice the cake into 2 layers. Layer some of the Classic Cream Cheese Frosting between the cake layers, and then top the cake with it.
  • In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until they're soft and light. Slowly add the powdered sugar. Scrape the bowl and paddle down, then add the vanilla and salt and mix until incorporated.

Nonstick cooking spray, for spraying the pan
32 ounces granulated sugar
12 ounces (3 sticks) unsalted butter, at room temperature
1 ounce molasses
12 ounces eggs, at room temperature
32 ounces buttermilk
4 ounces oil
2 ounces apple cider vinegar
2 ounces red liquid food coloring
1 ounce pure vanilla extract
35 ounces cake flour
1.75 ounces Dutch-processed cocoa powder
.5 ounce baking soda
.5 ounce salt
Classic Cream Cheese Frosting, recipe follows
24 ounces cream cheese, at room temperature
12 ounces (3 sticks) unsalted butter
30 ounces powdered sugar, sifted
.3 ounce vanilla
.1 ounce kosher salt

TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING

My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.

Provided by mersaydees

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 16



Tender Red Velvet Cake with Cream Cheese Frosting image

Steps:

  • FOR THE CAKE:.
  • Place oven rack in the middle position and heat oven to 350°F.
  • Grease and flour two 9-inch round cake pans.
  • Whisk flour, baking soda, and salt in medium bowl.
  • Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
  • Mix cocoa with food coloring in small bowl until a smooth paste forms.
  • Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
  • Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
  • Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
  • Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
  • Using rubber spatula, give batter final stir.
  • Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
  • Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
  • FROSTING:.
  • Using 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.
  • 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.

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons one 1-ounce bottle red food coloring
12 tablespoons unsalted butter, softened (1 1/2 sticks)
1 1/2 cups granulated sugar
16 tablespoons unsalted butter, softened (2 sticks)
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
1 pinch salt

RED VELVET CAKE WITH CREAM CHEESE FROSTING

I've been using this recipe for almost 30 years to make 2 layer cakes, cupcakes, cake balls and pancakes. I've seen numerous variations so why not add just one more to the mix?

Provided by cocosmommie

Categories     Dessert

Time 1h15m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 14



Red Velvet Cake With Cream Cheese Frosting image

Steps:

  • Pre-heat oven at 350 degrees Fahrenheit.
  • Mix all wet ingredients in a large bowl.
  • Set baking soda aside, then mix flour, sugar and cocoa in a medium bowl.
  • Take the large bowl with wet ingredients and add dry ingredients, mixing a little at a time until mixed well.
  • Add baking soda and continue mixing until mixed well.
  • Pour mix into 2 buttered/floured glass, 8" x 8" pans.
  • Bake 45 minutes.
  • Let cool....
  • Frosting:.
  • Mix confectioners' sugar, cream cheese, vanilla, and butter in a medium bowl, until smooth.
  • Add chopped walnuts if desired, mix well.
  • Frost and decorate cake as desired.

Nutrition Facts : Calories 645.8, Fat 42, SaturatedFat 10.2, Cholesterol 62.8, Sodium 234, Carbohydrate 66.4, Fiber 0.8, Sugar 63.9, Protein 4.5

1 cup buttermilk
2 large eggs
1 teaspoon vinegar
1 1/2 ounces red food coloring
1 1/3 cups vegetable oil (Crisco)
2 1/2 cups gold medal Wondra Flour (quick mixing flour)
1 1/2 cups sugar
2 tablespoons cocoa
1 teaspoon baking soda (set aside)
16 ounces confectioners' sugar
8 ounces cream cheese
1/4 cup butter
2 teaspoons vanilla
1 cup walnuts

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