Natural Red velvet cake

 










Natural Red velvet cake
Red Velvet Cake Ingredients:

• 2 large beets (enough for 1 1/2 cups puree)
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon vinegar
• 2 sticks (16 tablespoons) unsalted butter, softened, but not quite room temperature
• 1 8 ounce package of cream cheese, softened slightly
• 2 1/3 cups sugar
• 4 eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 4 tablespoons natural (not dark or dutch processed) cocoa powder*
• cream cheese frosting (recipe follows)

Red Velvet Cake Instructions
1. First of all preheat oven to 350 degrees (165 degrees celsius). Place beets in a small baking dish and add a 1/2 cup of water. Cover with parchment paper and foil, and roast until quite tender, about 60-90 minutes. Allow to cool completely.

2. Butter 3 8 inch cake pans. Cut out parchment paper circles and place in the bottoms of the pans. Butter the parchment paper and dust with flour. Set aside. Peel the beets and cut into large chunks. Place in a food processor (or a very good blender) with the lemon juice, and pulse until smooth and pureed.** Stir in the vinegar.

3. And then in a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla.

4. Next is while ingredients are mixing, whisk together flour, baking powder, salt, and cocoa powder in a separate bowl. Slowly add flour mixture to the wet ingredients. Measure out 1 1/2 cups of the beet puree mixture, and fold into the cake batter. Divide the batter evenly between the cake pans. Tap pans on the counter to remove any air bubbles.

5. And then bake at 350 degrees for 20-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Invert cakes onto cooling racks, and allow to cool completely. Wrap in plastic wrap and refrigerate or freeze until ready to frost.

*Some people have commented and said that their cake has turned out maroon in color, instead of the red like the picture. I just tested the recipe again, to see if I could recreate what happened. It could be the cocoa. In the photographs, I used only 2 tablespoons of cocoa because the red color was my main objective, not the chocolate flavor. So, if you’re more concerned about the color than the chocolate flavor, then just use 2 tablespoons of cocoa instead of the 1/4 cup.

cream cheese frosting:

• 2 packages cream cheese, at room temperature
• 2 sticks (16 tablespoons) unsalted butter, at room temperature
• 1 pound (4 cups) confectioner’s (powdered) sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract

Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy.
 Enjoy the red velvet cupcakes ! Nice ! Enjoy!

skinny-red-velvet-cupcakes

Skinny Red Velvet Cupcakes

Skinny Red Velvet Cupcakes
Red Velvet Cake Ingredients:

    * 1 1/2 cups cake flour
    * 1 cup white whole wheat flour
    * 1 cup sugar
    * 1 tbsp unsweetened dutch-process cocoa
    * 1 tsp salt
    * 1 tsp baking powder
    * 1 tsp baking soda
    * 1 tsp white vinegar
    * 1/2 cup unsweetened apple sauce
    * 1/4 cup butter, softened
    * 1 egg
    * 2 egg whites
    * 2 tsp vanilla
    * 1 1/3 cup light buttermilk
    * 1 tbsp red food coloring

Red Velvet Cake Instructions
Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Add buttermilk, red food coloring and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting. Makes 26 cupcakes...enjoy the red velvet cake ! Great !

natural-red-velvet-cake

Red Velvet Cake-3

 








Red Velvet Cake-3
Red Velvet Cake Ingredients

• 2 1/2 cups (250 grams) sifted cake  flour
• 1/2 teaspoon salt
• 2 tablespoons (15 grams) regular or 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 - 8 ounce (227 grams) cream cheese, room temperature
• 1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
• 1 1/2 (360 ml) cups cold heavy whipping cream (contains 36-40% butterfat)

Red Velvet Cake Instructions:
First of all preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. And then Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake: In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. Next is 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. And then Add the vanilla extract and beat until combined.

Next 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 to the butter mixture, in three additions, beginning and ending with the flour.In a small cup combine the vinegar and baking soda. And then 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 refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

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. Serves 10-12 people....enjoy the red velvet cake ! Nice !

southern-red-velvet-cake

Southern Red Velvet Cake

Southern Red Velvet Cake
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

Red Velvet Cake Instructions

First of all Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

And then 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.

Next 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. Enjoy!

fab-red-velvet-cake-recipes

FAB RED VELVET CAKE RECIPES

FAB RED VELVET CAKE RECIPES
Red Velvet Cake Ingredients

•     1 cup vegetable shortening
•     2 eggs
•     1 1/2 cups sugar
•     1 teaspoon cocoa powder
•     2 ounces red food coloring
•     2 1/2 cups cake flour
•     1 teaspoon salt
•     1 cup buttermilk
•     1 teaspoon vanilla extract
•     1 teaspoon baking soda
•     1 teaspoon vinegar
•     White frosting, recipe follows

White Frosting:

•     2 tablespoons flour
•     1 cup milk
•     1 cup unsalted butter
•     1 cup confectioners' sugar
•     1 teaspoon vanilla extract

Red Velvet Cake Instructions

Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Waldorf-Astoria Red Velvet Cake

Waldorf-Astoria Red Velvet 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 Instructions:

    Cream shortening, sugar and eggs.
    Make a paste of food coloring and cocoa.
    Add to creamed mixture.
    Add buttermilk alternating with flour and salt.
    Add vanilla.
    Add soda to vinegar, and blend into the batter.
    Pour into 3 or 4 greased and floured 8" cake pans.
    Bake at 350°F for 24-30 minutes.
    Split layers fill and frost with the following frosting.

    Frosting:
    Add milk to flour slowly, avoiding lumps.
    Cook flour and milk until very thick, stirring constantly.
    Cool completely.
    Cream sugar, butter and vanilla until fluffy.
    Add to cooked mixture.
    Beat, high speed, until very fluffy.
    Looks and tastes like whipped cream.

RED VELVET CAKE RECIPE

RED VELVET CAKE RECIPE
Red Velvet Cake Ingredients

•     2 tablespoons unsweetened cocoa powder
•     2 ounces red food coloring
•     1 cup buttermilk
•     1 teaspoon salt
•     1 teaspoon vanilla extract
•     1/2 cup shortening
•     1 1/2 cups white sugar
•     2 eggs
•     2 1/2 cups all-purpose flour, sifted
•     1 1/2 teaspoons baking soda
•     1 teaspoon white vinegar
•          1 cup milk
•     5 tablespoons all-purpose flour
•     1 cup white sugar
•     1 cup butter
•     1 teaspoon vanilla extract

Red Velvet Cake Instructions

    First of all grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). And then Make a paste of cocoa and food coloring. Set aside.
    Next is to Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
    Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
    To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.