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.