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