Recipes for "red velvet cake"

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Make the cake: Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food coloring and cocoa to make a paste; add to creamed mixture.

Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated.

Mix vinegar and baking soda together; gently fold into cake batter and pour into prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.

Meanwhile, beat sugar, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.

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.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.

In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.

Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.

Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

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.

Preheat the oven to 350 degrees F (175 degrees C).

Mix cake mix, eggs, and oil together in a bowl until well mixed; fold in chocolate chips. Roll dough into 24 balls and arrange on an ungreased baking sheet.

Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes.

Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool completely, 15 to 20 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch round cake pans.

Sift 3 cups flour, 2 cups sugar, cocoa powder, baking soda, baking powder, and 1 ½ teaspoons salt together in a bowl; set aside.

Whisk eggs in a large bowl until smooth. Add oil, buttermilk, sour cream, food coloring, 1 tablespoon vanilla extract, and vinegar; whisk until combined.

Add flour mixture in 3 batches, mixing by hand as little as possible so as not to over beat. If using an electric mixer, add flour mixture and mix until just incorporated. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 35 to 40 minutes.

Cool in the pans for 10 minutes, then remove 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 remaining 1 cup sugar, remaining ¼ cup flour, and remaining ½ teaspoon salt together in a medium saucepan. Heat over medium-high heat; slowly whisk in milk and remaining 1 teaspoon vanilla extract until there are no lumps. Cook until starts to bubble and becomes thick and pudding-like, 7 to 8 minutes.

Pour into a bowl; refrigerate for 10 minutes.

Whisk chilled milk mixture with an electric mixer fitted with the whisk attachment for 5 minutes. Slowly add whipped cream cheese, whisking until frosting becomes smooth, about 5 minutes.

Frost cooled cake. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.

In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.

For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.

Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.

Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.

Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.

To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.

Pre-heat oven to 350 degrees. Grease and flour 2 9-inch or 3 8-inch round cake pans.

In a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. In a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.

Sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. As you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. Stir just until the mixture is smooth. Pour batter into prepared cake pans.

Bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Allow to cool.

In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. In a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. Frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.

Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.

Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.

Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.

For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.

Preheat oven to 350 degrees F (175 degrees C).

Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.

Pour into cake pan(s) and bake according to package directions.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.

Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.

Pour red food coloring into a small bowl, and mix with cocoa powder to make a paste. In a large bowl, beat 1/2 cup of butter, sugar, and eggs with an electric mixer until smooth and thoroughly combined; mix in the red color mixture, salt and 1 teaspoon of vanilla extract. Gradually mix in the buttermilk, alternating with flour, until the batter is smooth. Mix the baking soda and vinegar in a small bowl, and stir into the batter. Pour the batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 25 to 35 minutes. Remove from oven, and cool in pans for 10 minutes before removing cakes to finish cooling on racks.

In a bowl, mash cream cheese with 1/2 cup softened butter and 2 teaspoons of vanilla extract until smooth and creamy; stir in the confectioners' sugar, about half a cup at a time, until the frosting is thick and spreadable. Frost fully-cooled layers.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking pan with baking spray; set aside.

Whisk together cake mix, buttermilk, oil, eggs, and food coloring in a medium bowl until fully combined and no dry streaks remain. Transfer to the prepared baking pan and spread in an even layer.

Bake in the preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool completely in pan on a wire rack, about 1 hour.

Beat cream cheese and butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.

Gradually beat in powdered sugar with mixer on low speed, until smooth and fully combined, stopping to scrape down sides of bowl as needed, about 3 minutes. Add vanilla and salt and beat until just combined.

Using an offset spatula, spread cream cheese frosting evenly over the top of the cooled cake. Garnish with sprinkles, if desired.

Cut into squares and serve.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if the pans don't have a smooth bottom.

Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.

Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.

Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach the desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure not to overmix the batter.

Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.

Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.

Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.

Frost cooled cake and place sliced strawberries between the 2 layers.

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Whisk the flour, cocoa powder, baking soda, and salt in a bowl; set aside. Stir the milk, food coloring, vinegar, and 1/2 teaspoon vanilla extract together in a small bowl; set aside.

Beat the softened butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Once the cake has cooled, cut half of the cake into cubes, and set aside. Cut the remaining cake into 1/2-inch strips, and place onto a baking sheet.

Return the cake strips to the oven, and bake until they have dried out, about 15 minutes. Turn the strips over halfway through cooking so they dry evenly. Once completely dry, allow to cool to room temperature, then crush into fine crumbs.

Combine the cake crumbs with the melted butter until evenly moistened. Press into a 10-inch springform pan, and refrigerate until the butter has hardened, about 45 minutes.

When the crust has nearly hardened, whip the whipping cream until stiff; set aside. Beat the softened cream cheese in a bowl with 2/3 cup sugar and 2 teaspoons vanilla extract until smooth. Fold in the whipped cream until evenly mixed. Pour half of the cream cheese mixture into hardened crumb crust. Spread the cake cubes evenly over the cream cheese mixture, then spread the remaining cream cheese over top. Refrigerate at least 4 hours until the cream cheese has set and the cheesecake is firm.

Preheat the oven to 350°F.

Grease two 8-inch round cake pans with butter. Line the pans with parchment paper and grease the parchment. Dust the bottom and sides of the pans with flour and tap out the excess.

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In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. If you don’t have a sifter, whisk the ingredients together instead. Cake flour and cocoa powder tend to clump, and sifting helps ensure a smooth batter.

Simply Recipes / Cambrea Gordon

Measure the buttermilk in a liquid measuring cup or small bowl. Add the vinegar, vanilla extract, and red food coloring and whisk to combine.

Simply Recipes / Cambrea Gordon

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter, vegetable oil, and granulated sugar on medium-high speed until very pale and fluffy, about 4 minutes. The mixture will have doubled or nearly tripled in volume.

Simply Recipes / Cambrea Gordon

Add the eggs, one at a time, beating until fully combined after each addition. Scrape down the bottoms and sides of the bowl with a rubber spatula.

Simply Recipes / Cambrea Gordon

Add one third of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and continue mixing on low speed just until combined. Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake will have deepened in color to brick-red, the edges of the cake will have begun to pull away from the sides of the pan, and the cake should spring back when gently poked with your finger.

Simply Recipes / Cambrea Gordon

Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.

Simply Recipes / Cambrea Gordon

To make the frosting: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the cream cheese and butter on medium speed until smooth, about 2 minutes.

Simply Recipes / Cambrea Gordon

Add the powdered sugar and vanilla extract and continue beating on medium speed until smooth and creamy, about 2 minutes. The frosting will be much thicker than standard buttercream frosting.

If the frosting seems too soft, place it in the refrigerator for 10 minutes to stiffen. If it still seems too runny, add more powdered sugar, 1/2 cup at a time, until you reach the desired consistency.

Depending on your cake pans, the red velvet cake layers may have domed while baking. It’s not a problem if they have. Use a large serrated knife to remove the domes. Optionally, you can save the trimmings to make crumbs to sprinkle on the cake.

Place one of the cake layers right-side-up on a large plate or a 10-inch cardboard cake round. Use an offset spatula or a butter knife to spread a thick layer of frosting, 1/2 to 1 cup, evenly over the layer. Top with the remaining cake layer, placed up-side-down, so the top of the cake is smooth and flat. Check that the cake layers are centered and that the top of the cake is level. Gently adjust accordingly.

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Spread a generous amount of frosting over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer. You should be able to see the cake through the frosting.

This thin layer of frosting is called the crumb coat and helps catch any loose crumbs on the outside of the cake so that the final layer of frosting doesn't have any bright red crumbs caught in it.

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Place the cake in the refrigerator for 30 minutes for the frosting to set. Cover and refrigerate the bowl of frosting.

Remove the cake and the bowl of frosting from the refrigerator. Stir the frosting a few times until smooth.

Spread a generous amount of frosting over the top and sides of the cake as before, this time leaving a thicker layer of frosting. Use the offset spatula or the back of a butter knife to smooth the sides.

If you have any cake trimmings, you can break them into crumbs and sprinkle them along the circumference of the top of the cake if desired.

Simply Recipes / Cambrea Gordon