BEST FOOD COLORING FOR RED VELVET CAKE RECIPES

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BEST RED VELVET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Best Red Velvet Cake Recipe: How to Make It - Taste of Home image

It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 14 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup cold water
1 tablespoon cornstarch
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 595 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 71g carbohydrate (52g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

RED VELVET CREAM CHEESE BUNDT CAKE RECIPE - FOOD NET…



Red Velvet Cream Cheese Bundt Cake Recipe - Food Net… image

Red velvet fans will love this brilliant, tender cake filled with a smooth cream cheese swirl. A rich and easy glaze is a picture-perfect finish.

Provided by Food Network Kitchen

Total Time 4 hours 15 minutes

Cook Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 23

2 8-ounce packages cream cheese
2/3 cup granulated sugar
2 large eggs
3 tablespoons sour cream
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
1 3/4 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
3/4 cup sour cream
2 large eggs, at room temperature
1 1/2 teaspoons red gel food coloring
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
4 ounces cream cheese
1/2 cup confectioners' sugar
1/2 cup sour cream
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
  • Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  • Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
  • Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.

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BEST RED VELVET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
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