RED VELVET CAKE RECIPE - OLIVEMAGAZINE
Give your chocolate cake a red tinge in this classic American cake recipe, covered in silky-smooth cheese frosting for extra indulgence
Provided by Janine Ratcliffe
Categories Family
Total Time 1 hours
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4 and line two 18cm sandwich tins with baking paper. Stir the dry ingredients together in a large bowl. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
- Divide the mixture between the tins and bake for 25-30 minutes or until risen and a skewer poked into the centres of the cakes comes out clean. Cool on a wire rack.
- To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.
Nutrition Facts : Calories 684 calories, FatContent 41 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 1 grams fibre, ProteinContent 8 grams protein, SodiumContent 1000 milligrams of sodium
RED VELVET CAKE RECIPE - BBC GOOD FOOD | RECIPES AND ...
Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours 5 minutes
Prep Time 1 hours 5 minutes
Cook Time 1 hours
Yield 20
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
- Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
- To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating. This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.
Nutrition Facts : Calories 656 calories, FatContent 31 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 86 grams carbohydrates, SugarContent 66 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.5 milligram of sodium
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RED VELVET CAKE RECIPE | MCCORMICK
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Cuisine Deep South,
Calories 520 per serving
- For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
RED VELVET CAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours
Category Family
Cuisine American
Calories 684 calories per serving
- To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.
RED VELVET CAKE RECIPE - BBC GOOD FOOD | RECIPES AND ...
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 656 calories per serving
- To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating. This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.
RED VELVET CAKE RECIPE | MCCORMICK
From mccormick.com
Cuisine Deep South,
Calories 520 per serving
- For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
RED VELVET CAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours
Category Family
Cuisine American
Calories 684 calories per serving
- To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.
RED VELVET CAKE RECIPE - BBC GOOD FOOD | RECIPES AND ...
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 656 calories per serving
- To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating. This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.
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