RED VELVET CAKE RECIPE - NYT COOKING
This is a cake to stop traffic. The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany. The color, often enhanced by buckets of food coloring, becomes even more eye-catching set against clouds of snowy icing, like a slash of glossy lipstick framed by platinum blond curls. Even the name has a vampy allure: red velvet. These days this Southern favorite is found in just about every bakery, but perhaps for a special occasion (like the very red and white Valentine’s Day) you could try your hand at baking it.
Provided by Florence Fabricant
Total Time 1 hours 30 minutes
Yield 3 cake layers
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
- Whisk cake flour, cocoa and salt in a bowl.
- Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
- Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
- Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
Nutrition Facts : @context http//schema.org, Calories 657, UnsaturatedFatContent 35 grams, CarbohydrateContent 72 grams, FatContent 40 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 386 milligrams, SugarContent 39 grams, TransFatContent 0 grams
BEET RED VELVET CAKE RECIPE - NYT COOKING
Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.
Provided by Kim Severson
Total Time 2 hours
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
- Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
- In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
- Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
- Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
- To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 5 grams, CarbohydrateContent 56 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 9 grams, SodiumContent 326 milligrams, SugarContent 38 grams, TransFatContent 1 gram
More about "new york times red velvet cake recipes"
RED VELVET CUPCAKES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.
ERMINE ICING RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 674 per serving
- Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.
RED VELVET CAKE: A CLASSIC, NOT A GIMMICK - THE NEW YORK TIMES
From nytimes.com
THIS IS THE RED VELVET CAKE RECIPE... - THE NEW YORK TIMES ...
From facebook.com
SO NAUGHTY, SO NICE - THE NEW YORK TIMES
From nytimes.com
RED VELVET CAKE WITH ERMINE ICING | NYT COOKING - YOUTUBE
THIS IS THE RED VELVET CAKE RECIPE... - THE NEW YORK TIMES ...
From facebook.com
A RED VELVET CAKE THAT WILL STOP... - THE NEW YORK TIMES
From facebook.com
RED VELVET CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
RED VELVET CAKE NYC - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THE ORIGIN OF RED VELVET CAKE | SOUTHERN LIVING
From southernliving.com
WHY IS RED VELVET CAKE RED? | ALLRECIPES
From allrecipes.com
NO DYE RED VELVET CAKE: SOUTHERN LAYER CAKES - UNPEELED ...
From unpeeledjournal.com
NYC RED VELVET COOKIES! - JANE'S PATISSERIE
From janespatisserie.com
HOT LINKS AND RED DRINKS: THE RICH ... - THE NEW YORK TIMES
From nytimes.com
LET THEM EAT (HEALTHIER) CAKE - THE NEW YORK TIMES
From well.blogs.nytimes.com
DE GUSTIBUS - THE NEW YORK TIMES
From nytimes.com
RECIPE: CLASSIC RED VELVET CAKE WITH ... - THE SEATTLE TIMES
From seattletimes.com
RED VELVET CAKE SLICE - MENU - VENIERO'S - NEW YORK
From yelp.com