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 Afternoon tea
Total Time 1 hours
Yield Serves 8
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 41.2 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 69.2 grams carbohydrates, SugarContent 51.8 grams sugar, FiberContent 1.8 grams fiber, ProteinContent 8.1 grams protein, SodiumContent 1.1 milligram of sodium
CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM
The “red” makes sense, but what about the “velvet” in Red Velvet Cake’s iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and “velvety” crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that – check out our "Expert Tips" section for guidance.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800 , CarbohydrateContent 76 g, CholesterolContent 100 mg, FatContent 10 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 52 g, TransFatContent 1 g
More about "one layer red velvet cake recipes"
CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 0 minutes
Calories 800 per serving
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
RED VELVET CAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours
Category Afternoon tea
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.
CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 0 minutes
Calories 800 per serving
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
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