RED VELVET LAYER CAKE RECIPE RECIPES
SOUTHERN RED VELVET CAKE RECIPE | FOOD NETWORK
Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.
Provided by Food Network
Categories dessert
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield about 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
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
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
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.
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RED VELVET CAKE RECIPE FOR SPECIAL OCCASIONS – SWANS DOWN ...
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RED VELVET CAKE RECIPE - NYT COOKING
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
- To assemble, remove 1 cake from its pan and 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. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
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RED VELVET CAKE - DOCTORED CAKE MIX RECIPE | MY CAKE SCHOOL
This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
- Preheat oven to 350 degrees Grease and flour 2 eight inch round pans In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer. Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out. Makes 6 1/4 cups batter Works well for cupcakes We frosted with our Pipeable Cream Cheese Frosting Recipe
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FABULOUS RED VELVET CAKE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.5
Total Time 1 hours 30 minutes
Category dessert
Cuisine american
Reviews 3.5
Total Time 1 hours 30 minutes
Category dessert
Cuisine american
- Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.
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CHEESECAKE LAYERED RED VELVET CAKE RECIPE: HOW TO MAKE IT
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 45 minutes
Category Desserts
Calories 896 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 45 minutes
Category Desserts
Calories 896 calories per serving
- Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
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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.
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 0 minutes
Calories 800 per serving
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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CLASSIC RED VELVET CAKE FROM SCRATCH | MY CAKE SCHOOL
We love this moist and delicious classic red velvet cake recipe! We love to pair it with cream cheese frosting!
From mycakeschool.com
Reviews 4.4
Total Time 0S
From mycakeschool.com
Reviews 4.4
Total Time 0S
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.
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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.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 376 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 376 per serving
- 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.
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CLASSIC RED VELVET CAKE FROM SCRATCH | MY CAKE SCHOOL
We love this moist and delicious classic red velvet cake recipe! We love to pair it with cream cheese frosting!
From mycakeschool.com
Reviews 4.4
Total Time 0S
From mycakeschool.com
Reviews 4.4
Total Time 0S
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.
See details
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.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 376 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
Calories 376 per serving
- 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.
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BEST RED VELVET CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH
Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake is the ultimate Christmas dessert.
From delish.com
Reviews 5
Total Time 230 minutes
Category Christmas, feed a crowd, Valentine's Day, dessert
Cuisine American
From delish.com
Reviews 5
Total Time 230 minutes
Category Christmas, feed a crowd, Valentine's Day, dessert
Cuisine American
- Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Using an offset spatula, frost cake with cream cheese frosting. Garnish with red velvet cake crumbs before serving.
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CHEESECAKE FACTORY RED VELVET CAKE RECIPE | TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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Red velvet goodness topped with white chocolate can be yours in just 25 minutes.
From bettycrocker.com
Reviews 5
Total Time 25 minutes
Calories 180 per serving
From bettycrocker.com
Reviews 5
Total Time 25 minutes
Calories 180 per serving
- Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.
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THE BEST EVER RED VELVET CAKE RECIPE | I HEART RECIPES
Aug 16, 2015 · By far, this is the BESTEST red velvet cake recipe ever! Thank you SOOO much! So glad I found you!! I’ve made many red velvet cake recipes from Bon Appetit magazine to well-known pastry bloggers/influencers, none of those compared to your recipe. Many recipes have way too much cocoa which turns it into a burgundy-colored chocolate cake.
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The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red.
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This is an excellent red velvet cake. The only thing I did different is I used about 1-1.5 oz. of food coloring because I like my red velvet cake really red. This cake has a nice light chocolate flavor and great texture. A little chewy without being too dense. For those of you who complained the cake …
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After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.
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Oct 02, 2018 · Traditional red velvet cake, at least as it evolved in the mid-20th century, gets its red hue from food coloring rather than from a reaction between cocoa powder and vinegar. The recipe does contain a bit of cocoa–just enough that you can taste it without it reading as a real chocolate cake.
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RED VELVET CAKE - WIKIPEDIA
Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.. Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red …
From en.m.wikipedia.org
From en.m.wikipedia.org
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RED VELVET CAKE - WIKIPEDIA
Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.. Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red …
From en.m.wikipedia.org
From en.m.wikipedia.org
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RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE
Jun 07, 2021 · Put a layer of cake on top of the frosting (this helps secure the cake). 2. Cut about 1/2 inch from the top of a piping bag (or a large plastic storage bag) and fill bag with frosting.
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From pickyeaterblog.com
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CLASSIC RED VELVET CAKE WITH OLD-FASHIONED WHITE FROSTING ...
Jan 28, 2015 · Place one cake on a platter or cake board and dollop at least a 1/2 cup of the frosting on the cake. Spread evenly then top with a second layer of cake and repeat this process until all three layers of cake …
From melindastrauss.com
From melindastrauss.com
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