CLASSIC RED VELVET CAKE RECIPE: HOW TO MAKE IT
This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. —Katie Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 583 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 87g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
WHITE VELVET CUTOUTS RECIPE: HOW TO MAKE IT
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, about 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
Nutrition Facts : Calories 149 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 62mg sodium, CarbohydrateContent 19g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
ALL RECIPES | JAMIE OLIVER
From jamieoliver.com
RED VELVET CAKE TRUFFLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
RED VELVET CAKE II RECIPE | ALLRECIPES
From allrecipes.com
RED VELVET BROWNIES RECIPE - SOUTHERN LIVING
From southernliving.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING - SALLY'S ...
From sallysbakingaddiction.com
RED VELVET CUPCAKES RECIPE - MARTHA STEWART
From marthastewart.com
ALL RECIPES | JAMIE OLIVER
From jamieoliver.com