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Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This cake has a wonderful red color crumb and frosted with a white cream cheese frosting which makes it perfect for winter holidays. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/red-velvet-cake Ingredients Makes about 10-12 servings Cake Batter 2 2/3 cups (310g) cake flour 2 tbsp (16g) unsweetened cocoa powder 1 tsp (5g) baking soda 1 tsp (5g) salt 1/2 cup (113g) unsalted butter, room temperature 1 1/2 cup (300g) sugar 2 eggs 1 cup (220g) vegetable oil 1 tsp (5ml) white vinegar 2 tsp (10g) vanilla extract 1 cup (240g) buttermilk, room temperature 1- 2 oz (30g) red food coloring gel Cream Cheese Frosting 17 oz (500g) cream cheese, room temperature 1 1/3 cup (300g) heavy whipping cream, chilled 1 tsp (5g) vanilla extract 1 1/4 cup (156g) powdered sugar 1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. 2. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine. 3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined. 4. Gradually add red food coloring until the desired color is reached. 5. Pour the batter evenly into the prepared pans. 6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. 7. Let pans cool on a cooling rack for 10 minutes. 8. Remove the cakes from the pan and let them cool completely. 9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth. 10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined. 11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside. 12. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. 13. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve. 14. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature. Background music: http://www.audionetwork.com/browse/m/track/embrace-the-day_105019?keyword=embrace-the-day http://www.audionetwork.com/browse/m/track/tootle-pip_16019?keyword=tootle-pip http://www.audionetwork.com/browse/m/track/cool-detection_80841?keyword=cool-detection Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
Recipe here: http://www.joyofbaking.com/RedVelvetCupcakes.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Red Velvet Cupcakes with Cream Cheese Frosting. Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. While a year round favorite, their red and white color scheme make them particularly well suited for Christmas, Valentine's Day, and Canada Day. Top each cupcake with a fresh blueberry and you have a festive red, white, and blue dessert for July 4th. We welcome comments on our Facebook page: http://www.facebook.com/joyofbaking
How to make velvet cake at home in easy steps. Velvet Cake Recipe http://www.aashpazi.com/velvet-cake For more recipes visit Us: http://www.aashpazi.com http://www.facebook.com/aashpazi http://www.youtube.com/playlist? list=PL97B860F10B6E7A9F&feature=plcp http://www.youtube.com/playlist? list=PL4B9715CE57F26E09&feature=plcp Ingredients: CAKE: 2 1/2 Cups All Purpose Flour 1 Cup (8 oz/ 227 g) Unsalted Butter 3 Large Eggs 1 Cup Butter Milk 1 1/2 Tsp Baking Powder 1 Tsp Baking Soda 2 Tbsp Cocoa Powder 1 Tsp White Wine Vinegar 1 1/4 Cup Sugar 1 Tsp Vanilla Extract 2 Tbsp Food Color 1 Tsp Salt CREAM: 2 Cups (16 oz/ 454 g) Cream Cheese 1 1/4 Cup Heavy Whipping Cream 1/4 Cup Half & Half Milk 3/4 Cup Powdered Sugar 1 Tsp Vanilla Extract Preparations: None. Directions: for directions visit www.aashpazi.com
Let's make with Sonia a truly American, impressive looking layer cake: the Red Velvet Cake! Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** New York... what an amazing city, the Magnolia Bakery... and the Red Velvet cake, I really feel like making it! Obviously, not only did I eat the Red Velvet cake in New York, but I also bought myself a copy of the bakery's cookbook, so we'll be making together the original recipe, taken from the cookbook! Ingredients for three 9-inch round cake layers: Ingredients Red Velvet Cake For the 9-inch (24 cm) cake layers • 3 1/3 cups (440 g) of cake flour • 1 ½ sticks (170 g) of softened butter • 3 large eggs • 2 ¼ cups (450 g) of sugar • 6 tbsp of red food colouring • 3 tbsp (16 g) of unsweetened cocoa powder • 1 ½ tsp (6 g) of vanilla extract • 1 ½ tsp (9 g) of salt • 1 ½ cups (370 g) of buttermilk or whole milk yogurt • 1 ½ tsp (7,5 g) of cider vinegar • 1 ½ tsp (7 g) of baking soda For the vanilla frosting • 6 tbsp (50 g) of all-purpose flour • 2 cups (500 ml) of fresh whole milk • 2 cups (400 g) of sugar • 4 sticks (450 g) of softened butter • 2 tsp (9 g) of vanilla extract Now let's make together the red velvet cake layers, which of course are red in colour! So, place the room temperature butter in a mixing bowl and beat for at least 10 minutes with half of the sugar; now add the remaining sugar along with the eggs, one at a time. Once blended, add the vanilla... I am using vanilla extract, but you can use the seeds of a vanilla pod or vanilla powder... the red food colouring... and, once incorporated, the sifted unsweetened cocoa powder. The dough is ready, now remove the bowl from the mixer and add the buttermilk, in which the salt has been dissolved, alternating with the sifted flour. Mix in the baking soda, which has been dissolved in cider vinegar. All that's left is to divide the dough into three 9-inch (24 cm) round cake pans and bake in static oven at 350°F (180°C) for 25 to 30 minutes, testing for doneness with a toothpick. The cakes are cooked to perfection, so leave them to cool and move on to the frosting: pour the cold milk into a saucepan, whisk in the flour... and stir until dissolved, with no lumps. After that, place over low heat to thicken. This reminds me of when I was looking for the Magnolia bakery in New York, and when I found it, there was a lady making this famous cake right behind the shop window, so I couldn't resist entering and tasting it... I must say it was really really good! Here we are, the mixture has thickened, so transfer to a container... cover with cling film, placing it directly on the surface to prevent a skin from forming, and let it cool to room temperature. While the frosting and the cakes are cooling, let's go on with the rest of the frosting recipe, that is, place the softened butter in a mixing bowl and beat with the vanilla extract and the sugar... until you have a pale, fluffy mixture. As you can see the mixture is bright white and fluffy, so beat in the previous one, that has come to room temperature. And now, let's assemble the red velvet cake, starting with the first layer; if the cakes come out of the oven slightly dome-shaped, just level them off with a knife, as I did. Then spread the first layer with the resulting frosting, using a spatula... and repeat stacking the three cakes on top of each other. The red velvet cake is completely iced in white frosting, so if you happen to have a rotating cake stand like this, which by the way I saw in New York, hold the spatula straight as you rotate the plate... do the same on top... to make it smooth. Crumble the cake scraps and use the crumbles to garnish as desired. Now the red velvet cake is ready to be eaten... I can't wait! See you next video recipe!
Watch more Cake Baking, Frosting, & Icing videos: http://www.howcast.com/videos/139827-How-to-Make-Red-Velvet-Cake Bake a red velvet cake whenever you want to serve a dessert that’s as beautiful as it is delicious. Step 1: Preheat oven Preheat the oven to 350 degrees. Grease and flour the cake pans. Step 2: Combine flour Combine the sifted flour and salt in a bowl. Step 3: Color the cocoa Pour the cocoa powder into a small bowl, add the red food coloring, and whisk until smooth. Tip You can use the juice from one 15-oz. can of beets in place of the food coloring. Step 4: Cream the butter and sugar In a large bowl, beat one stick of butter and sugar by hand or with a mixer at medium speed until fluffy. Then beat in the eggs, one at a time. Step 5: Add the flour Switch your mixer speed to low and add the flour a few tablespoons at a time. Alternate mixing flour with adding the buttermilk, vanilla extract, and dyed cocoa paste. Mix the ingredients until all the batter is the same red color, but do not overbeat. Step 6: Mix in the vinegar In a small bowl, stir the baking soda into the vinegar, and then fold it into the batter with a wooden spoon. Step 7: Bake the cake Divide the batter evenly between the cake pans and bake until a toothpick comes out clean, about 30 minutes. Let the cake cool for 10 minutes; then invert the layers onto a rack to cool completely. Step 8: Make the frosting Make the frosting by beating the cream cheese with one stick of butter until creamy. Beat in 1 tablespoon of vanilla. Gradually beat in the powdered sugar until the mixture is light and fluffy. Step 9: Apply a crumb coating When the cake has cooled, place the first layer on your cake plate or stand, spread frosting on top with a spatula, add the next layer, frost the top of that, and so on. Once you’ve added the final cake layer, spread a thin coating of frosting over the entire cake to contain crumbs, and then refrigerate it for 15 minutes. Step 10: Finish frosting Finish frosting the cake by spreading the frosting on top and on the sides. Decorate the top with pecan halves if you like. Did You Know? Tradition has it that a chef at New York City’s Waldorf-Astoria hotel invented red velvet cake in the 1950s. But it is also rumored to be a southern, Civil War-era invention.