Barefoot Contessa Red Velvet Cake Recipes

FABULOUS RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
• Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
• Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

RED VELVET CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter three 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour.
• Sift the flour, cocoa, baking soda and salt into a large bowl. Whisk the granulated sugar and eggs in a separate large bowl until combined. Gradually stir in the vegetable oil. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture, stirring well after each addition. Stir in the vanilla and red food coloring.
• Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to finish cooling; peel off the parchment.
• Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer until creamy. Beat in the confectioners' sugar until the mixture is smooth. Beat in the vanilla and nuts, reserving 2 tablespoons nuts for garnish. (You can make the cakes and/or frosting up to 2 days ahead; wrap the cakes in plastic wrap and refrigerate the frosting.)
• Spread the frosting between the layers, on the side and on top of the cake. Garnish with the reserved pecans.

MONTCLAIR MARTHA'S RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
• In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
• Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
• Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
• Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

RED VELVET CAKE

Steps:

• Place racks in oven on the second and fourth levels. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. Cut out a 9-inch round piece of parchment paper, and place on the bottom of each cake pan and grease and flour. Cream butter, sugar and eggs in a heavy duty mixer. Combine cocoa and food coloring, and add to the creamed mixture. Mix the salt and vanilla with the buttermilk in a 2 cup liquid measuring cup, and add to the batter alternating with the flour. Mix the vinegar and baking soda in a small bowl (this will fizz). Carefully and gently fold this into the batter. DO NOT BEAT! Divide batter between the cake pans, and bake for 30 minutes or until the cakes spring back when lightly touched. Remove from oven, and cool on racks for 15 minutes. Invert onto racks, remove parchment paper and cool to room temperature
• Beat cream cheese and butter together in a heavy duty mixer until smooth and creamy. Slowly add the sugar 1/2 cup at a time, blending between each addition. Mix in the vanilla. Beat for about 5 minutes until very smooth. Spread between layers of cake and on top and sides. Enjoy!!