Bebes Famous Red Velvet Cake Recipes

GRANDMA'S RED VELVET CAKE

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.

THE BEST RED VELVET CAKE RECIPE

Steps:

• Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
• In a separate bowl, crack open the eggs, and beat them.
• Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
• Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
• Once everything is manageable, switch from mixing the cake batter to folding it.
• Next, add it the vinegar, and red food coloring.
• Fold in until all of the cake batter is red, and there are no streaks.
• Spray two 9 inch cake pans with baking spray, OR grease and flour them.
• Pour an equal amount of cake batter into each cake pan.
• Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
• Bake each cake on 325 F, for 25-30 minutes.
• Remove the cakes from the cake pans, and place them on cooling racks.
• While the cakes are cooling, make the frosting.
• In a large bowl combine the butter, and cream cheese.
• Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
• Add in the vanilla extract, and milk.
• Mix until the frosting is nice and creamy
• Once the cakes are completely cool, frost them.

THE BEST RED VELVET CAKE

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray.
• Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.
• Beat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients; mix until smooth. Scrape the batter evenly into the prepared pans.
• Bake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve.

BEBE'S FAMOUS RED VELVET CAKE

Steps:

• Cake-.
• Beat oil and sugar together till creamy.
• Add eggs, one at a time and beat well.
• Mix cocoa together with red coloring and the 2 teaspoons vanilla then add to the oil and sugar mixture beating well.
• Mix in flour and buttermilk alternately a little of each at a time.
• Add salt and soda and mix well.
• Pour equal amounts into 3 eight inch cake pans that have been prepared with shortening and a light dusting of flour.
• Bake in a preheated 350 degree oven for 30-40 minutes or till cake layers are done in the center.
• Allow to cool before frosting.
• Frosting-.
• Cream together butter, confectioners sugar, cream cheese, vanilla extract and the chopped pecans, using an electric mixer.
• Frost layers of cake.
• Artfully arrange the remaining pecan halves on top of cake.
• Allow to set for at least one hour before cutting cake.