THE BEST RED VELVET CAKE RECIPE
I might be biased, but I think I've found the BEST red velvet cake recipe! This cake comes out so fluffy and moist, and the homemade cream cheese frosting is perfectly sweet. Try it out for yourself!
Provided by I Heart Recipes
Categories Dessert
Time 1h
Number Of Ingredients 17
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
Our classic red velvet cake is a true showstopper. It includes brown sugar for added flavor and moisture, as well as buttermilk for tang and tenderness. The homemade cream cheese frosting is rich and smooth thanks to the addition of butter.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 17
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.
TEXAS PETEANDREG; RED VELVET CONES
[DRAFT]
Provided by Food Network
Yield 48 cake cones
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 350° Fahrenheit. 2. 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, Texas Pete® Hot Sauce and vanilla. 3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean. 5. Remove the cakes from the oven and let cool completely. 6. While the cakes are in the oven, prepare the spicy cream cheese frosting. 7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking. 8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip. 9. Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones. 10. Sprinkle with powdered sugar and serve.
TEXAS PETE® RED VELVET CONES
Make and share this Texas Pete® Red Velvet Cones recipe from Food.com.
Provided by Texas Petereg
Categories Dessert
Time 35m
Yield 48 cones, 48 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- 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, Texas Pete® Hot Sauce and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and let cool completely.
- While the cakes are in the oven, prepare the spicy cream cheese frosting.
- Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
- Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
- Using the tip of a piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
- Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 354.3, Fat 23.7, SaturatedFat 7.3, Cholesterol 44.4, Sodium 271.2, Carbohydrate 32.4, Fiber 0.5, Sugar 19.2, Protein 3.8
RED VELVET CONES
Make and share this Red Velvet Cones recipe from Food.com.
Provided by kristent
Categories Dessert
Time 35m
Yield 48 cones, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- 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, Texas Pete® Hot Sauce and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and let cool completely.
- While the cakes are in the oven, prepare the spicy cream cheese frosting.
- Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
- Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
- Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spicy cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
- Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 1694.8, Fat 114, SaturatedFat 35.3, Cholesterol 213.2, Sodium 1401.1, Carbohydrate 153.9, Fiber 2.4, Sugar 90.6, Protein 18.4
More about "red velvet cone cakes recipes"
PERFECT RED VELVET CAKE - SOUTHERN BITE
From southernbite.com
5/5 (21)Category DessertCuisine AmericanCalories 696 per serving
- Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside.
- Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the oil, vanilla, and vinegar and mix well. Scrape down the sides of the bowl and mix again.
- Add the flour mixture and buttermilk alternately, mixing well after each addition. Add the food coloring and mix on low until well combined.
- Divide the batter between the two pans and bake for 28 to 32 minutes or until the cakes are just starting to pull away from the sides of the pans and a toothpick inserted into the middle of each cake comes out clean. Allow the cakes to cool in the pans for 5 to 10 minutes, then invert them out of the pans and place them on cooling racks to cool completely.
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY.
From prettysimplesweet.com
4.8/5 (65)Total Time 1 hr 5 minsServings 8
- To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
- In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
- Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
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