Tv Guide Red Velvet Cake Recipes

RED VELVET CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven, and preheat to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; dust with flour, and tap out the excess.
• Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
• Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, turn out onto cooling racks and let cool completely.
• For the frosting: While the cake layers are cooling, beat the cream cheese, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high, and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick.
• To assemble: Place one cake layer bottom-side down on a cake plate. Top with 1 cup of the frosting, and spread to the edge. Top with the second layer, and frost the top and sides with the remaining frosting. If the frosting becomes too soft while assembling the cake, briefly chill the cake and frosting and then finish frosting.

TV GUIDE RED VELVET CAKE

Steps:

• Preheat oven to 350°F Grease two 9" round pans.
• In a large bowl, cream sugar with shortening.
• Add eggs and vanilla, beat well.
• Make a paste of the food colouring, coffee and cocoa, add to above mixture.
• Mix in half the flour and salt, then stir in buttermilk.
• Beat in the remaining flour.
• Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!). Add to the batter and blend well.
• Bake 30 minutes. Cool completely and refrigerate 2 hours before filling and frosting.
• Beat cream cheese, shortening, vanilla and salt together until well blended.
• Gradually sift and beat in the icing sugar until it's all incorporated.
• Place one cake round on a serving plate and cover with a thick layer of freshly made (so it's soft) frosting.
• Place the second cake round on top and coat with a thin layer of frosting (i.e. the "crumb coat"). Chill until firm.
• Finish frosting the cake and decorate as desired.

RED VELVET CAKE

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
• Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
• For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
• Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.