Anyone have a recipe for red velvet cake that is awesome. im looking to bake one for my Gf for her birthday.
Red Velvet Cake
Anyone have a recipe for red velvet cake that is awesome. im looking to bake one for my Gf for her birthday.
OK. Being that you could go to a zillion or so sites for a standard good recipe for this, and it seems as though you don't want to do that, I'll give you mine. Now be aware that whereas mine is way off the reservation as far as "regular" or "standard" go, it's really tasty, as I've been told.
Mine is much more like a "pound cake" in many ways in comparison to a regular "layer cake", in both recipe and style. I make it in a loaf pan and it's very dense, not so much fluffy. Anyway, here it is.
INGREDIENTS: (cake)
2 sticks unsalted butter
1 1/4 cups sugar (I use raw turbanado style)
1 tablespoon pure vanilla extract
1/2 teaspoon salt (sea or kosher)
2 tablespoons Dutch processed cocoa powder
2 teaspoons baking soda
4 large eggs
3/4 cups vegetable oil
1/4 cup buttermilk
1 can sweetened condensed milk
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons red wine vinegar
1 tablespoon red food coloring
3 1/2 cups AP flour
INGREDIENTS: (frosting)
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter
1 tablespoon pure vanilla extract
lightly crushed pecans for frosting
DIRECTIONS: (cake)
~ Start w/ everything room temperature.
~ For the cake, sift the bageebies out of all the dry ingredients (I do it 2 or 3 x's).
~ In a stand mixer, get the wet ingredients going slowly, 1 at a time so not to make a giant mess, until everything is well mixed. Wipe down the sides w/ a soft spoon to incorporate everything. Increase speed for a minute then turn down again (this may not be all so important, but I just like doing it).
~ W/ the mixer going slowly, incorporate the dry ingredients, mix until very well blended.
~ Set aside while you grease the pan. (I like using spray-on stuff like "Pam")
* ~ I use a regular 10 x 6 loaf pan. You can use what you like, just watch the timing on the baking.
~ Pour into greased pan, then put into oven, which you have pre-heated to 350 degrees (I should have said that before. DUH @ Me. Sorry.).
* ~ It's a real nice idea to line the pan w/ greased parchment paper for ease of removal.
~ Cook for +/- 1 hour (Sometimes up to 1 1/2 hours. This is where you really have to be careful because of different ovens). Look for the risen top to crack.
~ When cooked, let rest and cool long before you remove from pans.
DIRECTIONS: (frosting)
~ In that same standing mixer, which you have cleaned out, cream the butter and cream cheese, add the vanilla and jack up the speed for a minute.
~ Turn down to slow and very carefully add the sugar.
~ Let it go until you reach your desired texture.
~ I cut the cake long-ways into 2, sometimes 3 sections.
~ Frost the bottom, (add the middle and frost if going w/ 3), add the top and frost.
~ You could either have added the pecans (Which you should have toasted in a pan first. Again I'm sorry for not telling you that before.) to the frosting first, or you can dust them to the sides and top after frosting the cake.
I only fill my loaf pan to 1/2 - 3/4 full because you're gonna get some rising going on. Most of the time I usually have too much cake mix and end up making 2 smaller cakes. Pay attention to the baking time. Over is a little better than under, but you don't want "red velvet bricks". If you have any questions, like if I left out things, then just let me know. I hope I've given you a good recipe.
Here's the one from Cook's Country:
Red Velvet Cake with Cream Cheese Frosting
From the episode: Historical Cakes
Serves 12.
Ingredients
Cake
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
Frosting
16 tablespoons unsalted butter , softened
4 cups confectioners' sugar
16 ounces cream cheese , cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt
Instructions
1.
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
2.
2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.
3.
3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
4.
4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.
John in Boise
I believe it's a cook's moral obligation to add more butter given the chance.~~~Michael Ruhlman
Just today ... on:
How to make an authentic red velvet cake.
There's just one way to prepare this popular dessert, asserts one cook.
The ingredient most people leave out ...
8 Essentials for Authentic Red Velvet Cake
I ain't making or eating or serving to my grandkids (maybe to my wife) ANYTHING with an entire bottle of red food coloring in it!
What the hell's wrong with these people? Don't they read?
There's three(3) recipes here. None of them use a whole bottle. 1 or 2 tablespoons. That's it.
Just checked my bottle of McCormick Red Food Coloring -- contains exactly one ounce, which is the equivalent of 2 tablespoons, and the McCormick website lists only that one-ounce size.
BTW, according to the McCormick site, the recommended amount of red food coloring for a "colorful cake" using a standard packaged cake mix (i.e., 2 layers) is ½ teaspoon; 2 tablespoons is 12 times that amount (2 tablespoons = 6 teaspoons).
That's a heck of a lot of these ingredients: WATER, PROPYLENE GLYCOL, FD&C REDS 40 AND 3, AND 0.1% PROPYLPARABEN (PRESERVATIVE).
red velvet cake did _not_ get the name from the use of food colorings.
goo thee forth and research.
Although some older recipes call for beetroot juice, few modern recipes do so; most favor huge quantities of red food coloring, which supposedly produces a redder cake. I can't quite imagine the taste of beets in my cake (it's the only food that makes me gag), but at least beetroot juice is natural, unlike the modern chemical gunk.
http://en.wikipedia.org/wiki/Red_velvet_cake
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