Please tell me how to make a red velvet cake?

Question

From scratch? Do I use vanilla frosting or creme cheese frosting? Help?

Answer 1

INGREDIENTS
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
DIRECTIONS
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Answer 2

RED VELVET CAKE

2 oz. red food coloring
1/2 c. shortening
2 eggs
2 1/4 c. flour
1 tsp. baking soda
1 tsp. vanilla
3 tbsp. Nestle Quik powder
1 1/2 c. sugar
1 c. buttermilk (or 1 tsp. vinegar & 1 c. regular milk)
1/4 tsp. salt
1 tbsp. vinegar

Combine food coloring and Nestle Quik powder; let stand. Mix shortening, sugar, eggs and food coloring paste. Beat buttermilk; add to sugar mixture. Add flour, salt and vanilla; beat well. Mix in by hand the soda and vinegar. Pour into 2 (8") greased and floured pans. Bake 30 to 35 minutes in a 375 degree oven. Cool. Frost with Red Velvet Cake Icing.

RED VELVET CAKE ICING:

1 stick butter
1/2 c. shortening
1 c. sugar
3 tbsp. flour
1/2 c. milk
1 tsp. vanilla

Mix butter, shortening and sugar. Add flour, 1 tablespoon at a time. Then add milk that has come to room temperature and vanilla. Beat until smooth.

Answer 3

Red Velvet Cake

2 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking soda
1 1/2 c. vegetable oil
1 tsp. vinegar (some call for 1 T.)
1 tsp. salt
1 tsp. cocoa (or 2 tsp.)
1 c. buttermilk
1 tsp. vanilla
2 eggs

1 sm. bottle red food coloring (some recipes call for 2 bottles) But 2 oz. seems to be the average amount called for.

Sift dry ingredients. Add buttermilk, oil, vinegar, vanilla, eggs and food coloring in that order. Bake in 2 (or 3) layer pans, which have been greased and floured, at 350F, 25-30 minutes. Cool thoroughly and remove from pans.

Icing:

3 T. flour
1 c. milk
1 c. butter
1 c. sugar
1 tsp. vanilla

Cook flour and milk until thick; cool thoroughly. Cream butter and sugar; add vanilla. Combine two mixtures and beat until consistency is that of whipped cream.

OR you can use this one:

Frosting:

1 stick butter
8 oz. cream cheese
1/2 tsp. vanilla
1 c. chopped pecans
1 box confectioner's sugar (2 1/2 c. plus)

Have butter and cheese at room temperature. Cream well; add sugar and continue beating until creamy. Add vanilla and pecans. Spread between layers and on top of cake.

Answer 4

My favorite red velvet cake recipe is at the King Arthur Flour web site. Just go to recipes and type in "red velvet cake" in the search box. It's the BEST one I've ever made.

Answer 5

Red Velvet cake is basically chocolate cake with red food coloring. If you have a good chocolate cake recipe already, add enough red food coloring to change the color. You use whatever flavor frosting you like. I prefer cream cheese.

Here's a good one I've used many times:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30653,00.html?rsrc=search

Answer 6

RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES
This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries




For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 12 servings.

Answer 7

This is soooo easy, and soooo good, with just a bit of help from Ducan Hines. Cream cheese frosting for sure!





RED VELVET CAKE 350 OVEN

1 PK GERMAN CHOC. CAKE MIX
2 LG EGGS
1 CUP LOW FAT BUTTERMILK
½ CUP OF WATER
¼ CUP VEG. OIL
1T CIDER VINEGAR
1T RED FOOD COLOR
BUTTER AND FLOUR FOR COATING THE BAKING DISH
CREAM CHEESE FROSTING
½ CUP CHOPPED PECANS FOR GARNISH


1.PUT CAKE IN LARGE BOWL OF ELECTRIC MIXTURE. ADD EGGS, MILK AND ½ CUP OF WATER AND BEAT FOR 1 MIN. AT LOW SPEED TO BEGIN TO COMBINE. TURN OFF MIXER AND ADD FOOD COLORING. BEAT 2 MIN. AT HIGH SPEED. GREASE AND LIGHTLY FLOUR A 13X9 GLASS BAKING DISH. POUR BATTER INTO PAN.
2.PLACE IN MIDDLE RACK OF OVEN AND BAKE UNTIL TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN, ABOUT 30 MIN. REMOVE FROM OVEN AND LET COOL FOR AT LEAST 30 MIN. CAN BE STORED COVERED AT ROOM TEMP FOR UP TO 24 HOURS.
3.FROST CAKE WITH CREAM CHEESE FROSTING. SPRINKLE WITH NUTS.

CREAM CHEESE FROSTING


4T BUTTER

1 1/2 CUPS CONFECTIONERS SUGAR

2 SMALL PK. (3OZ EACH) CREAM CHEESE

1. PUT BUTTER IN SMALL BOWL AND MICROWARVE UNCOVERED 50% FOR 45 SECONDS TO 1 MIN. TO SOFTEN IT SLIGHTLY.
2. PUT CONFECTION SUGAR IN THE BOWL OF FP AND PROCESS FOR 1 MIN. TO SIFT.
3. CUT EACH PIECE OF CREAM CHEESE IN HALF AND ADD TO CONFECTONERS SUGAR. ADD SOFTENED BUTTER AND VANILLA EXTRACT. PROCESS UNTIL SMOOTH, ABOUT 30 SECONDS, STOPPING AS NECESSARY TO SCRAPE DOWN THE SIDE OF THE BOWL.

MAKES 11/3 CUPS
(FROSTING CAN BE REFRIGERATED FOR UP TO 3 DAYS. LET IT RETURN TO ROOM TEMP. BEFORE USING)