homemade recipe?

Question

i need a home made recipe for a red velvet cake
can anyone help pleeeeessssseeee!!!!!!!

Answer 1

FROSTED RED VELVET CAKE

1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
White frosting, recipe follows
White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until a knife inserted in center comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Answer 2

This is how my family has made it over the last 30 - 40 years...I was always lead to believe that the recipe came from the hotel.......that's what my Grandmother always said anyways....ha!

WALDORF RED CAKE:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 oz. red food coloring
1 teaspoon cocoa powder
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
Cream shortening, sugar and eggs. Make paste of coloring and cocoa; add to shortening mixture. Next add flour and salt; blending alternately with buttermilk. Add vanilla. Then fold in soda and vinegar. Bake in 2 greased and floured 9" pans at 350 degrees for 25 minutes.

POOR MAN'S FROSTING:
1 Tablespoon flour
1 cup milk
1 stick butter
1/2 cup shortening
1 cup confectioners sugar
1 teaspoon vanilla extract
Make paste of milk and flour and cook until thick. Put in refrigerator to cool. Beat butter, shortening, sugar and vanilla. Add flour-milk mixture and beat thoroughly. Spread on cake.

Answer 3

Southern Red Velvet Cake

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows


Crushed pecans, for garnish Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. 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, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake

Answer 4

2 c. cake flour 1/2 tsp. salt 1/3 cup cocoa 1 T instant coffee 1 1/2 cups sugar 1/2 cup shortening 2 eggs 1 tsp. vanilla 1 1/2 tsp. red food coloring 1/2 buttermilk 1 1/2 tsp baking powder 3/4 cup boiling water sift flour salt cocoa and instant coffee together and set aside gradually add sugar to shortning creaming well beat in eggs one at a time add vanilla and food coloring add flour mixture and buttermilk alternately beat until smooth combine soda and boiling water and add to cake grease and flour a 9/13 pan pour in the thin batter and bake 30 to 35 minutes on 350

Answer 5

This is the familys secret recipe but i guess i could give it to you cuz you had a HUGE please. OK r u ready? here it is!

INGREDIENTS
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.


WOW!!! i typed alot!

Answer 6

Oh yeah! Go to Culinary Chef at http://www.culinarychef.com for an incredible red velvet cake recipe....yummy!

Answer 7

www. nigella.com for the most amazing red velvet cake - good luck

Answer 8

This is sooo good, and sooo easy!!

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)

Answer 9

foodnetwork.com