Red VELVET cake recipe please?????????????????????

Question

my in laws are coming to town this weekend and I want to make a yummy dessert.

if not a red velvet cake, then what?

Answer 1

A lot of the stars on the Food Network have made red velvet cake. One example would on "Semi-Homemade Cooking with Sandra Lee" just this morning. She made red velvet cake squares.

All of the recipes from shows on the Food Network are on the website.
It's at this URL:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34483,00.html

And here are some URLs for ACTUAL red velvet cake on the Food Network(rather than the squares):

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

2. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13237,00.html?rsrc=search

3. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8531,00.html?rsrc=search

The third one was made by Emeril Lagasse and given 5/5 stars on the website. The other 2 were given 4/5 stars. :-)

Happy baking!



EDIT:::
You can also make little red velvet cake "sandwiches". Just put the icing between two circle cut-outs of cake. The your dessert can be held instead of eaten with a for. :-)

The squares (or bars, as it's stated on the website) would be the best. They're creative, easy, and in opinion, they'd be very impressive for those in-laws!

Answer 2

Red Velvet Cake Recipe * 1/2 cup shortening * 1 1/2 cups sugar * 2 eggs * 2 tablespoons cocoa * 1 1/2 oz red food coloring * 1 teaspoon salt * 2 1/2 cups flour * 1 teaspoon vanilla * 1 cup buttermilk * 1 teaspoon soda * 1 tablespoons vinegar Preparation: Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.

Answer 3

Use a chocolate cake mix and add a 1 oz. bottle of red food coloring in place of 1 oz. of water. Voila. Red velvet cake.

Frost it w/ cream cheese icing.

Answer 4

Try these two:

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

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23379,00.html]

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INGREDIENTS:

* 2 1/2 c all purpose flour
* 1 1/2 c sugar
* 2 tablespoons cocoa
* 1teaspoon soda
* 1 teaspoon salt
* 2 eggs
* 1/2 c oil
* 1 c buttermilk
* 2 oz (1/4 cup) red food coloring
* 1 teaspoon vanilla
* Icing, below

PREPARATION:
Place all dry ingredients in bowl; stir to blend. In another bowl, blend eggs with fork. Add oil and blend again. Add egg mixture to dry ingredients and mix with wire whip until smooth. Add and blend buttermilk, food coloring, and vanilla into the batter.

Pour equally into three greased and floured 8-inch cake pans. Bake at 350° for 30 minutes. Cool ten minutes and remove from pans.

[http://southernfood.about.com/od/chocolatecakes/r/blbb587.htm]

Icing

* 1/2 stick butter
* 8 oz cream cheese
* 1 lb box of powdered sugar
* dash of salt
* 1/2 tsp vanilla
* 1 c chopped nuts

Mix icing ingredients together until light and fluffy. Frost and fill cake.

Good luck and happy baking!!

Answer 5

http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,Red~Velvet~Cake_Recipe,00.html?searchString=Red+Velvet+Cake&site=food&searchType=Recipe

Answer 6

Red Velvet Chiffon Cake
5/1996

A perfect kid's cake -- frost it with a fluffy white icing and sprinkle it with coconut.

Serves 12
1 1/2 cups granulated sugar
1 1/3 cups cake flour
2 teaspoons baking powder
1 tablespoon cocoa
1/2 teaspoon table salt
7 large eggs , 2 left whole, 5 separated
2/3 cup water
1/2 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons red food coloring
1/2 teaspoon cream of tartar


1. Adjust rack to lower-middle position and heat oven to 325 degrees. Whisk sugar, flour, baking powder, cocoa, and salt together in large bowl (at least 4-quart size). Whisk in two whole eggs, five egg yolks (reserve whites), water, oil, extracts, and food coloring until batter is just smooth.

2. Pour reserved egg whites into large bowl; beat at medium speed with electric mixer until foamy, about 1 minute. Add cream of tartar, increase speed to medium-high, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with hand-held mixer and 5 to 7 minutes in KitchenAid or other standing mixer. With large rubber spatula, fold whites into batter, smearing in any blobs of white that resist blending with flat side of spatula.

3. Pour batter into large tube pan (9-inch diameter, 16-cup capacity). Rap pan against countertop five times to rupture any large air pockets. If using two-piece pan, grasp on both sides with your hands while firmly pressing down on the tube with thumbs to keep batter from seeping underneath pan during this rapping process. Wipe off any batter that may have dripped or splashed onto inside walls of pan with paper towel.

4. Bake cake until wire cake tester inserted in center comes out clean, 55 to 65 minutes. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle or funnel, inserted through tube. Let cake hang until completely cold, about 2 hours.

5. To unmold, turn pan upright. Run frosting spatula or thin knife around pan's circumference between cake and pan wall, always pressing against the pan. Use cake tester to loosen cake from tube. For one-piece pan, bang it on counter several times, then invert over serving plate. For two-piece pan, grasp tube and lift cake out of pan. If glazing the cake, use a fork or a paring knife to gently scrape all the crust off the cake. Loosen cake from pan bottom with spatula or knife, then invert cake onto plate. (Can be wrapped in plastic and stored at room temperature 2 days or refrigerated 4 days.)

Premium Dark Chocolate Mousse
1/2006

This recipe is designed to work with a boutique chocolate that contains a higher percentage of cacao than the Ghirardelli chocolate recommended in our Dark Chocolate Mousse. A handheld mixer can easily do the job of a standing mixer in this recipe, though mixing times may vary slightly.

Makes 3 1/2 cups (6 to 8 servings)
8 ounces bittersweet chocolate , 62 to 70 percent cacao, chopped fine
3 tablespoons granulated sugar
2 tablespoons Cocoa powder , preferably Dutch-processed
1 teaspoon instant espresso powder
7 tablespoons water
1 tablespoon brandy
3 large eggs , separated
1/8 teaspoon table salt
1 cup heavy cream , plus 2 more tablespoons (chilled)


1. Melt chocolate, 2 tablespoons sugar, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.

2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until thoroughly combined. Let cool until slightly warmer than room temperature, 3 to 5 minutes.

3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.

4. Whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds longer. Using rubber spatula, gently fold whipped cream into mousse until no white streaks remain. Spoon mousse into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)