Sunday, December 27, 2009

Whats an easy red velvet cake recipe?

Easy Red Velvet Cake :





1 box Betty Crocker庐 SuperMoist庐 German chocolate cake mix


1 1/4 cups water


1/2 cup vegetable oil


3 eggs


1 bottle (1 oz) red food color


1 tablespoon unsweetened baking cocoa





~ Frosting:





2 oz cream cheese, softened


2 teaspoons milk


1 1/2 cups whipping cream


1/2 cup powdered sugar








how to:


1). Heat oven to 350掳F (325掳F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.





2). In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).





3). Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.





4). In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.





``





yes, powdered sugar is icing sugar :)


and you can go for a different cake mix, no problem. weather it's yellow, white, butter. the taste will be slightly diff but they all work just fine!


remember: it's advisable to use 1/2 cup butter instead of oil if you chose SuperMoist庐 butter recipe chocolate cake mixWhats an easy red velvet cake recipe?
Red Velvet Cake





Ingredients:





1 cup butter flavor shortening


1 1/2 cups sugar


2 whole eggs


1 1/2 ounces red food coloring


2 1/4 cups all-purpose flour


2 tablespoons cocoa


1 teaspoon salt


1 teaspoon baking soda


1 cup buttermilk


1 teaspoon Bailey's Irish Cream


1 tablespoon vinegar





Preparation:





Preheat oven to 350 degrees. Blend shortening and sugar together until fluffy. Mix in eggs and red food coloring. Combine flour, cocoa, salt and soda and add to mixture. Mix in buttermilk, Bailey's and vinegar until well blended.





Pour into greased and floured tube pan. Bake for 45 to 60 minutes until set. Serve with hot fudge sauce and vanilla ice cream.Whats an easy red velvet cake recipe?
Easy Red Velvet Cake


INGREDIENTS (Nutrition)


1 (18.25 ounce) package white cake mix


1 (3.5 ounce) package non-instant chocolate pudding mix


red food coloring, as desired


1/2 cup buttermilk


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.


Pour into cake pan(s) and bake according to package directions.
Red Velvet Cake with Cream Cheese Frosting





Ingredients





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





Directions





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
Red Velvet Cake








';Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found.';











INGREDIENTS





1 (18.25 ounce) package white cake mix


1 (3.5 ounce) package non-instant chocolate pudding mix


red food coloring, as desired


1/2 cup buttermilk














Method





1.Preheat oven to 350 degrees F (175 degrees C).








2.Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.








3.Pour into cake pan(s) and bake according to package directions.


























or try this one


























Red Velvet Cake








';A family favorite';











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

















Method





1.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.








2.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.











3.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.











4.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.
You asked about what type of cake mix you can buy to make 'Red Velvet Cake'? They don't make a cake mix for that flavor as far as I've ever seen, I could be wrong, just never seen one. But you would get the exact same cake by using either a regular or Devils Food chocolate cake mix and adding 1 full bottle of liquid red food color. I prefer not to use the liquid food colors due to the taste, I'm a food purist. I would use the gel colors instead, they have little to no flavor and are much more deeply concentrated. Buy some Christmas Red by Wilton, (normally you would add this color with a toothpick) but instead find a slightly larger tool and plop a decent clump of gel into the mix. Maybe about 1/4 of the little round bottle. I prefer baking from scratch but if you want to do a quicker version and use cake mix this is what you would do. Good luck!
Red Velvet Cake


Serves: 12 Edit





Yields: One 9-inch 4-layer cake








Ingredients


U.S. Metric Conversion chart





* 1/2 cup(s) unsalted butter, softened


* 1 1/2 cup(s) sugar


* 4 large egg yolks


* 3 tablespoon(s) red food coloring


* 1 1/2 teaspoon(s) vanilla extract


* 1/4 cup(s) cocoa


* 1 teaspoon(s) salt


* 1 cup(s) buttermilk


* 2 1/4 cup(s) sifted cake flour


* 1 teaspoon(s) baking soda


* 1 teaspoon(s) white vinegar


* Cooked Vanilla Icing


*





Directions





1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable-oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, the vanilla, and the cocoa together. Reduce mixer speed to low and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.


2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto wire rack to cool completely.


3. Ice the cake: Use a serrated knife to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides with remaining icing.
The sugar part of your question, answer is yes. With thirty weeks to go, I would keep off the pins as much as poss, go for a packet mix, I know I am going to get thumbed down for saying that, but parenthood takes precedence.





Twins???? Wow, you will have your hands full.





Good luck, and may I give you my congratulations ahead of time.





Chris





PS, When you have time come back and see us here, so we can help you to have some ready made meals in the freezer, give you some of our ideas.





Any picks in the names department yet?
hmm i always wondered why it is red. i would ask it myself but i don't wanna lose 5 points.
Here's the recipe I used for a long time in the restaurant I cooked at. The past few years though, I just buy the red velvet cake mixes. They are so much cheaper.%26amp; taste just the same, if not better. I'm normally not a cake mix kind of gal, but the cost of all that red food color?? Hope this helps.











RED VELVET CAKE





2-1/4 CUPS CAKE FLOUR


2 T. UNSWEETENED COCOA


2 t. GROUND CINNAMON


1-1/4 t. BAKING POWDER


1/4 t. BAKING SODA


3/4 t. SALT


3/4 CUP (1-1/2 STICKS) UNSALTED


BUTTER, AT ROOM TEMP.


1-1/2 CUPS SUGAR


2 EGGS AT ROOM TEMP, BEATEN


2 t. PURE VANILLA EXTRACT


2 OZS.(1/4 CUP) RED LIQUID


FOOD COLOR


1 CUP BUTTERMILK OR SOUR CREAM,


(NOT FAT FREE), AT ROOM TEMP.


(MAKES 1-10'; PAN)


--------------------------------------鈥?br>

PREHEAT OVEN TO 350 DEGREES. BAKE ON MIDDLE SHELF OF OVEN.MIX FIRST 6 INGREDIENTS IN LARGE BOWL.


CREAM BUTTER UNTIL CREAMY, ABOUT 45 SECONDS. WITH MIXER STILL RUNNING, SLOWLY ADD THE SUGAR, KEEPING SIDES OF BOWL SCRAPED DOWN. CONTINUE BEATING AT MEDIUM SPEED UNTIL MIXTURE IS LIGHT %26amp; FLUFFY, ABOUT 5 MINUTES. SLOWLY DRIZZLE IN THE EGGS %26amp; BEAT WELL, SCRAPING SIDES OF BOWL. ADD VANILLA %26amp; FOOD COLOR %26amp; BLEND WELL.


USING MIXER ON LOW SPEED OR RUBBER SPATULA, FOLD IN ABOUT 1/3 OF THE FLOUR MIXTURE, THEN HALF OF THE BUTTERMILK OR SOUR CREAM, JUST UNTIL THE INGREDIENTS ARE INCORPORATED. IN THE SAME MANNER, FOLD IN HALF OF THE REMAINING FLOUR MIXTURE THEN THE REMAINING BUTTERMILK OR SOUR CREAM, %26amp; FINALLY THE REMAINING FLOUR MIXTURE.


DIVIDE THE BATTER EVENLY BETWEEN PANS %26amp; SMOOTH WITH RUBBER SPATULA . BAKE UNTIL CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED IN THE CENTER, ABOUT 25 MINUTES.


REMOVE PANS TO WIRE RACK %26amp; COOL ABOUT 5 OR 10 MINUTES,THEN TURN THE CAKE LAYERS OUT ONTO THE RACK TO COOL COMPLETELY.


PREPARE THE FROSTING %26amp; FROST CAKE.
The American company Duncan Hines makes a wonderful boxed Moist Deluxe Red Velvet Cake mix, as well as little tubs of ready-to-use traditional whipped cream cheese frosting. You should look for them on eBay, as many sellers sell food items with WORLDWIDE SHIPPING. I have listed below a link for you to one such worldwide seller selling both of these items. You can search for more... There is even another brand's cake mix called Mam Papaul's Black Velvet Cake you might like that has ';from scratch'; frosting ingredients included in the package.. Bargains abound and you can always contact me if you can't find what you want. My ebay seller name is pendragoness. Shipping from USA to Oz can sometimes take up to 3 weeks, depending on customs, but since the items are not perishable, you should be fine. Happy Hunting and Bon Appetit.





And P.S: The correct sugar for homemade icing is also called CONFECTIONER'S SUGAR... not to be confused with powdered sugar or superfine sugar! ;-)

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