Red Velvet Cake Recipe Biography
Source(gooogle.com.pk)
Ingredients
Cake1
cup buttermilk or water1/2
cup vegetable oil3
eggs1
bottle (1 oz) red food color2
tablespoons unsweetened baking cocoarosting2
oz cream cheese, softened2
teaspoons milk1 1/2
cups whipping cream1/2
cup powdered sugarDirections
1Heat oven to 350°F (325°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.
2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
4In 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 loosely covered in refrigerator.
Expert Tips
SuperMoist® devil's food cake mix can also be used for a dark red velvet cake; omit cocoa. You will need the whole 1-ounce bottle of red food color to achieve the intense red color that is characteristic of this special cake.
riginal recipe makes 1 9-inch layer cakeChange Servings
Cake:
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
Icing:
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
Check All Add to Shopping List
PREP
25 mins
COOK
30 mins
READY IN
2 hrs 25 mins Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Ingredients
Cake1
cup buttermilk or water1/2
cup vegetable oil3
eggs1
bottle (1 oz) red food color2
tablespoons unsweetened baking cocoarosting2
oz cream cheese, softened2
teaspoons milk1 1/2
cups whipping cream1/2
cup powdered sugarDirections
1Heat oven to 350°F (325°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.
2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
4In 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 loosely covered in refrigerator.
Expert Tips
SuperMoist® devil's food cake mix can also be used for a dark red velvet cake; omit cocoa. You will need the whole 1-ounce bottle of red food color to achieve the intense red color that is characteristic of this special cake.
riginal recipe makes 1 9-inch layer cakeChange Servings
Cake:
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
Icing:
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
Check All Add to Shopping List
PREP
25 mins
COOK
30 mins
READY IN
2 hrs 25 mins Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
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