This is my mothers and the only one I have used in years . It calls for a lot of red food color , but turns out a rich red color and moist every time . I will include her icing as well , it just works great for this recipe .
Red Velvet Cake
1/2 c. butter , softened
1 1/2 c. sugar
2 eggs + 1 egg white
1 tsp vanilla
1 c. buttermilk
2 1/2 c. flour
3 tbsp. cocoa
3 tbsp. red food color
1 1/2 tsp. baking soda in 1 tbsp. white vinegar
Cream butter and sugar . Add eggs one at a time , beating well after each addition . Add vanilla and butter milk ; beat well . Add rest of ingredients and mix thoroughly . Bake at 350 degree oven until tester comes out clean . Don't over bake . Times are different depending on the oven , start checking it at the 25 min. mark . Look in and see if it is puffed up and pulling from sides of pan . When this happens test it .
Icing
1 c. milk
5 tbsp. flour
Mix well ; then cook on stove top until thick ; whisking constantly . Cool completely , then add to :
1 c. 10x sugar
1 c. butter , softened
1 tsp. vanilla
Cream these ingredients together completely before adding the cooled milk and flour mixture . Whisk these together on high until smooth .Looking for a very good RED VELVET CAKE [Deep Red Color]recipe that I can try out.?
I love Paula Dean's recipe and make it frequently! it looks fantastic too!
Paula鈥檚 Red Velvet Cake
Paula Dean
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:
This is the ';official'; cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes ';loose';. Add vanilla and nuts. Spread between layers and on top and sides of cake.
Red Velvet Cake with Cream Cheese Frosting
1/2 cup shortening
1 teaspoon butter flavoring
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 tablespoon red paste food coloring
(We used Wilton鈥檚庐.)
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
2 1/2 cups sifted cake flour
1 recipe Atwood鈥檚 Bakery鈥檚 Cream-Cheese Frosting, below
Preheat oven to 350潞. Grease and flour three 8-inch or 9-inch round cake pans; set aside.
In a large bowl, cream together shortening and butter flavoring with an electric mixer at medium speed until smooth. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
In a small bowl, combine red food coloring and cocoa powder to make a paste. Add to sugar mixture.
In another bowl, combine buttermilk, salt, baking soda, and vinegar. Add to sugar
mixture, beating until just combined. Slowly add flour to sugar mixture, beating until just combined.
Ladle batter into prepared pans, dividing equally. Bake for 25 to 30 minutes, or until a cake tester comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely. (If the cake layers have a dome, trim them with a serrated knife so that layers are flat, reserving the trimmed cake crumbs for garnish.)
Cream Cheese Frosting:
1 cup butter, at room temperature
2 (8-ounce) packages cream cheese, softened
8 cups sifted confectioners鈥?sugar
2 teaspoons vanilla flavoring
2 teaspoons butter flavoring
In a large bowl, cream together butter and cream cheese with an electric mixer at medium speed until smooth. Gradually add confectioners鈥?sugar, beating until smooth. Stir in flavorings.
Frost cooled cake layers with Cream Cheese Frosting. If desired, toast reserved cake crumbs in the oven. Process toasted crumbs in a food processor until fine. Garnish top of cake with toasted crumbs.
--Taste of the South magazine
Try using paste or powdered food coloring. They are more intense in color without adding the funky after-taste of liqud food coloring. A little goes a very long way, so you'll want to use it sparingly. This is how I get my royal icing brilliant Christmas red for my holiday baking and how I get my red velvet cakes to be intense red. You can find them in the cake decorating section of craft stores.
Also, if you are using recipes that call for vinegar, it can react with the baking powder causing your cake to become more on the brownish side. Try a recipe that doesn't use vinegar. You really don't need ANOTHER acid- if the same recipe calls for buttermilk.
http://www.wilton.com/store/site/product鈥?/a>
http://www.sugarcraft.com/catalog/colori鈥?/a>
http://www.dianasdesserts.com/index.cfm/鈥?/a>
Best Red Velvet Cake Recipe:
Makes Two 9'; cakes
(Have all ingredients at room temperature)
2-1/4 c. sifted flour
1 tsp. salt
1/4 c. cocoa powder
2 oz. red food coloring
1/2 cup vegetable shortening
1-1/2 c. sugar
2 eggs
1 c. buttermilk
1 tsp. vanilla extract
1 tsp. white vinegar
1 tsp. baking soda
Preheat the oven to 350 degree F.
Grease and line 2 - 9'; cake pans with parchment paper. Regrease and flour.
In the bowl of an electric mixer, cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition.Add vanilla extract.
In a separate bowl, mix the flour,cocoa powder and salt.
Add one-third of the flour mixture to butter mixture and beat on low. Add half of the buttermilk. Alternate adding flour mixture and buttermilk, ending with flour mixture. Add food coloring.
In a small bowl, comgine the vinegar and baking soda. Add to the cake batter, mixing until just combined.
Pour the batter into the cake pans. Bake for about 25 - 30 minutes or until a toothpick comes out clean from the center of the cake.
Cool the cakes in the pans for 10 minutes before inverting onto wire cake racks.
When the cakes are completely cooled, fill and frost them with cream cheese icing. Apply chopped pecans to the side of the cake. Decorate the top of the red velvet cake with pecan halves.
Keep the cake refrigerated until served.
This is the best and easiest one I've found so far! They bake up beautifully, have a deep red color (not burgundy!) and are sinfully moist and delicious and they do have a velvety texture!
Red Velvet Cupcakes from Mix
Ingredients:
1 box white or yellow cake mix (I only use Betty Crocker)
1 box (4-serving size) instant vanilla pudding mix
4 large eggs
2 1/2 tablespoons unsweetened cocoa powder
1 tablespoon white vinegar
1 cup milk
1/2 cup vegetable oil
1 ounce liquid red food coloring (it called for 2 but 1 was perfect and at $4 a bottle a better bargain!)
This is the best red velvet cake that I have done. But if you're not happy with the colour of the mix, just add more colouring! I used a whole bottle once when i wanted an intense red.
INGREDIENTS:
2 cups all purpose (plain) flour
1 1/2 cups sugar
1 cup buttermilk
1/2 cup (1 stick) butter, softened
1/3 cup baking cocoa (we used Special Dark baking cocoa)
2 eggs
2 tablespoons red food color
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon vanilla extract
Directions:
Preheat oven to 350掳F. Beat butter and sugar in large bowl. Add eggs and vanilla, combine well. In a measuring cup stir together buttermilk and food color. In a large bowl, stir together flour, cocoa and salt. Add the flour mixture to the butter mixture, alternating with the colored buttermilk. Stir in baking soda and vinegar. Pour into 24 lined cupcake pans with papers or grease and flour. OR 1 layer cake (two 9-inch round baking pans) OR one 13x9-inch baking pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Good with Cream Cheese Icing or Marscapone Icing
I've never made one from scratch so if that's what your'e looking for sorry...I always make the Duncan Hines ones and they come out super bright red and really good, I always get compliments too. However i never put water and oil like they tell you to on the box I always add milk and butter or margarine and it comes out fluffly and moist...mmmmm :)
http://recipes.egullet.org/recipes/r1542鈥?/a>
love the cakes one of the best ever! even if the ';Deep Red Color'; is made from crushed beatles!
the last time I made one, I used a german chocolate box cake with 2 bottles of red food color, turned out pretty good.
http://allrecipes.com/Recipe/Red-Velvet-鈥?/a>
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