HOW TO MAKE|PERFECT RED VELVET CAKE AT Home|CAKE | WITH CREAM CHEESE FROSTING|CREAM CHEESE|Khizran
INGREDIENTS
.3 CUPS
.4 EGGS
.2 CUP SUGAR
.1 tsp Baking Soda
.2 Tbsp Coco Powder
.1/2 Cup Unsalted butter
.1/2 tsp Salt
.1 Cup Oil
.1 Tbsp Vanilla Extract
.1 tsp white Vinegar
.1 Cup butter Milk
. Red Color
CREAM CHEESE FROSTING
.500 Gm Cheese Cream
.3/4 Cup Unsalted Butter
.5 & 1/2Cup Icing Sugar
.1&1/2 tsp Vanilla Extract
.Pinch of Salt
INSTRUCTIONS
. Pre heat Oven for 180°C
.Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
.beat butter & Sugar together on Medium high Speed for 2 to 3 minutes
. Add Oil, Egg Yolk, vinegar, Vanilla Extract & beat for 2 minutes on high Speed
. add the dry ingredients in 2-3 additions alternating with the butter milk.
. Add Food Color & beat for few minutes
. Beat Egg whites for 3 minutes or until fluffy
. Fold Egg whites into cake mixture & beat for 2 Minutes
. Fold mixture into greased pan & bake for 40 minutes or until cake is done
Decorate as per your desire
Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.
Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
Velvet cake is thought to have originated in Maryland early in the 20th century. Beginning in the 19th century, velvet cake, a soft and velvety crumb cake, came to be served as a fancy dessert, in contrast to what had been the more common, coarser-crumbed cake. At around the same time, devil's food cake was introduced, which is how some believe that red velvet cake came about. The difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa.
When foods were rationed during World War II, bakers used boiled beetroot juices to enhance the color of their cakes. Beetroot is found in some red velvet cake recipes. Beetroot was and is used in some recipes as a filler or to retain moisture. Adams Extract, a Texan company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel, which has dubbed the confection Waldorf-Astoria cake. However, it is widely considered a Southern recipe. Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.
Red Velvet Cake Recipe w/ Cream Cheese Frosting
If you want to know how to make red velvet cake with cream cheese frosting, look no further! Our red velvet cake recipe is a classic that's been made by thousands of bakers for decades. Our #redvelvetcake recipe's flavor is as deep and rich as its namesake color. Red velvet cake is actually a chocolate cake that traditionally features thick swirling schmears of tangy cream cheese frosting.
Did you know red velvet cake was invented in the U.S. in the 1920s? Its creation has been attributed to John A. Adams, owner of the Adams Extract Company. In the 1950s, the cake's popularity skyrocketed when it was featured on the menu at New York's Waldorf Astoria Hotel. Lastly, it's not just the color that makes red velvet different from devil's food cake. Traditionally, red velvet uses cocoa powder instead of melted chocolate to achieve its fudgy flavor.
You can find the complete red velvet cake recipe and #creamcheesefrosting #recipe on our website:
RED VELVET CAKE INGREDIENTS:
+ 2 1/4 cups sifted Swans Down Cake Flour®️ (sifted, then measured)
+ 3 tablespoons unsweetened cocoa powder
+ 1 teaspoon baking powder
+ 1 teaspoon baking soda
+ 1/2 teaspoon salt
+ 1 cup buttermilk
+ 1 tablespoon red food coloring
+ 1 teaspoon distilled white vinegar
+ 1 teaspoon vanilla extract
+ 1 1/2 cups sugar
+ 1/2 cup (1 stick) unsalted butter, room temperature
+ 2 large eggs
CREAM CHEESE FROSTING RECIPE:
+ 2 8-ounce packages cream cheese, room temperature
+ 1/2 cup (1 stick) unsalted butter, room temperature
+ 1 tablespoon vanilla extract
+ 2 1/2 cups powdered sugar
HOW TO MAKE RED VELVET CAKE
0:00 PREHEAT the oven to 350°F. Butter and flour two 8-inch cake pans with 1 1/2-inch-high sides. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.
0:15 WHISK buttermilk, food coloring, vinegar, and vanilla in a small bowl to blend. Cream the sugar and butter together in the bowl of a stand or electric mixer, until well blended.
0:25 ADD the eggs 1 at a time, beating until well blended after each addition. Add the dry ingredients in 4 additions alternating with the buttermilk mixture in 3 additions.
DIVIDE batter between prepared pans.
0:35 BAKE cakes until the tester inserted into the center comes out clean, about 27 minutes. Cool in pans on racks for 10 minutes. Turn cakes out onto racks lined with parchment paper; cool completely.
0:45 MAKE the frosting by creaming together the cream cheese and butter in the bowl of a stand or hand-held electric mixer, until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. PLACE 1 cake layer, flat side up, on a platter or cake stand. Spread 1 cup of frosting over top of the cake. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
*The cake can be made one (1) day ahead. Cover and refrigerate. Let stand at room temperature one (1) hour before serving.
Karin1010.NET - At Waldorf Astoria
How to Make Red Velvet Cake
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Bake a red velvet cake whenever you want to serve a dessert that’s as beautiful as it is delicious.
Step 1: Preheat oven
Preheat the oven to 350 degrees. Grease and flour the cake pans.
Step 2: Combine flour
Combine the sifted flour and salt in a bowl.
Step 3: Color the cocoa
Pour the cocoa powder into a small bowl, add the red food coloring, and whisk until smooth.
Tip
You can use the juice from one 15-oz. can of beets in place of the food coloring.
Step 4: Cream the butter and sugar
In a large bowl, beat one stick of butter and sugar by hand or with a mixer at medium speed until fluffy. Then beat in the eggs, one at a time.
Step 5: Add the flour
Switch your mixer speed to low and add the flour a few tablespoons at a time. Alternate mixing flour with adding the buttermilk, vanilla extract, and dyed cocoa paste. Mix the ingredients until all the batter is the same red color, but do not overbeat.
Step 6: Mix in the vinegar
In a small bowl, stir the baking soda into the vinegar, and then fold it into the batter with a wooden spoon.
Step 7: Bake the cake
Divide the batter evenly between the cake pans and bake until a toothpick comes out clean, about 30 minutes. Let the cake cool for 10 minutes; then invert the layers onto a rack to cool completely.
Step 8: Make the frosting
Make the frosting by beating the cream cheese with one stick of butter until creamy. Beat in 1 tablespoon of vanilla. Gradually beat in the powdered sugar until the mixture is light and fluffy.
Step 9: Apply a crumb coating
When the cake has cooled, place the first layer on your cake plate or stand, spread frosting on top with a spatula, add the next layer, frost the top of that, and so on. Once you’ve added the final cake layer, spread a thin coating of frosting over the entire cake to contain crumbs, and then refrigerate it for 15 minutes.
Step 10: Finish frosting
Finish frosting the cake by spreading the frosting on top and on the sides. Decorate the top with pecan halves if you like.
Did You Know?
Tradition has it that a chef at New York City’s Waldorf-Astoria hotel invented red velvet cake in the 1950s. But it is also rumored to be a southern, Civil War-era invention.
Cooked icing for red velvet cake
Cooked icing for red velvet cake
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THE REAL RED VELVET CAKE FROSTING. 1 c. sugar 1 tsp. vanilla 3 tbsp. flour 1 c. butter 1 c. vitamin D whole milk (too runny if you use other). Cook flour and ...
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Feb 5, 2013 - Contrary to popular conjecture, the traditional frosting of red velvet cakes is not cream cheese frosting but rather this cooked flour frosting.
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Apr 4, 2011 - frosting is actually the original frosting for red velvet cake, before cream ... Now, thoroughly spray a sheet pan with nonstick cooking spray.
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May 11, 2001 - You came, you cooked, you reviewed — here are your favorites. .... Missy's Red Velvet Cake W/Cream Cheese Frosting. By DNicki. View All ...
original red velvet cake frosting
original red velvet cake frosting
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That is the same exact recipe my family has used for Red Waldorf Cake and the exact same frosting we have used on ... the original frosting for Red Velvet Cake.
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