American Cakes – Red Velvet Cake

You can never have too many hor d'oeuvre recipes, so give American Cakes – Red Velvet Cake a try. This recipe makes 16 servings with 532 calories, 6g of protein, and 28g of fat each. For $1.26 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Tori Avey has 43 fans. From preparation to the plate, this recipe takes about 55 minutes. If you have granulated sugar, unsalted butter, vegetable shortening, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. valentin day will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is not so awesome. Similar recipes are Red Velvet Sheet Cake with Classic Red Velvet Frosting, Red Velvet Tres Leches Cake {Red Velvet Week}, and American Cakes – Carrot Cake.

Servings: 16

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour two 9- by 2-inch round or three 8- by 1½-inch round baking pans.To make the batter: In a small bowl, gradually stir the food coloring into the cocoa until smooth. Add the vanilla. In a large bowl, beat the shortening and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time.Beat well after each addition.Blend in the cocoa mixture and salt. Add the flour alternately with the buttermilk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour. Overbeating produces a tough cake.Stir the vinegar into the baking soda. (It will foam.) Quickly fold it -— do not beat -— into the batter.Immediately divide the batter equally between the prepared pans and place in the oven. Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, about 30 minutes for the 9-inch pans or about 25 minutes for the 8-inch pans. Do not overbake or it will be dry.Let cool in the pans for 15 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. For thinner layers, the 9-inch rounds can be cut in half horizontally using a serrated knife. The cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days or the freezer for up to 2 months. Refrigerating or freezing the layers makes it easier to frost them without tearing or cracking. To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute. Gradually add the sugar and beat until fluffy, about 4 minutes. Add the vanilla. To assemble: For 2 thick layers, leave the 9-inch rounds as is – for 4 thinner layers, cut them horizontally in half. Place a cake layer on a serving plate, spread with a layer of frosting. (Note - for 4 layer cake you will need more frosting, an extra half recipe should be enough).Frost, then arrange the next cake layer on top. Continue the layering, then spread the top and sides with the remaining frosting. Store in the refrigerator for up to 1 week.VARIATIONS:To make Whipped Roux Frosting: In a medium saucepan, place the flour and gradually whisk in the milk until smooth. Stir over medium-low heat until it thickens and forms a mound, about 5 minutes. (This was once done over an asbestos hot plate to prevent scorching.) Scrape into a small bowl, press a piece of plastic wrap against the surface, and let cool completely (it must be cool or the butter will melt), at least 1 hour. Do not chill. If there are any lumps, process in a blender. In a large bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add the vanilla. Gradually add the flour mixture and beat until the frosting develops the consistency of whipped cream and no sugar granules remain, at least 15 minutes and up to 1 hour.Substitute 1 cup vegetable oil for the shortening and increase the all-purpose flour to 2½ cups (10.5 ounces/300 grams).Red Velvet Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners and bake for 15 to 20 minutes. After cooling, spread a layer of the frosting over top.Red Velvet Sheet Cake: Pour the batter into a greased and floured 18- by 12-inch sheet cake pan and bake for about 20 minutes.Heart-shaped Red Velvet: Cut a heart-shaped template from parchment paper or waxed paper, place it over each layer, and trim. (Mix any crumbs with enough frosting to moisten and shape into small balls for truffles.) Or bake the batter in 1 circular pan and 1 square pan; after cooling, cut the circular cake in half, then arrange each half against 2 sides of the square cake to form a heart.

 

Step by step:

1. Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour two 9- by 2-inch round or three 8- by 1½-inch round baking pans.To make the batter: In a small bowl, gradually stir the food coloring into the cocoa until smooth.

2. Add the vanilla. In a large bowl, beat the shortening and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time.Beat well after each addition.Blend in the cocoa mixture and salt.

3. Add the flour alternately with the buttermilk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour. Overbeating produces a tough cake.Stir the vinegar into the baking soda. (It will foam.) Quickly fold it -— do not beat -— into the batter.Immediately divide the batter equally between the prepared pans and place in the oven.

4. Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, about 30 minutes for the 9-inch pans or about 25 minutes for the 8-inch pans. Do not overbake or it will be dry.

5. Let cool in the pans for 15 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. For thinner layers, the 9-inch rounds can be cut in half horizontally using a serrated knife. The cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days or the freezer for up to 2 months. Refrigerating or freezing the layers makes it easier to frost them without tearing or cracking. To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute. Gradually add the sugar and beat until fluffy, about 4 minutes.

6. Add the vanilla. To assemble: For 2 thick layers, leave the 9-inch rounds as is – for 4 thinner layers, cut them horizontally in half.

7. Place a cake layer on a serving plate, spread with a layer of frosting. (Note - for 4 layer cake you will need more frosting, an extra half recipe should be enough).Frost, then arrange the next cake layer on top. Continue the layering, then spread the top and sides with the remaining frosting. Store in the refrigerator for up to 1 week.VARIATIONS:To make Whipped Roux Frosting: In a medium saucepan, place the flour and gradually whisk in the milk until smooth. Stir over medium-low heat until it thickens and forms a mound, about 5 minutes. (This was once done over an asbestos hot plate to prevent scorching.)

8. Scrape into a small bowl, press a piece of plastic wrap against the surface, and let cool completely (it must be cool or the butter will melt), at least 1 hour. Do not chill. If there are any lumps, process in a blender. In a large bowl, beat the butter and sugar until light and fluffy, about 5 minutes.

Pour the batter into a greased and floured 18- by 12-inch sheet cake pan and bake for about 20 minutes.Heart-shaped Red Velvet

1. Cut a heart-shaped template from parchment paper or waxed paper, place it over each layer, and trim. (

2. Mix any crumbs with enough frosting to moisten and shape into small balls for truffles.) Or bake the batter in 1 circular pan and 1 square pan; after cooling, cut the circular cake in half, then arrange each half against 2 sides of the square cake to form a heart.

Add the vanilla. Gradually add the flour mixture and beat until the frosting develops the consistency of whipped cream and no sugar granules remain, at least 15 minutes and up to 1 hour.Substitute 1 cup vegetable oil for the shortening and increase the all-purpose flour to 2½ cups (10.5 ounces/300 grams).Red Velvet Cupcakes Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners and bake for 15 to 20 minutes. After cooling, spread a layer of the frosting over top.Red Velvet Sheet Cake

Nutrition Information:

covered percent of daily need