New Posts New Posts RSS Feed - Red Velvet Cake/cupcakes
  FAQ FAQ  Forum Search Search  Events Events  Register Register  Login Login


Forum LockedRed Velvet Cake/cupcakes

 Post Reply Post Reply
Author
JD View Drop Down
Senior Member
Senior Member


Joined: 01 January 1900
Points: 570
Post Options Post Options   Thanks (0) Thanks(0)   Quote JD Quote  Post ReplyReply Direct Link To This Post Topic: Red Velvet Cake/cupcakes
    Posted: 18 May 2011 at 4:08pm
Ingredients

•     2 1/2 cups all-purpose flour
•     1 1/2 cups sugar
•     1 teaspoon baking soda
•     1 teaspoon fine salt
•     1 teaspoon cocoa powder   - could add up to a couple of tablespoons depending on how chocolaty you want it to taste
•     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
•     Directions
Preheat the oven to 180 degrees C.
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. (20 minutes for cupcakes)

Cream Cheese Frosting:
•     1 pound cream cheese, softened (I just used like a whole tub)
•     2 cups sifted icing sugar
•     1/2 cup icing sugar
•     1 teaspoon vanilla extract

You might need to add more icing sugar depending on your tastes. I used about 2 1/2 cups.

This recipe is for 3 layers, but you can do just two. It makes quite a lot of mixture so you will probably need the two pans. I use a round and a square then just cut the corners off the square since I dont have two round tins. If you can fit into one pan, you could freeze the cake then cut it into two layers when it is a bit thawed and easier to cut.

Actually that was a great tip I learned when making my last lot of 3d birthday cakes for my boys. If you freeze the cake, it makes it much easier to carve into the shape you want. Then you cover with a thin mixture of icing sugar and water and chill. When you go to ice it with frosting, you wont get lots of bits of crumbs in your frosting :-)

Anyway, enjoy!
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 12.05
Copyright ©2001-2022 Web Wiz Ltd.

This page was generated in 1.039 seconds.