Buddy Valastros Red Velvet Cake Recipes

FUNNEL CAKES

Steps:

• Put the pancake mix in a bowl. In another bowl, whisk the milk, 2 tablespoons of the oil, the egg, yolk, and vanilla. Pour this mixture over the pancake mix and stir to combine well. Put the batter in a measuring cup with a spout or similar vessel, such as a small pitcher.
• Line a plate with paper towels. Pour oil into a cast iron skillet to a depth of about 1/2 inch. Heat the oil over medium heat to a temperature of 325 degrees F to 350 degrees F.
• Hold a funnel over the oil, a couple of inches from the surface.
• Working very carefully to avoid splashing hot oil, pour about one-quarter of the batter into the funnel and, working from the center, drizzle a web of batter over and around to create a disk approximately 6 inches in diameter. It's desirable to have some gaps or holes in the disk, but it should be whole enough to facilitate turning it over.
• When the bottom of the funnel cake is lightly browned, about 1 minute, turn the cake over, moving it away from you, and cook until golden on the other side, about 1 more minute.
• Transfer the funnel cake to the paper-towel-lined plate and dust immediately with sugar.
• Repeat with the remaining batter, letting the oil reheat between cakes, and serve immediately.

BUDDY VALASTRO'S RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• To make cake: Preheat oven to 350 degrees. Grease two 9" x 2" round cake pans. Line bottoms with parchment paper; grease.
• Sift flour, cocoa, and salt into a bowl.
• In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.
• To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.
• To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.

BUDDY VALASTRO'S VANILLA CAKE

Steps:

• Position a rack in the center of the oven, and preheat the oven to 350F
• Put the flour, sugar, vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment
• (If you dont have a stand mixer, you can put the ingredients in a bowl and use a hand mixer with the blending attachments
• ) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute
• With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture
• Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate ingredients, and return the mixer to low-medium speed
• After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in
• This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouth-feel in the final cake
• RELATED: How to Make Frosting With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions
• Continue to mix for another minute or until the mixture appears smooth
• Before baking, be sure the batter is at 70-73F or the cake will crown
• Grease two 9-inch cake pans (2 inches high) with the butter, and flour them
• Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out
• Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes
• Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour
• The cakes should be at room temperature before you remove them from the pan
• Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking
• Refrigerate or freeze until ready to decorate

BUDDY VALASTRO'S RED VELVET CAKE

Steps:

• To make cakes: Position a rack in the center of the oven and preheat to 350°F. Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions. Grease two 9-inch cake pans (2 inches deep) with the butter and flour them. Divide the batter evenly between the two pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes. Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, sprinkle with sugar and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking. Refrigerate or freeze until ready to decorate with cream cheese frosting. To make frosting: Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until creamy, approximately 30 seconds. With the motor running, pour in the vanilla and mix for 30 seconds. Add the sugar, a little at a time and mix until smooth, approximately 1 minute after the last addition. Use right away or refrigerate in an airtight container for up to 2 days.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F. Butter 2 medium sheet pans, or 2 (8-inch) round cake pans.
• In a bowl, sift flour and salt together. In an electric stand mixer, combine butter and sugar at medium speed. Add vanilla, then the eggs, 1 at a time, and then cocoa powder. Reduce mixer speed to low. Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour. In a separate bowl, mix vinegar and baking soda, and mix into the batter. Add red food coloring and combine well. Once thoroughly mixed, divide batter evenly between cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BUDDY VALASTRO'S RED VELVET CAKE

Steps:

• Position rack in center of oven; preheat to 350 F. Grease and flour 2 (9x2-in.) round cake pans; set aside. Beat shortening and next 8 ingredients in large bowl of electric mixer at low speed just until blended; beat at medium-low for 1 minute. Add eggs individually, beating 1 minute after each addition. Add buttermilk in 2 portions, beating just until blended, scraping sides of the bowl between additions. Divide batter between prepared pans. Bake 35-40 minutes or until cake just begins to pull away from sides of pan. Cool cakes on wire rack for an hour. Turn cakes onto lightly sugared parchment paper; cool to room temperature. Wrap tightly in plastic wrap and freeze until ready to frost. Spread frosting over one cake; top with second cake. Frost sides and top of cake with remaining frosting.