Fishy Red Velvet Cake Recipes

THE BEST RED VELVET CAKE RECIPE. EASY. MOIST. HOMEMADE

Steps:

• Preheat oven to 325 F.
• Generously grease and flour (2) 9-inch round cake pans. Set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
• In a large bowl, combine the sugar and vegetable oil.
• Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
• Stir in the coffee and white vinegar.
• Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
• Pour the batter evenly into each pan.
• Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
• Let pans cool on a cooling rack until the pans are warm to the touch.
• Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
• Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
• Frost the cake with cream cheese frosting when the cakes have cooled completely.

RED VELVET CAKE

Steps:

• Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
• Sift the Dry Ingredients and whisk to combine in a bowl.
• Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
• Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.
• Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
• Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.
• Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
• Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.

"FISHY" RED VELVET CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring if desired. Combine flour, cocoa and baking soda. Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to creamed mixture. beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, whisk together milk and flour in a saucepan. Cook, over medium heat stirring constantly, for 5 minutes or until thickened. Cover and cool. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla and butter flavoring. Gradually add cooled milk mixture and beat 4 minutes or until light and fluffy. Frost cooled cake. Decorate with gummy fish and worms if desired.

SOUTHERN RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• 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.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

RED VELVET CAKE RECIPE

Steps:

• Preheat your oven to 335°F and prepare three 6" x 2" pans or two 8" x 2" cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake.
• Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside. I recommend using food coloring gel instead of liquid food coloring. My favorite brands are ChefMaster, and Americolor super red.
• Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
• Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed.
• Divide the cake batter evenly between the prepared cake pans (I like to use my scale for accuracy).
• Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
• Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
• If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week. Pro-Tip: Wrapping the cakes while they're still warm seals in all of the moisture, making them safe to freeze.
• Place the softened butter in the bowl of your stand mixer with the paddle attachment. Mix on low until it is smooth and lump-free.
• Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
• Add in the powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
• Add the vanilla extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
• If you are not going to use the frosting immediately, cover it and place it in the refrigerator.
• Trim the tops of the cake layers off and save them in a bowl. You will use these to make crumbs to decorate the cake.
• Place the first chilled cake layer on a cake board, add a large scoop of cream cheese frosting, and spread evenly across the cake layer. A chilled cake will be easier to frost with the cream cheese frosting.
• Place the second layer of cake on top and repeat the filling and layering process.
• Frost the exterior of the cake with a crumb coat to lock in those red crumbs. Chill the cake for a few minutes before applying the final coat.
• Apply enough cream cheese frosting to cover the outside of the cake evenly. Cream cheese frosting can make really pretty spatula patterns, but I choose to do a simple smooth finish using a bench scraper.
• Crumble the extra cake trimmings into crumbs and gently press them into the sides of the cake, and then sprinkle on top as well.
• Using your piping tip of choice, pipe dollops of cream cheese frosting on top of the cake.
• This cake will last for about 4 days in the refrigerator, I recommend covering the cake in plastic wrap after cutting so that it doesn't dry out.

RED VELVET CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
• In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
• Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
• Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
• Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
• Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
• Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.