MIMI'S RED VELVET CAKE
This is so pretty and good. I have served it with whipped cream on top of the slice and have not frosted the cake, although most people do. If you want to frost it please see Recipe #93537. This is pretty at Christmas time.
Provided by Mimi in Maine
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Cream the shortening and sugar.
- Add the eggs and beat till smooth and well blended.
- Add the flour, cocoa, and salt to the above, alternately with the buttermilk, beating well after each addition.
- Add the vanilla and food coloring.
- Mix the baking soda and vinegar together and fold into the batter by hand; stir just enough to get it inches.
- Pour into a greased and floured angel pan and bake in a 350 degree oven for 30 minutes; can be baked in two layers also.
Nutrition Facts : Calories 3500.4, Fat 118.2, SaturatedFat 30.6, Cholesterol 381.8, Sodium 3993.2, Carbohydrate 557.4, Fiber 10.4, Sugar 312.9, Protein 55
RED VELVET CAKE WITH CREAM CHEESE FROSTING
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
More about "mimis red velvet cake recipes"
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY.
From prettysimplesweet.com
- To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
- In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
- Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
MINI RED VELVET CAKE RECIPE - ONE DISH KITCHEN
From onedishkitchen.com
BEST RED VELVET CAKE {FROM SCRATCH} - CAKEWHIZ
From cakewhiz.com
OLD-FASHIONED RED VELVET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
MIMI’S RED VELVET CAKE - MY COOKING RECIPES
From mycookingrecipes.com
MIMI'S RED VELVET CAKE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MINI RED VELVET BUNDT CAKES - GREAT GRUB, DELICIOUS …
From greatgrubdelicioustreats.com
THE BEST EVER RED VELVET CAKE RECIPE - I HEART RECIPES
From iheartrecipes.com
BEST SOUTHERN RED VELVET CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
BEST RED VELVET CAKE (ONE BOWL RECIPE) - THE BUSY BAKER
From thebusybaker.ca
BEST RED VELVET CAKE - CAFE DELITES
From cafedelites.com
RED VELVET CAKE - RECIPETIN EATS
From recipetineats.com
RED VELVET CUP CAKE RECIPE | A SWEET SENSATION
From mimicooking.com
RED VELVET CAKE WITH ERMINE FROSTING - SUGAROLOGIE.COM
From sugarologie.com
RED VELVET CAKE | HOW TO MAKE RED VELVET CAKE RECIPE BY MIMI'S …
From youtube.com
EASY RED VELVET CAKE - JUST SO TASTY
From justsotasty.com
RED VELVET LOAF CAKE - JULIE MARIE EATS
From juliemarieeats.com
THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
GLUTEN FREE RED VELVET CAKE - NATURAL FOOD DYE, DAIRY-FREE | GFJULES
From gfjules.com
CLASSIC SOUTHERN RED VELVET CAKE - MOM LOVES BAKING
From momlovesbaking.com
RED VELVET BROWNIES RECIPE - SOUTHERN LIVING
From southernliving.com
RED VELVET LOAF CAKE! - JANE'S PATISSERIE
From janespatisserie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love