Red And Green Velvet Cake Recipes

WHITE VELVET BUTTERMILK CAKE RECIPE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
• Combine 1/2 cup of the milk and the oil together and set aside.
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
• Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.

RED AND GREEN VELVET CAKE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch sheet pan.
• Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
• Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
• Sift flour into the liquid ingredients until combined.
• Pour half the batter into a separate bowl.
• Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
• Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
• Pour the red and green batters into the prepared sheet pan in alternating colors.
• Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

GREEN VELVET CAKE

Steps:

• Combine eggs, sugar, oil and vinegar in bowl.
• Mix well.
• Sift flour, baking soda and salt together.
• Add to egg mixture alternately with buttermilk, mixing well after each addition.
• Blend in vanilla and food coloring.
• Pour into 3 greased and floured 8 " cake pans.
• Bake at 350 for 25 minutes.
• Cool.
• Frost between layers, top and side of cake.

GREEN VELVET CAKE

Steps:

• 1. Combine wet ingredients in a mixer and blend.
• 2. Combine all your dry ingredients in a separate bowl.
• 3. Next, gradually add the dry ingredients to the wet.
• 4. Once blended, put the mixture in a greased cake pan or lined cupcake pan. For a pan, grease and flour two 8-inch round cake pans.
• 5. Bake at 350 F. for 35 minutes. Cupcakes will probably take 22 to 25 minutes until knife inserted near the center comes out clean.
• 6. Let it cool for 15 minutes and remove from pans on wire rack and cool completely.
• 7. Cream together the cream cheese and butter.
• 8. Add the confectioners' sugar and vanilla.
• 9. Mix until spreading between layers and over top and on sides of a cake.

GREEN VELVET CAKE

Steps:

• Preheat the oven to 350 degrees. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottom of the pans with parchment, spray the parchment, and set pans aside.
• Stir together the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
• Combine the sugar, oil, eggs, vanilla, and vinegar in a large bowl. Beat with an electric mixer set to medium until very smooth, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary.
• With mixer on low, gradually add the dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl.
• Again with mixer on low, beat in the buttermilk, then the food coloring. Use a rubber spatula to mix the batter a few times, taking care to scrape up from the bottom and ensure the flour is totally mixed in.
• Divide the batter evenly between the prepared cake pans and bake 30 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Set the pans on a wire rack to cool for 20 minutes, then run a knife around the edge of each cake layer. Gently invert each cake layer onto wire racks to cool completely before frosting.
• (Once the cake layers are cool you can wrap them tightly with plastic wrap and store at room temperature for up to a day before frosting.)
• Beat the butter and cream cheese in a medium mixing bowl until smooth.
• Beat in the vanilla and salt. With mixer on low, gradually beat in 4 cups of powdered sugar.
• Once all the sugar is incorporated, turn mixer to medium and beat until the frosting is smooth. If frosting is too thick, beat in a little milk. If it's too thin, beat in more powdered sugar.
• Use a long serrated knife to trim the cake layers if they've domed. Place one cake layer on a cake stand or cardboard cake circle and spread a layer of frosting on top.
• Top with a second cake layer, more frosting, and then the third layer.
• Frost cake with the remaining frosting and decorate as desired. Serve.
• Uneaten cake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.

RED AND BLUE VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray four 9-inch cake pans with nonstick cooking spray.
• This cake batter will be made in two batches. You will color the first batch red and the second batch blue.
• To make the first batter, sift the flour three times, then measure 2 1/2 cups. Combine the sifted flour with the cocoa and salt in a bowl. Set aside.
• In another bowl, stir together the buttermilk and vanilla.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, shortening and eggs. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
• In a small bowl, stir together the baking soda, vinegar and red food coloring. Feast your eyes on the colorful chemical reaction! Fold the food coloring mixture into the cake batter. Pour the batter into two of the prepared cake pans.
• Make the second batter in the same manner, using the blue food coloring. Pour the blue batter into the remaining two prepared pans.
• Bake all four pans until a toothpick comes out clean, 15 to 20 minutes. Let the cakes cool in the pans on wire racks for 10 minutes. Remove the cakes from the pans and let cool completely wire racks.
• Using a serrated knife, level the top of each cake layer. Place one layer on a serving plate; spread Boiled Icing over the top. Continue stacking and icing until you have used all of the layers. Cover the outside of the cake with Boiled Icing.
• Cook the milk and flour in a saucepan over medium-high heat until it reaches the pudding stage (the consistency of glue), no longer than 10 minutes. Remove from the heat and let cool to lukewarm. Strain to remove any clumps of flour.
• Using a stand mixer fitted with the paddle attachment, cream the sugar, butter, shortening, vanilla and salt on medium speed until nice and fluffy. One teaspoon at a time, add the pudding mixture. Beat on high speed for 2 to 3 minutes. Voila! Old-fashioned boiled icing.