Red Velvet Cake And Cream Cheese Icing Paula Deen Recipes

RED VELVET CAKE

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
• Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
• For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
• Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
• Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
• Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
• Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
• Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
• Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

RED VELVET SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
• Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
• For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners' sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
• When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.

RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees. Butter 3 (9-inch) round cake pans then line bottom of each with a round of parchment paper and butter parchment, set aside.
• Add flour, baking soda and salt to a large mixing bowl. Sift in cocoa powder then whisk mixture 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar and butter until pale and fluffy (this will take several minutes whipping on high speed). Mix in vegetable oil. Scrape down bowl.
• Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring. Scrape down bowl.
• In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three separate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
• Scrape down sides and bottom of bowl and gently fold batter just to ensure it's evenly incorporated.
• Divide mixture evenly among three prepared baking pans. Spread into an even layer and bake in preheated oven 26 - 30 minutes until toothpick inserted into center of cake comes out clean.
• Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Cream Cheese Frosting. Store cake in an airtight container in refrigerator.
• For the Cream Cheese Frosting: Mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy (or alternately use stand mixer).
• Mix in vanilla and powdered sugar and whip until light and fluffy*. Spread over cooled cake.

RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl cream sugar and butter, beat until light and fluffy.
• Add eggs on at a time.
• Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
• Sift together cake flour and salt.
• Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
• Blend in vanilla.
• In a small bowl combine baking soda and vineager. Add to mixture.
• Pour batter into 2 9inch or 3 8 inch cake pans.
• Bake 20-25 minutes or until done.
• Cool completely before frosting.
• For Icing:.
• Blend cream cheese and butter together in a mixing bowl.
• Add marshmallow creme and sugar; blend well.
• Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
• Spread between layers and on top and sides of cooled cake.

RED VELVET CAKE IV

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
• In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
• Add flour alternately with buttermilk. Add vanilla and salt.
• Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
• Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
• To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.