Red Velvet Earthquake Cake Recipes

GRANDMA'S RED VELVET CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

RED VELVET CRINKLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
• Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
• Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
• Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
• Store in airtight container with wax paper or parchment separating layers.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
• Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
• Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
• To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

RED VELVET EARTHQUAKE CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 9x13" baking dish.
• Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
• Mix cake mix according to package directions.
• Spread over top of chocolate chips.
• Melt butter and cream cheese over low to medium heat in small saucepan.
• Remove from heat.
• Add powdered sugar and whisk to combine.
• Spread powdered sugar mixture over top of cake batter in baking dish.
• Smooth the top.
• Bake for 30 minutes and tent with foil.
• Bake an additional 30 -45 minutes or until cake tests done.
• Cool completely before cutting into squares.
• Store covered tightly.
• After 2 days, store in refrigerator.

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat the oven to 350°F.
• Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the cake mix, milk, oil, eggs, pumpkin and pumpkin pie spice on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
• Pour the cake batter on top of the coconut mixture.
• Place the cream cheese and butter in a medium saucepan over medium- low heat. Stirring constantly, melt the mixture together. Remove from the heat immediately and whisk in the powdered sugar until the mixture is smooth.
• Drizzle this evenly on top of the cake batter. Sprinkle the white chips evenly on top. Using a knife, lightly swirl the cream cheese mixture into the batter.
• Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose.
• Allow the cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving.

RED VELVET EARTHQUAKE CAKE RECIPE

Steps:

• preheat oven to 350*, grease a 9X13 pan melt the butter either in a microwave or on the stove mix in the cram cheese, vanilla, and powdered sugar fold in the chocolate chips and coconut, set aside prepare cake mic according to the package directions pour batter into prepared pan spoon dollops of the cream cheese mixture onto the batter leaving a 1 inch edge lightly swirl the batter around continuing to leave a 1 inch edge bake in preheated oven for 40 to 45 minutes allow to cool before slicing