Best 4 Montclair Marthas Red Velvet Cake Recipes
## Indulge in the Sweet Symphony of Red Velvet Cake: A Culinary Journey through Classic and Creative Recipes
Indulge your sweet cravings with the timeless classic, red velvet cake. This iconic dessert captivates taste buds with its striking red hue, velvety crumb, and harmonious balance of flavors. Embark on a culinary adventure as we delve into a collection of red velvet cake recipes that span from traditional to modern interpretations. From the classic cream cheese frosting to tantalizing variations like white chocolate ganache and tangy cream cheese swirl, these recipes cater to every palate. Whether you're a seasoned baker or a novice in the kitchen, let us guide you through the steps of creating this delectable masterpiece. So, don your apron, preheat your oven, and prepare to be swept away by the allure of red velvet cake.
MONTCLAIR MARTHA'S RED VELVET CAKE
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
- In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.
RED-VELVET SHEET CAKE
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter, sugar, eggs, and sour cream gives it an almost fudgy flavor. Swoops of tangy cream-cheese frosting offset the cake's richness, as well as its striking hue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, food coloring, and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan; let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Frosting: Beat together cream cheese, butter, and confectioners' sugar on medium-high speed until smooth and fluffy, about 5 minutes. Beat in vanilla. Spread frosting over cake. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.
CREAM CHEESE FROSTING FOR RED VELVET CAKE
This Cream Cheese Frosting goes perfectly with our Red Velvet Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.
RED VELVET CHOCOLATE CAKE
What could make traditional red velvet cake even better? Chocolate, of course!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
- Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
Tips:
- Use fresh ingredients: Fresh ingredients will give your red velvet cake the best flavor and texture. If possible, use real buttermilk, unsalted butter, and pure vanilla extract.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Use a good quality cocoa powder: The quality of the cocoa powder you use will greatly affect the flavor of your cake. Use a high-quality, unsweetened cocoa powder for the best results.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and sliding off the cake.
- Store the cake in an airtight container at room temperature for up to 3 days: You can also store the cake in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Conclusion:
Martha Stewart's Red Velvet Cake is a classic dessert that is perfect for any occasion. With its moist, tender crumb and rich, velvety flavor, this cake is sure to be a hit. Follow these tips to make the best red velvet cake you've ever tasted!
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