Best 3 Paula Deen Red Velvet Cake Recipes
Indulge in a Southern classic, Paula Deen's Red Velvet Cake, a masterpiece of velvety texture and vibrant red color. This iconic cake is a delightful treat for any occasion, whether it's a festive celebration or a cozy family gathering. Embark on a culinary journey with our curated collection of recipes, each offering a unique twist on this timeless favorite.
From the classic Paula Deen Red Velvet Cake recipe, loved for its moist crumb and rich cream cheese frosting, to a gluten-free rendition that caters to dietary restrictions, our selection has something for everyone. Explore the decadent Red Velvet Cheesecake, a harmonious blend of creamy cheesecake and vibrant red velvet cake layers, or tantalize your taste buds with the Red Velvet Cupcakes, perfect for individual servings and easy gifting.
For those seeking a healthier alternative, the Red Velvet Cake with Greek Yogurt offers a lighter yet equally satisfying indulgence. And for those with a sweet tooth, the Red Velvet Cake with Cream Cheese Frosting and Ganache is an over-the-top delight, combining the velvety cake with a luscious cream cheese frosting and a rich chocolate ganache.
No matter your preference, our collection of Paula Deen Red Velvet Cake recipes guarantees an unforgettable baking experience. Prepare to impress your loved ones with this Southern gem, a true testament to culinary excellence.
RED VELVET CAKE
Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)
From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).
Provided by Renegade Chef
Categories Dessert
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:.
- Preheat oven to 350.
- Beat eggs; add sugar and butter and cream.
- Mix cocoa and food coloring, then add to creamed mixture.
- Sift flour and salt together.
- Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
- In a small bowl, combine soda and vinegar, then add to mixture.
- Pour into three 8-inch greased rounds.
- Bake for 20 - 25 minutes.
- For the icing:.
- Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
- Add marshmallows; stir until melted.
- Fold in coconut and pecans.
- Spread between layers and on the tops and sides of the cooled cake.
Nutrition Facts : Calories 461.1, Fat 19.4, SaturatedFat 9.8, Cholesterol 57.5, Sodium 318.1, Carbohydrate 69.7, Fiber 1.3, Sugar 50, Protein 4.5
RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)
I seen this on Paula Deen's Paula's Home Cooking and have been making this one ever since! Makes a great cake for Christmas or Valentine's Day! Very pretty cake too; I take the coconut and pecans and press only into the sides of the cake ( I make it as a round two layer cake), makes for a very pretty presentation!!!
Provided by robingracejohnson
Categories Dessert
Time 30m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 733.2, Fat 30.9, SaturatedFat 18.6, Cholesterol 113.7, Sodium 559.7, Carbohydrate 110.6, Fiber 0.7, Sugar 80.9, Protein 5.8
Tips:
- Room Temperature Ingredients: Ensure all ingredients, particularly the butter and eggs, are at room temperature before starting. This allows them to blend smoothly and evenly, resulting in a well-textured cake.
- Creaming Butter and Sugar: Creaming the butter and sugar together until light and fluffy is essential for incorporating air into the batter, which contributes to a tender and airy cake.
- Use Quality Cocoa Powder: Opt for a good quality unsweetened cocoa powder to achieve a rich chocolate flavor in the red velvet cake.
- Red Food Coloring: Use a gel-based red food coloring to achieve a vibrant red color without altering the taste or texture of the cake.
- Buttermilk: Buttermilk adds a slight tanginess and helps tenderize the cake. If you don't have buttermilk on hand, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Don't Overmix: Overmixing the batter can result in a dense and tough cake. Mix only until the ingredients are well combined.
- Baking Time and Temperature: Bake the cake at the specified temperature and for the recommended time. Overbaking can dry out the cake, while underbaking can result in a gooey center.
- Cool Completely: Allow the cake to cool completely before frosting it. This helps prevent the frosting from melting and seeping into the cake.
Conclusion:
Paula Deen's Red Velvet Cake is a classic Southern dessert that combines moist and tender crumb with a rich chocolate flavor and a striking red color. By following these tips and the detailed instructions provided in the recipe, you can create a showstopping red velvet cake that's perfect for special occasions or as a delightful treat. Remember to use high-quality ingredients, cream the butter and sugar until light and fluffy, and don't overmix the batter. With a little care and attention, you'll be able to impress your friends and family with this delicious and visually stunning cake.
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