Best 3 Red Velvet Cake Iii 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.

THREE-TIER RED VELVET CAKE

Steps:

• For the cake: Take your first cake pan and draw round it twice onto parchment paper. Cut out both circles. Measure the circumference of the pan with string, then cut a long strip of paper the length of the string and fold in half lengthwise. Grease the pan with melted butter and place one of the paper circles into the bottom. Grease, then add a second circle and grease again. Press the paper strip onto the inside edge of the pan and grease. If you're making multiple tiers, repeat with the other pans. Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt, and all-purpose flour to prevent the mixture from curdling. Add the cake flour, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for the recommended time (small 30 to 40 mins; medium 65 to 75 mins; large 75 to 85 mins). The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack (you may need two racks side by side for the largest cake). Peel off the lining paper and let cool. Making the buttercream: Prepare the ingredients for the relevant number of tiers. You can make the buttercream in a single batch, so you'll need only one large bowl. Cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the cream cheese and a few drops of vanilla extract to taste. Cover the surface of the buttercream with plastic wrap and chill until ready to use. Cutting and layering the cakes Using a long-bladed serrated knife carefully cut the smallest cake in half and sandwich back together with 3 heaped tablespoons of buttercream. Spread a teaspoon of buttercream onto the center of the smallest cake board and put the cake on top (this will stop the cake sliding off the board). Cut the remaining cakes in the same way, using 6 heaped tablespoons of buttercream to sandwich the medium cake and 8 heaped tablespoons of buttercream for the large one. Place the medium cake upside down on its cake board and the large cake on the largest cake board. Spread half the remaining buttercream in a thin layer over the top and sides of the cakes to cover. Refrigerate until set to the touch and then spread the remaining buttercream over the cakes to give a perfect finish. Covering with fondant Cut a piece of string for each cake to measure the combined length of the top and sides - this will be the size to which to roll your circle of fondant. Ice just one cake at a time, as fondant can dry out very quickly. Make sure your counter is clean and dry, then knead the fondant until warm and pliable. Place 2 tablespoons of confectioners' sugar in a small sifter and use to lightly dust your counter. Roll out the fondant to 1/6in (3 to 4mm) thick and keep turning so that it stays circular. Carefully slide your hands and arms under the fondant, then lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead - simply hold the pin over the center of the fondant and flip the paste over it. Lift, then position and roll over the cake). Dust your hands with a little confectioners' sugar and rub them gently over the cake to make sure the fondant has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downward cleanly (keep wiping the knife blade, or the paste will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and fondant. Save any trimmings to make decorations, flowers, or frills - keep well wrapped in plastic wrap until ready to use, to prevent from drying out. Stacking the cakes
• To stack the cakes, you'll need the help of some dowel rods, because the sponge and frosting are too soft to support the weight of each other. Dowels can be bought from specialty cake stores; however, as every cake is different they do need to be cut to size. Only the bottom two tiers need them, so you will need eight rods in total. Hold a rod at the side of the cake and mark with a pencil where the frosting comes to. Cut the rod and three others to the same length. Push the rods into the cake about 2in (5cm) away from the sides, to form the four corners of a square in the center of the cake. They should not rise above the level of the frosting. If you have miscalculated and the dowel is too long, remove it and shave off any excess with a sharp knife. Measure, then cut and insert the rods in the same way for the medium cake. The three cakes can now be stacked directly on to each other. Once they're stacked, it's best not to move them about, so it's safest to assemble them at your venue or in the position you want them to be displayed. Serve with Bride and Groom and lots of alcohol!

SOUTHERN RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.