Best 2 Savannahs Perfectly Ravishing Red Velvet Cake Recipes

**An Indulgent Symphony of Sweetness: Savannah's Perfectly Ravishing Red Velvet Cake**

Prepare to embark on a culinary journey like no other, as we unveil Savannah's Perfectly Ravishing Red Velvet Cake, a masterpiece that tantalizes taste buds and captivates hearts. This iconic dessert is a symphony of flavors and textures, expertly crafted to deliver an unforgettable taste experience. With its vibrant red hue, moist and velvety crumb, and layers of luscious cream cheese frosting, this cake is a true work of art. But it doesn't stop there—this article presents not just one, but three incredible recipes that showcase the versatility of this beloved classic. From the traditional Red Velvet Cake to a tantalizing Red Velvet Cheesecake and irresistible Red Velvet Cupcakes, you'll find a recipe to satisfy every craving. Whether you're a seasoned baker or just starting your culinary adventure, Savannah's Perfectly Ravishing Red Velvet Cake promises to leave you spellbound. So gather your ingredients, prepare your taste buds, and let's embark on this delightful journey together.

Check out the recipes below so you can choose the best recipe for yourself!

THE REAL RED VELVET CAKE

The Real Red Velvet Cake image

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Provided by Smart Cookie

Categories Desserts Cakes Red Velvet Cake Recipes

Time 3h25m

Yield 16

Number Of Ingredients 17

Ingredients

cooking spray
1 ½ cups all-purpose flour
1 ½ cups cake flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups brown sugar
1 ½ sticks unsalted butter, softened
3 eggs, at room temperature
1 cup white sugar
1 cup whole milk
½ cup all-purpose flour, sifted
½ teaspoon salt
2 cups unsalted butter, softened
1 ½ teaspoons vanilla extract

Steps:

Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
Finish frosting the cake with remaining frosting. Cut and serve.

Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g

SAVANNAH RED RICE

Savannah Red Rice image

Provided by Food Network

Categories side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/4 pound salt pork, finely diced
1 small red pepper, diced
1 small green pepper, diced
1 rib celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups long-grain white rice
2 cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Steps:

Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.

Tips:

Use high-quality ingredients: Fresh, high-quality ingredients will result in a more delicious cake. Use real butter, not margarine, and use good-quality cocoa powder.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the cake at the right temperature: The cake should be baked at a moderate temperature (350°F) for the proper amount of time. Baking the cake at too high a temperature can result in a dry, overcooked cake.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Use a good-quality frosting: The frosting is what really makes the red velvet cake special. Use a frosting that is rich and creamy, and that has a good flavor.

Conclusion:

Red velvet cake is a classic Southern dessert that is perfect for any occasion. It is a moist, delicious cake with a beautiful red color. With its rich flavor and stunning appearance, red velvet cake is sure to impress your friends and family.