Get the richness of the royal red velvet in many recipes with yummy creams and berry bonus. Enjoy!
CLASSIC RED VELVET CAKE.
Ingredients:
Cake:
2 ½ cups all-purpose flour
1 ½ cups sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 bottle (1 oz.) red food color
2 Eggs.
Frosting:
½ cup all-purpose flour
1 ½ cups milk
1 ½ cups sugar
1 ½ cups butter, softened
1 tablespoon vanilla.
Method:
Heat oven to 350 degree F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonful’s. Beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
18 LAYER RED VELVET CAKE.
Ingredients:
White cake:
1 box white cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
Red Velvet Cake
1 box German chocolate cake mix
1 cup water
½ cup vegetable oil
3 eggs
2 tablespoons unsweetened baking cocoa
1 bottle (1 oz.) red liquid food color (about 2 tablespoons).
Frosting:
2 ½ cups marshmallow crème.
1 ½ cups butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
4 ½ cups powdered sugar.
Method:
Heat oven to 350 degree F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat marshmallow crème, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.
RED VELVET WHOOPEE PIES.
Ingredients:
Cookies:
1 box food cake mix
½ cup water
½ cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate pudding and pie filling mix
Filling
1 cup butter or margarine, softened
2 cups marshmallow crème
1 ½ cups powdered sugar
1 teaspoon vanilla.
Topping.
½ cup fresh blueberries
½ cup fresh raspberries.
Method:
Heat oven to 350 degree F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupful’s 2 inches apart onto cookie sheets.
Bake 13 to 16 minutes or until set (do not over bake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.
HAPPY BAKING!
BY SANGITA MAITY
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