Set aside. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Taste and adjust sweetness to your liking. Instructions. This cake recipe requires 4 large eggs. Add in the eggs, one at a time, and mix well after each addition until the eggs are fully incorporated. Beat 2 more minutes. In a separate large mixing bowl or stand mixer, cream the butter and oil for about 3 minutes then add the sugar. Let cool for about 10-20 minutes, then remove from pan and peel off parchment. Cool completely before icing. The buttermilk gives this layer cake a soft, creamy quality, and it's amazing how much chocolate flavor just two tablespoons of cocoa powder can bring. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth. Preheat oven to 350°F. Preheat oven to 350 degrees. Frosting Instructions: Place the butter, cream cheese, sugar, and vanilla in a standing mixer bowl. In a large bowl, sift together the flour, baking powder, and cocoa powder. Add the powdered sugar, vanilla extract, peppermint extract and salt (to taste). The trick to creating looping swirls is to gently layer the batter around the Bundt pan with a small cookie scoop. Set aside. Next, cream the butter and sugar in a large bowl for 2-3 minutes at medium-high speed using a paddle attachment until light and fluffy. Cut out and put into the cake pans. Combine the heavy cream and the chocolate chips in a microwave safe bowl. Instructions. Grease and line two 8-inch round cake tins with baking or parchment paper. Preheat oven to 350 degrees. Pour the batter into two pans and bake. For frosting, beat cream cheese, butter and vanilla just till blended. Whisk eggs in a large mixing bowl until yolks are broken. No need to swirl with a knife; it will marble as it bakes. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Bake in the oven for 28-35 minutes or until a tooth pick comes out clean. Gradually beat in enough confectioners' sugar to reach desired consistency. directions Preheat oven to 350 degrees. 1 tablespoon Gefen Pure Vanilla Extract. Preheat the oven to 350°F (175°C). Add the wet ingredients to the mixer bowl and mix everything over medium speed for about 2 minutes, until everything is well combined. Beat in eggs, 1 at a time. Step two Combine oil and granulated sugar in large mixing bowl with an electric mixer on medium speed. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl. Get organised and line two 20cm cake tins with grease proof paper and place to one side. Fold in walnuts. Place on a rimmed baking sheet. The frosting should be soft, but not runny. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans. In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until fully combined. 12 ounces soy cream cheese. To Make the Red Velvet Cake: Preheat the oven to 350 degrees and spray 3 cake pans with Pam and set them aside. Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray. Set aside. Use a mixer to combine butter, cream cheese, salt, vanilla and powdered sugar. Slowly mix in the dry ingredients and milk in increments. Preheat oven to 350 degrees F. Lightly grease two 9" round cake pans with cooking spray. Cream cheese frosting directions: directions. 4 of 26. For the Cake, grease and flour 2 (9-inch) round cake pans. 45 mins A gorgeously decadent Red Velvet Cake paired with tangy cream cheese frosting Ingredients For the cake: 120g soft unsalted butter 330g caster or golden caster sugar 2 large eggs 50g cocoa powder 1 tsp red gel food colouring - Sugarflair, Home2Bake or Wilton. Recipe: Red Velvet Marble Bundt Cake. In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside. In a mixing bowl, sift together the dry ingredients: flour, cocoa powder and salt. Beat for just 10 seconds. Prepare red velvet cake batter according to box instructions. Beat liquid ingredients together with mixer; add dry ingredients. Gradually add confectioners' sugar and vanilla; blend until smooth. Lightly stir eggs in a medium bowl with a wire whisk. Grease and line with parchment paper 3 x 6-inch round cake pans. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. It may sound like a crazy combination, but it's surprisingly delicious! In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add flour, baking soda and salt to a large mixing bowl. Set aside. Line and grease and line 3, 6-inch pans. Bring to boil, stirring constantly. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans, line with parchment, and then grease and flour again. In a medium bowl, whisk together flour, sugar, cocoa and salt. Mix on medium speed for 3-4 minutes, scraping the sides of the bowl as needed. Add the food coloring and cocoa, mixing well. Add the powdered sugar, vanilla extract, peppermint extract and salt (to taste). To frost the cake, place the first layer on a large plate top . Pour the batter into the 2 prepared pans, equally. Add vanilla, cream and or Baileys and beat until fluffy, about 3 minutes. In a separate bowl, sift the cake flour & salt three times. Cool the cake in the pan on a wire rack for about 15 minutes, then unmold the cake directly onto the rack and cool completely. Stop beating and add food coloring. X. Gefen Pure Vanilla Extract. In a small bowl, stir together the red food coloring, buttermilk, and coconut milk. Grease and flour two 8-inch cake pans. In a large bowl cream together the butter, sugar and seeds from the vanilla pod until light and creamy. Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Step 3. Step 2. With mixer running on medium-low speed, slowly pour oil mixture into egg mixture. Add food coloring, beating until combined. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Cool completely. In a medium bowl, whisk together buttermilk and next 3 ingredients; add to flour mixture. Line 2 (9-inch) round cake pans with parchment paper and lightly coat the paper and sides with cooking spray. ***Cake Recipe***. Step 2. In a large bowl, beat the butter, sugar, and coconut with an electric mixer on medium speed until thoroughly combined, about 2 minutes. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment. Beat in the cream cheese. Watch the video exhibiting you the best way to assemble this Red Velvet Cheesecake cake. In the bowl of a stand mixer fitted . Beat the egg yolks with the wet ingredients, then beat the egg whites into fluffy peaks and fold them in last. Whisk the flour, baking soda, and salt together in a medium bowl. Grease and line TWO pans measuring 20 cm (8 inch) with baking paper. Place one cake layer on a cake stand. Remove the remove waxed paper strips from the cake plate. Beat at medium speed with a mixer until smooth. Add in a parchment paper round and spray the pans again liberally. In the bowl of a stand mixer, combine all of the cake ingredients on low speed for about 30 seconds or until just combined. In a large bowl, sift next 3 ingredients, and set aside. This Red Velvet Cheesecake Cake is my household's favourite cake recipe ever. Add in the food coloring and vanilla. Generously grease two, 9- x 2-inch pans with non-stick spray or shortening. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cream together the butter and sugar until light and fluffy. Lightly spray a 15x10x1" jelly roll sheet pan with non-stick baking spray. In a separate bowl, combine the cake flour, sugar, cocoa powder, baking soda and salt. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large bowl, whisk together flour and next 4 ingredients. For the Red Velvet Cake: Preheat oven to 350 degrees. Instructions. Beat in oil. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. tip www.allrecipes.com. Using a large off-set Icing spatula, spread it evenly over the top and down the sides of the cake. In the bowl of a stand mixer, combine the dry cake mix, eggs, butter and milk. Beat on low for 30 seconds and then increase the speed to high and beat for 3 minutes until completely combined and creamy. Spread ⅓ of the frosting over the layer. Butter 3 (9-inch) round cake pans then line bottom of each with a round of parchment paper and butter parchment, set aside. In a large bowl, sift together the flour, baking soda, salt, and cocoa. 1 Preheat oven to 350°F. Beat in the vanilla. Preheat oven to 350 degrees Fahrenheit. Advertisement. Mix until smooth, 30 seconds - 1 minute, scraping the sides of the bowl as necessary. Frost the cooled cake, and optionally decorate with sprinkles. We like to line the bottom of our pans with circles of parchment paper. Add . Scrape down the sides and bottom of the bowl as necessary. Step 2 Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside. For the Lemon Velvet Cake. Grease and flour 3 9" round cake pans, then line the bottom with parchment paper and grease and flour the parchment paper. In . Beat oil and sugar in an electric mixer on medium till well blended. 4 teaspoons Gefen Soy Milk. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. With mixer running on medium-low speed, slowly pour oil mixture into egg mixture. Here is how to make my red velvet cake recipe: Mix together the vegetable oil, buttermilk, eggs, red gel food coloring, vinegar and vanilla. Divide the cake batter between the three cake pans. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl. In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Bake 40-45 minutes or till cake tester comes out clean. 2. Sift in cocoa powder then whisk mixture 20 seconds, set aside. Step 3 Whisk eggs in a large mixing bowl until yolks are broken. cake pans; set pans aside. Reviews (11) Stir flour, sugar, baking soda, and salt together in a medium bowl. Then you have homemade buttermilk to use for your red velvet cake! Bake in the oven for 28-35 minutes or until a tooth pick comes out clean. 2 Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. I add one simple step to this red velvet cake recipe and it guarantees the BEST texture. Preheat oven to 350 degrees and spay cake pans with pam baking spray. Preheat the oven to 350F. Beat in eggs, one at a time. Add in the vanilla extract and salt. Mix in the powdered sugar about 1 cup at a time until the desired sweetness is reached. Cream the butter and sugar, mix in the eggs, vanilla and lemon juice. With a hand or stand mixer, combine the oil, granulated sugar and eggs. Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. Then scroll to the very finish of the put up to print out the recipe so you may bake it at dwelling. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. When making the cheesecake layer, mix on medium-low speed. Add remaining liquid ingredients and stir together with whisk until blended. Grease the top of the parchment. Set aside. Add the eggs, one at a time, beating well after each addition. 1. Combine 1 cup of milk and 1 tablespoon lemon juice or white vinegar. Then, bake for 25-30 minutes, checking the baking time after 20 minutes with a skewer. Many cheesecakes are baked in water baths for slow, even cooking. Spread with some of the frosting. Grease and lightly flour a 9 X 13 baking dish. Spray 3 (9-inch) round cake pans with baking spray with flour. Add the butter and mix well. If the frosting seems too thick or sweet, mix in a little cream 1 tablespoon at a time. Advertisement. Dry ingredients - Sift together the flour, salt, baking powder, baking soda, and cocoa powder - set aside. In a medium-size bowl, after measuring, sift together the flour, cocoa powder, baking powder, baking soda, powdered buttermilk and salt. Oven and Pans - Preheat the oven to 325 F/ 165 C / Gas Mark 5. Grease three 8" round, straight edge cake pans. Set aside. Assemble cake by placing one cake layer onto cake plate or cardboard cake round. The frosting should be soft, but not runny. With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. In a large bowl, whisk together 1 cup vegetable oil, 1 cup buttermilk, 2 large eggs, 1 Tbsp white vinegar and 2 tsp vanilla extract, and 2 squirts of red gel food coloring. Using a large mixing bowl and hand mixer, beat together all cake ingredients until combined and smooth. In a large bowl, sift next 3 ingredients, and set aside. 6 and 1/4 cups confectioner's sugar. In a separate bowl, combine oil, vinegar, vanilla and food coloring. While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together. Set aside. Add more red food coloring as needed to get to the desired color. Place a large amount of Traditional Cream Cheese Frosting on top of the cake. Butter and flour two 9x2-inch cake pans. Stir in the vanilla, vinegar, and red food gel. Set aside. Preheat the oven to 160 C / 320 F; Grease and line 3 x 6-inch round cake pans or 2 x 7-inch- round cake pans; Sift together the flour, salt, baking powder, baking soda, and cocoa powder - set aside Step 2. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray. Pro tip - You can also use 2 x 7-inch - round cake pans or one 9-inch round cake pan. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Mix the ingredients for about 5 minutes on medium speed until the frosting is light and fluffy. Finish it off with a Snowy White Vanilla Glaze. Grease three 9-inch cake pans with butter and line the bottoms with parchment. Let cool. In a large mixing bowl, beat the eggs, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. It means the cake is cooked through. In the bowl of a stand mixer with whisk attachment, whip eggs, sugar and salt on medium speed until fluffy, 3 to 4 minutes. Add the eggs one at a time mixing well after each egg. Place 1 3/4 cups granulated sugar, 1 1/2 cups buttermilk, 3/4 cup vegetable oil, 1 tablespoon vanilla extract, 1 tablespoon red food . Spray 3 (9-inch) cake pans with nonstick baking spray with flour. Finally, remove the cake from the oven when the skewer comes out dry or with just a few crumbs on it. Sift flour, cocoa powder, baking soda and salt. Scrape the bottom of the bowl with a spatula and mix as needed. Add in the sugar and mix until incorporated. Blend in vinegar and vanilla. Spray three 8-inch round cake pans with baking spray; set aside. Step 3. Beat on low for 30 seconds and then increase the speed to high and beat for 3 minutes until completely combined and creamy. Preheat to 350 degrees. In a large mixing bowl, sift the flour, baking soda and cocoa powder, then add the sugar - give it a good whisk. Butter and flour two 9x2-inch cake pans. Add more powdered sugar if needed. Line two 9-inch round cake pans* with parchment paper and spray with a cooking spray. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. trace the bottoms gently with a scissor's edge on wax or parchment paper. Whisk flour, cocoa and salt together in bowl. 1. Homemade Red Velvet Cake with Cream Cheese Frosting Recipe . Divide the cake batter between the three cake pans. Set aside. Vanilla-Cream Cheese Frosting. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Advertisement. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Preheat oven to 350º. In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Set aside. Combine cake mix, eggs, buttermilk, oil, vinegar, and water in large bowl. Spray 2 round cake pans and bake in preheated 350 degree oven for 30 minutes until center is done. Transfer to prepared pans. Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. Directions. Divide batter between the 3 pans. Step six. Let the cakes cool and cut the cakes flat, save the crumbs for decoration. Lower mixer speed to low, and carefully add the red food . 2. The air will expand as the cake bakes and deflate as it cools, increasing the chances of the cheesecake cracking. First, set the oven to 325°F (160°C) and place the cake pans on the center rack of the oven. Butter and flour two 9x2-inch cake pans. Cake. Using a large mixing bowl and hand mixer, beat together all cake ingredients until combined and smooth. Meanwhile, make the frosting. Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside. Add oil and eggs, one at a time, until incorporated. In a large glass measuring cup, combine the buttermilk and yogurt and warm in the microwave for about 20 seconds or so to bring to room temp. Stop and scrape down the sides of the bowl. Let sit for a few minutes until it begins to curdle. Make the cream cheese frosting. Step 4. Turn mixer to low and add in the flour and red food coloring. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Mix the wet ingredients into the dry ingredients, whisking until there are no flour clumps. Preparation 1. Instructions Preheat oven to 350°. Do not on any accounts use a liquid food colouring! Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). If you whip the batter on too high of a speed, too much air will incorporate into the batter. 1 tbsp vanilla bean paste (This can be made in 4 layers or in 9 x 13 long pan. Separate the eggs before starting. Add a heaping spoonful of cocoa powder to one pan, shake to coat the bottom and sides. For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Instructions. Mix in the food coloring. Instructions. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 25 minutes. Add eggs, one at a time, beating until well blended after each addition. Clean up any frosting that may be on the edge of the plate as well. Directions Step 1 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. Set aside. Mix until combined and the batter is evenly colored. Directions: 1. Whisk until well combined. Reading: Red velvet cheesecake cake recipe Arrange a rack in the middle of the oven and heat the oven to 350°F. Set aside. Red velvet is an oil-based cake that gets its unique flavor from buttermilk, a touch of cocoa, and vinegar. Using a hand mixer, beat the sweetener, butter, softened cream cheese in a medium-sized bowl until smooth. Beat on low for 1 minute. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 2 minutes on medium-high speed. Set aside. X. Cool in pans 10 minutes. Red velvet cake. Heat the mixture for a minute and stir to melt the chocolate chips to create a ganache. Whip the egg whites separately, then fold into the batter. Preheat oven to 350 degrees and spay cake pans with pam baking spray. Add more powdered sugar if needed. Line bottom of pans with parchment paper, and spray pans again. 8. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Step 2 In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa. Mix in the food coloring, vinegar, and vanilla extract. Mix in white chocolate. Add the extracts, lemon juice and salt; beat until well combined. Then beat again for 2 minutes on high Pour batter into the prepared pan. Begin by pre-heating your oven to 180C or gas mark 4. Preheat oven to 350°F. In the bowl of a stand mixer with whisk attachment, whip eggs, sugar and salt on medium speed until fluffy, 3 to 4 minutes. Preheat oven to 350F. Stir together with a spoon. In a medium bowl beat together the butter and cream cheese on medium-high speed until creamy approximately 1 minute. In another large bowl, whisk together the buttermilk, food coloring, vanilla extract, and Malibu Coconut Rum. Mix together the ingredients for the frosting and place on the cooled cake. Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Prepare red velvet cake mix according to package directions. Grease the waxed paper bottoms. In a heavy saucepan over low heat, combine butter, water, and cocoa powder. Red Velvet Cake Preheat the oven to 350°F / 175°C. Add sugar and vanilla, and beat until combined, about 2 minutes. Set aside. Grease a 15x10-inch rimmed baking pan. Set aside. Directions Step one Prepare Cake: Preheat oven to 350°F. In a separate bowl, combine oil, vinegar, vanilla and food coloring. Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside. Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder. Spray two 10 1/4" cake pans with non-stick cooking spray and then flour the pans. Preheat oven to 350 F. 2.