How To make Original Red Velvet Cake with Frosting
-RUTH BURKHARDT (KKBG35A)
CAKE:
1/2 cup Butter
1 1/2 cup Fructose
2 Eggs
2 tablespoon Cocoa
2 ounce Red Food Coloring
1 teaspoon Vanilla
1 teaspoon Salt
1 cup Buttermilk
2 cup Flour
1 tablespoon Vinegar
1 teaspoon Baking Soda
FROSTING:
1 cup Milk
5 tablespoon Flour
1 cup Butter
1 cup Granulated Fructose
1 teaspoon Vanilla
CAKE: Cream together butter, fructose and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. DO NOT BEAT after adding soda mixture. Bake at 350 for 30 minutes. ICING: Boil together milk and flour until thickened. Let stand until cool. Cream together butter, fructose and vanilla. Add milk and flour mix and beat very well. (The longer you beat it the better it gets)
How To make Original Red Velvet Cake with Frosting's Videos
Red Velvet Cake | The Best Red Velvet Ever
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Red Velvet is a theme that everybody likes. It’s actually a combo of cocoa powder and red food colouring so it seems fairly easy but it’s rather tricky to get it right. There are many different ways of making the red velvet cake and I’ve opted for the genoise type. Hope you like it!
Here is a detailed video on how to make a classic genoise. It’s detailed and contains lots of tips & tricks so I strongly recommend you to watch it before tackling the red velvet genoise:
▶Red Velvet Cake◀
1 Cake: 15cm diameter
⊙Red Velvet Genoise⊙
Whole Eggs 140g
Egg Yolks 30g
Sugar 95g
Cake Flour 77g
Cocoa Powder 8g
Melted Unsalted Butter 16g
Buttermilk 16g (If making from scratch, then add 1g of lemon juice to 15g of milk and let it sit at room temp for 10mins then use it)
① Add sugar to whole eggs + egg yolks and raise the temp. to 40°C using hot water bath.
② Whip until the batter becomes thick enough to draw a ribbon shape on top.
③ Add sifted cake flour + cocoa powder and fold them in carefully.
④ Add melted butter + buttermilk and mix well.
⑤ Bake at 165°C for approx. 30mins.
⊙Microwave Sponge⊙
Eggs 50g
Sugar 40g
Cake Flour 15g
Melted Unsalted Butter 10g
Red Food Colouring
① Add eggs and sugar into a bowl and bring the temp up to 40°C.
② Whisk until you get a lot of volume + ivory colour.
③ Sift in the cake flour and mix well.
④ Add the melted butter as well as the food colouring and mix well.
⑤ Pour the batter into a cup.
⊙Cream Cheese Frosting⊙
Cream Cheese(room temp) 350g
Sugar Powder 130g
Unsalted Butter(room temp) 170g
Lemon Zest 4g
Heavy Cream 33g
① Make sure the cream cheese and butter is at room temp (20℃)
② Smooth out the cream cheese by lightly beating it.
③ Sift in the sugar powder and mix.
④ Smooth out the butter and add it in.
⑤ Add in the lemon zest, followed by heavy cream.
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.
⊙Assembly⊙
Please refer to the video for the assembly. The piping nozzle I used are 806, 865, 868.
How to store: Can store in the fridge for up to 2~3days. The cake dries out so cover it up with a cake cover.
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#redvelvet#redvelvetcake #sugarlane #조한빛 #슈가레인 #레드벨벳
FLUFFY & MOIST RED VELVET CAKE w/ WHITE CHOCOLATE FROSTING | Red Velvet Cake Recipe | Baking Cherry
???? Get the written recipe here:
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0:00 - Intro
0:08 - How to make the red velvet cake
4:56 - How to make the vanilla simple syrup
6:04 - How to make the white chocolate cream cheese frosting
7:51 - How to assemble the cake
10:20 - Serving the cake
???? You may also like:
→ Super Moist Nutella Mousse Cake:
→ Quick and Easy Cinnamon Apple Cake:
→ Chocolate Fudge Vanilla Cake:
→ Red Velvet Cheesecake Cake:
→ Chocolate Cheesecake Cake:
→ Delicious Chocolate Layer Cake:
→ Double Chocolate Mousse Cake:
→ Super Moist Black Forest Cake:
#cake #dessert #yummy
Fluffy and Moist Red Velvet Layer Cake with White Chocolate Frosting. A soft, moist, and delicious red velvet cake, filled with a creamy and smooth white chocolate cream cheese frosting that melts in your mouth. Just the perfect dessert for birthdays, Christmas, or any other special occasion!
Red Velvet Cake Recipe - How to Make Red Velvet Cake
In this video I share with you my Red Velvet Cake Recipe.
It's a wonderful tender cake, perfect for any special occasion.
Want to see more stunning cake recipes?! Check out my cake playlist -
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Emma Fontanella
Via di Tor Vergata, 257
00133 Roma
Italia
Email: emma@nexogame.com
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Ingredients for the Red Velvet Cake ( I use 18 cm pans) :
- 215 gr All Purpose Flour
- 10 gr Cocoa Powder
- 3/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 200 gr White Sugar
- 180 gr Buttermilk or Milk
- 1 tbsp Vinegar( white or apple cider vinegar)
- 150 gr Softened Butter
- 3 Eggs
- Red Food Coloring
- 2 tsp Vanilla Extract
Ingredients for the Cream Cheese Frosting( enough for filling, frosting, decoration and rosettes) :
- 600 gr cold Philadelphia Cream Cheese
- 115 gr soft Butter
- 300 gr Powdered Sugar
- 2 Tbsp Vanilla Extract
Ingredients for the Ganache Drip:
- 125 gr White Chocolate
- 40 gr Milk Chocolate
- 60 gr Heavy Cream
- Red Food Coloring
____________________________________
Ingredients for Red Velvet Cake in cups (I use 7 inch pans) :
- 1 1/3 cups All Purpose Flour
- 1 1/2 Tbsp Cocoa Powder
- 3/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Sugar
- 3/4 cups Buttermilk or Milk
- 1 tbsp Vinegar( white or apple cider vinegar)
- 1 1/4 sticks Softened Butter
- 3 Eggs
- Red Food Coloring
- 2 tsp Vanilla Extract
Ingredients for the Cream Cheese Frosting( enough for filling, frosting, decoration and rosettes.)
- 21 ounces cold Philadelphia Cream Cheese
- 1 stick of Softened Butter
- 2 1/2 cups Powdered Sugar
- 2 Tbsp Vanilla Extract
Ingredients for the Ganache Drip:
- 3/4 cups White Chocolate
- 1/4 cups Milk Chocolate
- 1 /4 cups Heavy Cream
- Red Food Coloring
Enjoy!!
♥
Copyright © 2017 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
___________________________________________
This red velvet poundcake recipe is in my ebook! Pay what you want close out sale! Thedannirose.com
WORLD????FAMOUS RED VELVET CAKE????#EricandTeresa #RedVelvetCake #RedVelvetCakeRecipe
Hello ???? Guys! This Red Velvet Cake is moist, fluffy and delicious ????, the butter cream cheese frosting is the perfect match for this cake. I also added chopped pecans on top to really make each bite have a crunch. Red Velvet cake ???? is loved ???? by cake ???? lovers all across the world ???? and this Red Velvet cake recipe is very easy to make by anyone. Thanks for watching and Subscribing and I hope ???????? you all try and make you a delicious ???? moist Red Velvet Cake ????! Now, Let The Journey Continue..
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????Red Velvet Cake Recipe
2 Large Eggs
1 1/2 Cups of Vegetable Oil
1 Tsp of Vinegar
1 Tsp of Vanilla Extract
1 Cup of Butter Milk
1 1/2 Cups of Dixie Crystal Sugar
1/4 Cup of Red Food Coloring
2 1/2 Cups of White Lily All-Purpose Flour
1/2 Tbsp of Hershey’s Cocoa Powder
1 Tsp of Himalayan Salt
2 Tsp of Baking Soda
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The Best Red Velvet Cake Recipe
A light chocolate cake with lots of addictive cream cheese frosting and a crown of buttercream roses. This cake is moist but so light and fluffy, it really is the perfect match for all that delicious frosting! You can make this without any food coloring and it will be a light tan color, not quite red, but it will be eaten just as quickly!
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