How To make Red Velvet Pound Cake
3 c Unsifted flour
3/4 c Milk
3 c Sugar
1 Bottled red food coloring
3/4 c Shortening
7 Eggs
1/2 c Butter
1 ts Baking powder
1 tb Vanilla
1/4 ts Salt
1/2 c Cocoa
Icing 8 oz Cream cheese; soft
1/2 Confectioners' sugar
Plus 2 tb 1 ts Vanilla
1/2 Butter; soft
CAKE-Cream sugar, shortening, vanilla, food coloring and eggs. Add dry ingredients and milk. Bake in large and floured tube pan for 1-1/2 hours at 275~. Turn out of pan to cool. ICING-Cream together cream cheese, sugar, vanilla and butter. Source: Heloise. -----
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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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How to make a Red Velvet Bundt Cake from scratch
New Orleans native Charlie Andrews demonstrates on how to make his delicious Red Velvet Bundt cake. This recipe serves 20 individual slices of pound cake. Not only is this cake fluffy, moist and full of flavor but it is absolutely delicious. Hope you all will give this recipe a try.
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That RED VELVET Pound Cake ! Hello bomb TEXTURE!!!
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❤️SUBSCRIBE It’s red velvet time! Just in time for Juneteenth, 4th of July, and whatever else you got going on. It’s always a good time for red velvet anything in my book! This red velvet pound cake has such a light, yet dense crumb. And it’s got all of that classic tangy, light chocolate flavor that is a MUST with red velvet. Drizzle on some cream cheese glaze and sprinkle on a few nuts and you’ve got yourself one gorgeous cake!
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Red Velvet Bundt Cake
This Red Velvet Bundt Cake with Cream Cheese Icing is a delicious and impressive dessert for any occasion. The cake has a rich, velvety texture and a deep red color that will catch the eye. It's topped with decadent cream cheese icing that's smooth, tangy, and perfectly sweet. This recipe is surprisingly easy to make and uses simple ingredients you probably already have. Whether you're baking for a special occasion or want to treat yourself and your loved ones, this Red Velvet Bundt Cake will surely be a hit!
Ingredients
For the cake:
▢1¾ cup granulated sugar
▢3 cups all-purpose/plain flour
▢3 tablespoons cocoa powder
▢1½ teaspoon baking powder
▢½ teaspoons baking soda
▢1 teaspoon salt
▢2 large eggs
▢1½ cups buttermilk at room temperature
▢10 tablespoons butter, melted
▢¾ cups vegetable oil
▢1 teaspoon vinegar
▢2 teaspoons vanilla extract
▢1 tablespoon red food coloring gel
For the Frosting:
▢1 cups powdered sugar
▢2 tablespoons butter, softened
▢1 cup cream cheese softened
▢1 teaspoon vanilla extract
▢4 tablespoons hot water
For the cake:
Preheat oven to 350°F/180°C and generously grease a 12-cup bundt pan.
In a large bowl, whisk the dry ingredients until combined.
Whisk together buttermilk, eggs, butter, oil, vinegar, vanilla, and red food coloring in a separate bowl until well blended.
Add the wet ingredients to the flour mixture and mix until combined.
Add the batter to the prepared pan. Bake for approximately 40 to 50 minutes or until a cake tester comes out clean.
Remove from the oven and let it cool for 10 minutes in the pan, then turn it out onto a cooling rack and to cool completely.
Remove a small amount of cake from the surface of the cake that will be on the bottom and crumble it onto a small plate and set it aside to use as decoration later (see photos).
For the Icing:
Blend the softened cream cheese and butter in a medium mixing bowl until smooth.
Add the powdered sugar ½ cup at a time, blending after each addition.
Add the vanilla and hot water 1 tablespoon at a time until the icing is the desired consistency (I like mine quite thick).
Spoon or drizzle the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.
This red velvet poundcake recipe is in my ebook! Pay what you want close out sale! Thedannirose.com
Red Velvet Pound Cake | Eggless & Without Oven | Red Velvet Tea Time Cake | Yummy
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TODAY'S RECIPE IS Red Velvet Pound Cake | Eggless & Without Oven | Red Velvet Tea Time Cake | Yummy
INGREDIENTS:
NOTE: 1 CUP = 250 ML
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