RED VELVET CAKE RECIPE || NO COCOA ||HOW TO MAKE AND DECORATE || STEP BY STEP|| HOLIDAYS
RED VELVET CAKE RECIPE || NO COCOA ||HOW TO MAKE AND DECORATE || STEP BY STEP
Recipe Ingredients:
Cake:
2 cups pure fine granulated sugar
2 cups general purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
1-1/2 bottle red food coloring (1.5 fluid oz)
1 teaspoon vanilla extract
1 teaspoon white vinegar
Icing/Frosting:
1 box confectioners sugar (16 oz)
1 cup finely chopped pecans
1 stick margarine (8 tbsp or 1/2 cup)
1 large cream cheese (8 oz)
Cookware
2 stainless steel cake pans (8 or 9)
Recipe Instructions:
step 1
Preheat oven to 350 degrees Fahrenheit
Fahrenheit
Step 2
Combine and stir sugar, flour, baking soda and salt into mixing bowl. Next add your wet ingredients (vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar) one at a time, beating on low to medium speed, continuously beating mixture thoroughly after adding each additional ingredient.
Step 3
Spray or grease both pans with a light coat of vegetable oil to stop sticking. Pour completed mixture evenly into your two single-layered cake pans. Bake for about 30 minutes at 350 degrees on your center oven rack.
Step 4
Cake is done when wooden toothpick inserted into center of cake comes out clean. Let cake cool completely before adding your
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Making Southern Red Velvet Cake - Recipe
In this video, Kevin makes a Southern Red Velvet Cake using a recipe from The Food Network.
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Red Velvet Cheesecake Cake Recipe
This red velvet cheesecake cake recipe has two layers of moist and soft red velvet cake, one layer of reach and creamy cheesecake, covered with rich cheesecake frosting and topped with white chocolate shavings. This cake is a version of the famous red velvet cheesecake from “cheesecake factory”. So if you are a fan of red velvet or a fan of cheesecake you must try this amazing recipe.
Printable recipe:
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Ingredients:
For the cheesecake:
2 cups (450g) cream cheese
1/2 cup (115g) Sour cream
1/3 cup (80ml) Heavy cream
2/3 cup (133g) sugar
2 eggs
1 teaspoon vanilla extract
Pinch of Salt
For the red velvet cake:
2½ cups (310g) all-purpose flour
2 tablespoons (16g) Cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1½ cups (300g) Sugar
1 cup (240ml) buttermilk, room temperature
3/4 cup + 1 tbsp (200ml) Vegetable oil
1 teaspoon Vinegar
2 Eggs
1/2 cup (115g) butter, room temperature
1-2 tablespoons Red food coloring
2 teaspoons Vanilla extract
For the frosting:
1/2 cups (120ml) Heavy cream, cold
1/2 cup (115g) Butter, softened
2 cups (450g) Cream cheese, room temperature
1¼ cups (160g) Powdered sugar
1 teaspoon Vanilla extract
For decoration:
White chocolate shavings
Directions:
1. Make the cheesecake: Preheat oven to 320°F (160°C). Wrap a 9-inch (23cm) springform pan tightly with aluminum foil and place into a deep roasting pan.
2. In a large bowl, beat cream cheese with sugar on medium speed until smooth. Add eggs, one at a time and beat after each addition. Add sour cream, heavy cream, salt, and vanilla extract. Beat until smooth.
3. Pour the batter into prepared springform pan. Pour boiling water into roasting pan so that water comes halfway up the sides of the springform pan.
4. Bake in preheated oven for about 45 minutes, until completely set. Turn the heat off, open oven door and let the cake cool in the oven for 30 minutes, then remove from oven. Cool on wire rack until completely cool then transfer to freezer. Freeze until completely solid, at least 4 hours or overnight.
5. Make the red velvet cake: Preheat oven to 350F (175C). prepare two 8-inch (20cm) round baking pans greased with butter and dust with flour.
6. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
7. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
8. Pour the batter into prepared pans. Bake for 30 minutes, until a toothpick inserted into the center comes out clean.
9. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely. when completely cooled, cut the top of the cakes.
10. Make the frosting: in a large bowl, beat cream cheese and butter. Add powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Then fold into the cream cheese mixture.
11. Assembly: Place one cake layer into the center of a cake plate or platter. Spread a thin layer of frosting. Remove cheesecake from freezer. Place cheesecake layer on top of the frosting layer, trim the edges to fit (if needed). Spread another thin layer of frosting. Top with second red velvet layer.
12. Spread a layer of frosting over top and sides of cake. Sprinkle white chocolate shavings over the top of the cake (optional). Crumb the leftover of the cake tops and decorate around the bottom of the cake.
13. Refrigerate for at least two hours before serving.
Notes:
• All cake ingredients should be in room temperature
• You can use all-purpose flour or cake flour
• Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes)
• To get a taller red velvet cake you can use the same recipe but in 8-inch (20cm) pan.
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EASY Red Velvet Cake Recipe - with Cream Cheese Frosting & Strawberries!!
FULL RECIPE HERE:
Red Velvet Cake is a much-loved and iconic cake made with cocoa powder, red food coloring and creamy cream cheese frosting. This simple, no-fail recipe yields a moist and delicious cake! Enjoy it year-round or for Valentine’s Day!
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Kardea Brown's Red Velvet Sheet Cake | Delicious Miss Brown | Food Network
Start the week on the sweet side with Kardea's Red Velvet Sheet Cake ????
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Red Velvet Sheet Cake
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 40 min (includes cooling time)
Active: 30 min
Yield: Serves 12
Ingredients
Sheet Cake:
Nonstick baking spray
2 3/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
2 tablespoons red food coloring
1 tablespoon vanilla extract
2 teaspoons white vinegar
1 cup vegetable oil
1/2 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
Frosting:
1/2 cup unsalted butter, softened
1/4 teaspoon kosher salt
8 ounces cream cheese, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream, as needed
1/4 cup finely chopped pecans, for garnish (optional)
Directions
For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners’ sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.
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Kardea Brown's Red Velvet Sheet Cake | Delicious Miss Brown | Food Network
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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