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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How to Make Damaris’ Molten Red Velvet Cake | Food Network
Damaris' Red Velvet Lava Cakes are ooey and gooey in all of the right ways.
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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 Lava Cakes
Recipe courtesy of Damaris Phillips
Total: 40 min
Active: 20 min
Yield: 6 cakes
Level: Easy
Ingredients
Coconut oil cooking spray, for spraying the muffin tin
2 tablespoons granulated sugar, plus more for dusting the muffin tin
6 ounces semisweet chocolate
6 tablespoons unrefined coconut oil
1/3 cup all-purpose flour
1/8 teaspoon (pinch) fine salt
2 large eggs plus 2 large egg yolks
2 teaspoons red gel food coloring
3 ounces cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
Powdered sugar, for dusting
Directions
Preheat the oven to 425 degrees F. Spray 6 cups of a standard muffin tin with the cooking spray, sprinkle with granulated sugar to cover the entire cup and dust off any excess. This will prevent the lava cakes from sticking. Set aside.
Melt the chocolate and coconut oil together in a double boiler, 5 to 7 minutes. Remove from the heat, add the flour and salt and stir until combined. Whisk the eggs and egg yolks together in a small bowl and slowly add to the chocolate mixture. Stir in 1 teaspoon of the red food coloring.
In a small bowl, beat together the cream cheese, granulated sugar, vanilla extract and remaining 1 teaspoon red food coloring. Spoon the filling mixture into a disposable pastry or icing bag and make a small cut when ready to fill.
Using a heaping 1/4-cup scoop, divide the lava cake mixture among the prepared muffin cups. Fill the centers with about 1 1/2 tablespoons of the cream cheese mixture. Bake until the edges are firm but the centers are not set, 9 to 11 minutes. Cool for 2 to 3 minutes, invert and sprinkle with powdered sugar. Serve immediately. (To make ahead, bake for 8 minutes, invert and rewarm in the microwave for 1 minute. Dust with powdered sugar.)
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How to Make Damaris’ Molten Red Velvet Cake | Food Network
Sunny Anderson's Grandma's Red Velvet Cake | Cooking for Real | Food Network
'Tis the season for layers upon layers of decadent red velvet cake ????
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for easy-to-prepare, fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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!
Grandma's Red Velvet Cake
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 10 to 12 servings
Ingredients
For the cake batter:
2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan
For the Frosting:
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Directions
Special equipment: 12 by 17-inch jelly roll pan, parchment paper
Preheat oven to 350 degrees F.
In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
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Sunny Anderson's Grandma's Red Velvet Cake | Cooking for Real | Food Network
Red Velvet MINI Cake Recipe MAKE it at home for CHRISTMAS
Red velvet is a wonderfully soft and delicious Cake - I love it! You can make Red velvet cakes in many ways - I have chosen to make them as Red velvet mini cakes. When I make recipes, I always try to find the easiest way to make the various things, and therefore I have, among other things, made cream cheese frosting firm. Then the frosting can be left in the fridge while the cake gets cold and when you need to use it, it`s still firm. I also show how you can make Corals as decorations for the cakes, it's easy to make and you can use the Corals to decorate many different cakes and food. I make the recipe for Red velvet mini cake as a thin base, it is divided and layered together with cream cheese frosting - a very easy way to make mini cakes. I hope you want to try my recipe at home. Love from Susanne❤️????
#redvelvetcake #redvelvet #christmascake #creamcheesefrosting #redvelvetrecipe
Chapters:
0:00 Intro
0:11 How to make eatable corals for decorations
0:56 How to make Red velvet cake base
3:37 How to make Cream Cheese Frosting
4:27 How to assemble the Cake
5:42 How to cut the cake
6:26 How to decorate red velvet mini cakes
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EASY Red Velvet Cake Recipe - with Cream Cheese Frosting & Strawberries!!
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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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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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