Waldorf Red Velvet Cake - Kitchen Cat
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★ Kitchen Cat ★ Waldorf Red Velvet Cake Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Vanilla
5 ts : All Purpose Flour
1 c : Buttermilk
1 c : Butter
2 tb : Cocoa
1 1/2 c : Sugar
1 ts : Vanilla
2 1/2 c : Flour, All Purpose; Sifted
1 ts : Baking Soda
1/4 c : Food Coloring; Red
1 c : Powdered Sugar; Sifted
1 tb : Vinegar
1 c : Milk
2 : Eggs
1/2 c : Shortening
1 ts : Salt
original red velvet cake frosting
original red velvet cake frosting
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How To Prepare Red Velvet Cake Frosting
Have you ever wanted to get good at cake decorating. Well look no further than this tutorial on How To Prepare Red Velvet Cake Frosting . Follow Videojug's professional experts as they direct you through this instructional video.
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Red Velvet Cake
The origin of Red Velvet Cake like it's recipe has many versions. According to historians, the Red Velvet Cake recipe was born in the 1800s. Later on, Waldorf-Astoria Hotel claimed that they invented the cake. The Adams Extract Company also attributed itself as the makers of the original red velvet cake. There were also stories that Red Velvet Cake was invented during the time when there was a shortage of cocoa powder so bakers started to get resourceful and added red food color to the small amounts of cocoa powder they had.
The red velvet cake actually started out as a mahogany-colored cake with the addition of brown sugar and the chemical reaction of the leavening agent to cocoa which made the cake reddish brown in color. It was in the 1900s with the Adams Extract Company's initiative that the red velvet got it's reddish color with the addition of red food color/extract.
The real red velvet should not be bright red. It should be a bit brownish because of cocoa powder and red food color. The more cocoa powder you add to the recipe, the more mahogany the color of the cake. Adding too much red color to the cake mixture will make the cake bitter. So, you should be able to strike a good balance of cocoa powder and red food color. I hope you will enjoy my version of the Red Velvet Cake. It is simple and straighforward.
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Red Velvet Cake Recipe w/ Cream Cheese Frosting
If you want to know how to make red velvet cake with cream cheese frosting, look no further! Our red velvet cake recipe is a classic that's been made by thousands of bakers for decades. Our #redvelvetcake recipe's flavor is as deep and rich as its namesake color. Red velvet cake is actually a chocolate cake that traditionally features thick swirling schmears of tangy cream cheese frosting.
Did you know red velvet cake was invented in the U.S. in the 1920s? Its creation has been attributed to John A. Adams, owner of the Adams Extract Company. In the 1950s, the cake's popularity skyrocketed when it was featured on the menu at New York's Waldorf Astoria Hotel. Lastly, it's not just the color that makes red velvet different from devil's food cake. Traditionally, red velvet uses cocoa powder instead of melted chocolate to achieve its fudgy flavor.
You can find the complete red velvet cake recipe and #creamcheesefrosting #recipe on our website:
RED VELVET CAKE INGREDIENTS:
+ 2 1/4 cups sifted Swans Down Cake Flour®️ (sifted, then measured)
+ 3 tablespoons unsweetened cocoa powder
+ 1 teaspoon baking powder
+ 1 teaspoon baking soda
+ 1/2 teaspoon salt
+ 1 cup buttermilk
+ 1 tablespoon red food coloring
+ 1 teaspoon distilled white vinegar
+ 1 teaspoon vanilla extract
+ 1 1/2 cups sugar
+ 1/2 cup (1 stick) unsalted butter, room temperature
+ 2 large eggs
CREAM CHEESE FROSTING RECIPE:
+ 2 8-ounce packages cream cheese, room temperature
+ 1/2 cup (1 stick) unsalted butter, room temperature
+ 1 tablespoon vanilla extract
+ 2 1/2 cups powdered sugar
HOW TO MAKE RED VELVET CAKE
0:00 PREHEAT the oven to 350°F. Butter and flour two 8-inch cake pans with 1 1/2-inch-high sides. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.
0:15 WHISK buttermilk, food coloring, vinegar, and vanilla in a small bowl to blend. Cream the sugar and butter together in the bowl of a stand or electric mixer, until well blended.
0:25 ADD the eggs 1 at a time, beating until well blended after each addition. Add the dry ingredients in 4 additions alternating with the buttermilk mixture in 3 additions.
DIVIDE batter between prepared pans.
0:35 BAKE cakes until the tester inserted into the center comes out clean, about 27 minutes. Cool in pans on racks for 10 minutes. Turn cakes out onto racks lined with parchment paper; cool completely.
0:45 MAKE the frosting by creaming together the cream cheese and butter in the bowl of a stand or hand-held electric mixer, until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. PLACE 1 cake layer, flat side up, on a platter or cake stand. Spread 1 cup of frosting over top of the cake. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
*The cake can be made one (1) day ahead. Cover and refrigerate. Let stand at room temperature one (1) hour before serving.
Classic Red Velvet Cake Frosting Tutorial
This tutorial will demonstrate how to make the classic Red Velvet Cake frosting. It is the snowy white frosting that is meant to adorn your red velvet cakes. Also goes great on any chocolate cake. This is how my mother and grandmother made it.
Check out our Peppermint Buttercream Frosting video. It's delicious!
See all our frosting and fondant videos at:
Ingredients:
1 cup butter
1 cup sugar
5 tbls. flour
1 cup milk
1 tsp. vanilla