The Red Velvet Cake is a really tasty and spectacular cake of American origin. In addition to a slightly acidic taste, its peculiarity is precisely the beautiful bright red color that creates a contrast with the white color of the cheese frosting, with a smooth and velvety texture: a chromatic combination that makes it perfect also as a party dessert, perhaps in the roll- shaped variant!
The Red Velvet Cake, like the New York Cheesecake, is one of the most popular American sweets in the United States and best known in the world.
Ingredients
2 1/2 cups cake flour
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
3 sticks butter 2 for cake, 1 (softened) for icing butter
2 oz red food coloring
2 tablespoons cocoa
1/2 teaspoon baking soda
1 tablespoon vinegar
1 (16 oz) box confectioner’s sugar
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 (8 oz) package cream cheese
How to make Red Velvet Cake
Preheat the oven to 350F. Prepare three 8-inches round baking pans. Grease and flour them.
Beat eggs and sugar together then add cocoa and food coloring. Add 2 sticks of butter in egg mixture and mix them well.
Combine and sift the flour and salt then add to egg mixture alternately with buttermilk. Add vanilla and blend.
In a small mixing bowl, combine soda and vinegar and add it to the mixture.
Pour the mixture into prepared baking pans and bake for 20 to 25 minutes or until wooden pick inserted comes out clean.
Now prepare the icing. Blend together cream cheese and 1 remaining stick of softened butter. Add marshmallows, sugar and continue to blend. Add coconut and nuts, fold them well.
Spread the icing between the layers of cooked cakes and on top and sides as well.
Garnish with nuts and coconut if you like or with fresh fruits and serve.
Storage
Keep the red velvet cake in the refrigerator for 3-4 days maximum.
Red Velvet Cake Recipe Paula Deen
Equipment
- Oven
Ingredients
- 2 1/2 cups cake flour
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon salt
- 3 sticks butter 2 for cake, 1 (softened) for icing butter
- 2 oz red food coloring
- 2 tablespoons cocoa
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- 1 (16 oz) box confectioner's sugar
- 1 cup melted marshmallows
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) package cream cheese
Instructions
- Preheat the oven to 350F. Prepare three 8-inches round baking pans. Grease and flour them.
- Beat eggs and sugar together then add cocoa and food coloring. Add 2 sticks of butter in egg mixture and mix them well.
- Combine and sift the flour and salt then add to egg mixture alternately with buttermilk. Add vanilla and blend.
- In a small mixing bowl, combine soda and vinegar and add it to the mixture.
- Pour the mixture into prepared baking pans and bake for 20 to 25 minutes or until wooden pick inserted comes out clean.
- Now prepare the icing. Blend together cream cheese and 1 remaining stick of softened butter. Add marshmallows, sugar and continue toblend. Add coconut and nuts, fold them well.
- Spread the icing between the layers of cooked cakes and on top and sides as well.
- Garnish with nuts and coconut if you like or with freshfruits and serve.
