Red Velvet Lava Cakes

red velvet lava STS

Red Velvet Lava Cakes

Yield:  4 cakes

INGREDIENTS:

8 tbsp (1 stick) unsalted butter

4 ounces white chocolate

1 cup confectioners’ sugar

2 large eggs

2 large egg yolks

1 tbsp red liquid food coloring

2 tbsp natural unsweetened cocoa powder

6 tbsp all-purpose flour

confectioner’s sugar, for dusting

melted dark or semi-sweet chocolate, to decorate (optional)

raspberries or sliced strawberries, for serving

red velvet lava STS2

DIRECTIONS:

  1. Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
  2. Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners’ sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
  3. Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
  4. Whisk the cocoa and flour in a  small bowl to combine. Add to the batter and stir until just combined.
  5. Divide the batter evenly among the ramekins. Place the ramekins on a  baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
  6. Serve the cakes immediately, dusted with confectioners’s sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

source: spachethespatula

 

Red Velvet Cake Roll

red velvet roll CCB

Red Velvet Cake Roll

Yield: 10-12 servings

INGREDIENTS:

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 oz red food coloring
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the cream cheese filling:
8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)

 

DIRECTIONS:

Preheat oven to 350 degrees F. Spray a 10×15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.

Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

 

source:  culinarycouture

Red Velvet Cake

red velvet cake

Red Velvet Cake

 INGREDIENTS:

2 eggs

1½ cups oil

1 cup buttermilk

1 Tbsp vinegar

2 tsp vanilla

2 oz. red food coloring

2½ cups all purpose flour

2 cups sugar

1 Tbsp cocoa powder

1 tsp salt

1 tsp baking soda

red velvet cake2

DIRECTIONS:

  1. Preheat oven to 350°
  2. Grease and flour two 8 inch cake pans, or 3 6 inch pans.
  3. Whisk together eggs, oil, buttermilk, vinegar, vanilla and food coloring. Set aside.
  4. Next whisk together all your dry ingredients: flour, sugar, cocoa powder, salt and baking soda.
  5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  6. Divide cake evenly into cake pans.
  7. Bake 25-30 minutes or until cake springs back to the touch.
  8. Allow cakes to cool in pans for 10 minutes and then transfer to wire rack to continue cooling.
  9. Level cakes before stacking frosting.

red velvet cake3

Notes

to make this cake into cupcakes fill liners ⅔ full and bake for 15-20 minutes until the centers are set and a toothpick inserted in the center comes out clean!
It will make 30 cupcakes

source:  cookiesandcups

Red Velvet Cake Balls

Red Velvet Cake balls2

Red Velvet Cake Balls

Yields:  40-45 cake balls
Prep time: 20 mins
Chilling Time: 10 mins
Baking temp: 350 degrees fahrenheit
Baking time: 30 mins

INGREDIENTS:

1 box red velvet cake mix (or any other flavor will do just fine but it wont be red velvet)

1 cup chocolate chips or chocolate chunks

1 8 oz cream cheese room temperature

1 cup heavy cream

1 cup powdered sugar

1 tsp vanilla

Red Velvet Cake balls

DIRECTIONS:

  1. Remove cream cheese from fridge.Set aside.
  2. Preheat oven to 350 degrees. In a large bowl mix cake mix and ingredients as directed on back. Pour cake batter onto a greased 9×13 cake pan. Bake as directed. Remove cake from oven and allow to cool for at least 15 minutes. please do not skip this step because the cake needs to be cool.
  3. In a medium bowl pour the heavy cream, cream cheese, sugar, vanilla. Mix with whisk or mixer for 2-3 minutes until the mixture begins to solidify and does not have any more lumps. Set aside.
  4. Red Velvet Cake balls4Crumb the cooled cake into tiny pieces either with a fork or by hand. Pour the frosting mixture on the crumb cake and mix together with a spoon or spatula until everything is well combined and begins to have a pasty texture.
  5. Line a cake pan with wax paper, parchment paper, or foil. With a scoop scoop the mixture into 1 inch balls. If you do not have a scoop you can form the balls by hand. After all the balls are formed place in the freezer for 10 minutes.
  6.  While the balls are in the freezer melt the chocolate in the microwave in 25 second increments until the chocolate is fully melted. Remove the balls from the freezer and dip each ball into the chocolate mixture and place on pan. After you have dipped all the balls be sure they have dried first ( if the chocolate has not dried place in freezer for 2 minutes) than drizzle the left over chocolate in on the balls with a spoon or pipping bag.
  7. Store in fridge for up to 2 weeks.

Red Velvet Cake balls3

source: gimmedelicious

Red Velvet Cake

red velvet cake AP

Red Velvet Cake

Yield:  2 dozens

INGREDIENTS:

½ cup vegetable shortening

1 ½ cups sugar

2 eggs, room temperature

2 ounces red food coloring

2 tablespoons cocoa powder

2 ¼ cups all-purpose flour

1 scant teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

1 cup buttermilk

1 tablespoon distilled white vinegar

Frosting:

Use cream cheese frostings (see recipe here) OR use heritage frosting

DIRECTIONS:

  1. Preheat oven to 350º F. Prepare three (8-inch) cake pans with nonstick baking spray or by thoroughly greasing and flouring. Set aside.
  2. Cream together vegetable shortening, sugar and eggs. Make a paste of food coloring and cocoa powder and add to the mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar; just blend, don’t beat hard.
  3. Evenly distribute into cake pans and bake 25-30 minutes, until toothpick inserted in the center comes out clean.
  4. Cool cake thoroughly before frosting.

source:  addapinch

 

Red Velvet Cake with Cream Cheese Frosting

 

red velvet cake CC

Red Velvet Cake with Cream Cheese Frosting

INGREDIENTS:

2 3/4 cups (365g) all-purpose flour (whisk flour before measuring)

1/4 cup (25g) unsweetened cocoa powder

1 tsp baking soda

3/4 tsp salt

2 cups (403g) granulated sugar

3/4 cup (6 oz) unsalted butter, softened

1/3 cup vegetable or canola oil

3 large eggs

2 large egg yolks

1 oz liquid red food coloring

1 1/3 cups buttermilk

1 Tbsp vanilla extract

1 1/2 tsp vinegar

Cream Cheese Frosting:

12 oz cream cheese, softened

6 Tbsp unsalted butter, softened

6 Tbsp salted butter, softened

1 tsp vanilla extract

4 1/2 cups (560g) powdered sugar

DIRECTIONS:

  • Preheat oven to 350 degrees. Butter 3 9-inch round baking pans then line bottom of each with a round of parchment paper and butter parchment, set aside.
  • To a mixing bowl add flour, baking soda and salt. Sift in cocoa powder then whisk mixture 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (if using an attachment that doesn’t constantly scrape bowl, then stop mixture occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together sugar and butter until pale and fluffy. Mix in vegetable oil. Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.
  • In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three seperate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated. Divide mixture evenly among three prepared baking pans. Spread into an even layer and bake in preheated oven 26 – 30 minutes until toothpick inserted into center of cake comes out clean. Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Cream Cheese Frosting. Store cake in an airtight container in refrigerator.

For the Cream Cheese Frosting:

  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and mixing occasionally, for a more stable consistency).

source:  cookingclassy

Red Velvet Cake

red velvet cake B

Red Velvet Cake

INGREDIENTS:

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

source:  bakerella

 

 

source:  bonappetit