RED VELVET CAKE!! HELP!

Question

My dad asked me to make a red velvet cake for his retirement party. There are going to be about 50 people there so i was thinking of making cupcakes instead, but i need an absolutely fabulous, moist, delicious recipe.. I have seen a lot , but there are always slight variation like using shortening or oil instead of butter and 1 or 2 oz of food coloring, and baking powder or not. PLEASE HELP! I would prefer answers and recipes from people who have ACTUALLY made the cake before!! Thank you and serious answers only!

Answer 1

Grandmother Paul's Red Velvet Cake Recipe courtesy Paula Deen  

Show:  Paula's Home Cooking  

Episode:  My Grandmother's Table  











Cake:

2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar

Icing:

1 (8-ounce) package cream cheese

1 stick butter, softened

1 cup melted marshmallows

1 (1-pound) box confectioners' sugar

1 cup shredded coconut

1 cup chopped pecans

Cake:

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Answer 2

Red Velvet Cake with Vanilla Cream Cheese Frosting

Moist and luscious, red velvet cake is as delightful to behold as it is to eat!

Makes 16 servings

  

  



  

2 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks  (1 cup)  butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle  (1 ounce)  McCormick® Red Food Color

2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

8 ounces cream cheese, softened

4 tablespoons butter, softened

2 tablespoons sour cream

2 teaspoons McCormick® Pure Vanilla Extract

1 box  (1 pound)  confectioners' sugar

1. Heat oven to 350°F. Sift together flour, cocoa, baking soda and salt; set aside. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes. Beat in eggs one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture, just until incorporated. Do not over blend.

2. Pour batter into 2 greased and floured 9-inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to cool on wire rack.

3. For frosting: Beat cream cheese, butter and sour cream in a medium bowl. Add remaining ingredients and mix until smooth. Cool cake completely before frosting.

Tip:  Substitute a greased and floured 12-cup Bundt cake pan.  Bake about 50 minutes.  Or substitute a 13x9-inch greased and floured baking pan and bake about 40 minutes.

Answer 3

this lady was on Emerils show - they looked so good and she said you can make cupcakes instead - check them after 18-20 min with a toothpic

Sylvia's Red Velvet Cake

For the cake:

2 1/2 cups sifted cake flour

2 teaspoons cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1 cup buttermilk

2 ounces red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla

For the Frosting:

1 (8-ounce) package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine, softened

1 pound box confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates

Answer 4

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons (15 grams) Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

3/4 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Answer 5

I don't know how much this will help you but, depending where you live Sprinkle's Cupcakes make the BEST red velvet cupcakes. I'm not exaggerating at all. Check out their website and see if they deliever to your area.

Answer 6

Sprinkles Red Velvet Cupcakes are to die for!

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

INGREDIENTS

1 1/2 cups of sugar

1/2 cup (1 stick) of butter, room temperature

2 eggs, room temperature

2 1/3 cups of cake flour

2 tablespoons of Dutch-processed cocoa powder

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1 cup of buttermilk*

1 1/2 tablespoons of red food coloring

1 teaspoon of vanilla extract

1 teaspoon of distilled white vinegar

Frosting ingredients

1/2 cup of butter (1 stick), room temperature

8 oz of Philly cream cheese (1 package), room temperature

2 - 3 cups of powdered sugar

1 teaspoon of vanilla extract

*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

METHOD

The cupcakes

1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Hope that helps!!

Answer 7

I have used this cupcake recipe many times. The only advice I have is to follow the directions EXACTLY. Mix everything in order or it won't come out right.  Hope this helps! I don't like Paula Deen that much, but her recipes are good!