Red Velvet Cake Recipe

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Permalink Reply by Stampinsher on May 25, 2010 at 6:32pm

Anne,

I have another one that I used and it was great so I will post that one too as soon as I find it, sorry!

In the meantime, I did not try this one but it is the one that one of my friends was looking for over a year ago and we didn't have it. This is the link to Redbook Magazine directly to the recipe.

http://www.redbookmag.com/recipefinder/red-velvet-snowball-cake-rec...

I also copy/paste it here but if you go to the link, you can read the reviews and see the beautiful picture.

Red Velvet Snowball Cake, in the Redbook Issue December 2009

Cake:

* 2 1/2 cup(s) cake flour (not self-rising)
* 1/4 cup(s) unsweetened cocoa powder
* 1 ounce(s) grated bittersweet or semisweet chocolate
* 1 teaspoon(s) baking powder
* 1/2 teaspoon(s) salt
* 1 cup(s) buttermilk
* 1 bottle(s) (1-ounce) red food coloring
* 2 teaspoon(s) distilled white vinegar
* 1 teaspoon(s) vanilla extract
* 1 teaspoon(s) baking soda
* 1/2 cup(s) (1 stick) unsalted butter, softened
* 1 1/2 cup(s) sugar
* 2 large eggs

Frosting:

* 4 ounce(s) white chocolate, chopped
* 1/4 cup(s) heavy cream
* 2 package(s) (8-ounces each) cream cheese, softened
* 1/2 cup(s) unsalted butter, softened
* 1 tablespoon(s) vanilla extract
* 2 1/2 cup(s) confectioners' sugar
* 1 1/2 cup(s) shredded coconut

Directions

1. Cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
2. In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
3. In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
4. In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
5. Frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
6. In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
7. To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.

Now I will try to find the recipe I used that came out pretty good!
Sher

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Permalink Reply by Sherry Qualls on May 25, 2010 at 6:37pm

Anne Marie

A whole page of Red Velvet cake recipes
http://www.foodnetwork.com/search/delegate.do?fnSearchString=red+ve...

did you know Duncan Hines makes a red velvet box mix...I have tried it and its really good!!

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Permalink Reply by Stampinsher on May 25, 2010 at 6:52pm

Anne,
I thought I would find the recipe that I made before a couple of years ago but I must have THROWN it out because of the other one that I posted for you. I am not a big fan for red velvet cake and since my friend was I showed her this one and she said this was closer to what her family made. I apologize, I'm sorry. I can't find it the original recipe. Well at least you can read the Redbook one since my friend said that was the one!

By the way, I must say that I had to ADD more Red Food Coloring to the original "missing" recipe as what they called for to get the RED in it, yeah, we made two of them from the Missing Recipe because it was not as RED as she remembered. She wanted REALLY RED and the chocolate helped enhanced it. It was 1 bottle of Red with a tad more just for comfort, her comfort not mine! LOL The things you do for your son's girlfriend, NEVER AGAIN!

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Permalink Reply by Eileen S on May 25, 2010 at 8:47pm

I've used the Duncan Hines mix as well, with my tried-and-true doctoring of:

box mix, pudding mix, 4 eggs, 1/3 cup oil, 1 cup water. I think I used vanilla pudding. The person I made it for RAVED about how good it was - said it was the best red velvet cake she'd ever had. LOL I've tried making them from scratch with mixed results, but they always tend to be dry for me that way. This one was so moist and yummy.

Sherry Qualls said:

Anne Marie

A whole page of Red Velvet cake recipes
http://www.foodnetwork.com/search/delegate.do?fnSearchString=red+ve...

did you know Duncan Hines makes a red velvet box mix...I have tried it and its really good!!

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