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Red velvet cake is an all-time favorite recipe that has a unique cooked frosting that's lusciously creamy.
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine cake flour, cocoa, baking soda and salt in bowl; stir to mix. Set aside.
Combine 1 1/2 cups sugar and 3/4 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Add food color, eggs and vanilla; mix well. Gradually add flour mixture alternately with buttermilk and vinegar, beating at low speed and scraping bowl often, until well mixed.
Pour cake batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
Combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and comes to a boil. Boil 1 minute. Remove from heat. Cover surface with plastic food wrap; cool at least 1 hour.
Combine 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake.
*Substitute 2 1/8 cups all-purpose flour.
**Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 5 minutes.
Dietary Fiber: 1g
I am a seasoned baker and caterer and have been looking for the BEST Red Velvet Cake recipe for years. It had to be butter based and more chocolate than usual, be made with buttermilk, vinegar and soda. Lots of requirements! I try 2 or 3 new recipes yearly in my search. Found this recipe from an email, fit most of my requirements so I tried it out today. It's my husband's birthday and this cake is his favorite. Putting cake together was really easy but batter was very thick. I was worried! Baked it for about 43 minutes before toothpick tested clean. Used cream cheese icing but will try the cooked icing soon (before Christmas) but we love the tang of a good cream cheese one. OMGOSH! This recipe was the BEST EVER red velvet cake. Everyone at the party just smiled and said mmmmm when they tasted it. The cake is a beautiful texture and lovely color, though not as red as cakes with less cocoa. I used a high fat natural cocoa. Smooth, almost milk chocolate flavor with the distinctive combo of chocolate, buttermilk and vanilla. PLEASE try this recipe. You'll stop looking for more Red Velvet recipes. This cake is everything I thought a Red Velvet should be. Followed recipe exactly. Thank you so much! Has anyone baked this recipe in layer pans? Cake looks so much more festive at Christmas if it's a layer cake.
Does anyone know how to adapt this recipe to get the red color from beets instead of an entire bottle of chemical food coloring?
This cake was very moist and the frosting wasn't too sweet. Loved it. So did my husband. I'll make it again and again.
I made this recipe for Valentine's Day for my friends. I followed the exact recipe using real buttermilk. Instead of a 9x13 pan, I used two 9" heart shaped pans and tinted the icing pink. This is one of the best cakes I have ever made and certainly the best red velvet cake. My guests loved it. Years ago my mother made this icing using half shortening and half butter, but using all butter is infinitely better. lt is important to know when making the icing that the sugar and butter needs to be beaten for at least 5 minutes and that the milk/flour mixture needs to be completely cooled; otherwise the icing will be gritty. I will definitely make this recipe again.
The icing was a huge mess!!!!
I was asked by my future daughter-in-law to fix a Red Velvet Cake for her upcoming bridal shower. I found this recipe and decided to use my co-workers as guinea pigs. It was a hit! Everyone loved it...it was moist, great tasting, and they especially loved the delicious frosting. Thank you!
I have received nothing but raves about this cake. I recently took it to a pot luck at work and one woman said it was better than her Mom's! My only suggestion would be that if you use a glass baking pan, bake about 20 minutes and check as it will be over-baked at 29 minutes.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2922
© 2014 Land O'Lakes, Inc.
No tricks! Pin this post so that you can follow the easy steps to make Reuben The Cheese Ghost exactly the way the picture looks. If I can make him look like this, so can you!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
No tricks! Pin this post so that you can follow the easy steps to make Reuben The Cheese Ghost exactly the way the picture looks. If I can make him look like this, so can you! More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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