Archives for April 2012

The dark and rich color of red velvet cake recipe gives a simple chocolate cake a very exotic look and taste. There are many versions of red velvet cake recipes but one thing is the same: they all taste great. Here is my version of one of the best chocolate red velvet cake recipes from scratch.

Ingredients:

– 1 cup unsalted butter
– 1 1/4 cups sugar
– 1 1/4 cups light brown sugar
– 6 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1/4 tablespoon baking soda
– 1 cup sour cream
– 1/4 cup dark cocoa
– 1/2 teaspoon baking powder
– 15 ml red food coloring

Instructions:

– Preheat the oven to 325F.
– Grease and flour three round cake pans.
– In a mixing bowl, cream the butter using an electric mixer on medium speed.
– Add the sugars to the butter beating well after each addition.
– Add the eggs, one by one, to the butter and sugar mix and beat the mix well to incorporate the eggs.
– Add the vanilla extract and mix well.
– In a separate bowl, sift the flour, baking powder, baking soda and cocoa powder.
– Add 1 cup of flour mix to the egg mix alternating with 1/3 cup of sour cream and blend well after each addition.
– Now add the flour-sour cream mix to the egg-butter mix, one cup at a time, and blend well.
– Add the food coloring and beat well.
– Pour the cake batter in the greased cake pans.
– Bake in the preheated oven for 45 minutes or until the cake layers look done.
– Remove from the oven and cool on wire racks before using frosting. Make sure that the cakes are cooled completely before you start icing or frosting.

Chocolate Hazelnut Frosting for the cakes

Ingredients:

– 500 grams cream cheese
– 2 cups roughly chopped dark chocolate
– 2 squares baking chocolate
– 1 cup powdered sugar
– 1 teaspoon vanilla
– 1 cup roasted hazelnuts, chopped

Instructions:

– Melt the chocolates on a double boiler or in the microwave for 2-3 minutes. Mix well.
– Remove from the heat and cool completely.
– Add the softened cream cheese and vanilla to the chocolate mix and mix well.
– Stir in the chopped hazelnuts.
– Place one cake layer on a serving stand and spread a thin layer of frosting over it.
– Place another layer on top and press lightly.
– Spread another thin layer of frosting on the top.
– Press another layer on the top.
– Cover the top and sides with the remaining frosting.
– Chill before serving.

Cake recipes come in many forms, sizes, shapes, textures and colors. One of the classics is the Red Velvet Cake Recipe. This particular one is made from scratch because it doesn’t have any specialty ingredients, just the regular ones found in regular pantries. The first time I made this red velvet cake recipes from scratch, I was about 11 or 12 years old and I didn’t know then that this was called red velvet cake. My mother had a set of tiny bottles of food coloring (red, blue, green and yellow) and I was planning to use all four on separate cakes. It so happened that I chose the color red first. Subsequently, I also tried the remaining three food dyes and they didn’t quite take as nicely as the first red one. Although the creamy, velvety texture of the cake persists, red does enhance the palatability of the cake.

The traditional frosting or icing is white to better magnify the redness of the cake. Of course, baking is such a creative art that you can substitute many other icings or frosting as your heart may desire. For Valentine’s Day, this cake is most splendid, especially topped with syrupy cherries or strawberries.

Ingredients:

– 3 tablespoons red food coloring
– 1/4 cup cocoa
– 1/2 cup palm oil
– 1-1/2 cups sugar
– 2 eggs
– 1 cup whole cow’s milk
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 teaspoon vanilla
– 1 teaspoon baking powder

Directions:

– Prepare a round baking pan by greasing it lightly and sprinkling lightly with flour.
– Pre-heat oven to 350 degrees Fahrenheit.
– Combine the food coloring and cocoa; set aside.
– Cream the oil and the sugar in a mixing bowl.
– Add the eggs and cocoa and beat until fluffy.
– Add the milk, flour, salt, baking powder and vanilla.
– Mix well with a hand mixer on medium speed.
– Pour into the baking pan.
– Bake for about 30 minutes or until the cake is done.

The Red Velvet Cake Icing

Ingredients:

– 3 tablespoons flour
– 1 cup milk
– 1 stick butter (softened)
– 3 tablespoons palm oil
– 1 cup confectioner’s sugar
– 1 teaspoon cherry or strawberry flavor extract

Directions:

– Cook flour and milk until thickened.
– Set aside to cool.
– Cream butter and oil until fluffy.
– Add sugar and beat again.
– Add either cherry flavor or strawberry extract and beat well.
– Add the cooled flour mixture.
– Continue to beat into a creamy consistency.
– Spread evenly on the cooled cake.