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The red velvet cake became the pinnacle of festive desserts in America thanks to its vibrant red color, subtle yet tangy chocolate flavor, and a refreshing French-style ermine icing. The sponge is prepared by first creaming the sugar, eggs, and shortening, to which a paste out of cocoa and food dye is added. Subsequently, salt, flour, buttermilk, and vanilla are added to the mix, alongside soda-induced vinegar. Finally, the batter is poured into several cake pans (3 or 4) and baked. Although the ermine frosting takes a bit of time to prepare, it gives the cake its authentic taste and creaminess. The ermine frosting is made by slowly adding milk to the flour and then cooking it until thickens, stirring the mixture throughout. Sugar, vanilla, and buttercream are added to the cooked mixture that is then beaten until it starts to resemble whipped cream. Newer adaptations of the recipe replaced the ermine frosting with cream cheese frosting because it is less time-consuming to prepare and ... Read more
3.9
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The Adams "Original" Red Velvet Cake recipe significantly contributed to the cake’s increase in popularity during the twentieth century. Its main ingredient is, of course, the Adams Red Food Color. If you cannot get your hands on Adams Extract Company’s products, any other brand will do.
3.9
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One of the origin theories says that the red velvet cake was created at New York's Waldorf-Astoria, but the truth is they just capitalized on what was already there and offered their version of the cake. While most modern red velvet cake recipes call for cream cheese frosting, this Waldorf-Astoria recipe uses the traditional ermine (butter roux) icing.
3.9
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Today, red velvet cake is considered a Southern classic, although there is no connection between the cake and the South per se. However, what solidified it as a Southern icon was the 1989's Steel Magnolias, which featured the red velvet armadillo cake as the groom's cake. In this variant, the cake is layered with a tangy cream cheese frosting and decorated with crushed pecans.
3.9
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The red velvet cake can easily be made without the use of food coloring. The answer lies in beet juice, which was often used in the time after World War II when cocoa was scarce. However, not only does beet juice make the cake visually pop, but, despite the common misconception, it adds to the sweetness of the cake without compromising its traditional flavor. The following recipe gives instructions on beet juice-colored sponges and cream cheese frosting.
3.7
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Red velvet cupcakes were a big deal in the early 2000s, primarily thanks to New York's Magnolia Bakery, who first put them on the menu. In this recipe, the cream cheese frosting on top tempers the sweetness of the cupcakes, which take almost no time to prepare.
PREP 15min
COOK 25min
RESTING 1h
READY IN 1h 40min
3.9
Rate It
The Adams "Original" Red Velvet Cake recipe significantly contributed to the cake’s increase in popularity during the twentieth century. Its main ingredient is, of course, the Adams Red Food Color. If you cannot get your hands on Adams Extract Company’s products, any other brand will do.
SPONGE
1 tsp soda
1 cup (240 ml) buttermilk
1 tbsp vinegar
1/2 cup (95g) shortening
1 1/2 cups (300g) sugar
2 eggs
1 tsp "Adams Best" Vanilla
1 tsp Adams Butter Flavor
1 oz (30 ml) Adams Red Color
3 tbsp cocoa
2 1/2 cups (300g) sifted flour
1 tsp salt
ICING
1 lb (450g) sifted confectioners’ sugar
½ cup (95g) cup shortening
1 tbsp "Adams Best" Vanilla
1/4 tsp Adams Butter Flavor
1/2 tsp salt
5 tbsp milk
Preheat the oven at 350°F/180°C.
Start working on the batter by creaming the shortening and the sugar.
One at a time, add the two eggs to the creamed mixture and keep beating it until the eggs are well incorporated.
Next, add the vanilla and butter flavors to the mixture.
In a separate bowl, make a paste out of cocoa and food coloring and blend it into the shortening mixture.
Sift the dry ingredients together and alternately with half of the buttermilk, add them to the mixture.
Then, add the vinegar and the remaining half of the buttermilk to the batter.
Lastly, pour the mixture into three 9 or 10-inch (23-25 cm) greased and floured pans and bake for 20-25 minutes.
Before covering the layers with frosting, let them cool for at least ten minutes.
For the icing, sift the confectioners’ sugar and blend half of it with the two flavors, salt, and shortening.
Then, alternately, add the rest of the sugar and milk to the mixture until a smooth spreading icing is formed.
3.9
Rate It
One of the origin theories says that the red velvet cake was created at New York's Waldorf-Astoria, but the truth is they just capitalized on what was already there and offered their version of the cake. While most modern red velvet cake recipes call for cream cheese frosting, this Waldorf-Astoria recipe uses the traditional ermine (butter roux) icing.
3.9
Rate It
Today, red velvet cake is considered a Southern classic, although there is no connection between the cake and the South per se. However, what solidified it as a Southern icon was the 1989's Steel Magnolias, which featured the red velvet armadillo cake as the groom's cake. In this variant, the cake is layered with a tangy cream cheese frosting and decorated with crushed pecans.
3.9
Rate It
The red velvet cake can easily be made without the use of food coloring. The answer lies in beet juice, which was often used in the time after World War II when cocoa was scarce. However, not only does beet juice make the cake visually pop, but, despite the common misconception, it adds to the sweetness of the cake without compromising its traditional flavor. The following recipe gives instructions on beet juice-colored sponges and cream cheese frosting.
3.7
Rate It
Red velvet cupcakes were a big deal in the early 2000s, primarily thanks to New York's Magnolia Bakery, who first put them on the menu. In this recipe, the cream cheese frosting on top tempers the sweetness of the cupcakes, which take almost no time to prepare.
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