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Thursday, September 30, 2010

How to make Red Velvet Cake with Orange cream cheese frosting

Red Velvet Cake

Red Velvet Cake is a southern favorite and a visually beautiful cake. Try serving with this twist, Orange cream cheese frosting for a nice little twist in an old fashioned recipe.

Things You'll Need:


One large mixing bowl
two 8 inch round pans or one 9 X 13 inch pan
2 1/2 cups of self rising flour
2 eggs
1 1/2 cups of vegetable oil
1 tbsp. vinegar
1 1/2 cups of sugar
1 small bottle of red food coloring
1 tsp. baking soda
1 cup of buttermilk

Red Velvet Cake

Baking instructions:
Preheat your oven to 350 degrees. In a separate bowl, cream together eggs, oil, vinegar, buttermilk, and sugar. Set this bowl aside.
In a larger clean bowl, sift together flour and baking soda thoroughly.
Now add creamed egg mixture to the larger bowl with the flour and baking soda, blending on high with a hand held mixer for several minutes until all ingredients are well incorporated.
As you blend, add the full contents of the bottle of red food coloring to your batter. The batter should turn deep red and this is the way you want it to be.

slice of Red Velvet Cake


Pour batter into either two 8 inch round greased and floured pans or into one 9 X 13 " greased and floured pan. The 8 inch round pans will tend to bake a little quicker so start watching them at around 20 minutes or so and keep an eye on them every five minutes thereafter. If using a 9 X 13 inch pan, Start checking after 30 minutes of baking. Cake is done when a tooth pick inserted in the middle comes out clean and the cake has pulled away slightly from the sides of the pan.

Orange Cream cheese frosting Recipe:

1 8 ounce package of softened cream cheese
3 1/2 cups of confectioners sugar
1/4 cup of unsalted butter, softened
1/2 teaspoon of vanilla extract
1-2 tablespoons of fresh squeezed orange juice.
1-2 teaspoons of grated orange zest
1 tablespoon of Orange liqueur can be used if you have no orange juice/zest.

Cream together cream cheese, butter, orange zest, juice and extract in a suitable sized bowl, using an electric mixer is ideal.
Add in the sugar and beat on high until fluffy and creamy and well mixed. Use on a completely cooled cake, and chill this if you can prior to use.

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