Red Velvet Cake Recipe

author Home Cooking Adventure   3 year ago

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Apple Meringue Cake Recipe

This Apple Meringue Cake is one of the best apple desserts, the meringue has a crispy exterior while the cake is soft and apples bring such a wonderful flavor and texture, a delightful and comforting fall dessert indeed. To print the recipe check the full recipe on my blog: Ingredients Makes about 8-10 servings Cake Batter 1 stick (113g) butter, room temperature 3/4 cup (150g) sugar 4 egg yolks 1/4 cup (60g) sour cream Grated zest from 1 lemon 1 tsp vanilla extract 2 1/2 tsp (10g) baking powder 1/4 tsp salt 2 cups (250g) flour Apple Filling 4-5 medium apples, peeled and sliced Juice from half of lemon 1 tsp cinnamon 4 tbsp (30g) flour Meringue 4 egg whites 3/4 cup (150g) sugar 1. Preheat oven to 350 degrees F (180 degrees C). Butter 10-inch (26 cm) springform pan (with a removable base). 2. Prepare the apples. In a large bowl combine the apple slices with lemon juice, cinnamon and 4 tbsp flour. Set aside until ready to use. 3. Prepare the cake batter. Combine flour, baking powder and salt into a medium bowl. 4. In another bowl cream together butter and sugar until well mixed. Beat in the egg yolks, sour cream, lemon zest and vanilla extract. Stir in flour mixture and mix until well combined. 5. Pour the batter into the prepared pan and arrange the apple slices on top.Bake for 30 minutes. 6. Meanwhile prepare the meringue. Whip the egg whites until foamy with a mixer. Gradually add the sugar whipping the whole time until it holds very stiff peaks. 7. Remove the pan from the oven and add whipped egg whites on top of the cake and bake for another 20 minutes until golden brown. Run a sharp knife completely around the inside edge of the pan. Let cool slightly at room temperature before serving. Background music: Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

How to make the Best Moist Red Velvet Cake

Hi guys, welcome back to my channel and welcome to our new Fam, this Red velvet is super moist and delish and very easy to make, I hope you’ll gonna love it and try it, just don’t forget to comment down below if how do you like this recipe and don’t forget to subscribe if your not already and share and like this video cause it helps me out a lot to make more videos in the future, love you guys and thank you so much for watching! Love Catherine ❤️ Watch My Yummy Cream Cheese frosting: Ingredients: 2 cups Sifted AP flour (I used cake flour) 1 tsp Salt 1 tsp Baking Powder 1 tsp Baking Soda 3 tbsp Unsweetened coco powder 1 2/3 cups Granulated Sugar 1/2 cup melted butter 1/2 cup vegetable oil 2 Large eggs 2 tsp vanilla extract 1 cup buttermilk 2-3 tbs red food coloring (optional, just to add the beautiful red color) 1 tsp distilled vinegar (I used apple cider vinegar) Make sure all your ingredients are room temperature so our cake will baked evenly Background Music that I used in this video: Fresh by Ikson Music promoted by Audio Library

Winter Cake

This Winter Cake is an impressive dessert that everybody will love, perfect for winter holidays, a great twist to the classic recipes. Almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream. To print the recipe check the full recipe on my blog: Ingredients Makes about 14-16 servings Almond Biscuit 1/4 cup (55g) butter, chilled, cut into small pieces 1/2 cup (50g) ground almonds 1 tbsp (15g) sugar 1/2 cup (60g) all-purpose flour 1/4 tsp (1g) salt 1 tbsp (15ml) ice cold water White Cake Layers 2 1/3 cups (290g) cake flour 3 tsp (12g) baking powder 3/4 tsp (3g) salt 1 1/2 tsp (7g) almond extract 1 1/4 cup (250g) sugar, divided 3/4 cup (170g) unsalted butter, at room temperature 1 cup (240ml) whole milk 5 large eggs whites (150g) Raspberry and Red Currant Filling 5 oz (140g) fresh or frozen raspberries 2 oz (60g) fresh or frozen red currants 1/4 cup (50g) sugar 1 tbsp (15ml) lemon juice Sweetened Condensed Milk Buttercream 1 1/3 cup (300g) unsalted butter, at room temperature 1 can (14 oz-397g) sweetened condensed milk 1 tsp (5g) vanilla extract For decoration fresh raspberries fresh red currants cinnamon sticks fresh rosemary powdered sugar red gel food coloring Background music: Say Hello by Be Still the Earth (Youth) Artlist Streets by Ziv Moran (Awake) Artlist By the Schoolyard by Ziv Moran (Starry-Eyed) Artlist Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

Believe This Fishing? Unique Fish Trapping System Using Long Pipe & Big Plastic Bottle By Smart Boy

Believe This Fishing? Unique Fish Trapping System Using Long Pipe & Big Plastic Bottle By Smart Boy Subscribe here: Thank you for watching ! Visit us: Facebook page: Twitter: Youtube: Blog: http: Google plus: Pinterest:

Red Velvet Cake Recipe Demonstration -

Recipe here: Stephanie Jaworski of demonstrates how to make a Red Velvet Cake. A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. There are many theories as to its origin. Some say it comes from the South, others say it originated in the North. All we really know is that it has been a favorite for decades, not only in the States but also in Canada (it used to be sold in Eaton's Department Stores). It is really a Devil's Food Cake that has red food coloring added to it. New Recipes every Thursday before noon Eastern time. Join our Facebook Page:

Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This cake has a wonderful red color crumb and frosted with a white cream cheese frosting which makes it perfect for winter holidays.

To print the recipe check the full recipe on my blog:


Makes about 10-12 servings
Cake Batter
2 2/3 cups (310g) cake flour
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) baking soda
1 tsp (5g) salt
1/2 cup (113g) unsalted butter, room temperature
1 1/2 cup (300g) sugar
2 eggs
1 cup (220g) vegetable oil
1 tsp (5ml) white vinegar
2 tsp (10g) vanilla extract
1 cup (240g) buttermilk, room temperature
1- 2 oz (30g) red food coloring gel

Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/3 cup (300g) heavy whipping cream, chilled
1 tsp (5g) vanilla extract
1 1/4 cup (156g) powdered sugar

1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined.
4. Gradually add red food coloring until the desired color is reached.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
12. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
13. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve.
14. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.

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