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: http://www.homecookingadventure.com/recipes/apple-meringue-cake 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: http://www.audionetwork.com/browse/m/track/breathe-in_96831 http://www.audionetwork.com/browse/m/track/lock-and-key_58115 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes

Red Velvet Cake Recipe in Tamil | How to make Red Velvet Cake in Tamil

In this video we will see how to make red velvet cake in tamil. This is a romantic cake ideal for valentines day or for anniversaries. Red velvet cake features a cream cheese frosting but if we don't have access to cream cheese then we can make butter cream frosting. These are the ingredients for the butter cream frosting. 1 Cup ( 250g) Unsalted Butter at room temperature 1.75 Cup (before powdering) | 350g Sugar 1 ( 5 ml) Teaspoon Vanilla extract 2 ( 30 ml) Tablespoon Milk Food color is from Wilton :- https://amzn.to/2PbxbQ8 For instructions on how to make this red velvet cake in pressure cooker, follow the steps mentioned in this video Sponge cake recipe in cooker: https://www.youtube.com/watch?v=bt88JIpKokc Eggless chocolate cake in pressure cooker : https://www.youtube.com/watch?v=BmVFa4MTraI Friends, please do try this red velvet cake at home and share your love. Also please do share your feedback about the recipe in the comments below. All the best and happy cooking !! For detailed red velvet cake recipe along with the list of ingredients please visit https://www.steffisrecipes.com/2018/08/red-velvet-cake-recipe.html

Red Velvet Cake with Cream Cheese Frosting - Malayalam Valentine's day Recipe By Pachakalokam

Follow me on: Facebook https://www.facebook.com/pages/Pachakalokam/362607757111908 Google Plus https://plus.google.com/u/0/b/104929983261969580626/+MypachakalokamBlogspot Instagram https://www.instagram.com/pachakalokam/ Blog http://mypachakalokam.blogspot.com/ Pinterest https://www.pinterest.com/pachakalokam/ Twitter https://twitter.com/pachakalokam123 Chocolate covered Strawberries https://youtu.be/73vPX-NbTxU Valentine's day special

13 केक बनाने के घरेलु नुश्खे, कहेंगे काश पहले पता होते | Cake Baking...

जानिए परफेक्ट केक कैसे बनाया जाता है वो भी अंडे के बिना| यह टिप्स बहुत ही आसान है और आप इन्हें आसानी से इस्तेमाल कर सकते है| 13 tips on how to make a perfect eggless spongy cake at home in Hindi. You can easily make a cake at home following these simple baking tips in Hindi. These easy baking tips for beginners will certainly help you make the perfect cake. Try to follow these essential baking steps and then you can also make some awesome eggless cake. Buy These: ------------------- Orpat Hand Mixer: http://amzn.to/2j20FRA Chocolate Moulds: http://amzn.to/2x0abfZ Muffin cupcake tray:http://amzn.to/2wlk4CJ Cup liners:http://amzn.to/2wfpVuX Silicon cup liners:http://amzn.to/2vnUIXE Silicon moulds: http://amzn.to/2eYQ9sI colourful sprinklers: http://amzn.to/2eB5OO6 Morde dark chocolate:http://amzn.to/2w2BJxg I will also recommend: ------------------- Orpat Electric Beater: http://amzn.to/2BAtNr5 Baking Tray: http://amzn.to/2BAcGFP Single Baking Tray: http://amzn.to/2BAmsb6 Borosil Bowl: http://amzn.to/2Bq1tXx Buying from these link will bring me some commissions Mints Recipes

Caramel Carrot Cake Recipe

Carramel Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/caramel-carrot-cake Ingredients Makes about 12-16 servings Carrot Cake Batter 2 cups (250g) all-purpose flour 1 1/2 tsp (6g) baking powder 1 1/2 tsp (9g) baking soda 1 tsp (5g) salt 2 tsp (6g) cinnamon 1/2 tsp (2g) nutmeg 4 eggs 1 cup (200g) brown sugar 1/2 cup (100g) sugar 1 1/4 cups (275g) vegetable/canola oil 12 oz (350g) finely grated carrot (about 4-5 medium carrots) 1 cup pecans, toasted and chopped Caramel Sauce 1 cup (200g) sugar 1/4 cup (60ml) water 1/2 cup (120g) whipping cream 2 tbsp (30g) unsalted butter, room temperature 1 tsp (5g) vanilla extract 1 tsp (5g) salt Cream Cheese Frosting 17 oz (500g) cream cheese, room temperature 1 1/4 cup (300g) whipping cream, 35%fat, chilled 1/2 cup (60g) powdered sugar 1/3 cup (80g) caramel sauce For Decoration remaining caramel sauce (160g) pecans 1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans. 2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. 3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans. 4. Pour the batter evenly into the prepared pans. 5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean. 6. Let pans cool on a cooling rack for 10 minutes. 7. Remove the cakes from the pan and let them cool completely. 8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. 9. Remove the pan from the heat and add the cream. It will bubble a little bit. 10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth. 11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready. 12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce. 13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined. 14. Assemble the cake. Place one 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. Refrigerate for at least 2 hours. 15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired. 16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature. Background music https://www.audionetwork.com/browse/m/track/couldnt-care-less_135957 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes

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:
http://www.homecookingadventure.com/recipes/red-velvet-cake

Ingredients

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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