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Categories: Cakes | Cheesecakes

This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart — the other Martha but her namesake, a home cook from Montclair, New Jersey. Watch and learn how to make Red Velvet Cake.

Martha’s Red Velvet Cake
Yield: one 8-inch cake

You’ll need: Two 8-by-2-inch round cake pans

3/4 cup unsalted butter, room temperature, plus more for pans
2-1/2 cups cake flour (not self-rising), sifted, plus more for pans
3 Tablespoons unsweetened cocoa powder
1-1/2 teaspoons baking powder
2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 one-ounce bottles liquid red food coloring
3 Tablespoons lukewarm water
1 cup buttermilk
1 teaspoon baking soda
1 Tablespoon white vinegar

*** For directions please watch the video.

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Want more red velvet recipes? Try these…

Red Velvet Macarons

Red Velvet Macarons

Red Velvet Ice Cream Sandwiches

Red Velvet Ice Cream Sandwiches

Red Velvet Cake

Red Velvet Ice Cream Cake

Red Velvet Cake Roll

Red Velvet Cake Roll

Baked Red Velvet Donuts

Baked Red Velvet Donuts

Posted on Feb 3, 2015
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