Best County Fair Red Velvet Cake Recipes

THE BEST RED VELVET CAKE RECIPE

Steps:

• Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
• In a separate bowl, crack open the eggs, and beat them.
• Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
• Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
• Once everything is manageable, switch from mixing the cake batter to folding it.
• Next, add it the vinegar, and red food coloring.
• Fold in until all of the cake batter is red, and there are no streaks.
• Spray two 9 inch cake pans with baking spray, OR grease and flour them.
• Pour an equal amount of cake batter into each cake pan.
• Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
• Bake each cake on 325 F, for 25-30 minutes.
• Remove the cakes from the cake pans, and place them on cooling racks.
• While the cakes are cooling, make the frosting.
• In a large bowl combine the butter, and cream cheese.
• Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
• Add in the vanilla extract, and milk.
• Mix until the frosting is nice and creamy
• Once the cakes are completely cool, frost them.

COUNTY FAIR RED VELVET CAKE

Steps:

• Cream shortening with sugar; add eggs.
• Combine cocoa and food coloring to make a paste.
• Stir into creamed mixture.
• Sift four and salt together.
• Then with electric mixer at medium speed, add alternately with buttermilk to mixture.
• Blend well; add vanilla.
• Combine vinegar and soda and while still foaming, add to batter.
• Do not beat; instead stir gently.
• Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
• Icing: Cook flour and milk over medium heat until thick, stirring constantly.
• Cool.
• Add sugar, butter and vanilla.
• Beat at high speed until smooth and creamy.
• Spread on cooled cake.
• Icing will take a length of time to set; it resembles whip cream when cool.

COUNTY FAIR FUNNEL CAKES

Steps:

• In a large bowl, combine the eggs, milk and brown sugar. Combine flour, baking powder and salt; beat into egg mixture until smooth. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed). , Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar; serve warm.

SOUTHERN RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
• Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
• Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
• Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
• Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

MOM'S EASY RED VELVET CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
• Time and bake cakes according to the cake mix directions.
• Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
• Enjoy!
• Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.

RED VELVET CAKE

Steps:

• Cake layers: Sift dry ingredients together.
• Add remaining ingredients in order listed; mix thoroughly.
• Grease and flour 2 layer cake pans.
• Spread batter in pans.
• Bake in preheated oven at 350 degrees F for 25 minutes, or until done.
• Remove from pans.
• Cool.
• Filling& Frosting: Let margarine and cream cheese soften to room temperature.
• Cream well.
• Add sugar, beat well until creamy.
• Add vanilla and nuts.
• Spread some of the frosting on top of first cake layer.
• Top with second cake layer.
• Spread remaining frosting on cake.
• Store cake in a cool place.

THE REAL RED VELVET CAKE

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.