Does anybody have a T & T recipe for red raspberry velvet cake?
- Thread starter audball
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debbie-in-colorado
Well-known member
From Cooking Light Magazine
I've never made it, so it isn't T&T, but this came up on google.
Debbie
RED RASPBERRY VELVET CAKE
From Cooking Light Magazine, December 2004
Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 2/3 cups granulated sugar
½ cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient: ½ cup seedless raspberry jam
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
Yield: 18 servings (serving size: 1 cake slice)
I've never made it, so it isn't T&T, but this came up on google.
Debbie
RED RASPBERRY VELVET CAKE
From Cooking Light Magazine, December 2004
Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 2/3 cups granulated sugar
½ cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient: ½ cup seedless raspberry jam
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
Yield: 18 servings (serving size: 1 cake slice)
Thanks Meryl. Story is my husband had a business
meeting in California and went to a restaurant called Prado in Los Angeles for dinner. They had red raspberry velvet cake for dinner. Ever since that time, my husband has been begging me to make red velvet cake. So, I finally did and to his dismay it did not taste the same. He didn't realize that red velvet cake was simply a cocoa cake. And having never tasted Prado's cake, I didn't know that there was raspberries. I don't know if it's just a red velvet cake with raspberry filling. My husband seems to think there was something else in the cake. I just wrote to the RSVP section of Bon Appetit to see if they can get the recipe for me. Oh and by the way, I used Martha Stewart's recipe for the cake. Hope the link works.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2254&contentGroup=MSL&site=living&rsc=ns2006_m4
meeting in California and went to a restaurant called Prado in Los Angeles for dinner. They had red raspberry velvet cake for dinner. Ever since that time, my husband has been begging me to make red velvet cake. So, I finally did and to his dismay it did not taste the same. He didn't realize that red velvet cake was simply a cocoa cake. And having never tasted Prado's cake, I didn't know that there was raspberries. I don't know if it's just a red velvet cake with raspberry filling. My husband seems to think there was something else in the cake. I just wrote to the RSVP section of Bon Appetit to see if they can get the recipe for me. Oh and by the way, I used Martha Stewart's recipe for the cake. Hope the link works.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2254&contentGroup=MSL&site=living&rsc=ns2006_m4