Below are the best Pioneer woman red velvet cake topics edited and compiled by us
I’m a sheet cake sort of lady. I like the simplicity…the convenience…the I-don’t-have-to-make-layer-cakes-if-I-don’t-want-to-dangit great thing about a sheet cake. With a sheet cake, it’s all in regards to the cake, and little or no about stacking and icing and crumb layers and balancing and cursing since you simply don’t have it in you to create the gorgeous layer truffles you see out on the earth. (See: I Am Baker. Woman’s bought expertise.)
That is the purple velvet cake recipe from my cookbook; I tailored it ever so barely once I made it yesterday afternoon. And this time, as an alternative of utilizing the usual cream cheese frosting recipe that I used to be all the time indoctrinated to imagine was a requirement for purple velvet cake, I used the quickly-becoming-my-favorite frosting recipe from Tasty Kitchen: That’s the Finest Frosting I’ve Ever Had, by Tasty Kitchen member MissyDew.
Guys, this frosting. It’s indescribable, and such a incredible different to cream cheese frosting, which, whereas scrumptious, can generally be just a little wealthy. And from what I’m informed, this “Best…” frosting is definitely the unique frosting for purple velvet cake, earlier than cream cheese frosting burst onto the scene and inserted itself into the combination.
And after attempting my first chew final night time, it was immediately clear that these two issues had been M.F.E.O.
(If what that stands for, you watch means too many films. Like me.)
Let’s make the cake!
Right here’s what you want. Preheat the oven to 350 F.
Start by throwing cake flour and salt in a sifter.
(Due to Bridget, who very kindly despatched me a sifter after discovering throughout her go to right here that I simply use large, unwieldy high-quality mesh strainers to sift my dry elements.)
Sift them collectively…
And set them apart.
In a separate bowl, mix buttermilk…
Vanilla, and baking soda.
Whisk it collectively, then add just a little vinegar and stir. Set this apart, too.
Lastly, in a separate small bowl, add 1 1/2 ounces of purple meals coloring. That is one-and-a-half bottles (the small measurement) of purple meals coloring. Stunning. However that’s how purple velvet cake will get its coloration.
Add in cocoa powder…
And stir it collectively to make a paste. Set this apart for a minute.
To make the cake, beat shortening and butter collectively till it’s gentle and fluffy.
Scoop out just a little of the sifted flour combination…
And dump it into the mixer, mixing till simply mixed.
Subsequent, add in just a little of the buttermilk/egg combination, mixing till simply mixed. Proceed alternating the flour and buttermilk combination, mixing effectively on the finish. Be sure you scrape the edges of the bowl as wanted.
I haven’t entered into the realm of scraping blades but. Do they work?
Yum. And this makes a pleasant whitish cake in the event you’d prefer to omit the purple step.
However I’m not going to omit the purple step. For I’m making purple velvet cake. And I cannot be thwarted!
Pour within the purple cocoa combination…
And beat till mixed. You’ll have to scrape the edges of the bowl a few instances to verify all of the white batter is integrated.
Now, totally spray a big sheet pan with nonstick cooking spray. Get within the corners and crevices and hidden locations. Spray, spray, spray.
Then pour the batter into the pan.
Then use a big spatula to unfold the batter evenly.
Then, this can be a VERY necessary step. Take the spatula…
And do that.
Yeesh. That makes my tongue look just a little massive and scary, doesn’t it?
Faux you didn’t see that.
Bake the cake for 20 minutes, then take away it from the oven and let it cool within the pan for an additional 20 minutes or so.
Place a big reducing board on high of the cake pan, then invert it to permit the cake to drop out of the pan. Permit the cake to completely cool, sticking it within the fridge or freezer to hasten the cooling in the event you’re in a rush.
Make the frosting, and let me let you know one thing in regards to the frosting after having made it a number of instances: if, after making it, you’re feeling prefer it “flopped,” you merely have to beat the heck out of it some extra. The truth is, I imagine “beat the heck out of it” is a selected phrase included within the official directions, and it truly is true. There have been instances I’ve made the icing and it’s appeared grainy or bizarre; but when I simply beat the heck out of it some extra, it redeems itself.
Plop the icing on the completely cooled (and even barely chilly is greatest) cake, then unfold it thinly with a knife.
One other frosting observe: I bought by with one recipe of the frosting, however it resulted in a fairly skinny icing layer throughout. I favored this, however in the event you want a thicker utility of frosting, you would possibly double the frosting recipe. You won’t fairly want all of it, however you’ll be able to simply eat the additional for dinner.
I prefer to make just a little grid with raspberries (or no matter little trinket fits you.)
Then you’ll be able to simply lower the cake into squares with a pointy knife. It’s greatest to rinse/wipe the knife dry after every lower to keep away from dragging purple crumbs into the icing like I did.
And for this reason I like to show sheet truffles out onto a floor earlier than frosting them. A lot simpler to chop and serve!
Yum. This actually is a stunning cake.
And you are able to do this to make it extra…uh…“healthy.”
Neglect I ever mentioned that.
Whip this up someday this spring. It’s shiny and colourful and delightful, however it’s additionally gentle, fluffy, and exceedingly scrumptious.
Take pleasure in!