I am quite enamored with my mini loaf pans, hence I baked the velvet cake recipe in A Taste of Guam using the loaf pans instead of a Bundt pan. It is luscious with the homemade cream cheese frosting, also from A Taste of Guam.
The recipe makes four mini loaf pans. Each loaf pan needs 1 1/2 leveled cups of batter; if you add more, it may overflow the rims of the pan.
The velvet cake batter also makes 2 dozen plus 10 regular cupcakes. USE COLD EGGS FOR CUPCAKES...or the batter may overflow. Fill each cupcake liner only halfway, about 3 leveled tablespoons of batter. Test bake one cupcake in your oven first, before baking an entire pan. In my oven, at 350 degrees Fahrenheit, the cupcakes, two pans of 12 each, were done in 16 minutes; it should not take longer than 18 minutes or the texture will not be as soft.
I frosted two cupcakes with the cream cheese frosting, placed them in a "Tupperware" then put the container in the freezer; I wanted to see how the frosting would hold up once defrosted. Well, it was fabulously delicious! So, if you want to make velvet cake or cupcakes ahead of time or if you want to use up all the frosting, go ahead and frost-then-freeze.
from a fan: "I made red velvet cake yesterday...your recipe...family loved it! Thanks for sharing!"
another fan: "Hi Paula. I made the red velvet cupcakes this past weekend and they were a huge hit with everyone. The cake itself was moist and with the creme cheese frosting, it was scrumptous. Thanks so much for the recipe. Great recipe; will be making this to add to other desserts for Thanksgiving dinner."
"Well I just want to share with you that today I tried your recipe the Red Velvet Cake. I have tried different recipes and it turns out dry. But I used your recipe and I have to say that I did make a mistake but still went on with following it and it turned out deli-sh. Thank you for sharing your recipes to the world….. Well I don't think I made a mistake. I was suppose to put 1 3/4 sugar but instead I added 3/4 water. All I did was spill out the water and added the sugar. It made my butter clumpy again but it was okay. I continued on with the recipe and it worked. I even had my friend who makes cakes by scratch to be my taster and she loved it. So this recipe will be stored in my recipe box for a lifetime." - A.M.B.
Red Velvet Cake
2 c. flour, sifted
2 T. unsweetened cocoa powder, sifted
1 ½ t. baking soda, sifted
1 t. salt
2 sticks unsalted butter, room temperature
1 ¾ c. granulated sugar
2 t. vanilla
3 eggs, room temperature
red food coloring
1 c. buttermilk
2 T. vinegar
Tools: Bundt pan, non-stick spray, medium bowl, large bowl, electric beater
- Spray the Bundt pan with non-stick spray.
- In a medium bowl, combine dry ingredients and set aside. Remember to sift the flour and cocoa powder!!
- Cream butter and sugar in a large bowl. Add vanilla, eggs and food coloring.
- Combine buttermilk and vinegar.
- Pour half of dry ingredients then half of the buttermilk/vinegar into #3. Beat till barely combined then add remaining dry ingredients and liquids. Beat till well combined.
- Pour batter into pan and bake about 40 minutes or till toothpick inserted in center comes out clean. Cool on wire rack for 10 min. Remove from pan and cool.
Cream Cheese Frosting
1 stick butter, room temperature
2 – 8 oz. blocks of cream cheese, room temperature
enough sifted powdered sugar to desired sweetness
Tools: medium bowl, strainer, electric beater
- Beat the butter until it is light and fluffy.
- Add the cream cheese and beat until well combined.
- Add enough sifted powdered sugar to desired sweetness.
- Spread and fluff frosting over cooled cake.
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