New Ways with Red Velvet

ENJOY ALL THE BEST ELEMENTS OF THIS BELOVED BAKE IN THESE VIBRANT RED CREATIONS

CLASSIC RED VELVET CAKE Makes 1 (8-inch) cake (photo on page 55) 1 cup unsalted butter, softened3 cups sugar½ cup canola or vegetable oil3 large eggs3½ cups all-purpose flour3 tablespoons unsweetened cocoa powder1 teaspoon baking powder1 teaspoon kosher salt½ teaspoon baking soda1½ cups whole buttermilk¼ cup hot water1 tablespoon vanilla extract1 tablespoon red gel food coloring2 teaspoons distilled white vinegarPeppermint Cream Cheese Frosting (recipe follows)Garnish: crushed peppermint candies, candy canes, cake crumbs 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and oil at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time,…

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Cooking with Paula Deen (Digital) - 1 Issue, November/December 2024

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