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A couple of years ago, I wanted to celebrate the US Independence Day with a red, white and blue velvet cake. I scoured the internet looking for recipes that would help me achieve my goal. I prefer my red velvet cake without cocoa powder. The red velvet cake recipe I found on www.allrecipes.com fit the bill. I also adapted this recipe for the blue velvet. The white velvet cake was found on www.rockrecipes.com.
With 4th of July just a few weeks away, I decided to look up those recipes and share them with you. Keep in mind these recipes will make (2) 9-inch 3-layer cakes.
If you decide to try these recipes, please let me know how your Independence Velvet cake turns out.
Independence White Velvet Cake
- 1 1/4cups sifted all-purpose flour
- 1 1/2cups sifted cake flour
- 1/2teaspoon baking soda
- 1 1/2tsp baking powder
- 1teaspoon salt
- 1 1/2cups sugar
- 2/3cup vegetable oil
- 1/3cup vegetable shortening at room temperature
- 3tablespoons good quality vanilla extract if you want pure white use clear vanilla extract
- 3large eggs
- 1 1/2cups buttermilk
- Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
- Grease and flour 2 nine-inch round cake pans and line the bottom with 2 circles of parchment paper.
- In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
- Beat the eggs in one at a time.
- Fold in the dry ingredients alternately with the buttermilk.
- I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9-inch cake pans.
- Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Independence Red Velvet Cake
- 2 1/2 cups self-rising flour
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
- In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
- Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
For the blue velvet, I use the red velvet recipe above. I substitute 1 tbsp of Wilton Royal Blue gel food coloring for the 2 ounces of red food coloring. Also add a small dab of Wilton Violet gel food coloring. This will give the blue a deep, rich coloring.
Use your favorite cream cheese icing to top off your cakes or use this crusting cream cheese buttercream icing from Cake Artisan, http://cakeartisan.com/?s=crusting+cream+cheese+buttercream.
I hope you enjoy and Happy Independence Day to you and yours!