I recently made made a s’mores cookie stack cake to add on my s’mores desserts and now red velvet pancakes! I’m blown away with the different variations of red velvet and s’mores. It’s crazy! There’s a lot, a lot out there. It’s funny, because I have red velvet cookie sandwich on mind, but when I saw these I immediately make them! Cream cheese icing leftover from my pumpkin dinner rolls also drove me to make these.
These are awesome, delicious and super easy to make! I really love the lovely colour red. The cream cheese and maple syrup combinations are surprisingly delicious!
My sister absolutely loved these and ate 6 pancakes!
Red Velvet Pancakes from Spiced
For the Pancakes
1 1/2 cups all-purpose flour
1/4 cup powdered sugar (plus more for garnish)
1 Tbsp granulated sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 1/2 Tbsp cocoa powder
1/2 tsp salt
3/4 cup buttermilk
1/4 cup milk
1 tsp vanilla extract
1/2 Tbsp white vinegar
2 tsp red food coloring
2 Tbsp unsalted butter, melted (plus more to grease griddle)
For the Cream Cheese Icing
4 ounces cream cheese, softened
2 Tbsp unsalted butter, softened
2 Tbsp milk
1 cup powdered sugar
1 tsp vanilla extract
For the Cream Cheese Icing
In a medium bowl, cream together the cream cheese and butter. Add milk, vanilla, and powdered sugar and stir until well combined. Set aside.
For the Red Velvet Pancakes
In a medium bowl, combine the dry ingredients (flour, powdered sugar, granulated sugar, baking powder, baking soda, cocoa powder, and salt.) Mix well.
In a separate bowl, combine the liquid ingredients (eggs, buttermilk, milk, vanilla, vinegar, food coloring, and melted butter). Mix well.
Carefully pour 1/2 of the liquid mixture into the dry ingredients and stir until combined. Repeat with remaining liquid mixture. (Do not overbeat the batter. Instead, mix until smooth and just combined.)
Heat a griddle on medium heat. Grease griddle with butter. Pour 1/4 cup of batter into center of griddle. Once numerous bubbles appear in the top of the pancake batter (2-3 minutes), flip the pancake and continue cooking for 1-2 minutes more. Hold pancakes in a 200°F oven until all pancakes are cooked and ready to serve.
Garnish stack of pancakes with Cream Cheese Icing and a sprinkle of powdered sugar. (I used the sandwich bag trick for the icing: fill a sandwich bag with icing. Snip a tiny corner off of the bag. Drizzle pancakes with icing.)
Every time my best friend request something it’s always red velvet. ALL.THE.TIME. This cake and these heart shaped cupcakes are just two of her many requests. Last weekend, she requested a red velvet cake for her boyfriend’s pregnant sister and cupcakes for herself.
I used a 6-inch pan for the cake. I baked the batter leftover and used the cake crumbs as decoration. This recipe is my all time favourite. I’ve been using it for cupcakes and cake since I started baking and always a hit!
I recently discovered this wet towel that you can wrap around your cake pan. It’s amazing and works like magic! It makes your cake bake even and no crack.
I hope everyone had a great easter!
I made these red velvet s’mores bars recently for our sleepover. We’re 22 years old. We still have sleepover. It’s awesome and WE LOVE IT! It’s cheap too! We eat junk foods, baked goods, late night talking, lots of LOL moment, do our nails or hair, hangout, have fun fun fun and watch netflix just for kids!
Okay let’s talk about these bars. My marshmallows supposedly toasted and super gooey, but they turned out crispy. I put them back in the oven and nothing happened. Even the torchlight was useless. Thankfully I didn’t burn the brownies! They’re moist and heavenly! We also also made nachos. Here’s the recipe.
Red Velvet S’more Bars from Sugar craft
Makes an 8×8″ pan.
1 ¼ cups graham cracker crumbs
6 Tbsp unsalted butter
Preheat oven to 350 degrees F. Combine melted butter and graham crumbs, then press into a greased 8×8″ pan.
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 tsp vanilla extract
1 1/4 cups all purpose flour
1/4 tsp salt
3 Tbsp cocoa powder
2 Tbsp red food coloring
2/3 cups chocolate chips
In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
In the bowl of an electric mixer, cream butter and sugar until fluffy.
Add eggs one at a time, then add remaining teaspoon of vanilla.
With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.)
Add flour and salt, mixing until just combined.
Fold in chocolate chips.
Gently spread batter on top of graham cracker crumbs.
Bake for 30-35 minutes, or until brownies are almost set. Remove from oven and top with marshmallows below.
1 cup marshmallow fluff
Drop spoonfuls of fluff on brownies then top with jumbo marshmallows. Heat your broiler and place underneath for 15-20 seconds, or until marshmallows are golden. Let cool completely before serving. Using a knife sprayed with nonstick spray helps when cutting!
No, you’re not too old for sleepovers and to watch cartoons (tinker bell) ;D
Dessert tasting for two. One bite each and we’re done!
I almost forgot this cake. I made this last month for my best friend’s boyfriend birthday. I can’t even tell you how many times I made red velvet cake and cupcakes. Oh I also made red velvet hot chocolate, brownies and more!
I used my favourite red velvet cake recipe for this. I am awful on getting my frosting on smooth especially cream cheese frosting so I made I am baker’s famous rose swirl. I just can’t get a smooth frosting and pretty decoration idea.
Here are my red velvet mania:
I’ve been waiting to make these! Some of my girlfriends love cheesecake and red velvet so when I saw this recipe floating around the web I know right away that I need to make these!
I think one of the reasons why I love Red Velvet is the colour. Red, is one of my favourite colours.
Red Velvet Cheesecake Brownies From Tracey’s Culinary Adventure
1/2 cup (1 stick) unsalted butter
2 oz bittersweet (or semisweet) chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons red food coloring
2/3 cup all-purpose flour
1/4 teaspoon salt
8 oz cream cheese (1 package), at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Preheat oven to 350 F. Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposing sides to lift the brownies out afterward. Spray the foil/pan with nonstick cooking spray.
To make the brownies:
Add the butter and chocolate to a small heatproof bowl and set over a pan of simmering water. Stir occasionally until the mixture is melted and smooth. Set aside to cool slightly.
Whisk the sugar, eggs, vanilla, and red food coloring together in a medium bowl.
Add the chocolate/butter mixture and whisk until well combined.
You can adjust the color here - if you want a more vibrant red, add up to an additional 1/2 teaspoon food coloring.
Sprinkle the flour and salt onto the batter and fold with a rubber spatula until just barely combined.
Pour the batter into the prepared pan, then spread in an even layer.
To make the cheesecake layer:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg, and vanilla until smooth.
Drop dollops of the cheesecake batter onto the brownie batter then swirl the two gently with the tip of a butter knife.
Bake for 35-40 minutes, or until a thin knife inserted in the center comes out clean (the edges of the cheesecake will brown slightly).
Transfer the pan to a wire rack and let the brownies cool to room temperature then chill them thoroughly in the refrigeratore before slicing into squares. Store in an airtight container in the refrigerator.
Late blog post due to my laziness.
I made this cake for my friend’s birthday. Her favourite dessert is cheesecake and I think red velvet cake is simply delicious and elegant. To make it more presentable for 12 people that I haven’t meet before I decided to try this beautiful rose frosting from I am baker.
This is what the cake looks like in the inside. Red, moist, and delicious. Too bad I didn’t get the chance to take nice pictures.
This is simple to make. Make sure that all ingredients are at room temperature! Just follow the recipe and you’re good to go!
Overall, this cake is a winner! I got some sweet and nice feedback!
Red Velvet Cheesecake from 17 and Baking
Makes a rich 9″ cake
20 oz full fat cream cheese, at room temperature
2/3 cup white sugar
Zest of half a lemon
1 1/2 tsp fresh lemon juice
1/4 tsp salt
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon all purpose flour
Grease a 9″ springform pan, and line the bottom with a round of parchment paper. Wrap the outside of the pan with heavy duty aluminum foil, and set the pan into a larger pan (for the waterbath.)
In the bowl of a mixer, beat the cream cheese on medium until fluffy. Add the sugar and beat until smooth. Switch to a wooden spoon and beat in the lemon zest, lemon juice, and salt. Add eggs one at a time, making sure they are combined but not overmixing. Add the sour cream. Stir in flour and gently mix just until combined.
Pour the batter into the greased pan. Pour boiling water into the larger pan halfway up the cheesecake. The aluminum foil should protect the cheesecake from seeping water. Bake until the cheesecake is just set in the middle, about 40 minutes. Run a knife around the sides and let the cheesecake cool completely. Press plastic wrap onto the surface of the cheesecake and refrigerate overnight.
2 1/2 cups cake flour
1 1/2 cups white sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, room temperature
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
1 tsp vanilla extract
1 tsp white distilled vinegar
Red food coloring, as desired
For the red velvet, preheat the oven to 350 degrees F. Grease and flour two 9″ pans.
Sift the flour, sugar, baking soda, cocoa powder, and salt together in a medium bowl. In the bowl of a mixer, beat the eggs, oil, buttermilk, vanilla extract, and vinegar until well combined. Add the dry ingredients and as much food coloring as you like. Beat until well combined, about two minutes.
Divide the batter between the two pans. Bake 25-30 minutes, rotating the pans halfway, or until a toothpick comes out clean. Cool the cakes in the pans for five minutes, then run a knife around the edges. Invert them onto cooling racks and cool completely. (I like to make the frosting at this point, while the cakes cool down.)
Cream Cheese Frosting
12 oz cream cheese, at room temperature
6 tbsp butter, at room temperature
1 tsp vanilla extract
1/4 tsp almond extract
3 cups sifted powdered sugar (sift, and then measure)
Beat the cream cheese and butter in an electric mixer until very smooth and lump-free. Beat in the vanilla and almond extracts. Then stir in the powdered sugar a cup at a time until very smooth.
Assembling the cake.
Use a cake leveler or serrated knife to level the tops of the red velvet cakes. Put one of the layers, cut-side up and parchment paper removed, on a serving plate. Spread with a very small amount of frosting, just enough to cover the cake in a thin layer.
Take the cheesecake out of the fridge. Open up the springform pan and peel off the plastic wrap. The cake should be pretty sturdy. My cheesecake was still attached to the bottom of the springform pan. I simply used one hand to hold it, and gently flipped it over onto the red velvet. I lifted off the bottom of the springform pan and peeled off the parchment paper. Piece of cake.
My cheesecake was wider than the red velvet. I just gently sawed a knife around the edges and trimmed the excess.
Spread another very thin layer of frosting on the top of the cheesecake. Flip the remaining layer of red velvet, cut side down, on top. Peel off the parchment paper.
Use about a third of the cream cheese frosting to cover the whole cake with a crumb coat. Basically, you want to frost the cake with as little frosting as possible, picking up all the red crumbs and sealing the cake. Refrigerate the cake for half an hour, or until the crumb coat is hardened.
I started baking last April of 2010. This is my first holiday over the top baking experience. I went a little overboard. I don’t want to make just sugar cookies for my friends and co-workers so I decided to make these adorable cupcake bites from I heart cuppycakes blog. It was such a huge hit!
Great gifts on a budget! It takes time, but it’s worth it!
I had an O-M-G moment when I saw this. I am so in love with this homemade hot chocolate. A red hot chocolate! I don’t like whipped cream but it doesn’t hurt to try Cream Cheese Whipped Cream!
Red Velvet Hot Chocolate from Une-deux senses
In a stand mixer, combine the heavy cream and sugar. Whip on medium speed with the whisk attachment for 2 - 3 minutes.
Just before peaks form, add the cream cheese and whisk for another 2 minutes. Taste and add more cream cheese to taste. Be careful not to over whip though, or else you’ll have butter!
In a medium saucepan, heat the milk over medium heat. Add a splash of water and the chocolate chips, constantly stirring gently.
When almost melted, add the red food coloring and stir.
When the chocolate chips are thoroughly melted, pour the hot chocolate into mugs and top with the whipped cream.
There’s something about Red Velvet cupcakes that I really like. My all time favourite. The cream cheese is to die for!
Today, my best friend came over and I made these cupcakes for her co-worker’s birthday.
Believe me these cupcakes tastes amazing.
Red is one of my favourite colours too.