German Chocolate-Red Velvet Cake
German Chocolate-Red Velvet Cake takes about 1 hour from beginning to end. This recipe makes 12 servings with 555 calories, 10g of protein, and 31g of fat each. For $1.42 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Spicy Southern Kitchen has 2615 fans. Plenty of people really liked this European dish. If you have food coloring, salt, butter, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 40%. Similar recipes include Frozen Red Velvet German Chocolate Deep Dish Pie, Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}, and Red Velvet Tres Leches Cake {Red Velvet Week}.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 cups sweetened angel hair coconut
½ teaspoon baking soda
6 tablespoons butter
1¼ cups buttermilk
2 cups cake flour
5 egg yolks
4 large eggs, room temperature
1 (1-ounce) bottle liquid red food coloring
1½ cups heavy whipping cream
1½ cups chopped toasted pecans
½ teaspoon salt
2 cups sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
Equipment:
hand mixer
oven
frying pan
baking paper
bowl
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees. Spray a 9X13-inch pan with cooking spray with flour.Using an electric mixer, beat butter and sugar until fluffy. Add the 4 eggs one at a time, stopping to scrape down the sides of the bowl several times.Beat in vanilla extract.Sift together cake flour, unsweetened cocoa, baking powder, and salt onto a piece of parchment paper.Add flour mixture to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat just until combined.Stir in food coloring and pour batter into prepared pan. Bake for 35-40 minutes, or until a wooden pick inserted in center comes out clean.Let cool before frosting.To make frosting, stir together cream, sugar, and egg yolks in a medium saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon. Stir frequently. Add coconut and pecans. Let cool 15-20 minutes before pouring frosting on cake.
Step by step:
1. Preheat oven to 350 degrees. Spray a 9X13-inch pan with cooking spray with flour.Using an electric mixer, beat butter and sugar until fluffy.
2. Add the 4 eggs one at a time, stopping to scrape down the sides of the bowl several times.Beat in vanilla extract.Sift together cake flour, unsweetened cocoa, baking powder, and salt onto a piece of parchment paper.
3. Add flour mixture to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat just until combined.Stir in food coloring and pour batter into prepared pan.
4. Bake for 35-40 minutes, or until a wooden pick inserted in center comes out clean.
5. Let cool before frosting.To make frosting, stir together cream, sugar, and egg yolks in a medium saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon. Stir frequently.
6. Add coconut and pecans.
7. Let cool 15-20 minutes before pouring frosting on cake.
Nutrition Information:
covered percent of daily need
