Best 3 Red Blush Cake Recipes

GRANDMA'S RED VELVET CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
• Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
• Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
• To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

RED, WHITE AND BLUE CREPE CAKE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the berry fillings: Place the blueberries in a pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. Place the strawberries in another pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out.
• To a blender or food processor, add the cream cheese and coconut cream. Blend until smooth, then divide into 2 mixing bowls. Add the roasted blueberry puree to one bowl and mix to combine. Add the roasted strawberry puree to the second bowl and mix to combine. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the lemon filling: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth, then scrape the sides and bottom of the bowl and add the lemon zest and juice, vanilla paste and confectioners' sugar and mix until smooth. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the crepe batter: To a blender, add the milk, warm water, eggs, melted butter, flour, granulated sugar and salt. Blend until completely smooth, then set aside.
• Heat a nonstick crepe pan over medium heat. When the pan is hot, glaze it with butter to just barely coat. Using a 2-ounce ladle or 1/4-cup dry measure, scoop the crepe batter and pour into the center of the pan. Immediately swirl the batter evenly around the pan and slightly up the sides into an even thin layer. Place on the direct heat side of the grill and allow to cook until set and you start to see browning around the edges, about 1 minute. (You do not need to cook the other side.) Loosen the edges with a rubber spatula, then remove to a plate. (If you want to cook the other side to give your crepes a little more structure, flip, remove the pan from the heat and cook until the other side is just set, about 30 seconds.) Repeat with the remaining batter until you have 30 to 34 crepes. (You will only need to butter the pan every 3 to 4 crepes.) Cool the crepes completely before beginning to assemble.
• To assemble, lay out 1 crepe and spread evenly with the blueberry filling all the way to the edges. Repeat until you have 10 to 12 layers and have used all of the filling. Next layer 10 to 12 crepes with lemon filling. Finish by layering 10 to 12 crepes with strawberry filling. Gently press down, then cover and refrigerate overnight to allow the layers to set. Dust the cake with confectioners' sugar, and serve with fresh berries.