THE BEST RED VELVET CAKE RECIPE
I might be biased, but I think I've found the BEST red velvet cake recipe! This cake comes out so fluffy and moist, and the homemade cream cheese frosting is perfectly sweet. Try it out for yourself!
Provided by I Heart Recipes
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
- In a separate bowl, crack open the eggs, and beat them.
- Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
- Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
- Once everything is manageable, switch from mixing the cake batter to folding it.
- Next, add it the vinegar, and red food coloring.
- Fold in until all of the cake batter is red, and there are no streaks.
- Spray two 9 inch cake pans with baking spray, OR grease and flour them.
- Pour an equal amount of cake batter into each cake pan.
- Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
- Bake each cake on 325 F, for 25-30 minutes.
- Remove the cakes from the cake pans, and place them on cooling racks.
- While the cakes are cooling, make the frosting.
- In a large bowl combine the butter, and cream cheese.
- Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
- Add in the vanilla extract, and milk.
- Mix until the frosting is nice and creamy
- Once the cakes are completely cool, frost them.
DELICIOUS AND MOIST RED VELVET CAKE
Make and share this Delicious and Moist Red Velvet Cake recipe from Food.com.
Provided by Mrs. Hamidi
Categories Dessert
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Cream butter, sugar, and eggs until fluffy.
- 2.make a mixture of cocoa, food coloring, and applesauce.
- 3. add to creamed mixture.
- 4. Mix flour and salt and add to creamed mixture alternating with buttermilk.
- 5.add vanilla.
- 6. add soda to vinegar and gently fold into batter.
- 7. pour into 2- 9" greased cake pans.
- 8.Bake at 350 for 26-30 minutes.
SUPER MOIST AND DELICIOUS RED VELVET CAKE WITH CREAM CHEESE FROS
Oh...YUM, YUM, YUM!!!! Red Velvet Cake is my all-time favorite cake and this one is the best! I have had this recipe for years and it always comes out perfect every time. It is soooo moist it practically melts in your mouth. Try this one-you won't be disappointed.
Provided by Anita Harris
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside.
- In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil.
- Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.
- Pour batter into a lightly greased and floured 13x9 baking pan.
- Bake in preheated 350 degree oven until done, 30-35 minutes or until cake tests done.
- Cool completely on wire rack and frost with cream cheese frosting.
- Cream Cheese Frosting: Mix together all ingredients until smooth.
- Add vanilla and mix well.
- Spread on cooled cake.
Nutrition Facts : Calories 774.4, Fat 47.2, SaturatedFat 13, Cholesterol 73, Sodium 461.9, Carbohydrate 84.5, Fiber 0.7, Sugar 63.7, Protein 5.6
SO MOIST RED VELVET CAKE
I've searched the list of Red Velvet cakes. This is similar, but slightly different. This cake is a blue-ribbon winner and a favorite of my family.
Provided by SNEAKIEME
Categories Desserts Cakes Red Velvet Cake Recipes
Time 2h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.
Nutrition Facts : Calories 393 calories, Carbohydrate 61.3 g, Cholesterol 23.9 mg, Fat 15.4 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 538.3 mg, Sugar 47.2 g
CLASSIC RED VELVET CAKE
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
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