Easy Peasy Delicious Red Velvet Cake Recipes

EASY RED VELVET CAKE

Steps:

• Preheat oven to 350.
• Mix all ingredients in large mixing bowl.
• Beat until well blended-- about 3 minutes.
• Pour batter evenly into two greased and floured 8 or 9 inch round pans.
• Bake at 350 for 30 minutes.
• Let cool in pan for 10 minutes.
• Turn from pan and let cool completely.
• Frost with cream cheese icing.

EASY RED VELVET CAKE

Steps:

• In a large bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature. , In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake.

EASY RED VELVET CAKE

Steps:

• Preheat the oven to 350F degrees.
• Grease and lightly flour a 9x13 inch baking pan.
• Sift together the flour, cocoa, baking soda and salt. Whisk gently to combine
• In a separate large bowl beat together the butter and sugar until fluffy.
• Beat in the oil, followed by the eggs, vanilla extract & red food coloring.
• Beat in the flour mixture into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl as needed.
• Beat in the vinegar.
• Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
• In a large bowl beat the butter until soft.
• Beat in the cream cheese.
• Add in the vanilla extract and salt.
• Mix in the powdered sugar about 1 cup at a time until the desired sweetness is reached. If the frosting seems too thick or sweet, mix in a little cream 1 tablespoon at a time.
• Frost the cooled cake, and optionally decorate with sprinkles.

RED VELVET CAKE

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
• Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
• For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
• Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

EASY RED VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
• In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.

HOMEMADE RED VELVET CAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the sour cream, egg, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. , Pour into three 5x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature. , In a small bowl, cream butter and sugar. Beat in vanilla and milk mixture until fluffy. Spread frosting between layers and over top and sides of cake.

RED VELVET CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
• Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
• Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
• Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
• To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
• To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.

THE REAL RED VELVET CAKE

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.

EASY RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
• Pour into cake pan(s) and bake according to package directions.

SUPER MOIST AND DELICIOUS RED VELVET CAKE WITH CREAM CHEESE FROS

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.

RED VELVET CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
• In a small bowl, place the cocoa powder and food coloring. Stir to combine and set aside.
• In a medium bowl, sift together the flour and salt. Set aside.
• In a small cup, place the baking soda and vinegar. Stir to combine and set aside.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs. Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the cocoa mixture and beat on medium just until combined. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Add the vanilla and beat on medium speed just until combined. Add the baking soda and vinegar mixture to the bowl. Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter is blended.
• Pour the batter into the pans. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
• Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
• When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
• Store in a tightly covered container at room temperature for up to 2 days.
• Cream Cheese Frosting
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
• From Aunt Elsa's Kitchen
• If you have time after all the layers are filled, applying a "crumb coat" to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cake's appearance. To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the refrigerator and frost the sides and top.