Hands Down The Best Red Velvet Cake Recipes

RED VELVET CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
• In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
• Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
• Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
• Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
• Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
• Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.

THE BEST RED VELVET CAKE RECIPE

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.

THE BEST RED VELVET CAKE

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray.
• Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.
• Beat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients; mix until smooth. Scrape the batter evenly into the prepared pans.
• Bake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve.

SO MOIST RED VELVET CAKE

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.

RACHEL'S RED VELVET CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside. In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine. Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes. To assemble: Place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week. For Frosting: Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
• Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
• In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
• Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
• Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
• To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

CLASSIC RED VELVET CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
• In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
• In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
• Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
• Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
• While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
• Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
• Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
• Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
• Slice and serve.
• Enjoy!
• RECIPE BY: Amanda Berrill

HANDS DOWN THE BEST RED VELVET CAKE

Steps:

• Preheat oven to 325 degrees.
• Cream together the sugar and oil.
• Beat in the eggs.
• Sift dry ingredients together.
• Mix cocoa, food coloring, and vinegar in a small bowl.
• Add to sugar mixture and mix well.
• Beat a small amount of the flour mixture and mix well.
• Add a small amount of buttermilk and mix well.
• Alternate each flour and buttermilk, ending with flour.
• Add vanilla and mix well.
• Pour into 3 (8-inch) cake pans that have been greased and floured.
• Bake 22 - 25 minutes or until a toothpick comes out clean.
• Cream the cream cheese and butter together.
• Add vanilla and mix well.
• Add the confectioner's sugar and mix until creamy.
• Fold in pecans.
• Spread over cooled cakes.