RED VELVET CAKE
Recipe VIDEO above. The classic, iconic Red Velvet Cake! The sponge is soft and velvety, true to it's name, with a buttery flavour, moist with a hint of chocolate, vanilla and tang from buttermilk. MEASURES: Don't switch between weights/ml and cups in the recipe, read note 11. UK: Please read notes 7 and 9. After Red Velvet Cupcakes? Here's the recipe!
Provided by Nagi | RecipeTin Eats
Categories Sweet Baking
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
- Sift the Dry Ingredients and whisk to combine in a bowl.
- Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
- Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
- Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.
- Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
EXTRA MOIST RED VELVET CAKE
I have been on a mad search for a moist Red Velvet cake. I have gone from recipe sites to recipe sites and my search continued until I decided to just create it myself, and Eureka I have found it!
Provided by The Real Cake Baker
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
- Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
- Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
- Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.
Nutrition Facts : Calories 426.4, Fat 21.1, SaturatedFat 12.5, Cholesterol 113, Sodium 387.5, Carbohydrate 54.5, Fiber 0.7, Sugar 34.7, Protein 5.7
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
SAVANNAH'S PERFECTLY RAVISHING RED VELVET CAKE
The richest, reddest...most coveted cake in my area...So easy to make...gorgeous to serve!
Provided by Savannah
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
- Pour red food coloring into a small bowl, and mix with cocoa powder to make a paste. In a large bowl, beat 1/2 cup of butter, sugar, and eggs with an electric mixer until smooth and thoroughly combined; mix in the red color mixture, salt and 1 teaspoon of vanilla extract. Gradually mix in the buttermilk, alternating with flour, until the batter is smooth. Mix the baking soda and vinegar in a small bowl, and stir into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 25 to 35 minutes. Remove from oven, and cool in pans for 10 minutes before removing cakes to finish cooling on racks.
- In a bowl, mash cream cheese with 1/2 cup softened butter and 2 teaspoons of vanilla extract until smooth and creamy; stir in the confectioners' sugar, about half a cup at a time, until the frosting is thick and spreadable. Frost fully-cooled layers.
Nutrition Facts : Calories 639.2 calories, Carbohydrate 103.6 g, Cholesterol 93.3 mg, Fat 23.4 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 14.4 g, Sodium 550.6 mg, Sugar 81.9 g
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