The Infamous Red Velvet Cake Recipes

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GRANDMA'S RED VELVET CAKE



Grandma's Red Velvet Cake image

It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I've had; the icing is as light as snow. -Kathryn Davison, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup cold water
1 tablespoon cornstarch
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

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.

Nutrition Facts : Calories 595 calories, Fat 34g fat (21g saturated fat), Cholesterol 115mg cholesterol, Sodium 564mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.

THE REAL RED VELVET CAKE



The Real Red Velvet Cake image

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Provided by Smart Cookie

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 3h25m

Yield 16

Number Of Ingredients 17

cooking spray
1 ½ cups all-purpose flour
1 ½ cups cake flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups brown sugar
1 ½ sticks unsalted butter, softened
3 eggs, at room temperature
1 cup white sugar
1 cup whole milk
½ cup all-purpose flour, sifted
½ teaspoon salt
2 cups unsalted butter, softened
1 ½ teaspoons vanilla extract

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.

Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g

THE BEST RED VELVET CAKE RECIPE



The BEST Red Velvet Cake Recipe image

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

2 1/2 cups all purpose flour
1 1/2 cup granulated sugar
1 1/2 cup vegetable oil
1 cup buttermilk (at room temperature)
2 large eggs (at room temperature)
1 tsp baking soda
1 tsp salt
1 tsp white distilled vinegar
2 tsp unsweetened baking cocoa
1 1/2 tsp vanilla extract
1 oz red food coloring
16 oz cream cheese (softened)
1 cup unsalted butter (softened)
8 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
Directions

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



The Best Red Velvet Cake image

Our classic red velvet cake is a true showstopper. It includes brown sugar for added flavor and moisture, as well as buttermilk for tang and tenderness. The homemade cream cheese frosting is rich and smooth thanks to the addition of butter.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 17

Nonstick cooking spray
2 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk, well shaken, at room temperature
1 tablespoon red gel food coloring
1 tablespoon pure vanilla extract
1 cup granulated sugar
1 cup packed light brown sugar
2 sticks (1 cup) unsalted butter, at room temperature
3 large eggs, at room temperature
Four 8-ounce blocks cream cheese, at room temperature
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar

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.

CLASSIC RED VELVET CAKE



Classic Red Velvet Cake image

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

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 bottle (1 oz) red food color
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1 tablespoon vanilla

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

THE ORIGINAL RED VELVET CAKE



The Original Red Velvet Cake image

My Grandmother, Lillie Carbeau Blanchard, brought this recipe to our family from her Louisiana home in 1957. It was an instant favorite and in demand for birthdays each year. It has been a tradition in our home and I hope you enjoy it as much as we have. When I make the icing, I blend the flour into the milk with the mixer first, then I cook it on a medium heat to begin with, constantly stirring to avoid lumps, increasing the heat along the way. Make sure you stir the sides and bottom of the pan. Let the stiff mixture cool to room temperature before you blend in the sugar, butter and vanilla. I double the icing recipe. as it is not too sweet and our family loves it! Also - I cool the layers in the refrigerator overnight then I spilt the layers, making this more like a "torte" than a regular cake.

Provided by Mercys Mommie

Categories     Dessert

Time 1h10m

Yield 1 delicious cake

Number Of Ingredients 18

cake, ingredients
2 ounces red food coloring
2 tablespoons cocoa
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon white vinegar
icing, ingredients (single recipe)
3 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Steps:

  • Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
  • Add eggs.
  • Alternate adding the buttermilk with the cake flour.
  • Add salt and vanilla.
  • Put 1t soda into 1T white vinegar and fold this mixture into the batter.
  • Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.
  • ICING.
  • Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar and vanilla. Beat the two mixtures together (I add the flour/milk mixture a little at a time to the butter/sugar/vanilla mixture, until it is the consistency of whipped cream.
  • Ice each later and assemble a "torte" looking cake. Enjoy!

Nutrition Facts : Calories 6163.9, Fat 301, SaturatedFat 185.4, Cholesterol 1148, Sodium 6547.3, Carbohydrate 816.1, Fiber 8.5, Sugar 513.5, Protein 64.1

CLASSIC RED VELVET CAKE



Classic Red Velvet Cake image

This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. -Katie Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
12 ounces cream cheese, softened
3/4 cup butter, softened
5-2/3 cups confectioners' sugar
4-1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 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., In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 583 calories, Fat 24g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 468mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

RED VELVET CAKE



Red Velvet Cake image

This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.

Provided by Kim Severson

Time 1h

Yield One 9-inch cake

Number Of Ingredients 12

1/2 cup/115 grams butter, at room temperature, plus 2 tablespoons to prepare pans
3 tablespoons/20 grams cocoa powder, divided
1 1/2 cups/300 grams granulated sugar
2 eggs
2 teaspoons/10 milliliters vanilla extract
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams flour, sifted
1 cup/240 milliliters whole buttermilk
1 tablespoon/15 milliliters vinegar
Ermine icing (see recipe), or other fluffy white icing

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.

THE INFAMOUS RED VELVET CAKE



The Infamous Red Velvet Cake image

I know there's a lot of hype about Red Velvet Cakes, But I make this cake for a living. I make about 12-15 cakes a week for local restaurants, and an additional 100 to 150 between Thanksgiving and Christmas (sometimes, with a sad face, I have to turn away orders). So get in the kitchen with a smile on your face, and let's get ready to rumble!!!!!!"

Provided by Tammy Hall @Luscious1

Categories     Cakes

Number Of Ingredients 18

1 1/2 cup(s) vegetable oil
2 1/2 cup(s) all purpose flour
3 tablespoon(s) unsweetened cocoa (powder)
1 1/2 teaspoon(s) baking powder
2 cup(s) sugar
3 - eggs
1 teaspoon(s) pure vanilla extract
1 pinch(es) salt
1 ounce(s) red food coloring
3 tablespoon(s) luke warm water
1 cup(s) buttermilk
1 teaspoon(s) baking soda
1 tablespoon(s) white vinegar
- **cream cheese frosting**
1 package(s) cream cheese
1 stick(s) unsalted butter
1 box(es) confectioners' sugar
1 tablespoon(s) vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. I use Non stick spray to coat two 8-by-2-inch pans or (use additional butter not included in recipe to coat pans). In a medium bowl sift together flour and baking powder; and set aside.
  • In a different bowl combine oil and sugar and beat for (approx. 15 mins). Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring and water; beat scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
  • In a small bowl stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a butter knife inserted in the center of the cake comes out clean, (approx 25-30 mins) depending on your oven the aluminum pans takes approx. 30 mins and non stick pans 22-25 minutes.
  • **Mixing of Cream cheese frosting**
  • Add all ingredients together in one bowl and mix until all ingredients are well blended, and the icing is thick and smooth. (do not over mix as the icing will be runny and the cake won't look smooth)
  • After the cake cools, use a knife to cut off the top of one cake (this will be the bottom half of the cake) and ice the cake with the frosting. Place the second cake on top and ice top and sides of cake to a smooth. Enjoy!!!

CLASSIC RED VELVET CAKE RECIPE BY TASTY



Classic Red Velvet Cake Recipe by Tasty image

This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 1h20m

Yield 8 slices

Number Of Ingredients 20

nonstick cooking spray, for greasing
2 ¾ cups cake flour
2 tablespoons cocoa powder
1 teaspoon kosher salt
2 teaspoons baking soda
1 cup buttermilk, or 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar
½ cup vegetable oil
1 tablespoon white vinegar
2 ½ teaspoons red food coloring
1 ½ sticks unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon McCormick® vanilla extract
¼ cup freshly brewed coffee
1 stick unsalted butter, softened
12 oz cream cheese, softened
1 tablespoon heavy cream
¼ teaspoon kosher salt
2 teaspoons McCormick® vanilla extract
3 cups powdered sugar

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

Nutrition Facts : Calories 728 calories, Carbohydrate 102 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 73 grams

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ADAMS ORIGINAL RED VELVET CAKE RECIPE - TASTE OF …
adams-original-red-velvet-cake-recipe-taste-of image
2013-02-11 For The Layers. Cream the shortening and sugar. Add eggs one at a time and beat vigorously. Add flavors to mixture. In a separate bowl make a paste of cocoa and food coloring and blend into shortening mixture.
From tasteofsouthern.com


HOW TO MAKE CLASSIC RED VELVET CAKE - KITCHN
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2019-05-01 Coat 2 (9-inch) round cake pans with cooking spray. Line the bottom of the pan with parchment paper rounds; set aside. Whisk together the dry ingredients: Whisk together the flour, cocoa, baking powder, and salt in a …
From thekitchn.com


BEST SOUTHERN RED VELVET CAKE RECIPE - DIVAS CAN COOK
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2009-11-19 Preheat oven to 325 F. Generously grease and flour (2) 9-inch round cake pans. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. In a large bowl, combine …
From divascancook.com


RED VELVET CAKE RECIPE - THE SPRUCE EATS
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2021-05-24 Preheat your oven to 350 F. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan. In a large mixing bowl, stir together the flour, cocoa, and salt until blended.
From thespruceeats.com


I TRIED FOUR POPULAR RED VELVET CAKE RECIPES AND FOUND THE
2022-02-04 The recipe had no instructions on how to frost the cake, but I figured it out. The recipe makes a ton of frosting, using four 8-ounce blocks of cream cheese, 2 sticks of butter, …
From thekitchn.com


THE RED VELVET CAKE RECIPE | SOUTHERN LIVING
Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add red food coloring and vanilla, beating at low …
From southernliving.com


RED VELVET CAKE - BAKED BY AN INTROVERT
2022-05-30 Divide the cake batter between two 9-inch round cake pans and bake at 350°F for 20-25 minutes. Allow the layers to cool completely on a wire rack. Beat the cream cheese and …
From bakedbyanintrovert.com


ORIGINAL RED VELVET CAKE RECIPE - COULD THIS BE IT? IT'S DELICIOUS
Cream 1-1/2 cups sugar and 1/2 cup butter; add-beaten yolks of 3 eggs, 1/2 cup sour milk, 1-1/2 cups flour. Dissolve 2 squares of chocolate in 1-1/2 cups boiling water; add 1 teaspoon soda …
From homemade-dessert-recipes.com


ONE LAYER RED VELVET CAKE - RICARDO
Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides. In a bowl, combine the flour, cocoa powder, baking soda and salt. Set aside. In …
From ricardocuisine.com


SOUTHERN RED VELVET CAKE RECIPE - THE SEASONED MOM
2020-12-03 Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans, line with parchment, and then grease and flour again. Cream together the butter and sugar until light …
From theseasonedmom.com


THE ORIGINAL RED VELVET CAKE RECIPE - DESIGNMEACAKE
Directions. * Sift the cake flour. * Make a paste of the red food coloring the salt and the cocoa. * In a bowl cream the shortening and the butter, then add the sugar. Beat until light and fluffy. * …
From designmeacake.com


THE MOST AMAZING RED VELVET CAKE RECIPE - RONNIE'S TREAT
2022-04-30 14 ounces of all-purpose flour (397g) 14 ounces granulated sugar (397g) 2 tablespoons cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; 2 large eggs (room …
From ronniestreat.com


THE BEST OLD FASHIONED RED VELVET CAKE RECIPE! - MOMMA LEW
2022-01-06 Instructions. In the bowl of a stand mixer or large mixing bowl, combine flour, cocoa powder, salt and baking soda. In a medium bowl, cream butter and sugar on a medium-high …
From mommalew.com


CLASSIC RED VELVET CAKE (SO EASY) - SWEETEST MENU
2021-05-29 In a large mixing bowl, whisk together flour, cocoa, baking soda and salt. Then, in a separate bowl, add buttermilk, vinegar, vanilla and food gel. Give it a good stir. To the …
From sweetestmenu.com


PAULA DEEN'S RED VELVET CAKE RECIPE - THERESCIPES.INFO
Grandmother Paul's Red Velvet Cake (Paula Deen) Recipe - Food.com hot www.food.com. Preheat oven to 350. Beat eggs; add sugar and butter and cream. Mix cocoa and food …
From therecipes.info


RED VELVET CAKE RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-01-28 Instructions. Preheat oven to 350 degrees. Sift the flour, cocoa powder and baking soda into a large bowl and add the salt to it. In a stand mixer whisk together the butter and …
From dinnerthendessert.com


RED VELVET CAKE - THE BEST AND EASIEST EVER | KITCHEN TRIALS
2019-12-02 Preheat the oven to 350°F using the convection setting. Grease and line three 8" or 9" round cake pans with parchment paper. In a large bowl, whisk together the flour, baking …
From kitchentrials.com


OLD FASHIONED RED VELVET CAKE - SALT & BAKER
2022-01-31 Cream the butter and sugar on medium speed for 2-3 minutes, then add the oil, egg yolks, vanilla, and vinegar. Turn the mixer on low/medium low and mix until combined. …
From saltandbaker.com


RED VELVET CAKE - SUSAN RECIPES
30 gm cocoa powder, sifted . 300 ml soured cream . 2 eggs plus a yolk . 1 tsp salt. 1 tsp bicarbonate of soda. 300 gms caster sugar . 3/4 tsp white wine vinegar .
From susanrecipe.com


PIONEER WOMAN RED VELVET CAKE - CHEFS & RECIPES
Line the bottoms of two 9-inch or 8-inch cake pan with parchment paper and spray the sides. Put them aside. Combine the flour, baking soda, cocoa powder, and salt in a large bowl. Place …
From chefsandrecipes.com


RED VELVET CAKE - PREPPY KITCHEN
2019-02-05 How to make Red Velvet Cake. 1. Preheat the oven to 350 degrees F. Butter and cocoa powder three 6-inch cake pans. Add 1 cupcake paper to a pan. In a standing mixer …
From preppykitchen.com


RED VELVET CAKE RECIPE BY CARLA HALL - THEDAILYMEAL.COM
2013-07-15 Step 1: Heat oven to 350F. In a large bowl, beat together 1 1/2 cup sugar, 1/2 cup shortening, 2 eggs, 1 teaspoon vanilla and 1 teaspoon butter flavoring with a mixer on medium …
From thedailymeal.com


24 RED VELVET RECIPES TO BAKE - PUREWOW
2021-10-18 Get the recipe. Sally’s Baking Addiction. 23. Cream Cheese Stuffed Red Velvet Cookies. Instead of topping the cookies with cream cheese frosting, the tangy pièce de …
From purewow.com


THE INFAMOUS RED VELVET CAKE | RECIPE | RED VELVET CAKE, VELVET …
Aug 20, 2012 - I know there's a lot of hype about Red Velvet Cakes, But I make this cake for a living. I make about 12-15 cakes a week for local restaurants, and an additional 100 to 150 bet
From pinterest.com


LOVE RED VELVET? YOU HAVE TO TRY THESE RECIPES! | FLIPBOARD
1 day ago Red Velvet Chocolate Chip Cookies - Sally's Baking Addiction. sallysbakingaddiction.com - Sally. 1 and 1/2 cups + 1 Tablespoon (196g) all-purpose flour …
From flipboard.com


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