EASY RED VELVET CAKE
I've been making Red Velvet Cake for many years, trying slight changes in the recipe until coming up with one I consider "tried and proven." Conveniently, it starts with a cake mix and turns out beautifully every time. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
RED VELVET CAKE
A family favorite--great for the Christmas holiday.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 66.6 g, Cholesterol 74.1 mg, Fat 25.7 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 502.5 mg, Sugar 43.8 g
RED VELVET CAKE III
Moist and delicious easy cake!
Provided by Mary
Categories Desserts Cakes Red Velvet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
- Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
- Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 36.6 g, Cholesterol 56.7 mg, Fat 18.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 407.2 mg, Sugar 24.2 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
EASY RED VELVET CAKE
Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found. My husband LOVES this.
Provided by Andrea
Categories Desserts Cakes Red Velvet Cake Recipes
Time 40m
Yield 15
Number Of Ingredients 4
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.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 28.2 g, Cholesterol 0.8 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 242.4 mg, Sugar 19.9 g
WHITE VELVET CAKE II
A change from the red velvet standard cake recipe.
Provided by MARBALET
Categories Desserts Cakes White Cake Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
- Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
- Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
- To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)
Nutrition Facts : Calories 422 calories, Carbohydrate 50.5 g, Cholesterol 68.1 mg, Fat 23.8 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 12.8 g, Sodium 273 mg, Sugar 40.2 g
GRANDMA'S RED VELVET CAKE
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
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.
VANILLA VELVET CAKE
After searching everywhere and coming up empty for "my" perfect scratch made vanilla cake recipe, I set out to develop my own recipe. Using my favorite red velvet recipe, I omit some things and add a few others and here are the results:
Provided by Neo_Soul_Cook1111
Categories Dessert
Time 40m
Yield 1 13x9 cake, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease and flour a 9x13x2 inch cake pan or 3 (9-inch) round layer cake pans.
- Sift flour, cornstarch, baking powder, salt and sugar together in a large bowl. Make a well in the center of the flour and add the oil, butter, buttermilk, milk, vanilla and eggs. Beat until combined. Add the baking soda and vinegar. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles.
- Bake for 25 to 30 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
Nutrition Facts : Calories 450.8, Fat 22, SaturatedFat 8, Cholesterol 63.8, Sodium 478.7, Carbohydrate 57.6, Fiber 0.9, Sugar 32.1, Protein 5.8
VANILLA VELVET/CHOCOLATE CAKE
Steps:
- For the Chocolate Cake:
- Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray.
- For each cake:
- Combine all dry ingredients and sift. Combine all wet ingredients and whisk to incorporate. In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter. Add 1/3 of the wet ingredients and mix on medium speed for 1 minute. Scrape down the sides of the bowl and repeat this process 2 more times. Poor batter evenly into prepared cake pans. Bake in a preheated oven for 30 to 35 minutes. Check the center of cakes with a toothpick for doneness. Cool.
VANILLA WACKY CAKE
The "wacky" in the title refers to breaking all the rules of baking. Born out of necessity during the Great Depression, this cake swaps out the expected milk, butter and eggs-which were expensive and hard to find at the time-for water, oil and vinegar. And, yet, through some smart kitchen science, the cake still comes out fluffy, light and not a bit dry. You can mix up the batter right in the baking pan (no bowl required!) with ingredients you probably already have in your pantry. This is a vintage hack that feels like a new classic.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
- Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
- Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
CLASSIC RED VELVET CAKE RECIPE BY TASTY
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
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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Ratings 3Calories 353 per servingCategory Dessert
- Preheat the oven at 325 degrees Fahrenheit. Prepare your baking container. Today, I used the half sheet pan. I sprayed with a light amount of oil. If baking in two 9-inch round cake pans, then I would butter and flour them. Cut 2 circles of parchment paper and line the bottoms. This will assure that your cakes come out after baking.
- In a mixing bowl, beat together the vegetable oil, shortening and vanilla. Beat until light, fluffy, and creamy.
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