Best Red Velvet Cake Recipes

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RED VELVET CAKE

Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 2h5m

Number Of Ingredients 15



Red velvet cake image

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.

Nutrition Facts : Calories 656 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.5 milligram of sodium

300ml vegetable oil, plus extra for the tins
500g plain flour
2 tbsp cocoa powder
4 tsp baking powder
2 tsp bicarbonate of soda
560g light brown soft sugar
1 tsp fine salt
400ml buttermilk
4 tsp vanilla extract
30ml red food colouring gel or about ¼ tsp food colouring paste, (use a professional food colouring paste if you can, a natural liquid colouring won't work and may turn the sponge green)
4 large eggs
250g slightly salted butter, at room temperature
750g icing sugar
350g tub full-fat soft cheese
1 tsp vanilla extract

SOUTHERN RED VELVET CAKE

Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.

Provided by Food Network

Categories     dessert

Time 1h

Yield about 6 to 8 servings

Number Of Ingredients 18



Southern Red Velvet Cake image

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  • Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
  • Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

THE BEST RED VELVET CAKE FROM DIVAS CAN COOK

This recipe from Divas Can Cook is TO DIE FOR! The BEST cake I've ever made, the second best I've ever eaten (next to my wedding cake :). I only used 15 drops of red food coloring because I ran out. Next time I won't add any because I don't like dyes in my food. Make it with the Divas Can Cook Cream Cheese frosting I've posted. She says: This is the best red velvet cake I've ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!

Provided by lolablitz

Categories     Dessert

Time 50m

Yield 1 Two Tier Cake, 12 serving(s)

Number Of Ingredients 13



The BEST Red Velvet Cake from Divas Can Cook image

Steps:

  • Preheat oven to 325.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  • In a large bowl, combine the sugar and vegetable oil.
  • Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  • Stir in the coffee and white vinegar.
  • Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  • Generously grease and flour two round cake pans with crisco and flour.
  • Pour the batter evenly into each pan.
  • Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  • Let cool on a cooling rack until the pan are warm to the touch.
  • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  • Remove the cakes from the pan and let them cool.
  • Frost the cake with cream cheese frosting when the cakes have cooled completely.

Nutrition Facts : Calories 389.9, Fat 19.5, SaturatedFat 2.8, Cholesterol 31.8, Sodium 363.4, Carbohydrate 51, Fiber 0.9, Sugar 34.4, Protein 4.1

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 -2 ounce red food coloring
1 teaspoon white distilled vinegar
1/2 cup plain coffee (dont skip this!)

RED VELVET CAKE WITH BEETS

After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.

Provided by sopenia

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 10

Number Of Ingredients 13



Red Velvet Cake with Beets image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
  • Sift flour and baking powder together in a large bowl.
  • Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.5 g, Cholesterol 38.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 509.8 mg, Sugar 32.8 g

3 cups all-purpose flour
2 teaspoons baking powder
1 ½ cups white sugar
1 cup buttermilk
1 cup pureed cooked beets
½ cup vegetable oil
2 eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon salt

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



Grandma's Red Velvet Cake image

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.

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

THE BEST RED VELVET CAKE

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



The Best Red Velvet Cake image

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.

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

More about "best red velvet cake recipes"

RED VELVET CAKE RECIPE - BBC FOOD

From bbc.co.uk
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper.
  • Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring.
  • Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes.
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24 BEST RED VELVET RECIPES AND IDEAS - FOOD.COM

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THE BEST EVER RED VELVET CAKE RECIPE | I HEART RECIPES

From iheartrecipes.com
5/5 (34)
Total Time 1 hr
Category Dessert
  • Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
  • Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.


RED VELVET CAKE - RICARDO

From ricardocuisine.com
5/5 (15)
Category Desserts
Servings 12
Total Time 1 hr 40 mins
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removable bottoms. Line the bottoms with parchment paper.
  • In a bowl, beat the cream cheese with the sugar, vanilla seeds and lemon juice until the sugar has dissolved.
  • Cut off the rounded top of each cooled cake to make them as flat as possible. Using the thickest part of the cake scraps, cut a few small cubes and set aside for decorating the cake.


THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN

From livewellbakeoften.com
  • 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 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.
  • 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.


KETO RED VELVET CAKE | THE BEST LOW CARB CAKE RECIPE FOR KETO

From thedietchefs.com
  • Whisk eggs with Confectioners Swerve and melted butter, you don’t have to beat it a lot, just make sure everything is well incorporated. Then add food coloring and vanilla extract, mix until the color is even.
  • In a separate bowl mix dry ingredients. Add the dry ingredients to the wet ingredients and mix until combined. Pour the batter evenly between 2 prepared spring-form pans. *Make sure to use a maximum of 9 inch ones...or use 7-inch ones for a thicker cake. Also, make sure to line them with parchment paper and coat it with baking spray.


BEST RED VELVET CAKE RECIPE - RECIPES.NET

From recipes.net
  • In a large mixing bowl, combine together butter and sugar. Cream until butter turns pale and double in volume, and sugar has dissolved, roughly 8 minutes.


BEST RED VELVET CAKE - CAFE DELITES

From cafedelites.com
  • Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
  • Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).Optional if using: mix in the lemon juice.
  • Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 - 2 cups of frosting onto cake and spread evenly over the top.


CLASSIC RED VELVET CAKE (SO EASY) - SWEETEST MENU

From sweetestmenu.com
  • Preheat oven to 180 C (350 F) standard / 160C (320 F) fan-forced. Grease and line two 8 inch round baking pans with baking or parchment paper.
  • In a large mixing bowl, add butter and sugar. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat until the butter turns pale, creamy and almost fluffy. Don’t rush this step!
  • Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.


THE BEST RED VELVET CAKE | TIPS AND TRICKS | COOKIES AND CUPS

From cookiesandcups.com
  • Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.
  • Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.


PERFECT RED VELVET CAKE - SOUTHERN BITE

From southernbite.com
  • Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside.
  • Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the oil, vanilla, and vinegar and mix well. Scrape down the sides of the bowl and mix again.
  • Add the flour mixture and buttermilk alternately, mixing well after each addition. Add the food coloring and mix on low until well combined.


THE BEST RED VELVET LOAF CAKE | AMY TREASURE

From amytreasure.com
  • Put the butter and sugar into the bowl of a freestanding electric mixer fitted with the paddle attachment (or use a handheld electric whisk) beat until pale, light and creamy.


RED VELVET CAKE - RECIPETIN EATS

From recipetineats.com
  • Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
  • 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).


CLASSIC RED VELVET CAKE - QUEEN FINE FOODS

From queen.com.au
  • Combine butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on high until light and creamy, approximately 3-5 minutes. Add eggs one at a time, mixing until fully incorporated.
  • Place cocoa powder in a small bowl with Vanilla Extract and add Red Food Colour Gel until a paste forms. Add to batter and mix until incorporated.


THE BEST RED VELVET CAKE RECIPE - MOIST & FLUFFY | HANDLE ...

From handletheheat.com
  • n the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl to ensure no clumps remain. Add in 2 tablespoons of the cream and vanilla and beat until combined. On low speed gradually add in the sugar and beat until fluffy. If the frosting is too thick, add the remaining cream to thin.
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RED VELVET CAKE RECIPE (VIDEO ... - NATASHASKITCHEN.COM

From natashaskitchen.com
  • Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess.
  • Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1/2 tsp salt.
  • In a bowl with an electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow.


RED VELVET CAKE - PREPPY KITCHEN

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THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY. SIMPLE ...

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  • In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
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MOST AMAZING RED VELVET CAKE - THE STAY AT HOME CHEF

From thestayathomechef.com
  • Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  • Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.


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From besthomemade.recipes


RED VELVET CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
Red Velvet Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. In a bowl, sift the flour with the salt and cocoa powder. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the …
From joyofbaking.com


WHAT IS THE BEST ICING FOR RED VELVET CAKE? – FOOD & DRINK
Alternatively, you can use equal amounts of butter to replace the oil for a richer flavor. One method of adding density is to make extra eggs. If baking with a frosted glass, sprinkle flour on top, or use buttermilk to replace the water in the case of red velvet cake. If you want, substitute half a half a cup of sour cream for half cup of water.
From smallscreennetwork.com


RED VELVET CAKE RECIPES | ALLRECIPES
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.
From allrecipes.com


WHAT IS THE BEST FOOD COLORING FOR RED VELVET CAKE? – FOOD ...
Layers of red velvet cake are filled with ermine-accented chocolate, layered ave, red, brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing.Despite the use of red or purple cocoa because anthocyanins, which provide heat as they are packed into cacao, is an important ingredient in traditional recipes.Buttermilk, butter, cocoa, vinegar, flour, …
From smallscreennetwork.com


RED VELVET CAKE WITH CREAM CHEESE FROSTING - SALLY'S ...
Red velvet cake wouldn’t be red without food coloring. I recommend gel food coloring because the color is concentrated, so you need less of it. For natural coloring, use beet powder. If you don’t want to use food coloring, leave it out! The cake will have the same flavor and be a lovely shade of cocoa. My #1 Trick. I add one simple step to this red velvet cake …
From sallysbakingaddiction.com


BEST RED VELVET CAKE RECIPE - WHOLESOME FARMHOUSE RECIPES
Red Velvet Cake is More Than a Delicious Chocolate Cake. You might be thinking that red velvet cake is just a chocolate cake recipe with red food coloring added. However, it is a bit more than that. Decades ago, the cake was named for the red undertones in the cake batter because of the combination of buttermilk, cocoa powder, and vinegar ...
From wholesomefarmhouserecipes.com


BEST RED VELVET CAKE BAKE OFF - THE PANCAKE PRINCESS
Bravetart’s cake was the maverick of this group of recipes–dubbed a “red wine velvet cake,” Stella hydrates her batter with red wine instead of the more common buttermilk. She also calls for raw cacao (like Navitas Naturals) which is supposed to react with the anthocyanins in the wine to create a natural burgandy hue. The cake is paired with a custard …
From thepancakeprincess.com


HESTERS RED VELVET CAKE ICING BEST RECIPES
A favorite red velvet cake recipe with cooked frosting or use a homemade or ready-made cream cheese frosting for this popular cake. Use gel or paste food coloring for the most vivid color. Make the frosting ahead of the cake and give it plenty of time to cool before frosting.
From findrecipes.info


26 DECADENT RED VELVET DESSERT RECIPES | SOUTHERN LIVING
Take your red velvet desserts beyond your best red velvet cake recipes this holiday with these delicious dessert ideas for Christmas. Make a red velvet confection into a tiramisu trifle, bake it in a savory cheesecake, or whip up red velvet fudge and package it as a holiday gift for friends and family. No matter which red velvet dessert recipe you pick or how you choose to serve it, one …
From southernliving.com


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