Red Velvet Cake From Scratch Recipes

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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



Red Velvet Cake image

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

½ cup shortening
1 ½ cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

RED VELVET CAKE

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15



Red Velvet Cake image

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

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

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

HOMEMADE RED VELVET CAKE

Hope Meece of Ambia, Indiana took a cherished family recipe, downsized it for a pair, and came up with this cute rendition of a luscious old classic.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 18



Homemade Red Velvet Cake image

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the sour cream, egg, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. , Pour into three 5x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 14-18 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, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature. , In a small bowl, cream butter and sugar. Beat in vanilla and milk mixture until fluffy. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 378 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 374mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

2 tablespoons butter, softened
6 tablespoons sugar
2 tablespoons sour cream
2 tablespoons beaten egg
1 tablespoon red liquid food coloring
3/4 teaspoon white vinegar
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
1 tablespoon baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
FROSTING:
2 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/2 cup 2% milk
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract

OLD-FASHIONED RED VELVET CAKE

Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.

Provided by LuvMyBabies

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17



Old-Fashioned Red Velvet Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Grease and flour 2 (9-inch) cake pans.
  • In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
  • In a large bowl, cream together sugar and butter.
  • Beat in eggs one at a time.
  • Alternately add flour mixture and buttermilk.
  • Beat in food coloring and vinegar, then add vanilla.
  • Spread the batter evenly in the pans.
  • Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
  • Turn out onto a rack to cool.
  • Frosting: Blend cream cheese and butter together in a mixing bowl.
  • Add marshmallows and sugar and blend.
  • Fold in nuts.
  • Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 970.4, Fat 44.6, SaturatedFat 21.6, Cholesterol 140, Sodium 745, Carbohydrate 138.2, Fiber 2.5, Sugar 99.7, Protein 9.7

2 1/2 cups sifted cake flour
2 tablespoons good quality cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 cup melted marshmallows (you may use Fluff marshmallow creme to make it easier)
1 (1 lb) box confectioners' sugar
1 cup chopped pecans

THE REAL RED VELVET CAKE

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



The Real Red Velvet Cake image

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

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

THE ORIGINAL RED VELVET CAKE

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



The Original Red Velvet Cake image

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

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

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



Classic Red Velvet Cake image

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

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

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From prettysimplesweet.com


BEST RED VELVET CAKE - SAVOR THE FLAVOUR
Making the Cake (40 minutes + 15 minutes baking + 45 minutes cooling) Preheat the oven to 350 F. Lightly butter three 9-inch springform pans and line their bases with parchment paper. Whisk together the flour, baking soda, salt, and cocoa powder, then sift to …
From savortheflavour.com


RED VELVET CAKE FROM SCRATCH - CHEF LOLA'S KITCHEN
Preheat your oven to 350°F then grease and dust two cake pans with some flour and set it aside. Sift together the flour, cocoa powder, baking powder, and salt and set it aside as well. Cream the butter with sugar until it's light and Fluffy then whisk the eggs one at a time until all the eggs are completely incorporated.
From cheflolaskitchen.com


MOIST RED VELVET BUNDT CAKE RECIPE FROM SCRATCH
Step 1. Begin by preheating your oven to 350 degrees Fahrenheit and by coating a 10-inch Bundt pan in butter and cocoa powder. This will help keep the cake from sticking when you go to take it out. Step 2. In a large bowl with a hand mixer or in a stand mixer, cream together the sugar and butter until smooth and creamy.
From southernkissed.com


HOMEMADE RED VELVET CAKE RECIPE {WITH FROM SCRATCH COOKED …
Homemade red velvet cake is easy to make with this no-fail recipe. Buttermilk Cake. We have several cakes that are made with buttermilk, this one included. Buttermilk adds flavor and keeps the cake tender. The acid in buttermilk breaks down strands of gluten, making the cake have an amazing texture. If need a substitute for buttermilk, place 1 tablespoon of …
From tastesoflizzyt.com


RED VELVET CAKE RECIPE | HERSHEY'S
1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**. 2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with …
From hersheyland.com


THE MOST AMAZING RED VELVET CAKE RECIPE
The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a ...
From thestayathomechef.com


HOMEMADE RED VELVET CAKE | EASY WEEKNIGHT RECIPES
Prep the Oven and Cake Pans. Before you start baking, preheat your oven to 350°F. Next, grease three 8-inch cake pans with baking spray, butter, or oil, and then line them with parchment paper, cut to fit. Combine the Dry Ingredients. Sift the flour, cocoa powder, salt, and baking soda into a large bowl, and set aside.
From easyweeknightrecipes.com


REAL RED VELVET CAKE IS NOT CHOCOLATE CAKE WITH FOOD COLORING
Whisk together the eggs, vegetable oil, buttermilk, melted butter, vinegar, vanilla and coloring in a separate bowl. Slowly add in the wet ingredients to the dry and mix for one minute. You can do this by hand or in a stand mixer with the paddle attachment. Pour batter into two 8″ round cake pans and bake!
From sugargeekshow.com


RED VELVET CAKE RECIPE - BAKE HOMEMADE CAKES FROM SCRATCH
How to Prepare Cake: Preheat oven to 350 degrees Fahrenheit. Combine and stir sugar, flour, baking soda and salt into mixing bowl. Next add your wet ingredients (vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar) one at a time, beating on low to medium speed, continuously beating mixture thoroughly after ...
From soulfoodandsoutherncooking.com


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