Best 2 Best Red Velvet Cake Recipes

Red velvet cake is a classic dessert that is enjoyed by people of all ages. With its moist texture, rich flavor, and cream cheese frosting, it's no wonder why this cake has become a favorite for birthdays, holidays, and other special occasions. If you're looking for the perfect recipe to make your own red velvet cake, you've come to the right place. In this article, we'll share our favorite red velvet cake recipe, along with some tips for making sure your cake turns out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

BEST RED VELVET CAKE

Best Red Velvet Cake image

Originally adapted from 02/14/2007 NY Times. If you have an aversion to artificial food coloring, you can either omit it or substitute 1/4 c. beet juice and add an extra 2 Tbsp. flour. I had no food coloring, so substituted 1 c. red sugar sprinkles for 1 c. of the sugar with great success. Frost with a cream cheese icing of your choice; mine is 1 pkg. neufchatel cheese + 1/2 c. butter +4-5 c. powdered sugar + 1 tsp. vanilla and a little milk to achieve the desired consistency.

Provided by Miss_Amy

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
3 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1 cup canola oil
1 cup butter, at room temperature
2 cups sugar
3 eggs
2 tablespoons red food coloring
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk (or 3/4 c. plain unsweetened whole milk yogurt plus 1/2 c. 2% milk)
2 teaspoons baking soda
2 1/2 teaspoons white vinegar

Steps:

Preheat oven to 350F; grease three 9" round cake pans with butter and line bottoms with parchment. (If you've only got 2 pans, that's okay).
Sift flour, cocoa and salt into a bowl.
Cream butter and sugar in an electric mixer until fluffy. Add oil and beat until incorporated. Beat in eggs one at a time. With machine on low, add red food coloring or beet juice, if using, very slowly. (Take care, it may splash.) Add vanilla. Add flour mixture alternately with buttermilk or yogurt & milk in 2 batches. Scrape down bowl and beat just long enough to combine.
Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat just until batter is smooth.
Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40-45 minute if using three pans, 50 minute for two pans. Let cool in pans 20 min., then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Nutrition Facts : Calories 604.4, Fat 36.7, SaturatedFat 12.5, Cholesterol 90.7, Sodium 682.1, Carbohydrate 64.6, Fiber 2.2, Sugar 34.8, Protein 7

THE BEST RED VELVET CAKE RECIPE - (3.8/5)

The Best Red Velvet Cake Recipe - (3.8/5) image

Provided by carvalhohm

Number Of Ingredients 11

Ingredients

Solid vegetable oil shortening, for greasing the pans
Flour, for dusting the pans
1 (18.5-ounce) package plain butter recipe golden cake mix
2 1/2 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1-ounce) bottle red food coloring
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar

Steps:

1. Place rack in the center of the oven and preheat oven to 350 F. Lightly grease 3 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside. 2. Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among 3 prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold 3 pans on center rack, place 2 on that rack and one in the center of the rack above. 3. Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first. 4. Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack, then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting. 5. To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes. Cream Cheese Frosting Place 1 (8-ounce) packagecream cheese and 1 stick (8 tablespoons) of room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add 1 teaspoon vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.

Tips:

Use high-quality cocoa powder: The quality of the cocoa powder you use will have a big impact on the flavor of your red velvet cake. Look for a cocoa powder that is labeled "natural" or "unsweetened."
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
Use buttermilk: Buttermilk helps to give red velvet cake its signature moist and tender texture. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let the mixture sit for 5 minutes before using.
Use red food coloring: Red food coloring is what gives red velvet cake its characteristic red color. You can use liquid or gel food coloring, but gel food coloring is more concentrated and will give you a more vibrant color.
Bake the cake at the right temperature: Red velvet cake should be baked at a temperature of 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked.
Let the cake cool completely before frosting: It's important to let the cake cool completely before frosting it. If the cake is still warm, the frosting will melt and slide off.

Conclusion:

Red velvet cake is a classic dessert that is perfect for any occasion. With its moist and tender texture, rich chocolate flavor, and striking red color, it's sure to be a hit with everyone who tries it.