Best 20 Red Velvet Cake Recipes

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Red velvet cake is a classic Southern dessert that is sure to impress your friends and family. With its striking red color and rich, creamy flavor, this cake is perfect for any special occasion. In this article, we'll walk you through the steps of making a delicious red velvet cake from scratch. We'll provide you with all the tips and tricks you need to create a perfect cake, so you can enjoy this decadent dessert in the comfort of your own home.

Here are our top 20 tried and tested recipes!

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.

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

SOUTHERN RED VELVET CAKE



Southern Red Velvet Cake image

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

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

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.

CREAM CHEESE FROSTING FOR RED VELVET CAKE



Cream Cheese Frosting for Red Velvet Cake image

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Steps:

  • Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

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

RED VELVET CAKE



Red Velvet Cake image

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

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

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



Red Velvet Cake image

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

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

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.

RED VELVET CAKE WITH BUTTERCREAM FROSTING



Red Velvet Cake with Buttercream Frosting image

Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!

Provided by rlroth

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h5m

Yield 12

Number Of Ingredients 17

2 cups cake flour
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar
¼ cup all purpose flour
1 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
  • In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
  • For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g

EASY RED VELVET CAKE



Easy Red Velvet Cake image

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

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package non-instant chocolate pudding mix
red food coloring, as desired
½ cup buttermilk

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

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

RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

What could make traditional red velvet cake even better? Chocolate, of course!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 two-layer cake

Number Of Ingredients 13

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting for Red Velvet Chocolate Cake

Steps:

  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
  • Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

BEET RED VELVET CAKE



Beet Red Velvet Cake image

Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.

Provided by Kim Severson

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

3 medium beets
3/4 cup/ 170 grams butter, plus more for greasing pan
3/4 cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 1/2 teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams Dutch process cocoa powder
1 1/8 teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
1/2 teaspoon/3 grams baking soda
1 3/4 cup/350 grams granulated sugar
3 eggs
Cream cheese frosting (see recipe), or other fluffy white icing

Steps:

  • Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
  • Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
  • In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
  • Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
  • In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
  • Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
  • Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
  • To assemble, remove one cake from its pan and peel away parchment. 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 and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 38 grams, TransFat 1 gram

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.

EASY RED VELVET CAKE



Easy Red Velvet Cake image

When red velvet is the requested cake, don't worry about creating a complicated batter. Just pick up Betty Crocker™ cake mix, red food color and a few other pantry staples for an Easy Red Velvet Cake. The classic frosting is made with cream cheese, milk, whipping cream and powdered sugar. Make red velvet cake for the next birthday party request or just because you're craving it.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup buttermilk or water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
  • Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
  • In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 1 g

SO MOIST RED VELVET CAKE



So Moist Red Velvet Cake image

I've searched the list of Red Velvet cakes. This is similar, but slightly different. This cake is a blue-ribbon winner and a favorite of my family.

Provided by SNEAKIEME

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 2h55m

Yield 16

Number Of Ingredients 15

½ cup shortening
1 ½ cups white sugar
2 eggs
1 tablespoon cocoa powder
1 ounce red food coloring
2 ¼ cups self-rising flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon baking soda
½ cup margarine
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
  • To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.

Nutrition Facts : Calories 393 calories, Carbohydrate 61.3 g, Cholesterol 23.9 mg, Fat 15.4 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 538.3 mg, Sugar 47.2 g

EASY RED VELVET CAKE



Easy Red Velvet Cake image

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

1 package fudge marble cake mix (regular size)
1 teaspoon baking soda
1-1/2 cups buttermilk
2 large eggs, room temperature
1 bottle (1 ounce) red food coloring
1 teaspoon vanilla extract
FROSTING:
5 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup sugar
2 teaspoons vanilla extract

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.

VERY RED VELVET CAKE WITH CREAM CHEESE ICING AND PECANS



Very Red Velvet Cake With Cream Cheese Icing and Pecans image

No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.

Provided by Dora Charles

Categories     Juneteenth     Cake     Birthday     Bake     Cream Cheese     Pecan     Buttermilk     Peanut Free     Vegetarian

Yield Serves 12-16

Number Of Ingredients 15

Cake:
2½ cups cake flour
½ teaspoon baking soda
2 large eggs, at room temperature
1½ cups sugar
1½ cups vegetable oil
2 tablespoons distilled white vinegar
1 cup buttermilk
1 teaspoon pure vanilla extract
3 tablespoons red food coloring (from two 1-ounce bottles)
Icing:
1 (1-pound) box confectioners' sugar, sifted
1 (8-ounce) package cream cheese, softened
1 stick (8 tablespoons) butter, softened
1 cup chopped pecans

Steps:

  • To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
  • Sift the flour with the baking soda.
  • In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
  • Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
  • Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they're cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
  • To make the icing: Combine everything in a medium bowl and mix well until very smooth. It's best to use the icing right away, when it's soft and spreadable.
  • Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
  • Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it's ready, people want to dive right in.

RED VELVET CAKE WITH BEETS



Red Velvet Cake with Beets image

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

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

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

BLUE RIBBON RED VELVET CAKE



Blue Ribbon Red Velvet Cake image

This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award-winning red velvet cake recipe will be a winner in your house, too! -Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups canola oil
1 cup buttermilk
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
2-1/2 cups all-purpose flour
1-1/2 cups sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts : Calories 559 calories, Fat 33g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 208mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

RED VELVET CAKE III



Red Velvet Cake III image

Moist and delicious easy cake!

Provided by Mary

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Yield 18

Number Of Ingredients 12

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring
½ cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

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

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will result in a more flavorful and delicious cake.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Mix the dry ingredients together before adding them to the wet ingredients: This will help to prevent lumps from forming in the batter.
  • Do not overmix the batter: Overmixing can result in a tough, dense cake.
  • Bake the cake at the correct temperature and for the correct amount of time: Underbaking the cake will result in a gooey center, while overbaking the cake will result in a dry, crumbly cake.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Red velvet cake is a classic dessert that is perfect for any occasion. By following the tips above, you can make a red velvet cake that is moist, tender, and delicious. So next time you are looking for a special dessert to make, give red velvet cake a try!

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