Are you looking for a delicious and easy-to-make recipe for a small red velvet cake? This delightful cake is sure to be a hit at any gathering, whether it's a birthday party, baby shower, or just a weekend treat. With its vibrant red color and moist, velvety texture, this cake is sure to impress your friends and family.
Here are our top 6 tried and tested recipes!
RED VELVET CAKE
Recipe VIDEO above. The classic, iconic Red Velvet Cake! The sponge is soft and velvety, true to it's name, with a buttery flavour, moist with a hint of chocolate, vanilla and tang from buttermilk. MEASURES: Don't switch between weights/ml and cups in the recipe, read note 11. UK: Please read notes 7 and 9. After Red Velvet Cupcakes? Here's the recipe!
Provided by Nagi | RecipeTin Eats
Categories Sweet Baking
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
- Sift the Dry Ingredients and whisk to combine in a bowl.
- 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).
- Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.
- Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
- Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.
- Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
- Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
RED VELVET CAKE RECIPE
Red velvet cake recipe for two people. Made in a 6" round cake pan with two layers.
Provided by Christina Lane
Categories Small Cake Recipes to make 6 Inch cakes
Time 55m
Number Of Ingredients 16
Steps:
- Line two 6" round cake pans with parchment paper on the bottom, and then lightly spray the sides with cooking spray.
- Preheat the oven to 350°F.
- In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red food coloring, vanilla, and vinegar using an electric mixer.
- In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
- Slowly add the dry ingredients to the wet ingredients, while mixing.
- Divide the batter between the two cake pans, and bake for 25-35 minutes, until a cake tester comes out clean. Let cool completely on a wire rack. When cool, tip the cakes out of the pan, and remove the parchment liner on the bottom.
- Once the cake is cool, make the frosting. Make sure everything is room temperature (except the cream). Beat the cream cheese and butter for about 45 seconds to break it up.
- Begin adding the powdered sugar one cup at a time while beating.
- Add the vanilla extract and heavy cream, and beat again. Add extra heavy cream if needed to form a fluffy, spreadable frosting.
- Place one cake layer on a serving dish. Add a heaping one cup of cream cheese frosting on top, and spread it almost to the edge of the cake.
- Add the other cake layer on top. Add the remaining frosting to the top of the cake, and using an off-set spatula, move the frosting down the sides of the cake. Use a cake scraper or bench scraper to smooth the sides of the cake.
- Serve immediately, or store in the fridge until serving.
Nutrition Facts : Calories 803 calories, Carbohydrate 86 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 50 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 360 milligrams sodium, Sugar 81 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
RED VELVET CAKE
A family favorite--great for the Christmas holiday.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 66.6 g, Cholesterol 74.1 mg, Fat 25.7 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 502.5 mg, Sugar 43.8 g
GRANDMA'S RED VELVET CAKE
It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I've had; the icing is as light as snow. -Kathryn Davison, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 595 calories, Fat 34g fat (21g saturated fat), Cholesterol 115mg cholesterol, Sodium 564mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC RED VELVET CAKE
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
VEGAN RED VELVET CAKE
This vegan Red Velvet Cake is worthy of a celebration, but simple enough to make any day of the week! Topped with our best vegan cream cheese frosting!
Provided by Jessica Hylton
Categories Dessert
Time 1h5m
Number Of Ingredients 19
Steps:
- Grease and flour two 9" cake pans and line with parchment paper. It's essential so that the cake doesn't stick.
- Preheat the oven to 350°F/180°C.
- In a jar, add the tablespoon of vinegar and room temperature vegan milk together to curdle to form a buttermilk. Set aside.
- In a large bowl, add the sugar, flour, cocoa powder, baking powder and sea salt. Using a whisk, whisk all the ingredients together, removing any clumps that may form.
- Pour in the oil, the buttermilk mix from earlier, the vanilla extract and the red food colouring.
- Heat up that additional milk in the microwave for 40 seconds (or on stove top until warm, not boiling). You want it warm enough to dissolve but not boiling.
- Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 1 minute on medium speed, scraping down the sides of the bowl once in between to ensure that everything is incorporated. You want to mix until just combined.
- In a small bowl, mix together the 2 teaspoons white vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine, for about 30 more seconds. Working quickly, divide the batter evenly between the cake pans and place them in the preheated oven.
- Tap the pans on the counter three times lightly to remove any air bubbles.
- Place the pans in the middle rack of your oven and in the center of that rack. Bake for 25 minutes until fully baked.
- Remove from the oven and allow to cool in the pan for about 10 minutes, then carefully remove them to a wire rack to finish cooling completely.
- After cooled, frost with vegan cream cheese frosting and some red velvet crumbs. Enjoy!
- Since Red Velvet can be very messy with crumbs going everywhere, it would help to do a crumb coating first to help "glue" down the crumbs before doing the entire cake.
- Using an offset spatula, spread a thin layer of frosting over the sides and top of the cake. It should be thin enough that you can see the cake (and crumbs) through it. Get your frosting as smooth as you can and let it dry slightly until it crusts over a little bit and is dry to the touch. Sometimes placing it in the fridge for 30 minutes helps too.
- After the coat is dry, you can apply the final layer of frosting.
- Vegan Cream Cheese Frosting
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
Nutrition Facts : Calories 619 kcal, Carbohydrate 91 g, Protein 6 g, Fat 27 g, SaturatedFat 5 g, TransFat 1 g, Sodium 600 mg, Fiber 3 g, Sugar 64 g, UnsaturatedFat 18 g, ServingSize 1 serving
Tips:
- Use fresh ingredients: Fresh ingredients will give your red velvet cake the best flavor. If you can, use buttermilk instead of regular milk for a tangier flavor.
- Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit for 25-30 minutes. If you bake it at a higher temperature, it may brown too quickly and the inside may not be cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Use a cream cheese frosting: A cream cheese frosting is the classic frosting for red velvet cake. It's tangy and sweet, and it pairs perfectly with the chocolatey cake.
Conclusion:
Red velvet cake is a delicious and festive cake that is perfect for any occasion. With its moist, chocolatey cake and cream cheese frosting, it's sure to be a hit with everyone. By following these tips, you can make the perfect red velvet cake that will wow your friends and family.
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