Best 6 Small Red Velvet Cake Recipes

RED VELVET CAKE

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

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.

RED VELVET CAKE

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.

GRANDMA'S RED VELVET CAKE

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.

CLASSIC RED VELVET CAKE

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.

VEGAN RED VELVET CAKE

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!