Best 6 Blue Ribbon Red Velvet Cake Recipes

AUNTIE'S RED VELVET CAKE!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix sugar, shortening, salt, and baking soda in power mixer with whisk attachment.
• 3. In seperate bowl measure out flour.
• 4. In another bowl mix together eggs, buttermilk, vanilla and vinegar.
• 5. Alternate pouring the flour and buttermilk mixture into the mixing bowl.
• 6. Mix in the cocoa and the red food coloring. Do not over beat.
• 7. Bake in 2 8" round pans for 25 minutes or until toothpick comes out clean.
• 8. Mix all icing ingredients in electric mixer for 15 minutes. *You MUST mix for the full 15 minutes or you WILL be disappointed!
• 9. After the cake is completely cool, layer it up and ice it!

THE INFAMOUS RED VELVET CAKE

Steps:

• 1. 1. Preheat oven to 350 degrees. I use Non stick spray to coat two 8-by-2-inch pans or (use additional butter not included in recipe to coat pans). In a medium bowl sift together flour and baking powder; and set aside.
• 2. In a different bowl combine oil and sugar and beat for (approx. 15 mins). Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring and water; beat scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
• 3. In a small bowl stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a butter knife inserted in the center of the cake comes out clean, (approx 25-30 mins) depending on your oven the aluminum pans takes approx. 30 mins and non stick pans 22-25 minutes.
• 4. **Mixing of Cream cheese frosting**
• 5. Add all ingredients together in one bowl and mix until all ingredients are well blended, and the icing is thick and smooth. (do not over mix as the icing will be runny and the cake won't look smooth)
• 6. After the cake cools, use a knife to cut off the top of one cake (this will be the bottom half of the cake) and ice the cake with the frosting. Place the second cake on top and ice top and sides of cake to a smooth. Enjoy!!!

ROYAL BLUE VELVET CAKE

Steps:

• Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
• Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
• If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

SO MOIST RED VELVET CAKE

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.

FABULOUS RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
• Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
• Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

BLUE RIBBON POUND CAKE

Steps:

• Sift together the flour, baking powder, salt and nutmeg and set aside.
• Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
• Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
• Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
• Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries