Best 4 Classic Red Velvet Cake Recipes
Indulge in the decadence of a Southern classic with our exquisite Classic Red Velvet Cake recipe. This iconic cake boasts a striking red hue, a moist and velvety crumb, and a delightful cream cheese frosting that perfectly complements its sweet and tangy flavor.
Our collection of Red Velvet Cake recipes offers a variety of options to suit every baker's skill level and preference. From the Classic Red Velvet Cake recipe, which stays true to the traditional Southern style, to the Red Velvet Cupcakes recipe, which is perfect for individual servings, and the Red Velvet Cake Roll recipe, which adds a touch of elegance to any occasion, there's a recipe here for everyone.
Each recipe provides detailed instructions, helpful tips, and a list of all the necessary ingredients, ensuring that you can create a stunning Red Velvet Cake that will impress your friends and family. Whether you're a seasoned baker or just starting out, our recipes will guide you through the process of creating this timeless dessert.
So, preheat your oven, gather your ingredients, and let's embark on a culinary journey to create a Red Velvet Cake that will be the star of your next celebration.
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
CLASSIC RED VELVET CAKE RECIPE BY TASTY
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
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
CLASSIC RED VELVET CAKE
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
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.
RED VELVET SHEET CAKE AND CLASSIC FROSTING
Growing up, our Great Aunt Louise was the queen of Red Velvet Cakes and our Aunt Marie was the queen of chocolate sheet cakes. This recipe that is similar to The Pioneer Woman's Red velvet sheet cake combines both of those beloved childhood cakes into one delicious dessert.
Provided by Michelle Bates-Phipps
Categories Cakes
Time 1h
Number Of Ingredients 18
Steps:
- 1. preheat oven to 350. Grease and flour a 1/2 sheet or jelly roll pan.
- 2. sift together cake flour and salt. Set aside.
- 3. In separate bowl, stir together buttermilk, vanilla, baking soda, and eggs. Add vinegar and stir. Set aside.
- 4. Mix cocoa powder and food coloring together in a small bowl. Set aside.
- 5. In mixing bowl, cream together shortening and sugar until fluffy.
- 6. Alternate adding in flour and buttermilk mixtures until combined. Beat in the red mixture.
- 7. Pour into prepared pan and level surface.
- 8. Bake for 20 minutes until a cake tester comes out clean.
- 9. Allow cake to cool completely
- 10. Combine milk and flour in a saucepan over medium heat. Whisk constantly until thick.
- 11. Remove from heat and let cool to room temperature. Add vanilla.
- 12. In mixer bowl, cream together butter and sugar until light and fluffy. Add in cooled milk.
- 13. Beat until well combined. It should be fluffy like whipped cream.
- 14. Spread frosting on the cake
Tips:
- To achieve the perfect red velvet color, use a combination of red food coloring and a little bit of blue food coloring. Avoid using too much red food coloring, as it can make the cake bitter.
- The buttermilk in this recipe can be substituted with an equal amount of plain yogurt mixed with 1 tablespoon of lemon juice. Let it sit for 5 minutes before using.
- To ensure the cake bakes evenly, use two 9-inch round cake pans instead of one 9x13 inch pan. This will also help to prevent the cake from becoming too dry.
- Do not overmix the batter, as this can make the cake tough. Mix until the ingredients are just combined.
- For a moist and flavorful cake, use high-quality cocoa powder. Look for a cocoa powder that is labeled "natural" or "unsweetened."
- To make sure the cream cheese frosting is smooth and lump-free, use softened cream cheese. Let the cream cheese sit at room temperature for about 30 minutes before using.
- If you don't have buttermilk, use 1 1/4 cups milk mixed with 1 tablespoon of vinegar or lemon juice. Stir and let it sit for 5 minutes before using.
Conclusion:
Classic Red Velvet Cake is a timeless dessert that is perfect for any occasion. With its moist and tender crumb, creamy cream cheese frosting, and striking red color, this cake is sure to impress. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So, preheat your oven and get ready to indulge in a slice of this classic red velvet cake!
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