Indulge in the decadence of red velvet cake, an iconic dessert that captivates hearts with its striking crimson hue and velvety smooth texture. This classic cake is a symphony of flavors, boasting a moist and tender crumb infused with the tanginess of buttermilk and cocoa, while a touch of red food coloring lends its signature color.
In this comprehensive guide, we present a collection of red velvet cake recipes that cater to every baker's skill level and preference. From the traditional Southern red velvet cake, adorned with a luscious cream cheese frosting, to the modern red velvet cupcakes, perfect for individual servings, these recipes offer a delightful range of options to satisfy any sweet tooth.
1. **Classic Southern Red Velvet Cake:** Experience the timeless charm of the classic red velvet cake, a Southern staple that has captivated generations. This recipe stays true to tradition, featuring a moist and tender crumb, a rich cream cheese frosting, and the perfect balance of cocoa and buttermilk flavors.
2. **Red Velvet Cupcakes:** Transform the classic red velvet cake into adorable individual servings with these red velvet cupcakes. Perfect for parties, bake sales, or simply a sweet treat, these cupcakes offer a delightful burst of flavor in every bite. Top them with cream cheese frosting, sprinkles, or your favorite decorations for a festive touch.
3. **Red Velvet Cake with Chocolate Ganache:** Elevate the indulgence of red velvet cake with a luscious layer of chocolate ganache. This decadent recipe combines the velvety texture of red velvet cake with the rich, smooth ganache, creating an irresistible dessert that will impress even the most discerning palate.
4. **Red Velvet Cake with Cream Cheese Frosting:** Experience the ultimate pairing of red velvet cake and cream cheese frosting in this classic combination. The tangy and creamy frosting perfectly complements the moist and flavorful cake, resulting in a harmonious symphony of flavors that will leave you craving more.
5. **Red Velvet Cake with Ermine Frosting:** Discover the delightful combination of red velvet cake and ermine frosting, a unique and velvety frosting that adds a touch of sophistication to this classic dessert. With its smooth and creamy texture, ermine frosting provides a delightful contrast to the rich cake, creating a truly memorable dessert experience.
RED VELVET BOX COOKIES RECIPE BY TASTY
Here's what you need: red velvet cake mix, eggs, vegetable oil, powdered sugar
Provided by Quinton Washington
Categories Desserts
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F (190°C).
- Mix everything except the powdered sugar into a bowl (Batter will be thick).
- Spoon into balls and roll in the powdered sugar.
- Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
- Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
- Enjoy!
Nutrition Facts : Calories 99 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
RED VELVET CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: red velvet cake mix, cream cheese, powdered sugar, vanilla extract, cream cheese frosting
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the red velvet cake batter.
- In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Spoon some of the cream cheese mixture onto the batter.
- Top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
- Enjoy!
Nutrition Facts : Calories 457 calories, Carbohydrate 67 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, Sugar 50 grams
RED VELVET CAKE III
Moist and delicious easy cake!
Provided by Mary
Categories Desserts Cakes Red Velvet Cake Recipes
Yield 18
Number Of Ingredients 12
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
RED VELVET ICE BOX CAKE
This easy-yet-impressive cake layers red velvet cookies, sweet cream cheese and shaved milk chocolate. The cookies soften up nicely as the cake sits overnight.
Provided by Food Network Kitchen
Categories dessert
Time 10h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl if using a hand mixer) and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours.
- Line a 1 1/2-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face-down, overlapping slightly. Spread 3/4 cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight.
- To serve, turn back the plastic wrap, flip the icebox cake out onto a platter and remove the plastic. Top with the reserved chocolate and serve immediately.
- Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
- Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
- Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
EASY RED VELVET CAKE
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
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
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
EASY RED VELVET CAKE
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
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
Tips:
- Measuring Ingredients Accurately: Use a kitchen scale to measure ingredients for precise results, especially for flour and sugar.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature before mixing. This allows them to blend smoothly and evenly.
- Proper Mixing: Do not overmix the batter. Overmixing can result in a tough and dense cake. Mix until the ingredients are just combined.
- Cake Pan Preparation: Grease and flour the cake pans thoroughly to prevent sticking. Alternatively, use parchment paper for effortless removal.
- Oven Temperature: Preheat the oven to the correct temperature before baking. This ensures even cooking and prevents under or overbaking.
- Cooling the Cake: After baking, let the cake cool completely in the pan before frosting. This helps to prevent the cake from crumbling.
- Applying Frosting: Use an offset spatula to apply the frosting evenly and smoothly over the cooled cake. This creates a professional-looking finish.
- Chilling the Cake: Place the frosted cake in the refrigerator for at least 30 minutes before serving. This helps to set the frosting and make it easier to slice.
Conclusion:
With careful attention to detail and following these tips, you can create a moist, tender, and delicious red velvet cake that is perfect for any occasion. The vibrant red color and creamy frosting make this cake a visually stunning and delectable treat. Whether you are a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of crafting a delightful red velvet cake that will impress your friends and family. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this classic and beloved dessert.
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