Best 5 Red Velvet Present Cake Recipes

RED VELVET SHEET CAKE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
• Sift the flour, cocoa powder and baking soda into a large bowl and add the baking soda to it.
• In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
• Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just combined with no dry streaks.
• Pour into baking pan, spread evenly and bake for 30-35 minutes or until a toothpick comes out clean
• Let cool completely before frosting.

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.

WALDORF ASTORIA RED VELVET CAKE

Steps:

• Heat the oven to 350° F
• Beat the shortening (or butter), sugar, and eggs with the mixer until they are light and fluffy (2 to 3 minutes).
• In a separate bowl, mix enough of the red food coloring with the cocoa powder to form a red-colored paste.
• Add the food color/cocoa mixture to the shortening mixture and mix until combined.
• In another bowl, whisk together the flour and salt.
• Add ⅓ of the flour mixture to the shortening mixture and beat just until combined.
• Then mix in ½ of the buttermilk.
• Add the next ⅓ of the flour, followed by the other ½ of the buttermilk and then the last ⅓ of the flour, beating until combined between each addition.
• Add vanilla, vinegar and baking soda to the shortening mixture in that order, mixing in between each addition.
• Pour into 2 or 3 8-inch cake pans or 24 muffin tins.
• Bake for 30 minutes for a cake, or 25 minutes for cupcakes, until a toothpick inserted in the center of the cake comes out clean.
• Let cool completely before icing.
• In a saucepan, stir together flour and milk making sure to get rid of any lumps.
• Over medium heat, cook the flour and milk until very thick, stirring constantly.
• Let cool completely.
• In the meantime, beat the butter, vanilla and the confectioners' sugar together with the mixer until fluffy (2 to 3 minutes).
• Add the flour mixture into the butter mixture together and beat until it is very fluffy. It should have a whipped cream texture when it is done.
• Spread frosting between the layers and over the top and sides of the cake. Or spread over the top of cupcakes with a knife.

RED VELVET CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
• Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
• Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
• Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
• To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
• To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.

RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
• Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
• In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
• Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
• Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
• To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.