RED VELVET CAKE - DOCTORED CAKE MIX RECIPE
This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Grease and flour 2 eight inch round pans In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer. Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out. Makes 6 1/4 cups batter Works well for cupcakes We frosted with our Pipeable Cream Cheese Frosting Recipe
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 CAKE
Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
- Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
- In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
- Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
- Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
- Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
- For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
- Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.
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
RED VELVET CAKE
Bake a modern classic with this fabulous red velvet cake. This chocolatey sponge is perfect for a celebration, or halve for smaller crowd
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 656 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.5 milligram of sodium
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
GRANDMA'S RED VELVET CAKE
It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I've had; the icing is as light as snow. -Kathryn Davison, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 595 calories, Fat 34g fat (21g saturated fat), Cholesterol 115mg cholesterol, Sodium 564mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.
EASY RED VELVET CAKE
This is a beautiful, easy red velvet cake with a little more chocolate than other versions. Using a white cake mix gives you a headstart and assures a moist cake. Tastes great with cream cheese frosting.
Provided by Claire312
Categories Dessert
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix all ingredients in large mixing bowl.
- Beat until well blended-- about 3 minutes.
- Pour batter evenly into two greased and floured 8 or 9 inch round pans.
- Bake at 350 for 30 minutes.
- Let cool in pan for 10 minutes.
- Turn from pan and let cool completely.
- Frost with cream cheese icing.
Nutrition Facts : Calories 283.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 47.3, Sodium 418.1, Carbohydrate 36.2, Fiber 1, Sugar 24.9, Protein 4.7
CAKE MIX RED VELVET CAKE
Delicious and easy. I had doubts that it would taste good to all the red velvet cake lovers, but everyone loved it.
Provided by SandyJasmine
Categories Dessert
Time 55m
Yield 1 Cake, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and lightly grease/flour baking pans.
- Prepare cake mix according to directions.
- Before beating, add the red food coloring, vinegar, and cocoa powder.
- Cool cake completely.
- Frost with cream cheese frosting. I used Bert's frosting, http://www.recipezaar.com/Cream-Cheese-Icing-22932.
Nutrition Facts : Calories 162.4, Fat 7.3, SaturatedFat 1.1, Sodium 199.4, Carbohydrate 22.8, Fiber 0.6, Sugar 15.6, Protein 2.1
THE REAL RED VELVET CAKE
Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.
Provided by Smart Cookie
Categories Desserts Cakes Red Velvet Cake Recipes
Time 3h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
- Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
- Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
- Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
- Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
- Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
- Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
- Finish frosting the cake with remaining frosting. Cut and serve.
Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g
More about "cake mix red velvet cake food"
CAKE MIX RED VELVET CAKE COOKIE MADNESS - COOKIE …
From cookiemadness.net
Cuisine AmericanCategory DessertServings 12
TRADITIONAL RED VELVET CAKE RECIPE | PASTRY CHEF ONLINE
From pastrychefonline.com
EASY RED VELVET CAKE RECIPE WITH CAKE MIX - SAVVY …
From savvyapron.com
10 BEST RED VELVET CAKE WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
RED VELVET CAKE - WIKIPEDIA
From en.wikipedia.org
RED VELVET CAKE RECIPE - BBC FOOD
From bbc.co.uk
RED VELVET CAKE | RECIPETIN EATS
From recipetineats.com
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY.
From prettysimplesweet.com
HOW TO CONVERT BOXED DEVIL'S FOOD CAKE TO RED VELVET …
From ehow.com
RED VELVET CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RED VELVET CAKE RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
TOP 44 ORIGINAL RED VELVET CAKE RECIPE-RECIPES
From hola2.heroinewarrior.com
RED VELVET CAKE - LAUREN'S LATEST
From laurenslatest.com
THIS SPECTACULAR RED VELVET CAKE IS A DOCTORED CAKE MIX …
From familysavvy.com
RED VELVET CHOCOLATE CHIP CAKE MIX COOKIES - RACHAEL RAY SHOW
From rachaelrayshow.com
RED VELVET CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
RED VELVET CAKE RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
HOW TO MAKE BETTY CROCKER RED VELVET CAKE MIX BETTER? 8 WAYS
From juliescafebakery.com
HERITAGE RED VELVET CAKE | FOOD
From food.amerikanki.com
DOCTORED RED VELVET CAKE MIX – SUGAR GEEK SHOW
From sugargeekshow.com
RED VELVET CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
WHAT IS RED VELVET CAKE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
10 BEST RED VELVET CAKE WITH WHITE CAKE MIX RECIPES - YUMMLY
From yummly.com
TOP 45 EASIEST RED VELVET CAKE RECIPE-RECIPES
From hola2.heroinewarrior.com
THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
RED VELVET CUPCAKES FROM CAKE MIX RECIPES ALL YOU NEED IS …
From stevehacks.com
HOW TO MAKE RED VELVET CAKE WITH OR WITHOUT FOOD COLORING - THE ...
From washingtonpost.com
RED VELVET CAKE - LIVING ON COOKIES
From livingoncookies.com
RED VELVET CAKE RECIPE UK MARY BERRY - HEALTHIEST FOOD RECIPES
From healthiestfoodrecipes.com
RED VELVET CAKE | CRAM
From cram.com
RED VELVET WAFFLES WITH CAKE MIX (VALENTINE’S DAY SPECIAL)
From hinamunawar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love