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
EASY RED VELVET CAKE
This easy red velvet cake is fluffy, moist, topped with cream cheese frosting, and has the most beautiful red color. It has the perfect red velvet flavor that's slightly tangy with a milk chocolate taste. Easy to make & oh so delicious - it's the perfect red velvet cake recipe.
Provided by Fiona Dowling
Categories Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350F degrees.
- Grease and lightly flour a 9x13 inch baking pan.
- Sift together the flour, cocoa, baking soda and salt. Whisk gently to combine
- In a separate large bowl beat together the butter and sugar until fluffy.
- Beat in the oil, followed by the eggs, vanilla extract & red food coloring.
- Beat in the flour mixture into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl as needed.
- Beat in the vinegar.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
- In a large bowl beat the butter until soft.
- Beat in the cream cheese.
- Add in the vanilla extract and salt.
- Mix in the powdered sugar about 1 cup at a time until the desired sweetness is reached. If the frosting seems too thick or sweet, mix in a little cream 1 tablespoon at a time.
- Frost the cooled cake, and optionally decorate with sprinkles.
Nutrition Facts : Calories 459 kcal, ServingSize 1 serving
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.
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.
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
RED VELVET CAKE FROM THE BUBBLE ROOM
This is the recipe for the fabulous red velvet cake from the famous Bubble Room in Captiva Island, Florida. People all over the world have dreams of this wonderful cake that they enjoyed while vacationing in Florida. Although there are many recipes for this famous cake, we think this is the best red velvet cake we've ever had.
Provided by Realtor by day
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Mix together all dry ingredients.
- Mix together all wet ingredients.
- While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
- Spray three 9"" cake pans with non-stick cooking spray.
- Pour equal amounts of batter into each of the three pans.
- Bake 20 to 30 minutes. Test for doneness with a toothpick.
- Cool layers in pans on wire racks for 10 minutes.
- Carefully remove layers from pans. Place layers on wire racks to cool completely.
- Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
- Frost cake and decorate top with remaining 1/2 cup pecans if desired.
- Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.
RED VELVET CAKE
Provided by Trisha Yearwood
Time 1h20m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter three 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour.
- Sift the flour, cocoa, baking soda and salt into a large bowl. Whisk the granulated sugar and eggs in a separate large bowl until combined. Gradually stir in the vegetable oil. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture, stirring well after each addition. Stir in the vanilla and red food coloring.
- Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to finish cooling; peel off the parchment.
- Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer until creamy. Beat in the confectioners' sugar until the mixture is smooth. Beat in the vanilla and nuts, reserving 2 tablespoons nuts for garnish. (You can make the cakes and/or frosting up to 2 days ahead; wrap the cakes in plastic wrap and refrigerate the frosting.)
- Spread the frosting between the layers, on the side and on top of the cake. Garnish with the reserved pecans.
EASY FABULOUS RED VELVET CAKE
Great way to savvy up german choc or other chocolate cake mix Note: To toast coconut, spread coconut in a single layer in a shallow baking pan. Bake in a 350 degree Foven for 3 to 4 minutes for shards or 6 to 7 minutes for larger flakes or until just starting to brown, stirring once halfway through baking. For sugared cranberries, toss frozen cranberries with granulated sugar to coat.
Provided by GoldsmithLissa
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round cake pans or two 8x8x2-inch square baking pans or coat with nonstick spray for baking; set aside.
- In a large bowl, beat cake mix, sour cream, water, oil, eggs, and food coloring with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl. Beat mixture on medium speed for beat 2 minutes more, scraping down the sides again if needed. Spread batter evenly into prepared pans.
- Bake cakes for 25 to 30 minutes for 9-inch pans or 30 to 35 minutes for square pans or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
- In a small saucepan, melt 4 ounces white baking chocolate over low heat, stirring frequently; cool 10 minutes. Meanwhile, in a very large mixing bowl, beat butter, cream cheese, and vanilla with an electric mixer on medium speed for 30 seconds or until smooth. Gradually beat in 2 c powdered sugar. Beat in 1 tablespoon milk. Gradually beat in an additional 2 cups powdered sugar. Beat in melted white chocolate until well combined.
- If needed, beat in additional milk, 1 teaspoon at a time, to make frosting spreading consistency.
- Spread frosting between layers and over sides and top of cake. Sprinkle with toasted coconut. Cover and chill cake to store. If you like, garnish with sugared cranberries.
Nutrition Facts : Calories 445.9, Fat 26, SaturatedFat 13.6, Cholesterol 87.1, Sodium 125.9, Carbohydrate 51.2, Fiber 0.4, Sugar 49, Protein 3.9
RED VELVET LAYER CAKE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
- Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
- Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
- Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.
SOUTHERN RED VELVET CAKE
Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.
Provided by Food Network
Categories dessert
Time 1h
Yield about 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
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
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
MOM'S EASY RED VELVET CAKE
Make and share this Mom's Easy Red Velvet Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
- Time and bake cakes according to the cake mix directions.
- Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
- Enjoy!
- Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.
Nutrition Facts : Calories 611.6, Fat 32.3, SaturatedFat 8.6, Cholesterol 108.3, Sodium 694.1, Carbohydrate 78.1, Fiber 1.8, Sugar 53.9, Protein 7.2
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
More about "easy fabulous red velvet cake food"
THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY. SIMPLE.
From prettysimplesweet.com
4.8/5 (60)Total Time 1 hr 5 minsServings 8
- To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
- In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
- Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
RED VELVET CAKE | RECIPETIN EATS
From recipetineats.com
FABULOUS RED VELVET CAKE | MIDWEST LIVING
From midwestliving.com
RED VELVET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NO DYE RED VELVET CAKE: SOUTHERN CAKES • UNPEELED JOURNAL
From unpeeledjournal.com
RED VELVET CAKE RECIPE - BBC FOOD
From bbc.co.uk
RED VELVET CAKE - PREPPY KITCHEN
From preppykitchen.com
EASY NO BAKE RED VELVET CHEESECAKE - THE BUSY BAKER
From thebusybaker.ca
CLASSIC RED VELVET CAKE (SO EASY) - SWEETEST MENU
From sweetestmenu.com
20 GORGEOUS RED VELVET RECIPES | TASTE OF HOME
From tasteofhome.com
EASY FABULOUS RED VELVET CAKE RECIPE - FOOD HOUSE
From foodhousehome.com
HOW TO MAKE THE BEST RED VELVET CUPCAKES AT HOME | EASY RECIPE …
From youtube.com
RED VELVET FROM MADCHEF #SHORTS #CAKE #DESSERT #SWEET #FOOD
From youtube.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