Red Velvet Cake Recipe

I love colored cakes, just for the way they look, especially the red velvet cake recipe. The vibrant red color of the cake just calls out for a bite. I tried out one of these red velvet cake recipes from scratch for my vegan guests and it even fooled the staunch meat lovers.
What you will need
3 ½ cups – Unbleached all-purpose flour
1 ½ cups – Granulated sugar
2 teaspoons – Baking soda
1 teaspoon – Salt
3 ½ teaspoon – Cocoa powder
2 cups – Almond milk ( you can use soy, rice, hazelnut, or oat milk in place of almond milk )
2/3 cup – canola oil (I also tried out with vegetable oil but canola oil gives out a smooth texture)
3 tablespoons – Vegan Red food coloring
2 tablespoons – Distilled white vinegar
2 teaspoon – Vanilla extract

Instructions
Preheat the oven to 350F
Oil 2×8 inch round cake pans and dust the insides with little flour
In a clean and dry bowl sift flour, baking soda, salt, cocoa powder and sugar. Set aside
In a separate bowl whisk oil, almond milk, vinegar and red food coloring until well combined
Make a small well in the center of the flour mix
Add the wet ingredients to the well and mix well until combined. Add small amounts so that you can avoid the lumps.
Divide the cake batter in half and pour each half in the prepared cake pans.
Bake in the preheated oven for about 35 minutes. After about 18 minutes of baking time rotate the cake pan about 45 degrees to ensure even cooking
Once a toothpick inserted in the middle of the cake comes out clean, the cake is done.
Let the cake cool in the pan for about 10 minutes, before removing from the pan
Cool on a wire rack, while you prepare the traditional vegan buttercream frosting

What you will need for butter cream frosting
½ cup – Nondairy butter
3 cups- confectioner’s sugar
1 ½ teaspoon – Vanilla extract
2 tablespoons – Almond milk
½ cup – Grounded pecans
Since I like color in my frosting too, I use some assorted food colors in the icing
Instructions
In a clean bowl take the butter and whisk it using until smooth and begins to fluff
Use a electric blender at low speed to whisk in the confectioner’s sugar , vanilla and milk
Add the food coloring
Beat on high speed until you get a light and fluffy icing. You can add more milk if necessary.
Place one cake on the cake stand and spread a layer of frosting on top
Place another cake it and cover with frosting on all sides.
Decorate with grounded pecans
Chill before serving

 

 

 

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The dark and rich color of red velvet cake recipe gives a simple chocolate cake a very exotic look and taste. There are many versions of red velvet cake recipes but one thing is the same: they all taste great. Here is my version of one of the best chocolate red velvet cake recipes from scratch.

Ingredients:

– 1 cup unsalted butter
– 1 1/4 cups sugar
– 1 1/4 cups light brown sugar
– 6 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1/4 tablespoon baking soda
– 1 cup sour cream
– 1/4 cup dark cocoa
– 1/2 teaspoon baking powder
– 15 ml red food coloring

Instructions:

– Preheat the oven to 325F.
– Grease and flour three round cake pans.
– In a mixing bowl, cream the butter using an electric mixer on medium speed.
– Add the sugars to the butter beating well after each addition.
– Add the eggs, one by one, to the butter and sugar mix and beat the mix well to incorporate the eggs.
– Add the vanilla extract and mix well.
– In a separate bowl, sift the flour, baking powder, baking soda and cocoa powder.
– Add 1 cup of flour mix to the egg mix alternating with 1/3 cup of sour cream and blend well after each addition.
– Now add the flour-sour cream mix to the egg-butter mix, one cup at a time, and blend well.
– Add the food coloring and beat well.
– Pour the cake batter in the greased cake pans.
– Bake in the preheated oven for 45 minutes or until the cake layers look done.
– Remove from the oven and cool on wire racks before using frosting. Make sure that the cakes are cooled completely before you start icing or frosting.

Chocolate Hazelnut Frosting for the cakes

Ingredients:

– 500 grams cream cheese
– 2 cups roughly chopped dark chocolate
– 2 squares baking chocolate
– 1 cup powdered sugar
– 1 teaspoon vanilla
– 1 cup roasted hazelnuts, chopped

Instructions:

– Melt the chocolates on a double boiler or in the microwave for 2-3 minutes. Mix well.
– Remove from the heat and cool completely.
– Add the softened cream cheese and vanilla to the chocolate mix and mix well.
– Stir in the chopped hazelnuts.
– Place one cake layer on a serving stand and spread a thin layer of frosting over it.
– Place another layer on top and press lightly.
– Spread another thin layer of frosting on the top.
– Press another layer on the top.
– Cover the top and sides with the remaining frosting.
– Chill before serving.

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Cake recipes come in many forms, sizes, shapes, textures and colors. One of the classics is the Red Velvet Cake Recipe. This particular one is made from scratch because it doesn’t have any specialty ingredients, just the regular ones found in regular pantries. The first time I made this red velvet cake recipes from scratch, I was about 11 or 12 years old and I didn’t know then that this was called red velvet cake. My mother had a set of tiny bottles of food coloring (red, blue, green and yellow) and I was planning to use all four on separate cakes. It so happened that I chose the color red first. Subsequently, I also tried the remaining three food dyes and they didn’t quite take as nicely as the first red one. Although the creamy, velvety texture of the cake persists, red does enhance the palatability of the cake.

The traditional frosting or icing is white to better magnify the redness of the cake. Of course, baking is such a creative art that you can substitute many other icings or frosting as your heart may desire. For Valentine’s Day, this cake is most splendid, especially topped with syrupy cherries or strawberries.

Ingredients:

– 3 tablespoons red food coloring
– 1/4 cup cocoa
– 1/2 cup palm oil
– 1-1/2 cups sugar
– 2 eggs
– 1 cup whole cow’s milk
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 teaspoon vanilla
– 1 teaspoon baking powder

Directions:

– Prepare a round baking pan by greasing it lightly and sprinkling lightly with flour.
– Pre-heat oven to 350 degrees Fahrenheit.
– Combine the food coloring and cocoa; set aside.
– Cream the oil and the sugar in a mixing bowl.
– Add the eggs and cocoa and beat until fluffy.
– Add the milk, flour, salt, baking powder and vanilla.
– Mix well with a hand mixer on medium speed.
– Pour into the baking pan.
– Bake for about 30 minutes or until the cake is done.

The Red Velvet Cake Icing

Ingredients:

– 3 tablespoons flour
– 1 cup milk
– 1 stick butter (softened)
– 3 tablespoons palm oil
– 1 cup confectioner’s sugar
– 1 teaspoon cherry or strawberry flavor extract

Directions:

– Cook flour and milk until thickened.
– Set aside to cool.
– Cream butter and oil until fluffy.
– Add sugar and beat again.
– Add either cherry flavor or strawberry extract and beat well.
– Add the cooled flour mixture.
– Continue to beat into a creamy consistency.
– Spread evenly on the cooled cake.

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The red velvet cake is essentially a chocolate cake but it has an attractive red color that makes it the perfect cake choice for Valentine’s Day. This Valentine’s you can surprise your loved ones with one of my favorite red velvet cake recipes from scratch. This red velvet cake recipe is shaped like balls and then dipped in chocolate.

Ingredients:
– Cocoa powder – 1/4 cup
– Red food coloring – 2 tablespoons
– Hot water – 1/4 cup
– Unsalted butter (at room temperature) – 6 tablespoons
– Vegetable shortening – 2 tablespoons
– Sugar – 1 2/3 cups
– Large eggs – 3
– Buttermilk – 1 cup
– Vanilla extract – 1 teaspoon
– Cake flour – 2 1/2 cups
– Salt – 1 teaspoon
– Apple cider vinegar – 1 tablespoon (you can also use plain vinegar)
– Baking soda – 1 teaspoon

Instructions:
– Preheat the oven to 325F.
– Whisk the cocoa powder, hot water and red food coloring in a bowl. Set aside to cool.
– In a separate bowl, take the butter and shortening and whisk together to get a smooth mix. Add the sugar and mix some more.
– Break in the eggs, one by one, and beat at a low speed using an electric mixer until you get a fluffy smooth mix.
– Add the buttermilk and vanilla to the cooled cocoa mix and whisk well.
– Sift the cake flour and baking soda in a bowl and divide the mix in two parts.
– Whisk one part in the egg mix and the other in the cocoa mix.
– Fold the two parts together.
– Stir in the vinegar last.
– Pour the prepared batter in a greased 9-inch pan.
– Bake in the preheated oven for about 1 hour or until a skewer inserted in the middle comes out clean.
– Remove from the pan and cool completely before preparing the balls.

Ingredients needed for making the balls:
– Cream cheese frosting – 1 1/2 cups
– Chocolate bark – 1 packet

Instructions:
– Once the cake is cooled completely, crumble it in a large bowl. The cake is moist so don’t worry if it sticks a little.
– Add the cream cheese frosting to the crumbled cake and mix well.
– Use your hands to roll the cake mix into small balls.
– Freeze in the refrigerator for about 2 hours.
– Melt the chocolate in the microwave.
– Dip the cake balls in the melted chocolate until coated from all sides.
– Set the balls on a parchment paper until firm.
– Drizzle the cake balls with a little caramel sauce and cool in the fridge till it is time to serve.

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Delicious, wow, wonderful, tasty, yummy – these are all the compliments that you are going to get if you follow this simple red velvet cake recipe from scratch. This red velvet cake recipe is easy to follow and uses simple ingredients. We have listed beet juice (which was the original source of red color in classic recipes) but you can easily substitute it for red food coloring.

Ingredients:
– 500 ml beet juice or 2 bottles red food coloring
– 1 teaspoon baking soda
– 1 tablespoon vinegar
– 3 tablespoons cocoa powder (or you can also use 1 packet of instant hot chocolate)
– 115 grams softened butter at room temperature (you can substitute this for 1/2 cup Crisco)
– 1 1/2 cups granulated white sugar
– 2 large eggs
– 1 cup buttermilk
– 2 1/4 cups cake flour
– 1 teaspoon salt
– 1 teaspoon vanilla

Instructions:
– Preheat the oven to 350F.
– Grease two 9-inch pans and dust the insides with a little flour. Pat the excess flour out.
– Separate the egg whites from the yolks.
– Take the egg yolks in a bowl and add the sugar to them. Beat well to let the sugar dissolve a little.
– Add the cocoa powder and mix well.
– Beat in the butter to get a slightly fluffy mix.
– Now add the buttermilk and beet juice to the mix and whisk well to combine.
– In a separate bowl, beat the egg whites until they double up in volume.
– Add vinegar, salt and vanilla to this and beat some more.
– Sift the cake flour and baking powder together.
– Add the flour mix to the butter mix, one tablespoon at a time, and blend well.
– In the end you will get a nice, uniform red color in the batter.
– Gently fold in the egg white and vinegar mix and stir by hand. Make sure that you scrape the sides of the bowl to get an even mix.
– Pour the batter in the greased pans and bake them at 350F for about 25-30 minutes.
– Cool for five minutes, invert on a wire rack and let the cake cool completely before applying frosting or cutting in slices to serve.
– You can also make red velvet cupcakes using this recipe. Pour the batter in cupcake molds (makes 24) and bake them at 350F for about 10-15 minutes.

Traditional cream cheese frosting goes best with red velvet cake, but you can use standard chocolate glaze or frosting over it, or simple fluffy white frosting.

Toasted coconut also tastes great with this cake.

Ingredients:
– 1 1/2 cups sweetened shredded coconut

Instructions:
– Line a baking sheet with foil and spread the shredded coconut on it in a fine layer.
– Bake at 350F for about 6-8 minutes, tossing in between for even cooking.
– Remove from the oven and let it cool.
– Sprinkle the coconut over the icing to cover from all sides.

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The red velvet Bundt cake recipe has been very popular since the 1950s. The design of the Bundt pan is such that the cake is hollow in the center and has a ring shape. Not only the design of the cake is different, it is also easy to cook as the center of the cake cooks evenly. Here is a delicious red velvet cake recipe that you can make at home.

Ingredients:

– 1 1/4 cups vegetable oil
– 1 cup buttermilk
– 2 eggs
– 2 tablespoons red food coloring
– 1 teaspoon white vinegar
– 1 teaspoon vanilla essence
– 2 1/2 cups flour
– 1 3/4 cups sugar
– 1 teaspoon baking soda
– 3/4 teaspoon salt
– 1 tablespoon cocoa powder

Method:

•  The recipe caters for 1 (12 cup) Bundt cake. Grease the Bundt pan with oil and dust a little flour on the inside.
•  Heat the oven to 350F.
•  In a bowl, break the eggs and add the buttermilk.
•  Use an electric mixer to beat the egg and buttermilk mixture.
•  Add the sugar and beat some more till the sugar dissolves.
•  Add the food coloring and vanilla to the mix and beat some more.
•  Add the vinegar to the mix and beat the mix well.
•  In a separate bowl, mix the flour, baking soda, salt and cocoa powder.
•  Add the dry ingredients to the wet ingredients, 1/4 cup at a time, and beat well so that there are no clumps in the mix.
•  Pour the batter in the greased Bundt pans.
•  Bake on 350F for about 45 minutes. You can check the cake by inserting a toothpick in the center and if it comes out clean the cake is done.
•  Let the cake cool in the pan for about 15 minutes before taking it out, then cool on a wire rack before frosting.

A red velvet cake is a perfect carrier for a smooth cream cheese frosting.

Ingredients:

– 1 cup cream cheese
– 1/2 cup butter
– 2 cups powdered sugar
– 1/2 teaspoon vanilla essence

Method:

•  Use an electric mixer to beat the cream cheese and butter together until mixed and softened.
•  Add the sugar and beat at a very low speed. Keep scraping the sides of the bowl for an even mixture.
•  Add the vanilla and beat till the frosting is fluffy.
•  Place the red velvet Bundt cake on a serving plate and cover with the prepared cream cheese frosting from all sides.
•  You can also melt the frosting in the microwave for some time then pour the frosting on the cake and let it pool at the bottom.
•  Decorate the cake with sliced strawberries or chopped walnuts before serving.

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Despite their slightly controversial history, red velvet cake recipe have been a hit for over a century. The first mention of red velvet cake can be traced back to 1873. The secret to enjoying the red velvety texture of this tasty cake lies in its moist and crumbly nature. Here is a simply melt in the mouth moist red velvet cake recipe that you can enjoy with or without the frosting.

Ingredients:

•  2 cups all-purpose flour
•  1 teaspoon baking soda
•  1 teaspoon baking powder
•  1 teaspoon salt
•  2 tablespoons cocoa powder (unsweetened)
•  2 cups sugar
•  1 ½ cups vegetable oil
•  2 eggs
•  2 teaspoons vanilla
•  15 ml red food coloring
•  1 teaspoon white distilled vinegar
•  ½ cup plain hot coffee

Method:

•  Preheat the oven to 325F.
•  In a large bowl, mix the baking soda, baking powder, flour, salt and cocoa powder.
•  In a separate bowl, add the sugar and oil, and blend on a high speed to blend well.
•  Separate the whites and yolks of the eggs.
•  In a bowl, beat the egg whites until almost 3 times the size. Add the red food coloring to it and beat some more. Set aside.
•  Add the egg yolks to the sugar and oil mix and beat some more for the sugar to dissolve.
•  Add the vinegar and prepared coffee to the mix and beat well.
•  Add the red-colored fluffy egg white and beat the mix well so that it attains a red-brown color. Don’t worry, when ready the cake will have a nice deep red color.
•  Add the flour mix to the wet mix, a little at a time, and beat well between each addition. The batter will be slightly more liquid than usual cake batter.
•  Grease two 9-inch baking pans using a little oil and flour.
•  Pour the batter in the pans and smooth the tops.
•  Bake in the preheated oven for about 30-40 minutes.
•  You will know that the cake is done when the top is springy.
•  Remove from the pan and cool on a wire rack before serving.

The cake can be served as it is or served with the frosting of your choice. Here is simple cream cheese frosting recipe.

Ingredients:

•  28 grams cream cheese
•  2 tablespoons milk
•  4 tablespoons butter
•  1 teaspoon vanilla
•  2 cups powdered sugar

Method:

•  In a deep bowl, mix the cream cheese, milk, vanilla and butter.
•  Beat on medium to high speed until smooth.
•  Add the sugar and beat some more until you get a smooth thick frosting.
•  Layer the cakes on top of each other with a thick layer of frosting in between them and cover with frosting all over.
•  Chill for a few hours and your cake is ready to eat.

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Moist, soft red velvet cake with traditional cream cheese frosting is just enough to brighten up anybody’s day. Red velvet cake recipe are relatively new as far as the history of cake goes, but they combine the taste of a gooey chocolate cake and the red color of passion and love that makes them special for any occasion. Here is one of the most delicious authentic red velvet cake recipes from scratch that you can prepare at home.

Ingredients:

•  Unsalted butter – 8 tablespoons (at room temperature)
•  White sugar – 1 ½ cups
•  Eggs (yolks and whites separated) – 2
•  Unsweetened cocoa powder – 5 tablespoons
•  Red food coloring (high quality) – 4 tablespoons
•  Plain water – 2 tablespoons
•  Vanilla essence – 1 teaspoon
•  Fresh buttermilk – 1 cup (at room temperature)
•  All-purpose flour – 2 ¼ cups
•  Salt – 1 teaspoon
•  Baking soda – 1 teaspoon
•  Distilled white vinegar – 3 teaspoons

Preparation:

•  Grease two 9-inch baking pans and set aside.
•  Preheat the oven to 350F.
•  Cream butter and sugar using an electric mixer until light and fluffy (the mix will increase in size slightly).
•  Add the egg yolks to the mix and beat for about 2 minutes.
•  Now add the egg white and beat until the mix is well incorporated.
•  In a small glass bowl, mix the vanilla, cocoa powder and red food coloring, and add them   to the above mix.
•  Make sure that the color is mixed with all of the batter.
•  Take half the buttermilk and add it to the colored mix.
•  Beat on a low speed so that it mixes well with the other ingredients.
•  Add half of the all-purpose flour and beat again for 2 minutes at a low speed.
•  In a separate bowl, mix the leftover buttermilk and flour, add the paste to the mix, and beat at a fast speed.
•  Add the baking soda and white distilled vinegar to the mix and beat it for another 2-3 minutes until you get a smooth mix.
•  Tradition says that you use a wooden spoon (and we recommend it) to spoon the batter in the prepared cake tins.
•  Bake the cake in the oven for 30-35 minutes. Check the center of the cake using a toothpick (if it comes out clean then the cake is done).
•  Let the cake cool for at least 20 minutes before cutting it to serve or before decorating using your favorite frosting.
•  You can also use the same cake batter to prepare cupcakes (makes about two dozen cupcakes). Bake the cupcakes for 20-25 minutes.

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This is not your usual bundt cake recipe. This is a red velvet bundt cake recipe, which puts a tasty twist on the classic bundt cake recipe made in a round bundt baking pan. If you don’t have a bundt pan, don’t worry about it – you can make this red velvet cake recipe in a regular baking pan or even make it into cupcakes. If you don’t have a lot of experience making cakes, don’t worry about that either – simply follow these easy directions and you’ll be amazed at how easy it was.

Here’s what you will need:

1 tablespoon cocoa powder

3/4 tablespoon salt

1 tablespoon baking soda

1 1/4 cups sugar

2 1/2 cups flour

1 teaspoon vanilla

1 teaspoon apple cider vinegar

1 tablespoon red food coloring

2 eggs

1 cup buttermilk

1 1/4 cups vegetable oil

Here are the directions:

1) Firstly, preheat your oven to 350F. Next, lightly grease and flour your bundt pan.

2) In a mixing bowl, combine the oil, eggs, buttermilk, vinegar, food coloring and vanilla. Mix together with a beater until everything is combined.

3) In another bowl, combine the flour, baking soda, salt, sugar and cocoa powder. Now, combine both bowls and mix until smooth.

4) Pour your cake batter into the bundt pan and bake uncovered for about 45 minutes. Once you can poke the cake with a toothpick and it comes out clean, the cake is done baking.

5) Remove it from the oven and allow it to cool for a few minutes before removing the cake from the bundt pan. If you want to add your favorite icing on top, now is the time!

About an hour later, this delicious red velvet bundt cake recipe will transform into a cake that is sure to delight even the pickiest of cake-eaters, no matter what the occasion is!

 

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Red velvet cake recipe gets its name from the vibrant red color that it has. The red color is due to the reaction of cocoa powder with vinegar and buttermilk. This color is further enhanced by adding some red food coloring to the mix.

Here is an easy and simple red velvet cake recipe from scratch that takes only about one hour to prepare and cook.

On your shopping list:

• All-purpose flour – 310 grams
• Sugar – 300 grams
• Baking powder – 5 grams
• Cocoa powder – 15 grams
• Buttermilk – 250 ml
• Vegetable oil – 340 ml
• Large eggs – 2
• Red food coloring – 3 ml
• White distilled vinegar – 2 ml
• Vanilla essence – 5 drops
• Vegetable oil for greasing – 10 ml
• Three 9 inch baking pans of the shape you want

Preparation:

• Heat the oven to 180°C.
• In a bowl, sift the flour, baking powder and cocoa powder and mix together. There should be no lumps in the mix.
• Separate the egg whites from the egg yolks.
• Whisk the egg whites until you get them to a thick dropping consistency.
• Add the red food coloring to the mix and set it aside.
• Take the egg yolks and whisk them well until they become slightly frothy.
• Add the vinegar, vanilla essence, buttermilk, vinegar and sugar to the whisked egg yolks.
• Blend well using a blender at medium speed.
• Now add the flour mix, one spoon at a time, and blend well. Ensure that there are no lumps in the mix.
• Fold the whisked egg whites into the mix. Do not stir too much otherwise it will lose its air.
• Grease the baking pans using vegetable oil and dust with some all-purpose flour.
• Divide the cake batter in three equal parts and pour in the baking pans evenly.
• Bake in the preheated oven for 30 minutes.
• Once the cakes are done, the tops will be firm but the cake will be soft.
• Take out of the oven and invert on a cooling rack to cool.

In the meantime, prepare the cream cheese frosting using:

• 4 cups of icing sugar
• 2 cups of cream cheese
• 1 cup of unsalted and softened butter
• 2 teaspoons of vanilla or your favorite essence

Preparation:

• Mix the cream cheese with the icing sugar. Mix well.
• Add the butter to the mix and whisk to get it to a spreading and soft consistency.
• Add the essence and your frosting is ready.

To serve:

• Take one cake, place it on a serving plate and spread some of the frosting on the layer.
• Place the second cake on top of it and apply frosting to this layer too.
• Now place the third cake on top of the second cake and cover all the sides with frosting.
• Cool in the fridge to allow the frosting to set before serving in slices.

 

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