RED VELVET CAKE BITES RECIPES

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CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM



Classic Red Velvet Cake Recipe - BettyCrocker.com image

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 Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 15

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 bottle (1 oz) red food color
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1 tablespoon vanilla

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 , CarbohydrateContent 76 g, CholesterolContent 100 mg, FatContent 10 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 52 g, TransFatContent 1 g

CAKE MIX RED VELVET COOKIES RECIPE - BETTYCROCKER.COM



Cake Mix Red Velvet Cookies Recipe - BettyCrocker.com image

Indulge in some red velvet goodness that's super easy to bake and ready in just 25 minutes.

Provided by Paula Jones

Total Time 25 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1/2 cup butter, softened
2 eggs, beaten
1 bottle (1 oz) red food color

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
  • In large bowl, beat all ingredients with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  • Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 110 , CarbohydrateContent 15 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 8 g, TransFatContent 0 g

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CAKE MIX RED VELVET COOKIES RECIPE - BETTYCROCKER.COM
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