ROYAL BLUE VELVET RECIPES

Name: Classic Red Velvet Cake
Prep time: 15 min
Total time: 2 h
Yield: 12
Ingredients: 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

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

Ingredients

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

BISQUICK® VELVET CRUMB CAKE RECIPE - BETTYCROCKER.COM

Bisquick® Velvet Crumb Cake Recipe - BettyCrocker.com image

This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Steps:

Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Nutrition Facts : Calories 320 , CarbohydrateContent 40 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 26 g, TransFatContent 1 1/2 g

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CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM

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.
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 0 minutes
Calories 800 per serving

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.

See details

BISQUICK® VELVET CRUMB CAKE RECIPE - BETTYCROCKER.COM

This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 320 per serving

In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

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