VELVET CHOCOLATE CAKE RECIPES

Name: Best Red Velvet Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 14 servings.
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 2 bottles (1 ounce each) red food coloring; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 2-1/4 cups cake flour; 2 tablespoons baking cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; FROSTING:; 1/2 cup cold water; 1 tablespoon cornstarch; 2 cups butter, softened; 2 teaspoons vanilla extract; 3-1/2 cups confectioners' sugar

BEST RED VELVET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Best Red Velvet Cake Recipe: How to Make It - Taste of Home image

It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 14 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup cold water
1 tablespoon cornstarch
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

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, FatContent 34g fat (21g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 71g carbohydrate (52g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

RED VELVET CAKE RECIPE - OLIVEMAGAZINE

Red Velvet Cake Recipe - olivemagazine image

Give your chocolate cake a red tinge in this classic American cake recipe, covered in silky-smooth cheese frosting for extra indulgence

Provided by Janine Ratcliffe

Categories Afternoon tea

Total Time 1 hours

Yield Serves 8

Number Of Ingredients 11

Ingredients

175g self-raising flour
3 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 eggs
150ml sunflower oil (or other flavourless oil)
150ml buttermilk
2 tbsp red food colouring
100g butter, softened
250g icing sugar
300g soft cheese

Steps:

Heat the oven to 180C/fan 160C/gas 4 and line two 18cm sandwich tins with baking paper. Stir the dry ingredients together in a large bowl. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
Divide the mixture between the tins and bake for 25-30 minutes or until risen and a skewer poked into the centres of the cakes comes out clean. Cool on a wire rack.
To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.

Nutrition Facts : Calories 684 calories, FatContent 41.2 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 69.2 grams carbohydrates, SugarContent 51.8 grams sugar, FiberContent 1.8 grams fiber, ProteinContent 8.1 grams protein, SodiumContent 1.1 milligram of sodium

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