The Best Red Velvet Cake From Divas Can Cook Recipes

THE BEST RED VELVET CAKE RECIPE

Steps:

• Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
• In a separate bowl, crack open the eggs, and beat them.
• Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
• Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
• Once everything is manageable, switch from mixing the cake batter to folding it.
• Next, add it the vinegar, and red food coloring.
• Fold in until all of the cake batter is red, and there are no streaks.
• Spray two 9 inch cake pans with baking spray, OR grease and flour them.
• Pour an equal amount of cake batter into each cake pan.
• Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
• Bake each cake on 325 F, for 25-30 minutes.
• Remove the cakes from the cake pans, and place them on cooling racks.
• While the cakes are cooling, make the frosting.
• In a large bowl combine the butter, and cream cheese.
• Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
• Add in the vanilla extract, and milk.
• Mix until the frosting is nice and creamy
• Once the cakes are completely cool, frost them.

RED VELVET CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
• In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
• Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
• Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
• Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
• Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
• Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.

THE BEST RED VELVET CAKE RECIPE. EASY. MOIST. HOMEMADE

Steps:

• Preheat oven to 325 F.
• Generously grease and flour (2) 9-inch round cake pans. Set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
• In a large bowl, combine the sugar and vegetable oil.
• Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
• Stir in the coffee and white vinegar.
• Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
• Pour the batter evenly into each pan.
• Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
• Let pans cool on a cooling rack until the pans are warm to the touch.
• Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
• Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
• Frost the cake with cream cheese frosting when the cakes have cooled completely.

THE BEST RED VELVET CAKE FROM DIVAS CAN COOK

Steps:

• Preheat oven to 325.
• In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
• In a large bowl, combine the sugar and vegetable oil.
• Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
• Stir in the coffee and white vinegar.
• Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
• Generously grease and flour two round cake pans with crisco and flour.
• Pour the batter evenly into each pan.
• Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
• Let cool on a cooling rack until the pan are warm to the touch.
• Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
• Remove the cakes from the pan and let them cool.
• Frost the cake with cream cheese frosting when the cakes have cooled completely.