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The 10 Best Red Velvet Cake Recipes

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Best Red Velvet Waffle Recipe How to Make Red Velvet Waffles
Best Red Velvet Waffle Recipe How to Make Red Velvet Waffles from www.delish.com

Red velvet cake is a classic dessert that many people love. It's a cake that is moist, fluffy, and delicately sweet. Plus, the beautiful red color makes it perfect for special occasions. Here are 10 of the best red velvet cake recipes to make your next special dessert.

1. Classic Red Velvet Cake

This classic red velvet cake recipe is the perfect combination of fluffy and moist. It's a traditional recipe with a cream cheese frosting that makes it extra special. This cake is sure to be a hit at your next celebration!

Ingredients:

  • 3 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons red food coloring
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil

Instructions:

  1. Preheat oven to 350°F (176°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, mix together the flour, cocoa powder, baking soda, red food coloring, and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs, one at a time, and mix until combined.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, mixing until just combined.
  6. Add the vinegar, vanilla extract, and vegetable oil, and mix until combined.
  7. Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Once cool, frost the cakes with cream cheese frosting.

Nutrition:

Serving Size: 1/8 of cake

Calories: 375 kcal

Fat: 18 g

Saturated Fat: 11 g

Carbohydrates: 48 g

Fiber: 1 g

Sugar: 26 g

Protein: 4 g

2. Red Velvet Cake Roll

This red velvet cake roll is a fun twist on the classic red velvet cake. It's a light and fluffy cake that's filled with a creamy cream cheese filling. The perfect bite-sized treat for your next party or gathering!

Ingredients:

  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons red food coloring
  • 1 teaspoon baking powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • For the filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream

Instructions:

  1. Preheat oven to 375°F (190°C). Grease and flour a 15x10-inch jelly roll pan.
  2. In a large bowl, beat together the eggs and sugar until light and fluffy.
  3. Add the vanilla extract, red food coloring, baking powder, flour, and salt, and mix until just combined.
  4. Add the cream and mix until combined.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. To make the filling: In a medium bowl, cream together the cream cheese and butter until light and fluffy.
  9. Add the vanilla extract, powdered sugar, and cream, and mix until combined.
  10. Spread the filling evenly over the cooled cake.
  11. Starting at one of the short ends, roll up the cake, using the parchment paper to help you.
  12. Refrigerate for at least 2 hours before slicing and serving.

Nutrition:

Serving Size: 1 slice

Calories: 283 kcal

Fat: 15 g

Saturated Fat: 9 g

Carbohydrates: 34 g

Fiber: 1 g

Sugar: 22 g

Protein: 4 g

3. Red Velvet Cupcakes

These red velvet cupcakes are moist and fluffy, with a creamy cream cheese frosting. They're perfect for any occasion and sure to be a hit!

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2/3 cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons red food coloring
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • For the frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar

Instructions:

  1. Preheat oven to 350°F (176°C). Line two 12-count muffin tins with cupcake liners.
  2. In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, oil, buttermilk, red food coloring, vinegar, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fill the prepared muffin tins with the batter, about 3/4 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
  8. To make the frosting: In a medium bowl, cream together the cream cheese and butter until light and fluffy.
  9. Add the vanilla extract and 3 cups of the powdered sugar and mix until combined.
  10. Add more powdered sugar, if desired, to reach the desired consistency.
  11. Frost the cooled cupcakes and serve.

Nutrition:

Serving Size: 1 cupcake

Calories: 459 kcal

Fat: 24 g

Saturated Fat: 13 g

Carbohydrates: 60 g

Fiber: 1 g

Sugar: 44 g

Protein: 6 g

4. Red Velvet Cheesecake

This red velvet cheesecake is the perfect combination of two classic desserts. The cheesecake is creamy and rich, with a hint of sweetness from the red velvet cake. It's sure to be a hit at your next gathering.

Ingredients:

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • For the red velvet cake layer:
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup buttermilk
  • 2 tablespoons red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • For the cheesecake layer:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (176°C). Grease a 9-inch springform pan.
  2. To make the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar.
  3. Press the crumb mixture into the bottom of the prepared pan.
  4. To make the red velvet cake layer: In a medium bowl, cream together the butter and sugar until light and fluffy.
  5. Add the egg and mix until combined.
  6. Add the buttermilk, red food coloring, and vanilla extract, and mix until combined.
  7. Add the flour, baking powder, and baking soda, and mix until just combined.
  8. Spread the batter over the crust in the pan.
  9. To make the cheesecake layer: In a large bowl, cream together the cream cheese and sugar until light and fluffy.
  10. Add the eggs, one at a time, and mix until combined.
  11. Add the flour and vanilla extract, and mix until combined.
  12. Pour the mixture over the red velvet cake layer in the pan.
  13. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  14. Allow the cheesecake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  15. Refrigerate for at least 4 hours before serving.

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