Red Velvet Cake Recipes

Red Velvet Cake Recipes are everywhere you look.

So what’s that secret ingredient that makes them so appealing? It’s pretty simple. Beets or red food coloring. Yup, that’s it. It’s a rich, moist, and sweet with a reddish or even brownish color – usually topped with a creamy white cake icing, cream cheese or buttercream icing.

They are usually made with buttermilk, butter, flour and cocoa. Perfect for Christmas or Valentine’s. VERY romantic.

Every baker needs some reliable cake baking supplies, so make sure to check out our best picks!
Here is a homemade red velvet cake recipe, made with 3 layers, submitted by Lauren of San Jose, CA. It was originally found on the Food Network, but has been modified by Lauren's taste buds.

Ingredients

2 1/2 c all-purpose flour

1 1/2 c sugar

1 tsp baking soda

1 tsp salt

2 tsp cocoa powder

1 3/4 c vegetable oil

1 c buttermilk

3 large eggs, at room temperature

2 T red food coloring (1 oz)

1 tsp white distilled vinegar

3 tsp vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake for about 30 minutes.

Frost after cooling. The best icing is cream cheese, whipped cream or butter cream.

When baking, bring all ingredients to room temperature. Take them out of the fridge an hour before you get started.

Most cake recipes convert easily to cupcakes:
One 8” square cake = 12 cupcakes
One 9x13” cake = 18 cupcakes
Two 9” rounds = 24 cupcakes
Two 8” rounds = 18 cupcakes

Enjoy!

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