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Print This Red Velvet Cake Recipe

Red Velvet Cake Recipe

Red Velvet Cake, on blue plate

Dramatic in appearance the Red Velvet Cake has a mild chocolate flavor and is moist & tender. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a rich buttery flavor.

1/2 cup Granulated sugar
1 cup Crisco
2 large Eggs
2 Tb Baking cocoa
1/4 tsp Salt
4 Tb Red food coloring
1 cup Buttermilk
1 tsp Vanilla
2 1/4 cup All-purpose flour
1 tsp Baking soda
1 Tb White vinegar

Oven Temp ~ 350°
Baking Time ~ 18 to
Pan Type ~ two 9" round cake pans
Preheat the oven. Spray pan with nonstick pan spray.

In a large mixing bowl cream together the sugar and Crisco until fluffy.
Add the eggs one at a time, beating well after each addition.
Add the cocoa, salt and red food coloring.
Mix well.
Stir in the buttermilk and vanilla.
Add the flour, baking soda and vinegar.
Beat for 1 minute.
Pour the Red Velvet Cake batter into prepared pans and bake for the suggested time or until toothpick inserted in the middle comes out clean.

Frost the Red Velvet Cake with cream cheese frosting and dust with red dyed sugar.

Velvet Cake Recipe: Serves 12 - 15

Serves 12
Nutrition facts:
Serving Size 82 g
Calories 295
Calories from Fat 166
Total Fat 18.4g 28%
Saturated Fat 7.4g 37%
Cholesterol 41mg 14%
Sodium 188mg 8%
Total Carbohydrates 27.8g 9%
Dietary Fiber 0.9g 4%
Sugars 9.5g
Protein 4.3g
Vitamin A 1% • Vitamin C 0% • Calcium 3% • Iron 8%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!