Easy Red Velvet Chocolate Cake Recipe

Preheat oven to 350 f 180 c grease two 8 inch or 9 inch cake pans that are at least 2 inches high and line the bottom of the pan with a round piece of parchment paper in a medium bowl sift together dry ingredients flour cornstarch cocoa powder baking soda and salt set aside

Butter 2 x 21cm 8 round cake pans sides and base and dust with cocoa powder sift the dry ingredients and whisk to combine in a bowl place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined use paddle attachment if using stand mixer

Directions heat oven to 350 degrees generously butter two 9 by 2 inch round cake pans sprinkle with flour and tap out the excess set aside in a medium bowl whisk cake flour salt and cocoa set aside in the bowl of an electric mixer fitted with the paddle attachment combine the sugar and oil and beat on medium speed until well

1 whisk together cake flour cocoa powder and salt set aside 2 cream butter and sugar then add eggs 3 alternate adding your flour mixture and buttermilk plus vanilla extract 4 then add red food coloring and a mixture of baking soda plus vinegar 5 mix until all ingredients are completely combined

Whisk gently to combine in a separate large bowl beat together the butter and sugar until fluffy beat in the oil followed by the eggs vanilla extract red food coloring beat in the flour mixture into the butter mixture about 1 3 at a time alternating with about 1 3 of the buttermilk

Grease the sides with cooking spray make cake sift together flours cocoa powder baking soda and salt in a medium bowl set aside microwave buttermilk just until warm about 30 seconds stir in vanilla set aside beat together brown sugar and butter in a large bowl with an electric mixer until light and fluffy about 5 minutes

Instructions preheat the oven to 350 f and grease and flour 2 8 inch cake pans in a large bowl whisk together the cake flour salt cocoa powder and baking soda set aside use a mixer to cream together the butter and sugar for about 2 minutes add the eggs one at a time mixing well after each addition

Preheat to 350 degrees fahrenheit and grease a 9 inch by 13 inch rectangular cake pan with butter lining the bottom with parchment paper grab a large bowl combine the sugar flour cocoa powder baking powder baking soda and salt with a wire whisk make the milk mixture

Whisk cake flour cocoa powder baking soda and salt beat butter and sugar add egg yolks vinegar and vanilla extract and beat now add oil egg yolks white vinegar and vanilla extract scraping the sides as needed with a rubber spatula and beat at high speed for 2 minutes

Use an offset spatula or a butter knife to spread a thick layer of frosting 1 2 to 1 cup evenly over the layer top with the remaining cake layer placed up side down so the top of the cake is smooth and flat check that the cake layers are centered and that the top of the cake is level gently adjust accordingly

Add the buttermilk and flour mixture to the bowl in three parts alternating between them mix in the baking soda and vinegar beat egg whites until stiff peaks form and gently fold into the cake batter divide the batter between two greased and lined 8 inch cake pans and bake at 350 f for about 30 minutes

Preheat oven to 350 degrees butter three 9 inch cake rounds dust with flour and tap out the excess mix together flour sugar cornstarch cocoa baking soda baking powder and salt in a stand mixer using a low speed until combined add eggs buttermilk warm water oil vanilla vinegar and food coloring

Instructions preheat oven to 350 degrees spray bundt pan liberally with nonstick cooking spray and set aside to prepare cake batter mix red velvet cake mix chocolate pudding mix milk melted butter and eggs in medium bowl and stir either by hand or with hand held mixer until well combined

Add the remaining powdered sugar vanilla and heavy cream and mix on low until combined increase the speed to high for 1 2 minutes until fluffy and smooth to assemble take on cake layer and place face down on a cake tray add about 1 ½ 2 cups frosting on top of the cake and smooth continue with each cake layer

In a mixing bowl cream together the butter and sugar until light and fluffy beat in the eggs one at a time add sour cream milk vanilla extract food coloring and mix until smooth in a separate bowl whisk together the flour cocoa powder baking powder baking soda and salt

Preheat your oven to 350 f and prep your cake pans by lining them with circles of parchment paper in the bottoms then spray bottoms and sides with cooking spray whisk all the dry ingredients together first flour baking soda cocoa powder and salt and set them aside

To make the red velvet cake layers preheat the 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

9 inch round pans 1 heat oven to 350 f grease and flour 13x9 inch baking pan 2 beat butter and sugar in large bowl add eggs and vanilla beating well stir together buttermilk and food color stir together flour cocoa and salt add alternately to butter mixture with buttermilk mixture mixing well

Keyword cream cheese frosting recipe from scratch homemade cream cheese frosting homemade red velvet cake red velvet cake red velvet cake from scratch the best red velvet cake laura bais from a young age she had a passion for cooking and at the age of 13 she made her first meal

1 preheat oven to 350 f for the cake beat cake mix sour cream water cocoa powder oil food color eggs and vanilla in large bowl with electric mixer on low speed just until moistened scraping sides of bowl frequently beat on medium speed 2 minutes pour batter into 2 greased and floured 9 inch round cake pans

For the cake preheat the oven to 325 f line three 8 inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray in a glass measuring cup whisk the hot coffee and cocoa powder cover and let stand for 5 minutes

Combine the eggs sour cream vegetable oil water vanilla and food coloring in the bowl of a stand mixer fitted with the paddle attachment beat on medium until smooth add the cake mix and beat

Directions preheat oven to 350 degrees f 175 degrees c prepare cake according to package directions substituting half of the water called for with buttermilk approximately 1 2 cup stir in pudding mix and food coloring pour into cake pan s and bake according to package directions i made it

1 heat oven to 350 f 325 f for dark or nonstick pans grease bottom and sides of 13x9 inch pan or two 9 inch round cake pans and lightly flour or spray with baking spray with flour 2 in large bowl beat cake ingredients with electric mixer on low speed 30 seconds then on medium speed 2 minutes scraping bowl occasionally

Red velvet mug cake this red velvet mug cake is a quick and easy dessert that can be made in minutes perfect for satisfying a sweet craving this single serving treat is rich moist and topped with a quick cream cheese frosting it s ideal for those late night dessert urges or a fast sweet fix without the need to bake a whole cake

Chocolate candy such as m m 39 s usually come in different colors perfect for giving your cookies a seasonal flare i like to throw on some fun sprinkles as well

Instructions pre heat oven to 180 c line a baking tray with baking paper rub the butter into the combined flour and sugar until the mixture forms a crumbly dough