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Red Velvet Cake Recipes

Red Velvet Cake is famous for its elegance and is usually a vibrant red color with a thick, and delicious frosting. It is enjoyed my people across the country, and is popular in parties and family gatherings, as well as formal events. Here is a list of five red velvet cake recipes, that are sure to be a treat! There is also a bonus super-easy red velvet cake ball recipe. Enjoy!

1) Red Velvet Cake recipe collected by Diana Rattrey:

– 1/2 cup shortening
– 1 1/2 cups sugar
– 2 eggs
– 2 tablespoons cocoa
– 1 1/2 oz red food coloring
– 1 teaspoon salt
– 2 1/2 cups flour
– 1 teaspoon vanilla
– 1 cup buttermilk
– 1 teaspoon soda
– 1 tablespoons vinegar
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350.

2) Red Velvet Cake recipe collected by Diana Rattray
– 1 box white cake mix (2-layer size)
– 1 box (4-serving size) instant vanilla pudding mix
– 4 large eggs
– 1 tablespoon unsweetened cocoa powder
– 1 tablespoon white vinegar
– 1 cup milk
– 1/2 cup vegetable oil
– 2 ounces red food coloring
*Cream Cheese Frosting*
– 4 ounces butter, softened
– 8 ounces cream cheese, softened
– 1 tablespoon vanilla extract
– 1 box (1 pound) confectioners’ sugar
– 1 cup chopped pecans
Combine the cake mix, pudding mix, oil, eggs, cocoa, vinegar, oil, and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease and flour 3 cakes pans. Distribute the batter among the pans evenly. Bake at 350 for 20 to 25 minutes or until the cake springs back when lightly touched in the center.
Cool cake on racks.
Frosting: Beat the butter and cream cheese until smooth and light. Add vanilla and confectioners’ sugar; beat until smooth. Spread frosting over layers and sides, sprinkling each layer with chopped pecans.

3) Gale Gand’s Red Velvet Cake:
– 1 cup vegetable shortening
– 2 eggs
– 1 1/2 cups sugar
– 1 teaspoon cocoa powder
– 2 ounces red food coloring
– 2 1/2 cups cake flour
– 1 teaspoon salt
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1 teaspoon vinegar
– White frosting, recipe follows
– White Frosting:
– 2 tablespoons flour
– 1 cup milk
– 1 cup unsalted butter
– 1 cup confectioners’ sugar
– 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

4) Cordelia Figgatt’s Traditional Red Velvet Cake
1/2 cup shortening
1 cup buttermilk
2 eggs
2 1/2 cups flour
1 tsp. vanilla
1 1/2 cups sugar
1 tsp. vinegar
1 tsp. salt
2 oz. red food coloring
2 tsp. cocoa
1 tsp. soda

Cream shortening and sugar, add eggs. Make paste of food coloring and cocoa. Combine the two mixtures then add buttermilk alternately with combined flour and salt to this mixture. Add vanilla, soda and vinegar. Bake for 30 minutes in two 9 inch pans at 350 degrees.

5 Tbsp. flour
1 cup sweet milk
1 cup butter
1 cup sugar
1 tsp. vanilla
Cook flour and milk until thick; cool. Cream butter and sugar until fluffy and combine with cooled flour mixture. Add vanilla. Do not beat too long before spreading over cake.

5) Cassandra Harrell’s Red Velvet Cake Recipe
2 1/2 cups self-rising flour
1 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring
Preheat oven to 350 degrees. Grease and flour three (8 inch) round pans. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour.
Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans. Bake for 20 to 25 minutes, or until tester comes out clean. Remove from oven, and cool on wire racks.
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Mix together cream cheese, butter or margarine, confectioners’ sugar, and vanilla. Stir in nuts. Spread over cooled cake.

Red Velvet Cake Balls from recipes-from-friends.com
1 box Red Velvet Cake Mix
1 can of cream cheese frosting
1 package semi-sweet chocolate bark
1. Bake the red velvet cake as directed for a 13 x 9″ cake. After cake is cooked and cooled, crumble the cake into a large bowl.
2. Mix thoroughly with 1 can of cream cheese frosting. This will be messy.
3. Roll mixture into quarter size balls and lay on a cookie sheet. Should make 55-60 balls. You can use a 1/2 tbsp. spoon to form balls, or you can just use your hands to form as you please.
4. Chill for several hour. You can do this in the freezer to quicken this.
5. Melt chocolate in a double boiler. Roll balls in chocolate and lay in cookie sheet on wax paper until firm. Then, enjoy!