Moist Red Velvet Cake From Scratch Like Mamas! Best Red Velvet Cake Recipe
RECIPE LINK: https://www.collardvalleycooks.com/red-velvet-cake.html
RED VELVET CAKE RECIPE, VOL. 1 COOKBOOK
Ingredients
Cake
2 1/2 CUPS ALL-PURPOSE FLOUR (WHITE-LILY)
3 TBSP. COCOA
3 TSP. OF BAKING POWDER
1/2 TSP. SODA
1/2 TSP. SALT
1 1/2 STICKS SALTED BUTTER
2 CUPS GRANULATED SUGAR
3 EGGS ROOM TEMPERATURE
1 TBSP. WHITE VINEGAR
3/4 CUP VEG. OIL
1 FLUID OZ RED FOOD COLORING
1 1/2 CUPS BUTTERMILK OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
2 TSP. VANILLA
Icing
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Cake
Preheat the oven to 350 degrees. In large separate mixing bowl whisk together flour, cocoa, baking powder, soda, and salt. Using an electric mixer and mixing bowl, mix butter and sugar until fluffy (about 2 minutes). Add eggs one at a time. Add vinegar, oil, red food coloring, buttermilk, and vanilla. Start adding dry ingredients 1/2 cup at a time.
When all flour is added, mix for 2 minutes on medium low speed. Pour into 3 well-greased and floured cake pans or one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan.
Do not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean. Ice cake with Cream cheese icing
Icing
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, add milk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
Welcome to Collard Valley Cooks! Have you wished you could make your red velvet cake taste like Mama made it? You can do it!
Welcome back to the Collard Valley Cooks kitchen! In today’s video, we're diving into the heart of Southern cooking. Join us as we prepare some of our favorite classic recipes to warm your heart and feed your soul. From the perfect cornbread dressing to mouthwatering desserts, we’ve got you covered!
In This Video, You'll Learn:
- How to create red velvet cake made with simple ingredients.
- Step-by-step instructions for our featured recipes.
- Tips for making your day in the kitchen a breeze!
Featured Recipe out of our Vol. 1 Cookbook:
- Cake
2 1/2 CUPS ALL-PURPOSE FLOUR (WHITE-LILY)
3 TBSP. COCOA
3 TSP. OF BAKING POWDER
1/2 TSP. SODA
1/2 TSP. SALT
1 1/2 STICKS SALTED BUTTER
2 CUPS GRANULATED SUGAR
3 EGGS ROOM TEMPERATURE
1 TBSP. WHITE VINEGAR
3/4 CUP VEG. OIL
1 FLUID OZ RED FOOD COLORING
1 1/2 CUPS BUTTERMILK OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
2 TSP. VANILLA
Preheat the oven to 350 degrees. In large separate mixing bowl whisk together flour, cocoa, baking powder, soda, and salt. Using an electric mixer and mixing bowl, mix butter and sugar until fluffy (about 2 minutes). Add eggs one at a time. Add vinegar, oil, red food coloring, buttermilk, and vanilla. Start adding dry ingredients 1/2 cup at a time.
When all flour is added, mix for 2 minutes on medium low speed. Pour into 3 well-greased and floured cake pans or one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan.
Do not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean. Ice cake with Cream cheese icing
Find a printable recipe from our website here: https://www.collardvalleycooks.com/red-velvet-cake.html
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P O BOX 1736
Richmond Hill, GA. 31324
Email: [email protected]
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