The BEST Red Velvet Cake Recipe

I've been trying to make Red velvet cakes with many different recipes, I think I will stop searching, I found the best ever Red Velvet Cake recipes, so fluffy, moist and soft.
I found the recipes from  Divas can cook website , the secret ingredient is plain hot coffee.

I am so glad some people are very kind to share their recipes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 12

Ingredients

2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoon of unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round cake pans with crisco and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pan are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.
Frost the cake with cream cheese frosting when the cakes have cooled completely.


~TIPS~
Be sure to not over bake! Check the cake at 30 minutes as some ovens run really hot.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

Matcha Chiffon Cupcakes

This Cupcakes so nice and soft with green tea/ Matcha flavor. I found this nice recipes from Agnes Bakes


Yield: 10 cupcakes

Ingredients:

Group A:
50g cake flour
2 tsp matcha (green tea) powder

Group B:
3 egg yolks
1 whole egg
45g canola oil

Group C:
3 egg whites
45g Castor sugar
a pinch of salt

Baking Steps:
Pre-heat oven at 150 degree C.
Sieve Group A together twice, set aside.
Beat Group B with a hand whisk. Add them into Group A and mix well.
Whisk the egg whites with a electric hand mixer at medium speed till frothy, add sugar and salt over 3 additions, continue beating at high speed till stiff peak.
Fold the egg white mixture into the egg yolk mixture over 3 additions and mix to combine well with a spatula.
Spoon the mixture into individual paper cups till 3/4 full.
Bake for 18 minutes till done.

The Ultimate Vanilla Cupcake

This cupcakes really light and fluffy, the recipes from Cup Cake Project. Next time I will add real Vanilla beans, at the moment I used Vanilla flavor.

Yield: 16 cupcakes

• 1 cup (225 grams) granulated sugar
• 1 vanilla bean
• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup (160 ml) whole milk

1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Red Velvet Cupcakes

I made Red Velvet Cupcakes for someone's Birthday tomorrow. I ate some of them, very nice and moist. The recipes from Apple a day site's.

Cupcakes baked for 20 minutes, cakes baked for 25-30 minutes.

Red Velvet Cake with Cream Cheese Frosting

adapted from www.saveur.com; originally from Cake Man Raven


Ingredients:
For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar


For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar
1 1/2 c. chopped pecans (optional)


Directions:
1. For the cake: Preheat oven to 350°.

2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

4. Divide batter evenly between 3 greased and floured 8" round cake pans. (I only made a two layer cake, so some of my batter went unused.)

5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

7. Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake, if desired. **Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.

8. Chill for 2 hours to set frosting.

Moist Chocolate Avocado CupCakes

I tried this recipe today, really good result, found this nice recipes from The Curious Baker site, I made some changes to the recipes instead of sugar , I used pure Maple syrup, and 2 mash Banana. I used spelt flour instead of teff flour.

• 1/2 cup/90g spelt flour
• 1/2 cup/75g buckwheat flour
• 1/2 cup minus 1 tbsp/55g ground hazelnuts
• 3 tbsps/10g cocoa powder
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 4 tbs Pure Maple Syrup
• 1/8 cup/20g/2 tbsps Olive oil
• 1/4 cup mashed avocado
• 2 ripe Bananas
• 1 cup/200ml water
• 1 tbsp vinegar (I used apple cider)
• 1 tsp vanilla extract

Preheat the oven to 180ºC/350ºF

In a large bowl, sift the spelt flour, buckwheat flour, salt, baking powder and baking soda together.

Add the ground hazelnuts and whisk until combined.

In another bowl, mix together the olive oil, mashed avocado, mashed Bananas,water, vinegar and vanilla extract.

Add the Maple syrup to the wet ingredients and stir to combine.

Mix the wet ingredients with the dry and whisk until smooth.

Pour the batter into the 12 cup cake tin and bake for 25 – 30 minutes.

Fluffy White Cupcakes

I'm so happy this recipes turn out like the title said Fluffy, it's so amazing egg less but moist and fluffy. Found this wonderful recipes from Shmooed Food.

makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk ( I used skim milk)
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract ( I used butter essence/ flavor)

Preheat the oven to 350º.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Notes:

Fill the cupcakes tin with 1/4 cup of batter, if too full the cake will be dense.

Next time I will make the frosting , i found a good recipes from Learning to eat again,

Fat free frosting.

Ingredients

8oz tub of fat-free cool whip (or any generic frozen whipped topping), thawed
1 (3.5 oz) package of instant pudding (any flavor)
1 can fat-free condensed milk
1/2 c. cold fat-free milk

Steps for Frosting:
Place pudding mix, milk and condensed milk is medium sized mixing bowl
With a fork or wire whisk, whisk all ingredients together until well blended. Allow mixture to sit for 3-5 minutes until firm (mixture will jiggle slightly when bowl is shaken gently)
Fold in thawed whipped topping
Place in fridge for 15 minutes to firm up slightly

Coffee Chocolate Cupcakes

I really like this recipe, you can find the recipe from Simply Recipes.

This cupcakes are delicious and moist.

Prep time: 10 minutes
Cook time: 20 minutes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.

INGREDIENTS

Cupcakes:

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)/ I used 3 in 1 instant Coffee
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil


METHOD

Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

I didn't make frosting this time, but I found a good recipes from Grin and bake it. , I will try this next time.

Low-fat Cream Cheese Icing

8 oz. light cream cheese, softened

1 c. marshmallow cream
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 c. powdered sugar

In a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice, and vanilla until well combined. Then gradually beat in the powdered
sugar.

Makes 1 3/4 cups

NOTES : The use of marshmallow creme instead of butter in this easy frosting
recipe keeps the fat, calorie and cholesterol counts low. To simplify
clean-up, spray the measuring cup with non-stick spray before attempting to
measure out the marshmallow cream!

Corniest Corn Muffins

This corn muffin is really nice and moist , yumm, the recipe from here.


Ingredients:

1 cup Plain flour
1 cup yellow cornmeal
6 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of nutmeg - grated
1/2 tsp. salt
1 cup Buttermilk

You can substitute with 2/3 cup yoghurt mix with 1 cup milk. This equals one cup. Mix them together and stand for 5 mins. then weigh as requirement in your recipe.

3 tbsp. melted butter
3 tbsp. cornoil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 more of you like)

Method:

(1) Prepare a 12 mould muffin pan.
(2) Whisk flour, cornmeal, sugar, baking powder, baking soda, salt and grated nutmeg.
(3) In another bowl, whisk buttermilk, melted butter, cornoil, egg and yolk together until well blended.
(4) Pour liquid ingredients into dry ingredients and stir with a spatula till just blended. Batter will be lumpy and that's just the way it should be.
(5) Stir in corn kernels.
(6) Spoon batter evenly among the muffin cups.
(7) Bake for 20 mins. or until cooked.
(8) Transfer the pan to a rack and cool for 5 mins. before carefully removing each muffin from its mould.

**Recipe adapted from the book "BAKING"

Red velvet cup cake

The source of recipe is from here.

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
• Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

• Sift sugar and set aside.
• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

Easy birthday cup cake

I found this recipe, I forgot from where the source is, but she mention on her blog from cook's country magazine. It is easy to make and delicious,

Ingredients:

3 C. cake flour

1 t. baking powder

1/2 t. baking soda

1 t. salt

4 eggs (large) at room temperature

2 t. vanilla extract

1 1/3 C. sugar

12 T. butter, melted and cooled slightly

1 1/4 c. buttermilk

Preheat oven to 325. Line 2 standard muffin tins with liners.
Whisk first four ingredients in medium bowl.
Whisk eggs & vanilla in large bowl until well mixed.

Add sugar in a steady stream, whisking constantly.Whisk melted butter in gradually. Next add buttermilk.
Add dry ingredients, 1/3 at a time, whisking in between additions until few streaks of flour remain. Stir batter until most lumps are gone, taking care not to over mix.
Fill cupcake liners 2/3 full. Bake with pans side-by-side (middle position of oven) until cupcakes just begin to color and toothpick comes out clean, 18-22 minutes. Cool in pan for 4 minutes. Remove from pan and cool on wire rack for 1 hour.

The original recipe using this frosting but I made it with key lime butter cream this time.

Quick Chocolate Frosting
1 C. Semisweet chocolate chips, melted and cooled slightly

2 1/2 sticks of butter at room temperature

2 3/4 C. confectioners sugar

1/4. C. unsweetened cocoa

2 T. milk

2 t. vanilla

1/8 t. salt
In electric mixer, beat butter until fluffy (about 30 seconds). sugar 1 cup at a time, mix to combine. Add cocoa, raise speed to high and mix for 1 minute. Add melted chocolate, mix to combine. Reduce speed to medium low, add in milk, vanilla, and salt. Increase speed to high and beat until fluffy (about 30 additional seconds).

Key Lime Butter cream:

1 cup unsalted butter

1 cup Crisco

2 teaspoons real vanilla

1/4 teaspoon salt

8 cups powdered sugar

6 tablespoons key lime juice (more if desired for consistency and flavor)

Directions for Key Lime Butter cream:Beat butter and shortening together for about 5 minutes. Beat in vanilla and salt. Add powdered sugar 1 cup at a time alternating with the key lime juice.

Christmas Spice cup cakes

This Christmas cup cakes is so easy to make, and yummy. You don't need a mixer to do it, just used fork or whisk.

8 tbs unsalted butter

60 gr Palm sugar ( gula jawa), chopped

1/2 cup cornstarch

3/4 cup unbleached all-purpose flour

1/2 t baking soda

3/4 t baking powder

2 large eggs

1/4 cup sugar

2/4 cup brown sugar

1 tsp vanilla extract

1/2 tsp table salt

1/2 Cup butter milk

2 tsp gingerbread spice

Almonds

Adjust oven rack to lower-middle position, pre-heat oven to 350 degrees.

Line muffin pan with baking cup liners.Combine first three ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined. or just microwave till melt. Set aside to cool, until just warm to the touch.

Whisk flour,spice, baking soda and baking powder in small bowl to combine.

Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated.

Alternate about 1/3 of flour mixture withbuttermilk and whisk until combined.

End with remaining flour mixture and whisk until batter is homogenous and thick.

Divide batter among muffin pan cups.

Bake until toothpick comes out clean, 18-20 minutes.Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.

Sprinkle with almonds.

Dark Chocolate cup cake

I made this cup cake today, this recipe really nice, the cup cake so moist ,soft and so easy to make. I found the recipe from Cook's Country
I forget to add ½ cup Dutch processed cocoa like the recipe said, but the result amazingly good, maybe better not to used cocoa, ha,ha, and I changed sour cream with butter milk, happy accident :)

8 tbs unsalted butter,
2 oz. bittersweet chocolate, chopped
3/4 C unbleached all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 C sugar
1 tsp vanilla extract
1/2 tsp table salt
1/2 C sour cream ( I used butter milk)

Adjust oven rack to lower-middle position, pre-heat oven to 350 degrees.
Line muffin pan with baking cup liners.

Combine first three ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined.
Set aside to cool, until just warm to the touch.
Whisk flour, baking soda and baking powder in small bowl to combine.
Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated.
Add cooled chocolate mixture; whisk until fully combined.
Alternate about 1/3 of flour mixture with the sour cream into chocolate mixture and whisk until combined. End with remaining flour mixture and whisk until batter is homogenous and thick.
Divide batter among muffin pan cups.
Bake until toothpick comes out clean, 18-20 minutes.Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.

Easy Vanilla Bean Buttercream
10 T unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 C confectioners' sugar
pinch table salt
1/2 t vanilla extract
1 T heavy cream

In standing mixer with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
Add confectioners' sugar and salt; beat at medium-low until most of the sugar is moistened, about 45 seconds.
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla extract and heavy cream. Increase speed to medium-high and beat until light and fluffy, about 4 minutes. Scrape down bowl occasionally.
Note: If using a handheld mixer, increase mixing times by at least 50%

Green Tea cup cake

I just baked this Green tea cup cake with cheese , I really like the ideas using green tea for this cup cakes , I put some cheese cubes on it, taste so good......., my inspirations for this recipes from here