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.

Blended Orange Cake

This cake's looks like a moist pound cake without butter, original recipe from my recipe.com 

Ingredients (14 seeds big cupcake)

1 oranges (Sunkist)

1 cup cooking oil

2 cups sugar (1 1/4 cups already enough)

3 eggs (grade c)

2 cups flour (sifted)

1 tablespoon baking powder (sifted)

a little orange flavor

Directions:

Cut the lemon, remove the center vein and seeds). Cut small.

Enter an orange that has been cut into a blender together oil, sugar, eggs and orange. Blend until smooth.

Pour the mixture into a bowl and add the flour little by little until blended.

Prepare a paper cup and fill it right 3/4 full. Preheat oven first. Bake at 190oC temperature about 20 minutes.

* I made with a loaf pan, bake at 170 for 45 minutes or one hour

Moist Chocolate Cake

This cake is really moist , original recipe from Kak Izan ( my recipe.com)

Ingredients:
(5"x8" loaf pan)

Chocolate Paste:
1/2 cup cocoa powder
1/2 tsp instant coffee (optional)
1/4 cup castor sugar (reduce 1-2 tbsp if you prefer it less sweet)
1/2 cup hot water
1/4 cup evaporated/fresh milk (I use low fat milk)
pinch of salt

125g butter, softened
1 cup castor sugar
1 tsp vanilla essense
2 large eggs

1 cup cake flour
1 tsp baking powder


Method:

Grease and line bottom of cake pan with baking paper and preheat the oven to 180c.
Combined all ingredients for chocolate paste except MILK in a mixing bowl. Hand whisk mixture till sugar are fully dissolved.
Add in milk, stir to mix well. Set aside.
Sift cake flour and baking powder together for later use.
In another bowl, cream butter and sugar till it is light and fluffy. Add vanilla essense and continue with eggs one at a time. Beat till well combined.
Gently fold in flour mixture, alternate with the chocolate paste. *Start with flour and end with flour.
Pour batter into cake pan and bake for 45-50 minutes or till it is cooked.
Leave it to cool before unmould the cake.