What's the best recipe for red velvet cake?

This is my mother's famous Red Velvet Cake recipe that is a family favorite for special occasions. The cocoa, buttermilk and red food coloring give this cake a rich, velvety taste and texture.





INGREDIENTS:


2 1/2 C. all-purpose flour


1 1/2 C. sugar


2 tsp. cocoa


1 tsp. baking soda


1 tsp. salt


2 eggs


1/2 C. oil


1 C. buttermilk


2 oz. (1/4 C.) red food coloring


1 tsp. vanilla





PREPARATION:


Place all dry ingredients in bowl. Blend eggs with fork. Add oil and blend again. Add this mixture to dry ingredients and mix with wire whip until smooth. Add and blend buttermilk. Pour equally into three greased and floured 8'; cake pans.





Bake at 350掳 for 30 minutes. Cool ten minutes and remove from pans. Frost cake when completely cooled.





How to make the Icing:





Mix together until light and fluffy:





路 1/2 stick butter


路 8 oz. cream cheese


路 1 lb. box of powdered sugar


路 dash of salt


路 1/2 tsp. vanilla


路 1 C. chopped nutsWhat's the best recipe for red velvet cake?
I like to make em as cupcakes.








Red Velvet Cupcakes with Cream Cheese Frosting Recipe








1 1/2 cups of sugar


1/2 cup (1 stick) of butter, room temperature


2 eggs, room temperature


2 1/3 cups of cake flour


2 tablespoons of Dutch-processed cocoa powder


1 teaspoon of baking soda


1 teaspoon of baking powder


1/2 teaspoon of salt


1 cup of buttermilk*


1 1/2 tablespoons of red food coloring


1 teaspoon of vanilla extract


1 teaspoon of distilled white vinegar


Frosting ingredients





1/2 cup of butter (1 stick), room temperature


8 oz of Philly cream cheese (1 package), room temperature


2 - 3 cups of powdered sugar


1 teaspoon of vanilla extract


*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.








The cupcakes





1 Preheat the oven to 350掳F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.





2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.





3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.





4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.





5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.





6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.





The Frosting





1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.





2 Add the vanilla extract and mix.





3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.What's the best recipe for red velvet cake?
2 eggs


1/2 cup unsweetened cocoa


1/4 cup red food coloring


2-1/4 cups sifted cake flour or 2 cups sifted all purpose flour


1/2 tsp. salt


1/2 cup shortening


1-1/2 cups sugar


1 tsp. vanilla


1 cup buttermilk or sour milk


1 tsp. baking soda


1 tsp. vinegar





HINT: to make sour milk - put 1 tbls. of lemon juice or vinegar 1 cup of milk. let set 5 minutes before using





Allow eggs to set at room temp for 30 minutes. Grease and lightly flour two 9'; round cake pans or one 9x13 pan.


In small bowl stir together cocoa and food colorong;set aside. In another bowl stir together flour and salt;set aside.





Preheat oven to 350*. Beat shoetening with elctric mixer for 30 seconds. Add sugar and vanilla:beat until well combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk, beating on medium speed after each addition. Stir together baking soda and vinegar. add to batter, mixing until combined. Spread into prepared pans.Bake 30-35 min for round pans or 30 min for 9x13, or until toothpick inserted comes out clean. Cool 10 min in pans. Cool throughly before frosting





Creamy Frosting


In medium saucepan whisk 1 cup milk into 3 tbls. flour. Cook %26amp; stir over medium heat until thickened %26amp; bubbly. Reduce heat;cook %26amp; stir for 2 minutes. Cover with plastic wrap. DO NOT STIR! Cool to room temp. In a med. bowl beat 1 cup softened butter, 1 cup sugar, %26amp; 1 tsp. vanilla.with electric mixer until light and fluffy. Add cooled milk mixture, 1/4 cup at a time, beating on low until smooth.