Best Blue Ribbon Red Velvet Cake Recipes

BLUE RIBBON RED VELVET CAKE

Blue Ribbon Red Velvet Cake image

This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award-winning red velvet cake recipe will be a winner in your house, too! -Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups canola oil
1 cup buttermilk
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
2-1/2 cups all-purpose flour
1-1/2 cups sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts : Calories 559 calories, Fat 33g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 208mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

BLUE RIBBON RED VELVET CAKE

Blue Ribbon Red Velvet Cake image

This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award winning red velvet cake recipe will be a winner in your house, too! -Cindi DeClue, Anchorage, Alaska

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1-1/2 cups canola oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon white vinegar
2-1/2 cups all-purpose flour
1-1/2 cups sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

Preheat oven to 350°. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper. Beat the first five ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.