Best Extra Moist Red Velvet Cake Recipes

Extra Moist Red Velvet Cake image

Provided by The Real Cake Baker

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 cups of all purposed unbleached flour
3 semi sweet chocolate squares or 1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
2 cups granulated sugar
4 eggs
1 ounce red food coloring
2 teaspoons vanilla
1/2 teaspoon butter flavoring
1/2 cup buttermilk
1 cup sour cream

Steps:

Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.

Nutrition Facts : Calories 426.4, Fat 21.1, SaturatedFat 12.5, Cholesterol 113, Sodium 387.5, Carbohydrate 54.5, Fiber 0.7, Sugar 34.7, Protein 5.7

Extra Moist Red Velvet Cake image

Provided by LauraLynn Binder

Categories Cakes

Time 45m

Number Of Ingredients 12

2 1/2 c flour
1/2 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c butter, room temperature
2 c sugar
4 eggs
1/2 oz red food coloring
2 tsp vanilla extract
1/2 tsp butter flavoring
1/2 c buttermilk *** see direction #6 for a good substitute
1 c sour cream

Steps:

1. Preheat oven to 350. Grease pans. (I usually use heart shaped ones) =)
2. In small bowl, sift flour, salt & soda together. Add the cocoa powder.
3. In larger bowl, beat butter & sugar together. Add one egg at a time. Beat until smooth
4. Add wet ingredients to egg mixture. At low speed, add a little (about half a cup) of flour mixture at a time.
5. Bake 35-40 minutes for cake, 20-30 minutes for cupcakes ;)
6. ***(a good substitute for buttermilk is 1/4-1/2 Tbsp (or even 1/8 of a cup if that's easier for you to measure) of lemon juice + the remainder of the cup of milk... let sit for a few minutes, stir then add)