Best Ruby Red Velvet Cake Recipes

RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
• Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
• Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
• Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
• Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

RUBY RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and use cocoa powder to "flour" two 9 inch round cake pans.
• In large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
• Add eggs, buttermilk, coffee, oil, vinegar, vanilla, and food coloring. Stir until combined. Do not over mix. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 to 15 minutes, then remove from pans and finish cooling on a wire rack.