Recipes

1. Classic Red Velvet Cake

Ingredients:

For the cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the cream cheese frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. Mix wet ingredients: In a large bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
  5. Bake: Divide the batter evenly between the two pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Make frosting: Beat together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth and creamy.
  7. Assemble: Frost the cooled cakes with the cream cheese frosting. Decorate with sprinkles or cake crumbs if desired.

2. Red Velvet Cake with Buttercream Frosting

Ingredients:

For the cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 1 ½ cups granulated sugar
  • 1 ½ cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 1 tablespoon white vinegar

For the buttercream frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
  3. Mix wet ingredients: In a large bowl, whisk together the sugar, oil, vanilla extract, eggs, buttermilk, food coloring, and vinegar until smooth.
  4. Combine: Gradually add the dry ingredients into the wet ingredients and mix until just combined.
  5. Bake: Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow cakes to cool completely in the pans.
  6. Make frosting: Beat the softened butter with the powdered sugar until smooth and creamy. Add the vanilla extract and a pinch of salt. Gradually add the heavy cream (or milk) until you reach the desired consistency.
  7. Assemble: Frost the cooled cakes with the buttercream frosting, and you can decorate with cake crumbs or red velvet cake sprinkles for an extra touch.

3. Red Velvet Cupcakes

Ingredients:

For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the cream cheese frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. Mix wet ingredients: In a large bowl, whisk together the eggs, buttermilk, oil, food coloring, vanilla extract, and vinegar.
  4. Combine: Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  5. Bake: Divide the batter evenly into the cupcake liners. Bake for 18-22 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
  6. Make frosting: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy.
  7. Frost: Once the cupcakes are cooled, frost them with the cream cheese frosting and decorate with red velvet cake crumbs or sprinkles if you like!

These red velvet cakes are rich, moist, and perfect for any occasion. Let me know if you need tips for decorating them or more flavor variations!

1. Classic Chocolate Cake

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add wet ingredients: Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until smooth and well combined.
  4. Add boiling water: Stir in the boiling water (the batter will be thin, but that’s fine).
  5. Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and frost: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost with your favorite chocolate frosting.

2. Chocolate Cake with Ganache

Ingredients:

For the cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the ganache:

  • 1 cup heavy cream
  • 8 oz semisweet chocolate, chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Make the cake batter: In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
  3. Add boiling water: Slowly mix in the boiling water (the batter will be thin).
  4. Bake the cake: Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.
  5. Cool: Let the cake cool completely before frosting.
  6. Make the ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate in a heatproof bowl. Stir until smooth and glossy.
  7. Frost: Pour the ganache over the cooled cake, allowing it to drip down the sides.

3. Flourless Chocolate Cake

Ingredients:

  • 1 cup semisweet chocolate chips or chopped chocolate
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Powdered sugar (for dusting, optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. Melt chocolate and butter: In a microwave-safe bowl, melt the chocolate and butter together in 30-second increments, stirring in between until smooth.
  3. Combine ingredients: Stir in sugar, eggs, vanilla, and salt until smooth.
  4. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until the center is set (it will be a little soft, but it will firm up as it cools).
  5. Cool and serve: Let the cake cool in the pan for 10 minutes, then remove and transfer to a cooling rack. Dust with powdered sugar if desired.

You can pair these cakes with vanilla ice cream, whipped cream, or fresh berries for added flavor! Let me know if you’d like more specific frosting or decoration ideas!