Classic Red Velvet Cake Recipe By Tasty

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
• Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
• In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
• Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
• Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
• Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
• Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
• Ice the cake and top with raspberries.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
• Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
• For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners' sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
• When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.