Red Velvet Cake with Cream Cheese Frosting. Servings 12-14. Active time: 30 mins; Total time: ... Grease two 8-inch cake pans and line the bottoms with parchment paper (see NOTES).

To assemble the cake, unwrap the cake layers and slice off the rounded top 1/8-inch of each cake. Reserve trimmings. Slice each cake in half horizontally, so you end up with 4 layers.

Preheat oven to 350 degrees. Grease and flour two 9-inch pans or three 8-inch pans. Cream shortening, sugar and eggs. Make a paste of coloring and cocoa and add to mixture. Blend in vanilla. Sift ...

Add salt, sugar, the egg, oil, buttermilk, food coloring, and vinegar. Mix everything into a smooth batter. Divide the batter ...

INSTRUCTIONS. To make cake: Position oven racks in the upper and lower thirds of the oven, and preheat the oven to 350°F.Prep 2 9-inch cake pans by greasing the bottoms and sides with butter. Cut ...

Place one layer on a cake round or plate that’s at least 1 inch larger than the cake. With an offset spatula, evenly spread heaping 3⁄4 cup frosting onto the layer.

The mild yet sweet flavor of coconut works so well with red velvet cake. Toss 1/8 cup of coconut flakes into the batter, or sprinkle a handful on top. Berries.

Coat three 9-inch round cake pans with a thin layer of shortening with a light dusting of flour. In a medium bowl, sift together the flour, cocoa, baking soda, salt, and baking powder.

This gorgeous white velvet cake has a soft, tender crumb. The secret ingredient: egg whites instead of whole eggs.