For cake:; 2 1/4 cups all-purpose flour, plus more for dusting cake pans; 2 tablespoons natural unsweetened cocoa powder; 1 teaspoon table salt; 1/2 cup (1 stick) unsalted butter, softened ...

Once cool, put one cake layer on a serving plate. Frost the top with the cream cheese frosting, then add a second cake layer and frost the top. Add the final cake layer and frost the top and sides.

Red velvet cake actually is a beautiful crimson chocolate-flavored cake. It is a decadent cake that will wow any audience. As always, this recipe is very easy and versatile, so don't limit yourself.

You’ll bake and then crumble a red velvet cake, to which you’ll then add cream cheese. ... requiring some serious self-control of anyone passing by this dessert plate. RED VELVET SWEET ROLLS.

Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.

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.

Place a small amount of red food coloring on a plate. Dip tip of a clean food-safe paintbrush in food coloring; gently drip, drag and splatter red color onto the cake. Serves: 12 ...

These decadent red velvet crepes come decked out with an essentially tangy cream cheese icing - just like the iconic cake.

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

Line a rimmed baking sheet or a large, flat plate with parchment paper. Using a tablespoon measure and a small spoon (or a No. 60 scoop), divide filling into 12 equal portions on the prepared plate.