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Red Velvet Cake or Cupcakes
  • Gluten-Free
  • Soy-Free
  • Peanut-Free
  • Corn-Free

Red Velvet Cake or Cupcakes

You will love this easy recipe for the traditional brightly colored cake.

Ingredients

    Yield: one 9-inch round or square cake, or 12 tall cupcakes

    • 2 cups (280 g) Pamela’s Baking & Pancake Mix
    • ¼ cup cocoa powder
    • 3 eggs, large
    • ¼ cup oil
    • ¼ teaspoon salt
    • 1 cup sugar
    • 1½ teaspoons vanilla
    • ½ cup buttermilk
    • 1¼ teaspoons red food coloring
    • 1 teaspoon distilled white vinegar
Directions

    Preheat oven to 350° with rack in center. Line bottom of 9-inch round or square cake pan with parchment paper cut to fit, and spray sides and bottom with nonstick cooking spray. If making tall cupcakes, line standard muffin pan with jumbo cupcake liners and spray cupcake liners. Set aside.

    Sift Baking & Pancake Mix with cocoa powder into a small bowl; set aside.

    Separate eggs whites from yolks, setting aside yolks and putting whites into a clean, medium bowl. Whip egg whites until stiff; set aside.

    In a separate large bowl, mix oil with salt and sugar. Add Baking & Pancake Mix and cocoa powder, and blend until well combined. Mixture will be mealy looking. Mix vanilla into buttermilk, then pour half the buttermilk into the flour mixture and beat until combined. Mix egg yolks into remaining buttermilk and then pour into batter; mix for one minute at medium speed. Add food coloring and vinegar and mix until batter is evenly red. Stir up the bottom to mix in any dry flour. Rewhip egg whites if starting to separate, then gently fold them into batter, until well blended.

    Pour batter into prepared cake pan or fill jumbo liners up to the top of the metal cups of the muffin pan. Bake until center springs back when touched and toothpick comes out clean, 33 to 37 minutes for cake, or 18 to 22 minutes for cupcakes. Do not overbake.

    Cool pans on rack. Let cool 15 to 20 minutes before removing from pan. To remove cake from pan, first run a knife around the edge, then turn out cake onto a serving plate, and peel parchment paper off bottom. Do not frost until completely cool. Frost with Cream Cheese Frosting for a traditional taste.

    © Pamela's Products, Inc.

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Iram 05/122/2019 05/03/2019
  • Rating:
Sorry. Forgot to rate the recipe in my previous review.
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Iram 04/92/2019 04/03/2019
Made these yesterday. Delicious and very moist. Used tall cupcake liners and checked at 20 minutes. They were very liquid so gave another 3 minutes and then 10 minutes sitting outside the oven in the cupcake tray. The only change in the recipe I made was that I made the batter first and the stiff egg white whip cream second so that it will not deflate. As always, Pamela doesn't disappoint. With cream cheese frosting, these are as delicious as can be. Thank God that there is no pea protein in this mix as we have a severe allergy to pea protein which is so popular in gluten free flours these days.
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