Hummingbird Bakery Red Velvet Cake Recipes

Hummingbird Bakery Red Velvet Cake Recipes

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What is Red Velvet Cake? The Hummingbird Bakery
What is Red Velvet Cake? The Hummingbird Bakery from hummingbirdbakery.com

Are you one of those people who love to indulge in baking delicious cakes? If yes, then this article is for you! This article will give you two of the most amazing Hummingbird Bakery Red Velvet Cake Recipes.

This red velvet cake recipe is a classic and scrumptious treat. It’s easy to make, and it’s always a crowd pleaser. So without further ado, let’s dive into the two recipes.

Hummingbird Bakery Red Velvet Cake – Recipe 1

Ingredients:

  • 3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3 tablespoons red food coloring
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the vanilla extract and mix until combined.
  6. Add the buttermilk and red food coloring and mix until combined.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Fold in the chocolate chips.
  9. Divide the batter evenly between the prepared pans.
  10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool the cakes in the pans for 10 minutes, then turn out onto a cooling rack and cool completely.
  12. Frost with cream cheese frosting and decorate as desired.
See also  Cream Cheese Frosting Recipe For Bundt Cake

Nutritional Information:

  • Calories: 544 kcal
  • Carbohydrates: 79 g
  • Protein: 7 g
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Cholesterol: 81 mg
  • Sodium: 393 mg
  • Potassium: 141 mg
  • Fiber: 2 g
  • Sugar: 48 g
  • Vitamin A: 699 IU
  • Calcium: 99 mg
  • Iron: 2 mg

Tips:

  • Make sure the butter is softened so it will mix better with the other ingredients.
  • Do not overmix the batter as this can lead to a dense cake.
  • Check the cakes for doneness after 25 minutes as oven temperatures can vary.

Notes:

This recipe can be doubled for a larger cake.

Serving Suggestions:

Serve this cake with a dollop of whipped cream and a sprinkling of toasted coconut flakes.

Frequently Asked Questions:

  • Can I use a different type of flour? Yes, you can use whole wheat flour, almond flour, or gluten-free flour in this recipe.
  • Can I use a different type of sugar? Yes, you can use coconut sugar, brown sugar, or even organic cane sugar in this recipe.
  • Can I make this cake in a 9×13-inch pan? Yes, you can make this cake in a 9×13-inch pan, but you may need to adjust the baking time.

Hummingbird Bakery Red Velvet Cake – Recipe 2

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3 tablespoons red food coloring
  • 1/2 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the vanilla extract and mix until combined.
  6. Add the buttermilk and red food coloring and mix until combined.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Fold in the chocolate chips.
  9. Divide the batter evenly between the prepared pans.
  10. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool the cakes in the pans for 10 minutes, then turn out onto a cooling rack and cool completely.
  12. Frost with cream cheese frosting and decorate as desired.
See also  Small Chocolate Bundt Cake Recipe

Nutritional Information:

  • Calories: 473 kcal
  • Carbohydrates: 68 g
  • Protein: 6 g
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Cholesterol: 68 mg
  • Sodium: 320 mg
  • Potassium: 118 mg
  • Fiber: 2 g
  • Sugar: 40 g
  • Vitamin A: 592 IU
  • Calcium: 83 mg
  • Iron: 2 mg

Tips:

  • Make sure the butter is softened so it will mix better with the other ingredients.
  • Do not overmix the batter as this can lead to a dense cake.
  • Check the cakes for doneness after 20 minutes as oven temperatures can vary.

Notes:

This recipe can be doubled for a larger cake.

Serving Suggestions:

Serve this cake with a dollop of whipped cream and a sprinkle of chopped pecans.

Frequently Asked Questions:

  • Can I use a different type of flour? Yes, you can use whole wheat flour, almond flour, or gluten-free flour in this recipe.
  • Can I use a different type of sugar? Yes, you can use coconut sugar, brown sugar, or even organic cane sugar in this recipe.
  • Can I make this cake in a 9×13-inch pan? Yes, you can make this cake in a 9×13-inch pan, but you may need to adjust the baking time.

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