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Pioneer Woman Red Velvet Cake

Pioneer Woman Red Velvet Cake recipe is made from scratch for the tastiest taste and a moist, tender crumb that pairs perfectly with tangy, sweet cream cheese frosting. Pioneer Woman red velvet cake recipe is the best recipe for a two-layer red velvet cake on the planet.

Why This Recipe Works:

  • Super moist: For the best flavor and texture, we use a combination of butter and oil.
  • A hint of cocoa: This pioneer woman recipe for red velvet cake calls for 3 tablespoons of cocoa powder, which is double or triple the amount in most other versions this helps bring out the cocoa notes a bit more I still don’t think this tastes like chocolate cake, even after that slight adjustment.
  • Perfectly red: It is the chemical reactions between buttermilk, cocoa powder, baking soda, and vinegar that give this cake its flavor and subtle red tint which is enhanced with red food coloring.
  • Holiday favorite: This cake is perfect for almost any occasion, but the bold red and white colors make it especially fitting for Valentine’s Day, Christmas, and patriotic holidays like the Fourth of July and Memorial Day.
Pioneer Woman Red Velvet Cake
Pioneer Woman Red Velvet Cake

What is Pioneer Woman Red Velvet Cake?

Pioneer Woman Red Velvet Cake is not simply a chocolate cake with red food coloring added the taste of chocolate is quite mild in this Pioneer Woman cake. It is soft and velvet-like. With a very subtle tang from the buttermilk, it’s like a cross between vanilla and chocolate cake a fluffy cream cheese frosting generously covers it.

Ingredients That You’ll Need:

  • Flour: Instead of cake flour, you can use all-purpose flour mixed with a little cornstarch to improve the texture. Cake flour, however, does produce a lighter, softer cake with the classic velvety texture that is the name of this cake.
  • Use a combination of oil and butter: When choosing the fat for baking, it is sometimes necessary to consider both flavor and texture by using some butter and some oil instead of all one or the other, I get the best of both worlds – the extra moistness from the oil and the wonderful flavor from the butter.
  • Food coloring: Red food coloring is needed to achieve a vibrant red color either liquid or gel food coloring can be used, but you will need more liquid (2-3 tablespoons) to achieve the vibrant red color of red velvet cake.
  • Cocoa powder: This Pioneer woman red velvet cake recipe can be made with either Dutch-process or natural cocoa powder. For a slightly more pronounced chocolate taste, I use 3 tablespoons, but 2 tablespoons are pretty standard for most red velvet cakes.

Can I Use This Red Velvet Cake Recipe To Make A Blue Velvet Cake?

Absolutely! A blue velvet cake has the same delicate texture and bold color as a red velvet cake in terms of flavor, a blue velvet cake tastes exactly like a red velvet cake. To achieve the cake’s beautiful hue, use blue food coloring instead of red.

Blue velvet cake is perfect for serving to a small group at a gender reveal party, a baby shower, or a birthday party. By hiding the blue color of the cake with a thick layer of frosting, it becomes an interesting surprise.

What’s a good buttermilk substitute?

For this Pioneer Woman red velvet cake recipe, you can use vinegar or lemon juice as a substitute for buttermilk by pouring 1 tablespoon into a 1 cup measuring cup, then filling the rest with milk and letting it sit for 5 minutes to curdle. Instead of plain yogurt, you could whisk 1/4 milk with 3/4 yogurt.

Pioneer Woman Red Velvet Cake
Pioneer Woman Red Velvet Cake

How To Make Pioneer Woman Red Velvet Cake?

For the cake:

  1. Preheat the oven to 350°F. Line the bottoms of two 9-inch or 8-inch cake pan with parchment paper and spray the sides. Put them aside.
  2. Combine the flour, baking soda, cocoa powder, and salt in a large bowl. Place aside.
  3. Mix the butter and sugar in a stand mixer with a paddle attachment on high speed for 3-4 minutes until light and creamy. Stir in the oil, scraping the sides of the bowl as you go.
  4. Mix eggs, one at a time, and vanilla until combined, beating at a medium-high speed between each addition. Use as much food coloring as necessary to achieve the desired color.
  5. Add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until combined between additions and scraping the bottom and sides of the bowl as needed.
  6. Place batter in prepared pans and bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans) until a cake tester inserted in the center comes out clean with just a few crumbs. Avoid overbaking. Let cool completely after removing from the oven.

For the frosting:

  1. Combine cream cheese and butter in a large bowl and beat until smooth, about 1-2 minutes.
  2. Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase the speed and beat for two minutes.
  3. Combine the vanilla and salt then beat again until well combined.

Assembly:

  1. Make sure the tops of the cakes are flat (if necessary) then use the scraps to decorate the cakes.
  2. Sprinkle the top of the cake with the reserved crumbs and frost with cream cheese frosting.
  3. Cut your Pioneer Woman Red Velvet Cake and serve.

What To Serve With Pioneer Woman Red Velvet Cake?

  • Strawberries juice
  • Cherries juice
  • Vanilla bean ice cream
  • Coconut ice cream
  • Yogurt
  • Honey and almonds
  • Greek yogurt
  • Pistachio nuts and dried cranberries
  • Blueberries and creme fraiche
  • Banana and honey
  • Fresh passionfruit
  • Creme fraiche and shaved dark chocolate
  • Peaches ‘n cream

How To Store Pioneer Woman Red Velvet Cake?

  • In The Fridge: Pioneer Woman Red velvet cake should be kept in the refrigerator due to its cream cheese frosting. The pioneer woman’s red velvet cake will keep for about 5 days. It is best if it is allowed to come up to room temperature for 1-2 hours before serving.
  • In The Freezer: A whole Pioneer Woman red velvet cake or individual slices of the cake can be frozen. Before wrapping them in several layers of plastic wrap to protect them, I recommend freezing them for 1-2 hours until the frosting is solid. Thaw on the counter or in the refrigerator before serving.

How To Thaw Pioneer Woman Red Velvet Cake?

  • In The fridge: You can thaw a frozen Pioneer Woman red velvet cake in the refrigerator for 24 hours.
  • In The cold Water: cold water can defrost frozen Pioneer Woman red velvet cake in 2 hours or less.
  • In-room temperature: You can have your frozen Pioneer Woman red velvet cake ready in less than 4 hours by setting it aside at room temperature.

Recipe Tips

  • Cake Flour Substitute: If you don’t have cake flour, you can substitute 2 2/3 cups all-purpose flour with 13 cups cornstarch.
  • Cake Pans: Two 8-inch or 9-inch pans can be used for this Pioneer Woman recipe. As you can see in these photos, I prefer to use my 8-inch pans for nice, thick layers. The baking time for 9-inch pans is 30-35 minutes and for 8-inch pans is 38-43 minutes.
  • Optional: Crumble offcuts and use them to decorate the top rim and base of the cake.
  • Using a serrated knife: remove the top of the cake (to make the layers neat).
Pioneer Woman Red Velvet Cake
Pioneer Woman Red Velvet Cake

FAQ Section

Can I make the cake without oil?

No oil is an essential component without it, the cake would be dry the cake would be crumbly and tough without it.

When was red velvet cake invented?

The original red velvet cake recipe dates back to the 1800s in those days, cocoa powder was processed differently, and the chemical reaction between it, buttermilk, and baking soda created a redder hue than what we see today. Nowadays, we use red food coloring to accomplish the same effect.

Can I make the cake without vinegar?

No the chemical reaction between vinegar, buttermilk, cocoa powder, and baking soda makes the cake rise you can use lemon juice instead if you’re in a hurry.

What Is The Difference Between Chocolate Cake And Red Velvet Cake?

There is less cocoa powder added to red velvet cake, and the taste of chocolate is much more subdued than in chocolate cake.

Do I Have To Use Red Food Coloring In Red Velvet Cake?

The food coloring is optional and has no effect on the taste or texture of the cake it is what gives red velvet cake its red color.

Try More Recipes:

Pioneer Woman Red Velvet Cake Nutrition Facts

Amount Per Serving ( 1 Piece – 109g )

  • Calories 368
  • Total Fat 23g
  • Saturated Fat 14g
  • Trans Fat 0.3g
  • Cholesterol 93mg
  • Sodium 318mg
  • Potassium 92mg
  • Total Carbohydrate 36g
  • Dietary Fiber 0.3g
  • Sugars 25g
  • Protein 4.2g
  • Vitamin A 17%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%

Nutrition Facts Source: Source

Pioneer Woman Red Velvet Cake

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Servings:12 servingsCalories:368 kcal Best Season:Available

Description

Pioneer Woman Red Velvet Cake recipe is made from scratch for the tastiest taste and a moist, tender crumb that pairs perfectly with tangy, sweet cream cheese frosting. Pioneer Woman red velvet cake recipe is the best recipe for a two-layer red velvet cake on the planet.

Ingredients

    Cake:

  • Frosting:

Instructions

    For the cake:

  1. Preheat the oven to 350°F. Line the bottoms of two 9-inch or 8-inch cake pan with parchment paper and spray the sides. Put them aside.
  2. Combine the flour, baking soda, cocoa powder, and salt in a large bowl. Place aside.
  3. Mix the butter and sugar in a stand mixer with a paddle attachment on high speed for 3-4 minutes until light and creamy. Stir in the oil, scraping the sides of the bowl as you go.
  4. Mix eggs, one at a time, and vanilla until combined, beating at a medium-high speed between each addition. Use as much food coloring as necessary to achieve the desired color.
  5. Add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until combined between additions and scraping the bottom and sides of the bowl as needed.
  6. Place batter in prepared pans and bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans) until a cake tester inserted in the center comes out clean with just a few crumbs. Avoid overbaking. Let cool completely after removing from the oven.
  7. For the frosting:

  8. Combine cream cheese and butter in a large bowl and beat until smooth, about 1-2 minutes.
  9. Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase the speed and beat for two minutes.
  10. Combine the vanilla and salt then beat again until well combined.
  11. Assembly:

  12. Make sure the tops of the cakes are flat (if necessary). Use the scraps to decorate the cakes.
  13. Sprinkle the top of the cake with the reserved crumbs and frost with cream cheese frosting.
  14. Cut your Pioneer Woman Red Velvet Cake and serve.

Notes

  • Cake Flour Substitute: If you don’t have cake flour, you can substitute 2 2/3 cups all-purpose flour with 13 cups cornstarch.
  • Cake Pans: Two 8-inch or 9-inch pans can be used for this Pioneer Woman recipe. As you can see in these photos, I prefer to use my 8-inch pans for nice, thick layers. The baking time for 9-inch pans is 30-35 minutes and for 8-inch pans is 38-43 minutes.
  • Optional: Crumble offcuts and use them to decorate the top rim and base of the cake.
  • Using a serrated knife: remove the top of the cake (to make the layers neat).
Keywords:Pioneer Woman Red Velvet Cake
Nutrition Facts

Servings 12


Amount Per Serving
Calories 368
% Daily Value *
Total Fat 23g36%
Saturated Fat 14g70%
Trans Fat 0.3g
Cholesterol 93mg31%
Sodium 318mg14%
Potassium 92mg3%
Total Carbohydrate 36g12%
Dietary Fiber 0.3g2%
Sugars 25g
Protein 4.2g9%

Vitamin A 17%
Vitamin C 0%
Calcium 6%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.