Before we get to other creative riffs, let’s start with the O.G. We love this traditional recipe because it calls for both white vinegar and buttermilk. Dessert for breakfast? Don’t mind if we do.

If you love the bold color and rich, cocoa kissed flavor of red velvet, this roundup is about to make your dessert menu way ...

Make the classic Southern red velvet cake into party-ready mini stacks. This cake bakes up very tender, and the sheet cake is cut into rounds, which are sandwiched with a tangy cream cheese frosting.

With its striking crimson crumb and contrasting swirls of silky white frosting, red velvet cake is both compelling and mysterious. Not quite chocolate and definitely not vanilla, its flavor lies ...

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking. In a mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder ...

1. Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. 2. Cream butter ...

In the pantheon of food-related shark jumps, red velvet cake body mist may well be the greatest leap of all. Red velvet cake, once a reasonably tender, softly flavored culinary gimmick, has become a ...

For the better part of the past century, red velvet cake has appeared in cookbooks and on menus, dazzling diners with its lipstick-red and snow-white layers. Popular year-round, today, the cake is ...

Recently, I visited the famous Waldorf Astoria Hotel in New York City. I was in town for the James Beard Awards, often referred to as “the Oscars of food and wine,” and I wanted to visit the hotel’s ...