There’s something about red velvet cupcakes that feels like magic in miniature form. Maybe it’s the bold splash of scarlet ...

It’s easy to make, plus its deep red color ... Get ready to fall in love with this homemade red velvet cake! The cake is light, moist, and has delicious flavors of buttermilk, cocoa, and vanilla.

Preheat oven to 175 degrees C (350 degrees F). Grease a cake tin. In a bowl, mix flour, cocoa, salt, and baking soda. Pour batter into the tin. Bake for 25-30 minutes until a toothpick comes out clean ...

This is my boy’s all-time favourite cake. With its two layers of bold, red, cocoa-flavoured sponge and hints of almond and vanilla, sandwiched and covered with rich vanilla cream-cheese frosting ...

The bold colour of a red velvet cake is a delight to the eye and, with its rich cream cheese vanilla icing, it’s even more of a joy to eat. Preheat the oven to 180C/160C Fan/Gas 4. Grease two ...

A Southern mashup of red velvet ... cake. It's moist, balanced, and generously swathed in tangy cream cheese frosting. Plus, the batter can also be baked up into cupcakes. For an easy, no-bake ...

7. Cut the red velvet cake into 4-inch squares. Cut each square into ½” layers. Set aside. 8. To assemble the pudding select either a trifle bowl or a wide glass bowl with a 4-5-quart capacity. 9.