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Velvet Cake 1/2 lb. butter 1 C sugar 4 eggs, separated 1/2 C cold water 1 1/2 C cake flour 1/2 C cornstarch 1/2 tsp. salt 4 tsp. baking powder Preheat oven to 350 degrees. Butter and lightly flour 2 8 inch round cake pans. Cream the butter and slowly add the sugar, beating until light. Beat in the

LEMON VELVET CAKE 2 1/4 cups cake flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup (1 stick) butter, softened 1 tsp. freshly grated lemon rind 1/2 tsp. freshly grated orange rind 1 1/3 cups sugar 3 large eggs 1/3 cup water 3 tbsp. fresh lemon juice 1/4 cup fresh orange juice Confectioners'

Velvet Cake recipe from I got this recipe out of the North Carolina and Old Salem Cookery Cookbook

Instructions Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from

Blend flour in a little of the cold milk and then add rest of milk and cook, stirring constantly. Cook flour and milk until very thick. Remove from heat, and cool. Cream sugar, butter and vanilla until very light and fluffy. Add to first mixture. It should have a light texture similar to whipped

1/4 c Flour 1 c Sweet milk 4 oz Margarine 1/2 c Crisco 1 c White sugar 1 ts Vanilla (Note: Make base for icing the night before making cake.) Preheat oven 350 degrees. Grease and dust with cocoa three 9 inch cake pans. Cream butter and sugar, add egg and beat until fluffy. Make paste from cocoa and
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