This Paper Comes in Super Handy: Parchment Paper Rounds: Red Velvet Cake Recipes

Written by Published on in Cakes, Desserts, Reviews

I have been baking for quite a while, and I just have to wonder why I never made use of this super handy paper. Just like a student need notebook paper to jot down notes, then why not we bakers needing this baking paper to make our time spent in the kitchen, a tad bit easier?

So, for the first time in several years, I purchased parchment paper and parchment rounds from Amazon as well as from my local Sprouts, and I must confess it was one of the best moves to add to my baking practices and repertoire at large.

Now I have used silicone baking mats (e.g. like the one below) when making cookies and pastries, but I can only wonder what took me so long to invest in one of the most essential items in the life of any baker and home cook’s kitchen pantry. Whatever my reasons for this big delay, I would encourage all novice chefs like me, to venture out and purchase this budget friendly item.

The benefits of using parchment paper– round, rectangular or otherwise–is it that it helps prevent sticking and the removal of cake from pans with relative ease. However, of course you will still need to use baking spray on the parchment itself. The other benefit is cleanup–as you simply need to trash the used parchment afterwards, and BAM! washing is no problem at all, as there is no heavy-duty scrubbing to perform!

Ready for the oven.

Delicious Red Velvet Cake I have been making for decade!

I used a natural plant-based food coloring for this cake as the bottles of food coloring in popular grocery stores, have ingredients that are potentially harmful. Therefore, I would encourage you to look for natural alternatives like this one, where beets were used to give this cake its red hue. I did find that one packet was not enough to get that reddish color. Therefore, you may need to use two to go from having created a brown velvet cake to a red one. Which is the intention here. LOL. 🙂

Plant-based food coloring I bought from Amazon.

I used the parchment rounds in my NEW Caraway baking cake pans in prep for making a Red Velvet Cake of which I have included this long-time family recipe that my mother used, and I have never looked for another since. Below is the original newspaper recipe from several decades ago, the author unknown by me, as well as my low carb, sugar free version or better yet revision of this particular recipe. So, you get to choose to make one or even both, depending on your weight loss or health goals!

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Red Velvet Cake

Popular red colored sweet cake, topped with its popular food companion cream cheese frosting.

Ingredients

  • 2 cups oil used canola
  • 1-1/2 cups sugar granulated
  • 2 Eggs large
  • 2-1/2 cups plain flour All purpose or Cake Flour
  • 1 cup buttermilk
  • 2 tsp Cocoa
  • 1 oz red food coloring
  • 1-1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Red Velvet Frosting

  • 1 8 oz cream cheese
  • 1 stick butter or margarine
  • 1 box confectioners' sugar
  • 1/2 tsp vanilla
  • 1/2 cup chopped walnuts

Instructions

  1. Cream oil and sugar.

  2. Add eggs and beat well.

  3. Add alternating flour and buttermilk.

  4. Add cocoa, red food coloring, salt, baking soda, and vanilla. Mix well.

  5. Pour into 2 greased and floured cake pans or 1 long pan.

  6. Bake at 350 degrees for 20-30 minutes or until a tester comes out clean when inserted in center of cake.

  7. Frost with Red Velvet Cake Frosting.

Red Velvet Cake Frosting

  1. Melt cream cheese and butter over medium heat and add sugar and vanilla. Beat well.

  2. Add nuts and spread on cake.

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My Low Carb Red Velvet Cake

Same delicious classic Red Velvet Cake but with fewer calories.

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2 cups Extra Virgin Olive Oil, Light Avocado oil also okay
  • 1-1/2 cups Swerve Granulated Sugar Monk Furit and Allulose granulated also work
  • 2 Eggs large
  • 1-1/2 cups Almond Flour
  • 1 cup Spelt Flour
  • 1 cup Buttermilk
  • 2 tsp Cacao Powder
  • 2 packets Supernatural Plant-based Food Coloring 1 packet did not yield red color adequately.
  • 1-1/2 tsp Salt
  • 1-1/2 tsp Baking Soda
  • 1 tsp Vanilla

Low Carb Red Velvet Frosting

  • 1 8 oz Cream Cheese
  • 1 stick Butter unsalted
  • 3 cups Swerve or Monk and Besti Allulose Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Walnuts chopped

Instructions

  1. Follow the instructions in the above recipe to make this cake. They are exactly the same.

Recipe Notes

Whenever possible use organic ingredients. 

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