6 Decadent Red Velvet Desserts

Can't get enough of this holiday favorite? Try all of our red velvet recipes! From classic layer cakes to soufflés, you'll love each of these indulgent desserts.

Chocolate-Red Velvet Layer Cake
Chocolate-Red Velvet Layer Cake
Ingredients
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
3 Tbsp. unsweetened cocoa
1/4 tsp. baking soda
1 (8-oz.) container sour cream
2 tsp. vanilla extract
2 (1-oz.) bottles red food coloring
Cream Cheese Icing

Cream Cheese Frosting
Beat 2 1/2 (8-oz.) packages softened cream cheese and 3/4 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 2 1/2 (16-oz.) packages powdered sugar, beating until light and fluffy. Stir in 2 tsp. vanilla extract.

Preparation
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in red food coloring.

Spoon batter evenly into 6 greased and flour 8-inch round foil cake pans.

Bake at 350° for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Related: 70 Favorite Cookie Recipes

Red Velvet Brownies
Red Velvet Brownies
Ingredients
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp baking powder
1 tsp. vanilla extract
1/8 tsp. salt
Cream Cheese Frosting
Garnish: white chocolate curls

Cream Cheese Frosting
Beat 1 (8-oz.) package softened cream cheese and 3 Tbsp. softened butter at medium speed with an electric mixer until creamy. Gradually add 1 1/2 cups powdered sugar and 1/8 tsp. salt, beating until blended. Stir in 1 tsp. vanilla extract.

Preparation
Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

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Red Velvet Cheesecake
Red Velvet Cheesecake
Ingredients
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 Tbsp. granulated sugar
3 (8-oz.) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 Tbsp. unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1-oz.) bottles red food coloring
1 (3-oz.) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Garnish: fresh mint sprigs

Preparation
Stir together graham cracker crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-oz.) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake 1 hour and 15 minutes or until center is firm. Run a knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-oz.) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

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Red Velvet Soufflés with Whipped Sour Cream
Red Velvet Soufflés with Whipped Sour Cream
Ingredients
1 Tbsp. butter
3 Tbsp. granulated sugar
1 (4-oz.) bittersweet chocolate baking bar, chopped
5 large eggs, separated
1/3 cup granulated sugar
3 Tbsp. milk
1 Tbsp. red liquid food coloring
1 tsp. vanilla extract
Pinch of salt
2 Tbsp. granulated sugar
Powdered sugar
Whipped Sour Sour Cream

Whipped Sour Cream
Beat together 3/4 cup whipping cream, 1/2 cup sour cream, and 2 Tbsp. sugar at medium-high speed with a heavy-duty electric mixer 45 seconds or just until lightly whipped and pourable.

Preparation
Preheat oven to 350°. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.

Microwave chocolate in a large microwave-safe bowl at high 1 minutes to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add 2 Tbsp sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indentation around edges of mixture. (This will help the soufflés rise.)

Bake at 350° for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with Whipped Sour Cream.

Related: Cool Peppermint Treats

Red Velvet Peppermint Cake
Red Velvet Peppermint Cake
Ingredients
1 (18.25-oz.) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 Tbsp. vegetable oil
1 (9-oz.) package yellow cake mix
1/2 cup buttermilk
1 large egg
1 1/2 Tbsp. cocoa
1/2 tsp. baking soda
2 Tbsp. liquid red food coloring
1 tsp. cider vinegar
Peppermint Cream Cheese Frosting

Peppermint Cream Cheese Frosting
Beat 1 (8-oz.) package softened cream cheese and 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 1 (2-lb.) package powdered sugar, beating at low speed until smooth. Add 2 tsp. peppermint extract, beating until blended.

Preparation
Beat first 4 ingredients according to cake mix package directions.

Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

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