Rich Red Velvet Dessert Recipes to Try Today
Red velvet makes for a rich and decadent treat. Plus, its red coloring is a nice change from the brown- and vanilla-toned sweets we typically see, creating a fun and appealing-looking dessert. Were you hoping to put a unique spin on your soufflé, cookies, cake, bars, or Rice Krispies? If so, you’re in luck! Keep reading to discover 6 delicious red velvet desserts.
1. Red Velvet Soufflés with Whipped Sour Cream
These soufflés will taste just as good as they look. Southern Living’s recipe, which yields 6 servings, creates a stunning dessert centerpiece that is extraordinarily tasty.
- 1 tablespoon butter
- 3 tablespoons granulated sugar
- 1 (4-ounce) bittersweet chocolate baking bar, chopped
- 5 large eggs, separated
- ⅓ cup granulated sugar
- 3 tablespoons milk
- 1 tablespoon red liquid food coloring
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons granulated sugar
- Powdered sugar
- Whipped sour cream
Directions: Preheat oven to 350 degrees Fahrenheit. Grease bottom and sides of 6 (8-ounce) ramekins with butter. Lightly coat with 3 tablespoons sugar, shaking out excess. Place on a baking sheet. Microwave chocolate in a large microwave-safe bowl on high for 1 minute to 75 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, ⅓ cup sugar, and next 3 ingredients. Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy.
Gradually add 2 tablespoons 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 souffles rise. Bake at 350 degrees Fahrenheit for 20 to 24 minutes or until souffles rise and are set. Dust with powdered sugar; serve immediately with whipped sour cream.
2. Red Velvet Chocolate-Swirled Brownie Bars
A mix between a brownie and a bar, Averie Cooks’ recipe is filled with a rich chocolaty flavor. This dish, which yields 9 servings, is a moist, smooth, and dense dessert dream. Enjoy!
- ½ cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- Heaping ¼ cup unsweetened natural cocoa powder
- 2 vials red food coloring, or as needed
- ¾ cup all-purpose flour
- Pinch salt, optional and to taste
- ½ cup semisweet chocolate chips, melted
Directions: Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside. In a large, microwave-safe bowl, melt the butter, about 1 minute on high power. Wait a moment before adding the egg. Add the egg, brown sugar, and vanilla, and whisk until smooth. Add the cocoa, whisking until smooth. Add the red food coloring and whisk to incorporate. Continue adding food coloring until you’ve reached the desired shade. Add the flour and optional salt, and stir until just combined. Make sure you don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula, and set aside. In a small, microwave-safe bowl, melt the chocolate chips, about 1 minute on high power. Stop to check and stir. Heat in 10-second bursts until chocolate can be stirred smooth. Drizzle the chocolate over the pan and swirl lightly with the tip of a table knife or a toothpick.
Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. For optimal results, cool overnight so the chocolate has a chance to fully set up.
3. Red Velvet Whoopie Pies
Betty Crocker’s whoopie pie recipe is the perfect evening indulgence. It also happens to be really easy to make. Devil’s food cake, marshmallow creme, and fresh berries create a rich and enjoyable dessert.
- 1 box devil’s food cake mix
- ½ cup water
- ½ cup vegetable oil
- 3 eggs
- 2 tablespoons red food color
- 1 box (4 serving size) chocolate instant pudding and pie filling mix
- 1 cup butter or margarine, softened
- 2 cups marshmallow crème
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- ½ cup fresh blueberries
- ½ cup fresh raspberries
Directions: Heat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or lightly spray with cooking spray. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by ¼ cupfuls 2 inches apart onto cookie sheets. Bake 13 to 16 minutes or until set. Do not over-bake.
Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about ¼ cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries, and second cookie, bottom side down. Store covered in refrigerator.
4. Easy Red Velvet Cake
With minimal ingredients and only 15 minutes of prep time, AllRecipes.com’s cake is an effortless way to get your red velvet fix. This easy-to-follow recipe creates a moist, delicious, and savory cake.
- 1 (18.25-ounce) package white cake mix
- 1 (3.5-ounce) package non-instant chocolate pudding mix
- Red food coloring
- ½ cup buttermilk
Directions: Preheat oven to 350 degrees Fahrenheit. Prepare cake according to package directions, substituting half of the water called for with buttermilk, approximately ½ cup. Stir in pudding mix and food coloring. Pour into cake pan and bake according to package directions.
5. Red Velvet Ice Box Cake
Serve this cake at a party or family gathering, and it’s guaranteed to be a hit! Everyone will be amazed at the rich layers, sweet and savory cream cheese, and shaved milk chocolate. Food Network’s recipe yields 8 to 10 servings.
- 12 ounces cream cheese, at room temperature
- ½ cup confectioners’ sugar
- Fine salt
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- 24 to 28 red velvet cookies
- 1 cup shaved milk chocolate plus 1 tablespoon for garnish (from a 4-ounce bar)
Red velvet cookies
- 1¼ cups all-purpose flour, plus more for rolling
- 1½ teaspoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- Fine salt
- 6 tablespoons unsalted butter, softened
- ½ cup plus 2 tablespoons sugar
- 1 large egg yolk
- 1½ teaspoons red food coloring
- 1 teaspoon pure vanilla extract
Directions: Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours. Line a 1½-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face down, overlapping slightly.
Spread ¾ cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight. To serve, turn back the plastic wrap, flip the icebox cake out onto a platter, and remove the plastic. Top with the reserved chocolate and serve immediately.
To make the cookies, sift the flour, cocoa powder, baking soda, and ⅛ teaspoon salt into a medium bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic, and refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper, and cover with a large sheet of plastic wrap. Roll the dough out to ⅛ inch thick. Peel off the plastic wrap and, using a 2½-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again, and cut. Repeat with the remaining disk. Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
6. Red Velvet Krispies Treats
Pass the Sushi adds a fun twist to an ordinary Rice Krispies treat. Red velvet cake mix, white chocolate chips, marshmallows, and cocoa Rice Krispies create a gooey and colorful dessert everyone will love.
- 3 tablespoons butter
- 1 (10.5-ounce) bag mini marshmallows
- 1 teaspoon vanilla extract
- ¾ cup red velvet cake mix
- 6 cups Cocoa Rice Krispies cereal
- 4 ounces white chocolate chips, melted
Directions: Line a 9-by-13-inch pan with wax or parchment paper and grease well. Heat a large skillet or saucepan over low heat. Add the marshmallows, cake mix, and vanilla. Stir frequently as the marshmallows melt, until the mixture is smooth. Quickly fold in the Rice Krispies to the marshmallow mixture until combined and everything is coated. Transfer sticky cereal mixture to the prepared pan, pressing down with the back of a greased spoon or your fingers until the top is level. Drizzle white chocolate over top if desired.