85 velveting recipes

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Famous Brown Derby red velvet cake with buttermilk-cocoa cake layers, vinegar reaction, and the original cooked-flour ermine frosting. Hollywood diner classic from the 1940s Wilshire icon.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Szechuan chicken with peanuts features velveted chicken breast stir-fried with garlic, ginger, crushed red pepper, and crisp snow peas in a soy-based sauce. Loaded with peanuts and ready in 35 minutes over white rice.

Sichuan cashew chicken stir-fried with velveted chicken, toasted cashews, bamboo shoots, and green peppers in a soybean paste and rice wine sauce. Restaurant-style Chinese at home.

Rich pureed chestnut soup spiked with amaretto, swirled with cream, and seasoned with nutmeg and cayenne. An elegant starter that turns fresh roasted chestnuts into liquid velvet.

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.

A quick and easy velvety smooth tomato soup without any added cream. Perfect and classic with a grilled cheese sandwich.