Red Velvet Cake
User Reviews
4.5
12 reviews
Excellent
Red Velvet Cake
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The best rich red velvet cake is so moist and easy to make, and is made even better with the addition of thick, creamy, sweet, out-of-this-world cream cheese icing.
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Ingredients
For the Red Velvet Cake
- 2 cups flour
- 1 ¼ cup brown sugar
- 2 tbsp natural cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ⅔ cup oil
- 2 eggs
- 1 tbsp red liquid food coloring
- ½ tbsp vanilla extract
- 1 tsp white wine vinegar
For the Cream Cheese Frosting
- 6 oz full fat cream cheese room temperature
- 6 oz unsalted butter room temperature
- 1 tsp vanilla extract
- 4-5 cups powdered sugar sifted
Instructions
- Preheat the oven to 320F and prepare a deep 8 or 9 inch cake tin with cooking spray and parchment paper.
- In a large bowl or in the bottom of a stand mixer, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda and salt to combine.
- In another bowl or a large jug, whisk together the buttermilk, oil, eggs, food coloring, vanilla and vinegar.
- Pour the liquid mixture into the dry mixture and whisk until just combined and no lumps of flour remain.
- Pour into the prepared tin and drop down a few times onto the countertop to knock out any excess air bubbles.
- Bake for 40-45 minutes until a toothpick inserted into the middle comes away clean. Allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.
- Once the cake has cooled, make the frosting. First, in your stand mixer or using a handheld electric whisk, beat together the cream cheese and the butter until completely smooth, followed by the vanilla. Then, working a cup at a time add the powdered sugar until you’ve reached the desired consistency.
- To assemble the cake, using a sharp serrated knife split the cake down the middle to form two layers. On the cake stand or plate you wish to serve the cake on, sandwich the two layers back together with a generous amount of frosting, then apply a ‘crumb coat’ of a thin layer of frosting all over the cake to create a smooth base. Then chill the cake and the bowl of remaining frosting for 30-40 minutes until the frosting coating the cake has just hardened.
- Finish decorating the cake by smoothing over the rest of the frosting.
Notes
- Food coloring: Don’t be tempted to use a natural food coloring as some of these have been known to turn red velvet cake green!
- Food coloring: Don’t be tempted to use a natural food coloring as some of these have been known to turn red velvet cake green!
- Storage and leftovers: This cake will keep covered on the countertop for up to three days.
- Storage and leftovers: This cake will keep covered on the countertop for up to three days.
- Feeding a crowd: For larger celebrations this cake is easily doubled: make double quantities of everything and assemble them into a 4 layer cake.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
83mg
(3%)
Potassium
159mg
(5%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
156IU
(3%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 83mg | 3% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 156IU | 3% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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