Red Velvet Cake
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5.0
3 reviews
Excellent
Red Velvet Cake
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Red Velvet Cake isn't just known for its red color. It has the perfect blend of vanilla, cocoa, and tang that makes it so dang popular!
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Ingredients
for the cake-
- 1 1/4 cups vegetable oil or canola oil
- 2 cups granulated sugar
- 2 eggs
- 1 egg white
- 1 tsp baking soda
- 2 1/2 cups all purpose flour
- 1 1/2 tbsp cocoa powder
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 3 tsp red food coloring* liquid, see notes below
for the cream cheese frosting-
- 1/2 cup butter at room temperature
- 8 oz cream cheese at room temperature
- 1 lb powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
for the red velvet cake layers-
- Preheat oven to 350° F. Line two 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside.
- In a large bowl, whisk flour, cocoa powder, baking soda and salt together to combine. Set aside.
- In a liquid measuring cup, stir buttermilk, vanilla extract, vinegar and red food coloring. Set aside.
- In a separate large bowl, mix oil and sugar together until combined.
- Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
- Divide evenly between baking pans and smooth the top. Bake 28-35 minutes in the lower part of the oven. If you're using three cake pans instead of two, you will need to bake this cake 22-30 minutes.
- Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks.
- Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.
for the cream cheese frosting*-
- In a large bowl, beat cream cheese and butter together. You want them very soft, at room temperature so they cream nicely together and create a smooth frosting.
- Add in the powdered sugar, vanilla extract and salt and very slowly start to incorporate. At first, it will seem like too much powdered sugar, but as long as your butter and cream cheese were soft, it should combine.
- Once the powdered sugar is incorporated, increase speed to whip for 1-2 minutes or until light and fluffy. If it still seems too stiff to use as frosting, add in 1-2 tablespoons heavy whipping cream.
Notes
- *If you'd like a brighter red cake, use more red food coloring.
- **Frosting makes enough to frost a two layer cake. If you've baked three layers, increase recipe by 1.5 times.
- **Frosting makes enough to frost a two layer cake. If you've baked three layers, increase recipe by 1.5 times.
- 1- 9×13 thick cake (bake for 30-40 minutes)
- 2- 8 or 9-inch round cakes (bake for 28-35 minutes)
- 32 cupcakes (bake for 15-22 minutes)
Nutrition Information
Show Details
Calories
694kcal
(35%)
Carbohydrates
94g
(31%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
24g
(120%)
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
364mg
(15%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
73g
(146%)
Vitamin A
579IU
(12%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 694 kcal
% Daily Value*
| Calories | 694kcal | 35% |
| Carbohydrates | 94g | 31% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 364mg | 15% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 579IU | 12% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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