Red Velvet Cake
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
8 people
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Calories
1012 kcal
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Course
Cake
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Cuisine
International
Red Velvet Cake
Description
The Red Velvet Cake features a batter made by creaming butter and sugar, then incorporating cocoa powder, baking soda, salt, eggs, cake flour, and buttermilk. The addition of red icing color emphasizes the traditional vibrant appearance without affecting flavor. The batter is baked in three 8-inch pans until a toothpick comes out clean, then cooled and chilled to firm the layers for easier frosting.
The cream cheese frosting combines softened cream cheese, butter, powdered sugar, and vanilla extract, whipped until smooth and spreadable. Cutting the domed tops off the cakes creates flat layers for neat stacking. The frosting provides a tangy, sweet contrast that balances the mild chocolate notes of the cake.
This cake is suited for layered assembly and celebration desserts. If red no-taste icing color is unavailable, a suitable red food coloring alternative can be used. Baking times and temperatures provided ensure even baking and rise, and chilling the cake before frosting helps achieve a clean appearance.
Ingredients
Cake Ingredients:
- 1 1/2 cups sugar (approximately 300 g)
- 1 cup butter room temperature, (approximately 230 g, unsalted
- 4 tablespoons cocoa powder baking
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 2 egg
- 2 1/2 cups cake flour (approximately 300 g)
- 1 cup buttermilk (approximately 240 ml)
- 1 teaspoon vanilla extract
- 1 teaspoon icing color red no-taste
Frosting Ingredients:
- 8 oz cream cheese room temperature, (approximately 230g, package
- 1 cup butter room temperature, (approximately 230 g, unsalted
- 3 cups powdered sugar (approximately 360 g)
- 1 teaspoon vanilla extract clear
Instructions
- Preheat the oven to 350°F (176°C). Coat three 8-inch (20 cm) pans with nonstick spray and set aside.
To make the cake
- Beat the sugar and butter in a stand mixer until light and fluffy. On low speed, add the cocoa, salt, baking soda, and eggs one at a time, making sure to scrape the bowl as needed to mix thoroughly. Alternate adding the cake flour and buttermilk in thirds.
- Mix in the vanilla extract and icing color. Divide the batter evenly among the three pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the pans to sit at room temperature until cool, then remove the cakes from the pans and transfer them to the freezer to chill for 30 minutes.
To make the frosting
- Add all the ingredients to a stand mixer and beat until smooth.
- Remove the cakes from the freezer and cut the domed tops with a serrated knife to create flat surfaces. Using an offset spatula, frost the cakes.
Notes
- If you do not have red no-taste icing color, substitute with 1 ounce of red food coloring for similar coloration.
- Chill the cake layers after baking to make frosting and stacking easier and reduce crumbling.
- Use a serrated knife to level cake domes before frosting for smooth, even layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 1012 kcal
% Daily Value*
| Serving | 8people | |
| Calories | 1012kcal | 51% |
| Carbohydrates | 116g | 39% |
| Protein | 10g | 20% |
| Fat | 59g | 91% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 195mg | 65% |
| Sodium | 463mg | 19% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 85g | 170% |
| Vitamin A | 1909IU | 38% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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