Red Velvet Cake
User Reviews
4.4
28 reviews
Good
Red Velvet Cake
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If you're looking to impress guests with a dessert that is equally as delicious as it is pretty, this red velvet cake is for you.
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Ingredients
Cake
- 2 1/4 cup all-purpose flour
- ¼ cup cocoa powder unsweetened
- 2 ½ teaspoons baking powder
- ½ teaspoon espresso powder , optional
- ½ teaspoon salt
- ½ cup butter , softened
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 4 egg large
- 1 cup buttermilk
- 4 teaspoons red food coloring
Frosting
- 16 oz. cream cheese , softened
- 1 cup butter , softened
- 6-8 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare three 8-inch cake pans by spraying generously with non-stick spray and place a round of parchment in the bottom of each. Set aside.
- In a stand mixer or with a hand mixer, beat the butter and sugar together until smooth.
- Add in the oil and vanilla extract and mix until just combined. Add eggs, mixing until combined.
- Add the buttermilk to a liquid measuring cup and set aside.
- Add the flour, cocoa powder, baking powder, espresso powder, and salt to a medium bowl and whisk to combine.
- Add 1/3 of the dry mixture to the stand mixer and mix until no dry spots are remaining. Add half of the buttermilk and mix well.
- Continue alternating until all the dry ingredients are incorporated.
- Add the food color last and mix until the color is well incorporated.
- Divide the batter evenly between the three cake pans and bake for 18-20 minutes until a toothpick inserted in the center of each cake comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes then transfer to a wire rack to cool completely.
- Once the cake layers are cool. Make the frosting by adding the butter and cream cheese into the bowl of a stand mixer and mix for 3- 5 minutes until smooth and fluffy.
- Add half of the powdered sugar and mix well until combined.
- Add the remaining powdered sugar, vanilla, and heavy cream and mix on low until combined. Increase the speed to high for 1-2 minutes until fluffy and smooth.
- To assemble: Take on cake layer and place face down on a cake tray. Add about 1 ½-2 cups frosting on top of the cake and smooth. Continue with each cake layer.
- Once you have used all the layers, take half of the remaining frosting and smooth all over the outside of the cake.
- Place the cake in the refrigerator for 15-20 minutes to allow the frosting to set slightly.
- Remove from the refrigerator and smooth the remaining frosting over the outside of the cake.
- Serve immediately or keep stored in the refrigerator until ready to serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
882kcal
(44%)
Carbohydrates
108g
(36%)
Protein
8g
(16%)
Fat
49g
(75%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
159mg
(53%)
Sodium
444mg
(19%)
Potassium
248mg
(5%)
Fiber
1g
(4%)
Sugar
86g
(172%)
Vitamin A
1366IU
(27%)
Vitamin C
0.01mg
(0%)
Calcium
119mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 882 kcal
% Daily Value*
| Calories | 882kcal | 44% |
| Carbohydrates | 108g | 36% |
| Protein | 8g | 16% |
| Fat | 49g | 75% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 444mg | 19% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 86g | 172% |
| Vitamin A | 1366IU | 27% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
28 reviews
Good
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