Red Velvet Cake
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5.0
186 reviews
Excellent
Red Velvet Cake
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My Red Velvet Cake has a plush, velvety red crumb with a buttery, subtly chocolatey flavor. Top it off with classic ermine or cream cheese frosting! An easy, moist, and delicious recipe for a classic cake!
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Ingredients
- 1 ½ cups buttermilk See note or click link for my easy buttermilk substitute
- 2 teaspoons red gel food coloring (I use Americolor "red red" or "super red") optional, if you leave it out the cake will be pale brown in color. 1 oz liquid red food coloring would also work but I much prefer gel and linked to the one I used.
- 2 ¼ cups all-purpose flour¹
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar firmly packed
- 3 Tablespoons natural cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup unsalted butter melted
- ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 2 large eggs + 1 large egg yolk room temperature preferred²
- 1 Tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 batch Ermine frosting ³
Instructions
- Preheat oven to 350F (175C) and spray two 8” cake pans (see note for using different sized pans) with baking spray and line the bottoms with parchment paper. Set aside.
- Combine milk and food coloring in a large measuring cup or small bowl, whisk to thoroughly combine and set aside.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until thoroughly combined.
- Add melted butter and oil and stir until all ingredients are well-combined and no longer dry (the mixture will be thick).
- Add eggs and egg yolk, one at a time, stirring until very well-combined after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
- Stir in vanilla extract and vinegar then gradually add milk mixture and stir very well until completely combined and batter is entirely smooth and lump-free. While it's not impossible to over-mix this cake batter, it is difficult to do so and you are more likely to accidentally under-mix, so stir well!
- Evenly divide batter into prepared pans and bake on center rack on 350F (175C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean (once the toothpick comes out clean it is nearing becoming over-baked, take it out of the oven at once).
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the inside rim to loosen the cakes and carefully invert onto a cooling rack to cool completely before covering with frosting. My cakes generally bake up nice and flat, but if yours are domed, level with a sharp serrated knife after cooling and before stacking and frosting.
Equipments used:
Notes
- Buttermilk. If you don't have buttermilk on hand, measure 1 ½ Tablespoons of white vinegar into a 2-cup measuring cup and then add whole milk until you reach the 1 ½ cup line. Whisk together and allow to sit for 5 minutes, then add food coloring and proceed with the recipe.
- ¹I do NOT recommend substituting cake flour or any other kind of flour for this recipe.
- ²To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes.
- ³Ermine frosting is the classic frosting used for red velvet cake, but I alternatively love and would recommend using a batch of my cream cheese frosting.
- This recipe makes 6 cups of batter. I have tested it in the following pans:
- 9x13 pan: bake on 350F/175C for approximately 33 minutes (may take longer if using a glass dish)
- 9” pans: bake on 350F/175C for 33-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cupcakes: I don't recommend using this exact recipe for cupcakes as it's a bit too moist, try my red velvet cupcake recipe instead.
- Store cake in an airtight container. It will keep at room temperature for 1-2 days or in the refrigerator for up to 7 days (the fridge does tend to dry out cakes!). It may also be frozen for 2-3 months.
Nutrition Information
Show Details
Serving
1slice (does not include icing, all icing recipes include complete nutrition in the recipe)
Calories
423kcal
(21%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
365mg
(15%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
368IU
(7%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1slice (does not include icing, all icing recipes include complete nutrition in the recipe) | |
| Calories | 423kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 365mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 368IU | 7% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
186 reviews
Excellent
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