Red Velvet Cake
User Reviews
4.7
159 reviews
Excellent
Red Velvet Cake
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The most incredible Red Velvet Cake with Cream Cheese Frosting is fluffy, soft, buttery and moist with a perfect, velvety texture! Super easy to make with a few tips and tricks for the best results! You will go crazy for a second slice!
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Ingredients
- ½ cup unsalted butter at room temperature
- 1 ½ cups caster sugar or fine white granulated sugar
- 2 large eggs
- ¼ cup cooking oil
- 1 tablespoon unsweetened cocoa powder plus 1 tablespoon extra for dusting
- 2 ½ tablespoons red food colouring liquid, not gel
- 2 teaspoons pure vanilla extract
- 1 tablespoon white vinegar
- 2 ½ cups plain cake flour sifted, or all purpose/plain flour
- 1 teaspoon baking soda bi-carb soda
- 1 teaspoon salt
- 1 cup buttermilk
Cream Cheese Frosting:
- 14 ounces cream cheese not spreadable, at room temperature
- ½ cup unsalted butter at room temperature
- 2 teaspoons pure vanilla extract
- 4 cups icing sugar or confectioners
- 1 tablespoon lemon juice optional - adds subtle hint of lemon
Instructions
For Cake:
- Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
- Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
- In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
- Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk.
- Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.
For Cream Cheese Frosting:
- Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).Optional if using: mix in the lemon juice.
Assemble Cake:
- Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 ½ - 2 cups of frosting onto cake and spread evenly over the top.
- Place second cake layer on top and use remaining frosting to cover top and sides of cake.
- Crumble trimmed pieces of cake to decorate.Enjoy!
Notes
- *To make your own buttermilk, mix 1 cup of full cream milk with 1 teaspoon vinegar before baking. Allow the milk to sour for 5-10 minutes.
- Adapted from The New York Times
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
90g
(30%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
553mg
(23%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
569IU
(11%)
Vitamin C
0.5mg
(1%)
Calcium
153mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 90g | 30% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 553mg | 23% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
159 reviews
Excellent
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