Red Velvet Cake Recipe
User Reviews
4.5
Red Velvet Cake Recipe
Description
This Red Velvet Cake Recipe features three 8-inch round layers made from a batter combining vegetable oil, sugar, eggs, red food coloring, vanilla, flour, unsweetened cocoa powder, salt, buttermilk, and baking soda. The buttermilk reacts with baking soda to tenderize the crumb and create a delicate lift, while cocoa and food coloring provide the distinct deep red hue and subtle chocolate flavor.
Careful mixing steps ensure a smooth batter, and baking in lined and greased pans promotes even rising and easy removal. The cake bakes about 22-30 minutes depending on pan size and oven temperature. Cooling before frosting is crucial to prevent melting.
The accompanying cream cheese frosting, either homemade or store-bought, offers a creamy, tangy contrast to the sweet, tender cake. The recipe suggests decoration options like sprinkles or white chocolate shavings that add texture and visual appeal. The cake suits celebrations, birthdays, or anytime a classic red velvet dessert is desired.
Adjusting the amount and type of food coloring can tailor the cake’s color intensity. If 9-inch pans are used in place of 8-inch, reduce baking time accordingly. The frosting recipe is designed to cover and fill the three layers comfortably.
Ingredients
- ⅔ cup vegetable oil
- 2 ¼ cup granulated sugar
- 3 egg
- 1 ounces red food coloring see note, liquid
- 1 ½ teaspoon vanilla extract
- 3 cup all-purpose flour
- 1 tablespoon cocoa powder unsweetened
- ½ teaspoon salt
- 1 ½ cup buttermilk
- 1 ½ teaspoon baking soda
- 1 batch cream cheese frosting see note, best
- Sprinkles for decorating
- white chocolate for decorating, shavings
Instructions
- Preheat your oven to 350 degrees F. Spray the bottom of three 8-inch round cake pans with non-stick spray and then line with parchment paper. Lightly spray the paper too and then set the pans aside.
- In a large mixing bowl, beat together the oil and sugar. Add the eggs, one at a time, with the mixer running on the lowest speed until the eggs are completely combined. Add the food coloring and the vanilla and mix until evenly combined.
- In a separate mixing bowl, sift together the flour, cocoa powder, and salt - making sure there are no lumps. Set aside.
- In a medium bowl, whisk together the buttermilk and baking soda. The milk will become slightly frothy.
- Add half of the dry ingredients to the wet ingredients and mix. Then add the buttermilk mixture and mix. Add the rest of the dry ingredients and mix until smooth and combined. Scrape the sides of the bowl as needed. Divide the batter equally between the three prepared cake pans.
- Bake the cakes for 28-30 minutes, or until a toothpick inserted in the center of the cake comes out clean and crumb-free. (see note)
- Let the cakes cool in the pans for approximately 10 minutes. Then slide a knife around the edges of the pan and invert the cakes onto a wire rack to cool completely.
- Once cakes are completely cool prepare the cream cheese frosting.
- Place one cake layer on a cake stand or serving plate. Spread a generous amount of frosting over the layer all the way to the edges. Top with another layer and frost. Then place the last cake layer upside down so the flat bottoms side is facing up. Then frost the top and sides of the cake.
- Decorated the cake as desired with sprinkles and/or white chocolate shavings. Refrigerate the cake until ready to serve. (I recommend letting the cake sit out for at least 15 minutes before serving if it's chilled.)
Notes
- Use liquid red food coloring, starting with 1 ounce, or gel coloring at 2 teaspoons, adding more if needed for desired color.
- If using 9-inch pans instead of 8-inch, bake the cake for 22-25 minutes and monitor doneness carefully.
- Homemade cream cheese frosting complements the cake well but store-bought frosting can be used as a substitute.
- The frosting amount given fills and covers three 8-inch layers; increase the recipe if you want extra for decorating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 679kcal | 34% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 385mg | 16% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
| Vitamin A | 110IU | 2% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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