Red Velvet Cake

The bright hue of this cake recipe will make it a holiday hit for the Fourth of July or Christmas.

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70 users rated this recipe an average rating of 4.0
  • Makes: 16 servings
  • Prep: 1 hr 15 mins
  • Cool: 10 mins
  • Bake: 25 mins 350°F
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Red Velvet Cake
Ingredients
3
eggs
3/4
cup butter
3/4
teaspoon salt
2 1/4
cups sugar
1 1/2
teaspoons vanilla
1
1 ounce bottle red food coloring (2 Tbsp.)
1 1/2
cups buttermilk
1 1/2
teaspoons baking soda
1 1/2
teaspoons vinegar
1
recipe Buttercream Frosting
Directions
  1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1-1/2-inch round baking pans; set aside.
  2. In medium bowl combine flour, cocoa powder, and the salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
  3. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
  4. Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
  5. Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.
Buttercream Frosting
Ingredients
1 1/2
cups whole milk
1/3
cup flour
 
Dash salt
1 1/2
cups softened butter
1 1/2
cups sugar
2
teaspoons vanilla
Directions
  1. In medium saucepan whisk together milk, flour, and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat butter, sugar, and vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
Nutrition Facts (Red Velvet Cake)
    Per serving:
  • 546 kcal cal.,
  • 28 g fat
  • (17 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 112 mg chol.,
  • 467 mg sodium,
  • 69 g carb.,
  • 0 g fiber,
  • 50 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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