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- user reviews (15)
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3
eggs
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3/4
cup butter
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3
cups all-purpose flour
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1
tablespoon unsweetened cocoa powder
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3/4
teaspoon salt
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2 1/4
cups sugar
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1 1/2
teaspoons vanilla
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1
1 ounce bottle red food coloring (2 Tbsp.)
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1 1/2
cups buttermilk
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1 1/2
teaspoons baking soda
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1 1/2
teaspoons vinegar
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1
recipe Buttercream Frosting
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.
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1 1/2
cups whole milk
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1/3
cup flour
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Dash salt
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1 1/2
cups softened butter
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1 1/2
cups sugar
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2
teaspoons vanilla
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.
- Servings Per Recipe 16,
- Calories 546,
- Protein (gm) 4,
- Carbohydrate (gm) 69,
- Fat, total (gm) 28,
- Cholesterol (mg) 112,
- Saturated fat (gm) 17,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 50,
- Vitamin A (IU) 826,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 467,
- Potassium (mg) 118,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Other Carb () 6,
- Percent Daily Values are based on a 2,000 calorie diet
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I had never made a red velvet cake from scratch, but, this one is very easy. The texture is perfect, not to dry, not to sticky. I upped the cocoa to two tablespoons. I prefer creamed cheese frosting, but, I wanted to try this one. I used corn starch instead of flour & everyone was surprised that it tasted so good. My daughter wants her wedding cake to be red velvet & this the perfect recipe!
4/22/2012 08:11:21 AM Report AbuseI make an icing like this all the time. If you had problems you probably didn't cook the milk and flour mixture long enough. It should get very thick. It will have a thick glue like texture. Another hint...I was taught many years ago to use cornstarch instead of flour in the icing. It comes out smooth with no lumps.
2/6/2012 10:54:08 PM Report AbuseI made this cake but had problems with the frosting! I couldn't get it to stay together! I don't know why! If anyone had any ideas, I'd appreciate your imput.
10/12/2011 07:09:54 PM Report Abuse@awsumgrandma the 3/4 cup of cocoa was instead of the 1 tablespoon of cocoa which wasn't enough for the cake. The rest of the recipe I kept the same. Cake came out delicious!!
8/9/2011 08:28:23 PM Report Abusejust wondering (theresevidal) was the 3/4 cup cocoa in addition to all ingredients listed or instead of something?
8/1/2011 03:53:39 PM Report Abuse