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Red Velvet Cake

Makes: 16 servings
Prep 1 hr 15 mins Cool 10 mins Bake 350°F 25 mins
Red Velvet Cake
Ingredients
  • 3  eggs
  • 3/4  cup  butter
  • 3  cups  all-purpose flour
  • 1  tablespoon  unsweetened cocoa powder
  • 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 546,
  • Fat, total (g) 28,
  • chol. (mg) 112,
  • sat. fat (g) 17,
  • carb. (g) 69,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 0,
  • sugar (g) 50,
  • pro. (g) 4,
  • vit. A (IU) 826,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 467,
  • Potassium (mg) 118,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Other Carb () 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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