Recipes and Cooking Red Velvet Cake 4.0 (1) 1 Review The bright hue of this cake recipe will make it a holiday hit for the Fourth of July or Christmas. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 12, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 1 hrs 15 mins Cool Time: 10 mins Bake Time: 25 mins Total Time: 1 hrs 15 mins Servings: 16 Jump to Nutrition Facts Ingredients 3 eggs ¾ cup butter 3 cup all-purpose flour 1 tablespoon unsweetened cocoa powder ¾ teaspoon salt 2 ¼ cup sugar 1 ½ teaspoon vanilla 1 1 ounce bottle red food coloring (2 Tbsp.) 1 ½ cup buttermilk 1 ½ teaspoon baking soda 1 ½ teaspoon vinegar 1 recipe Buttercream Frosting Buttercream Frosting 1 ½ cup whole milk ⅓ cup flour Dash salt 1 ½ cup softened butter 1 ½ cup sugar 2 teaspoon vanilla Directions 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. 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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 546 Calories 28g Fat 69g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 546 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 85% Cholesterol 112mg 37% Sodium 467mg 20% Total Carbohydrate 69g 25% Total Sugars 50g Protein 4g Calcium 70.7mg 5% Iron 1.4mg 8% Potassium 118mg 3% Folate, total 56.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.