Red Velvet Cake

Photo by Grace M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Cake:

  • 2 1/2

    cups sifted cake flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon salt

  • 2

    tablespoons unsweetened cocoa powder

  • 2

    oz. red food coloring

  • 1/2

    cup unsalted butter, at room temperature

  • 1 1/2

    cups sugar

  • 2

    eggs, at room temperature

  • 1

    teaspoon vanilla extract

  • 1

    cup buttermilk, at room temperature

  • 1

    teaspoon white vinegar

  • 1

    teaspoon baking soda

  • Frosting:

  • 1

    (8 oz) package cream cheese, softened

  • 1/2

    cup butter, softened

  • 2

    cups powdered sugar

  • 1-2

    tablespoons milk

  • dash vanilla

Directions

Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. In a small bowl, mix vinegar and baking soda. (Enjoy the fizz show.) Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. To make the frosting, cream the butter, cream cheese, and vanilla until smooth. Add the powdered sugar a bit at a time and beat until creamy. Add the milk to obtain the proper consistency. Frost oh-so-generously with cream cheese frosting.

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