Red Velvet Cake
From chef_irish 16 years ago- 30 minutes to make
- Serves 8
I Added My Own Decorations...to Make It Pretty,,,But It Is Still A Red Velvet Cake!
Ingredients
- 2 1/2 cups sifted cake flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 2 Tablespoons cocoa powder (unsweetened) shopping list
- 2 oz. red food coloring shopping list
- 1 1/2 cups unsalted butter, at room temperature shopping list
- 1 1/2 cups sugar shopping list
- 2 eggs, at room temperature shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup buttermilk, at room temperature shopping list
- 1 teaspoon white vinegar shopping list
- 1 teaspoon baking soda shopping list
How to make it
- Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-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 food coloring, 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.
- Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! 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. Check early, 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. Frost with buttercream or cream cheese icing (recipe below).
- 16 oz. cream cheese (2 packages), softened
- 1/2 cup unsalted butter (one stick), softened
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar, sifted
- pinch of salt
- With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
- For stiffer frosting, more powdered sugar can be added!
People Who Like This Dish 4
- juels Clayton, NC
- hunnee Nanaimo, CA
- jeffsgirl Medford, OR
- choclytcandy Dallas, Dallas
- borinda SoCal, CA
- chef_irish Gainesville, FL
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The Rating
Reviewed by 4 people-
wow that looks delicious! I love red velvet cake :D
hunnee in Nanaimo loved it
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I love red velvet cake! You did an awesome job decorating it, too! A beauty flag is coming your way!
juels in Clayton loved it
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I made this cake the other day and it was very dry...i didnt over-bake them so i don't know what happened, i followed your recipe exactly :S the cream cheese icing was fantastic though!
samanthah in Windsor loved it
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