Delicious Red Velvet Cake
During World War II and the Depression, this moist cake got its vibrant coloring from boiled beets, but has since adapted into red food coloring courtesy of a Texan company called Adams Extract.
The cake gets its light and fluffy texture from the reaction caused by mixing buttermilk and vinegar together in addition to eggs, sugar, butter, baking soda, flour, cocoa powder, and salt.
RECIPE INGREDIENTS
FOR THE RED VELVET CAKE:
2 and 2/3 cups cake flour (spooned & leveled)
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened to room temperature
1 and 3/4 cups granulated sugar
2 large eggs room temperature
1/2 cup canola or vegetable oil
1 bottle liquid red food color
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 and 1/3 cups buttermilk room temperature
FOR THE CREAM CHEESE FROSTING:
12 ounces brick-style cream cheese softened
3/4 cup unsalted butter softened to room temperature
3 cups powdered sugar
1 and 1/2 teaspoons pure vanilla extract
DIRECTIONS ON DELICIOUS RED VELVET CAKE
Preheat oven to 350°F (177°C).
Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper.
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients. Set aside.
In a large mixing bowl, using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes.
Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed
Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined( be careful not to over mix the batter.)
Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
MAKE THE CREAM CHEESE FROSTING:
In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
TO ASSEMBLE THE CAKE: LEARN HOW TO FROST A LAYER CAKE
HERE ARE MORE CAKE RECIPES YOU CAN ENJOY
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
FOR THE RED VELVET CAKE:
2 and 2/3 cups cake flour (spooned & leveled)
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened to room temperature
1 and 3/4 cups granulated sugar
2 large eggs room temperature
1/2 cup canola or vegetable oil
1 bottle liquid red food color
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 and 1/3 cups buttermilk room temperature
FOR THE CREAM CHEESE FROSTING:
12 ounces brick-style cream cheese softened
3/4 cup unsalted butter softened to room temperature
3 cups powdered sugar
1 and 1/2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C).
- Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes.
- Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed
- Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined( be careful not to over mix the batter.)
- Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
- Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
Did You Make This Recipe?
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Ingredients
FOR THE RED VELVET CAKE:
2 and 2/3 cups cake flour (spooned & leveled)
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened to room temperature
1 and 3/4 cups granulated sugar
2 large eggs room temperature
1/2 cup canola or vegetable oil
1 bottle liquid red food color
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 and 1/3 cups buttermilk room temperature
FOR THE CREAM CHEESE FROSTING:
12 ounces brick-style cream cheese softened
3/4 cup unsalted butter softened to room temperature
3 cups powdered sugar
1 and 1/2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C).
- Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes.
- Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed
- Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined( be careful not to over mix the batter.)
- Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
- Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.