Red Velvet Cake
Ingredients
The cake
-
3
cups
cake flour
-
2
tablespoons
cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
unsalted butter
-
2
cups
granulated sugar
-
1
cup
vegetable oil
-
4
large
eggs
-
1
tablespoon
vanilla extract
-
1
teaspoon
distilled white vinegar
-
1
tablespoon
red food coloring
-
1
cup
buttermilk
The cream cheese frosting
-
16
ounces
cream cheese
-
6
ounces
unsalted butter
-
5 ½
cups
confectioners’ sugar
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare two 9-inch cake pans with grease and parchment.
- Whisk together the cake flour, cocoa powder, baking soda, and salt in a large bowl.
- In a stand mixer, beat the butter and sugar until well combined.
- Add the oil, egg yolks, vanilla extract, and vinegar to the mixture and beat for 2 minutes.
- Gradually add the flour mixture and buttermilk, alternating between them.
- Incorporate the red food coloring until desired color is achieved.
- Beat the egg whites until fluffy peaks form and gently fold them into the batter.
- Divide the batter between the prepared pans and bake for 30-35 minutes.
- Allow the cakes to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth, then add sugar, vanilla, and salt.
- Assemble the cake by layering frosting between the cooled cake layers and on the top and sides.
- Refrigerate the assembled cake for at least one hour before serving.
Nutrition Facts (estimated)
Servings
16
Calories
720
Total fat
40g
Total carbohydrates
86g
Total protein
7g
Sodium
267mg
Cholesterol
115mg
You might also like