Red Velvet Cake
Ingredients
The cake
-
2 ½
cups
all-purpose flour
-
3
Tbsp
unsweetened cocoa powder
-
1
tsp
baking soda
-
¾
tsp
salt
-
2
cups
granulated sugar
-
¾
cup
unsalted butter, softened
-
⅓
cup
vegetable or canola oil
-
3
large
eggs
-
2
large
egg yolks
-
1
oz
liquid red food coloring
-
1 ⅓
cups
buttermilk
-
1
Tbsp
vanilla extract
-
1 ½
tsp
vinegar
The frosting
-
16
oz
cream cheese, nearly at room temperature
-
1
cup
unsalted butter, nearly at room temperature
-
1 ½
tsp
vanilla extract
-
6
cups
powdered sugar
Instructions
- Preheat the oven to 350°F and prepare three 9-inch round cake pans.
- Whisk together flour, baking soda, salt, and sift in cocoa powder.
- In a stand mixer, cream together sugar and butter until fluffy, then mix in vegetable oil.
- Add eggs one at a time, then mix in egg yolks and red food coloring.
- In a separate cup, whisk together buttermilk, vanilla, and vinegar.
- Alternate adding the dry mixture and wet mixture to the batter, mixing until just combined.
- Divide the batter evenly among the prepared pans and bake for 26-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
- For the frosting, mix cream cheese and butter until smooth, then add vanilla and powdered sugar and whip until fluffy.
- Spread the cream cheese frosting over the cooled cake.
Nutrition Facts (estimated)
Servings
16
Calories
706
Total fat
37g
Total carbohydrates
89g
Total protein
6g
Sodium
316mg
Cholesterol
141mg
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