Red Velvet Cake

red-velvetcake
Photo by Kana Okada
Red Velvet Cake 3.1 266 5 1
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 793 calories
    • Calories 409 calories from fat
    • Fat 46 g
    • Sat Fat 29 g
    • Cholesterol 168 mg
    • Sodium 413 mg
    • Protein 9 g
    • Carbohydrate 90 g
    • Sugar 67 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 86 mg

Heat oven to 350° F. Butter two 8-inch round cake pans and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, vanilla, vinegar, and food coloring until incorporated, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Ingredients

  1. Check 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
  2. Check 2 cups all-purpose flour, spooned and leveled, plus more for the pans
  3. Check ¼ cup unsweetened cocoa powder
  4. Check 1 teaspoon baking soda
  5. Check ½ teaspoon kosher salt
  6. Check cups sugar
  7. Check 2 large eggs
  8. Check 2 teaspoons pure vanilla extract
  9. Check 2 teaspoons apple cider vinegar
  10. Check 1 tablespoon red food coloring
  11. Check 1 cup buttermilk
  12. Check Cream Cheese Frosting

Directions

  1. Heat oven to 350° F. Butter two 8-inch round cake pans and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, vanilla, vinegar, and food coloring until incorporated, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Refrigerate for 30 minutes before serving.