Red Velvet Cake
Red Velvet Cake – delicious cake loaded with cream cheese frosting, perfect for anytime of the year, but especially festive for the holidays season. Get the easy recipe.
Servings: 8 people
Calories: 580kcal
Ingredients
Cake Ingredients:
- 1 1/2 cups sugar
- 1 cup unsalted butter, room temperature
- 4 tablespoons baking cocoa
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 2 eggs
- 2 1/2 cups cake flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon red (no-taste) icing color
Frosting Ingredients:
- 8 oz (230g) package cream cheese, room temperature,
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon clear vanilla extract
Instructions
- Preheat the oven to 350°F (176°C). Coat 3 8-inch(20cm) pans with nonstick spray; set aside.
To make the cake
- Beat the sugar and butter in a stand mixer until light and fluffy. On low speed, add the cocoa, salt, baking soda and eggs one at a time, making sure to scrape the bowl as need to mix thoroughly. Alternating, add the cake flour and buttermilk in thirds.
- Mix in the vanilla extract and icing color. Divide the batter evenly between the 3 pans, and bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. Allow the pans to sit at room temperature until cool, remove the cakes from the pans and transfer to the freezer to chill for 30 minutes.
To make the frosting
- Add all the ingredients in a stand mixer and beat until smooth.
- Remove the cakes from the freezer and cut the domed tops with a serrated knife, creating flat surfaces. Using an offset spatula, frost the cake.
Notes
If red (no-taste) icing color is not available, using 1 ounce of red food coloring works well too.
Nutrition
Serving: 8people | Calories: 580kcal | Carbohydrates: 124g | Protein: 23g | Fat: 136g | Saturated Fat: 79g | Cholesterol: 445mg | Sodium: 1188mg | Fiber: 1g | Sugar: 91g