Red Velvet Cake And Frosting Recipe
Ingredients
For the cake: 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cocoa powder, 1/2 teaspoon salt, 2 cups sugar, 1 1/4 cups vegetable oil, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, and 1 cup buttermilk.
For the frosting: 1/2 cup butter, 1 (8-ounce) package cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon milk.
Instructions
To make the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. In a large bowl, whisk together the sugar, oil, eggs, food coloring, vinegar, and vanilla until well blended. Add the dry ingredients and the buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients and mixing just until blended.
Divide the batter evenly between the prepared pans, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely before frosting.
To make the frosting: In a medium bowl, cream together the butter and cream cheese until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla and milk and beat until light and fluffy. Spread the frosting over the cooled cakes.
Nutrition
Serving size: 1 slice of cake. Calories: 553, Total Fat: 28g, Saturated Fat: 10g, Cholesterol: 51mg, Sodium: 349mg, Total Carbohydrates: 72g, Dietary Fiber: 1g, Total Sugars: 47g, Protein: 5g.
Tips and Tricks
If you don’t have buttermilk on hand, you can make a quick substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes before using in place of buttermilk.
If you don’t have food coloring, you can use 1 teaspoon of beet powder or a few drops of natural red food coloring to achieve the signature red velvet color.
If you don’t have any round cake pans, you can use an 8x8-inch square pan instead. Just make sure to adjust the baking time accordingly.
If you want to make the cake a bit more festive, you can top it with crushed candy canes, chopped nuts, or festive sprinkles.
Serving Suggestions
This red velvet cake is best served the day it is made, but the leftovers can be stored in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months.
This cake is delicious served as-is, but it can also be served with a dollop of freshly whipped cream or a scoop of your favorite ice cream. It’s also delicious served with a glass of cold milk.
Conclusion
This classic red velvet cake is perfect for any special occasion. It’s moist, fluffy, and topped with a creamy cream cheese frosting that is sure to please. With just a few simple ingredients, this cake comes together quickly and easily, and is sure to be a hit with family and friends.
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