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Red Velvet Cake Recipe From Scratch With Buttermilk

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Paula Deen Chocolate Pound Cake Recipe
Paula Deen Chocolate Pound Cake Recipe from happycipes.blogspot.com

Ingredients

This recipe for red velvet cake from scratch with buttermilk is an indulgent and delicious classic. To make it, you will need:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract

Instructions

This recipe is simple and easy to make. Here's what you need to do:

  1. Preheat the oven to 350 degrees F and grease two round 8-inch cake pans with butter and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth.
  5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  7. Once cool, frost with your favorite cream cheese frosting and enjoy!

Nutrition

This recipe makes two 8-inch cakes, and each cake has the following nutritional information:

  • Calories: 513 kcal
  • Fat: 24 g
  • Carbohydrates: 66 g
  • Protein: 6 g
  • Sodium: 482 mg
  • Potassium: 125 mg
  • Fiber: 1 g
  • Sugar: 33 g
  • Calcium: 60 mg
  • Iron: 2 mg

Tips

For best results, make sure to use high-quality ingredients and measure them accurately. Don't skimp on the red food coloring, as this is what gives the cake its signature red hue. If you don't have buttermilk, you can substitute with sour cream or full-fat yogurt. And if you're feeling adventurous, you can try adding some chopped nuts or dried fruit to the batter for added flavor and texture.

Serving Suggestions

Red velvet cake is best served at room temperature with a dollop of freshly whipped cream. It also pairs well with a scoop of vanilla ice cream or a dollop of cream cheese frosting. For an extra special treat, try toasting some chopped pecans and sprinkling them over the top of the cake for added flavor and crunch.

Storage

Red velvet cake should be stored in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen in an airtight container for up to 3 months. To thaw, let the cake sit at room temperature for 3-4 hours before serving.

Conclusion

This red velvet cake recipe from scratch with buttermilk is a classic dessert that is sure to please any crowd. With its indulgent flavor and bright red hue, this cake is sure to become a family favorite. Whether you serve it for a special occasion or just to have a sweet treat, this cake is sure to be a hit.


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