Recipe courtesy of B. Smith
Red Velvet Cake
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- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1096
- Total Fat
- 48 g
- Saturated Fat
- 29 g
- Carbohydrates
- 164 g
- Dietary Fiber
- 1 g
- Sugar
- 134 g
- Protein
- 8 g
- Cholesterol
- 216 mg
- Sodium
- 443 mg
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1096
- Total Fat
- 48 g
- Saturated Fat
- 29 g
- Carbohydrates
- 164 g
- Dietary Fiber
- 1 g
- Sugar
- 134 g
- Protein
- 8 g
- Cholesterol
- 216 mg
- Sodium
- 443 mg
Ingredients
Buttercream Frosting:
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Directions
- Preheat the oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. In a large bowl, stir together the flour, cocoa, baking powder, and salt. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs 1 at a time. In a small bowl, combine the milk, food coloring, and vanilla. Using a spatula, fold into the egg mixture the flour mixture alternating with the liquids, ending with the dry ingredients. Pour the batter into the pans and bake about 30 to 35 minutes or until a toothpick comes out clean. Cool in pans 5 minutes before turning out onto racks. When the cakes are completely cool, frost with Buttercream Frosting between the layers, on the sides, and on top of the cake.;
Buttercream Frosting:
- Mix all the ingredients together until light and fluffy.;
