Red Velvet Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 893
- Total Fat
- 56
- Saturated Fat
- 13
- Carbohydrates
- 94
- Dietary Fiber
- 2
- Sugar
- 73
- Protein
- 6
- Cholesterol
- 77
- Sodium
- 404
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
Cake:
Butter, for greasing pans
2 1/2 cups all-purpose flour, plus more for dusting pans
2 teaspoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 3/4 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
One 2-ounce bottle red food coloring
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
One 1-pound box confectioners' sugar
Black food coloring, optional
1 teaspoon vanilla extract
1 cup pecans, finely chopped
Yellow food coloring, optional
Directions
- For the cake: Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
- Sift together the flour, cocoa, baking soda and salt. Mix the granulated sugar and eggs. Add the oil, slowly beating well as the oil is added. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour and mixing well after each addition. Stir in the vanilla and red food coloring. Divide the batter evenly among the pans and bake for 40 minutes, testing for doneness with a toothpick. Cool the layers in the pans for 10 minutes, and then turn out onto racks to finish cooling while you prepare the frosting.
- For the frosting: Cream the cream cheese and butter. Beat in the confectioners' sugar until the mixture is smooth. If you want grey frosting, add 3 to 4 drops of black food coloring and 2 drops of yellow and mix until grey. Add the vanilla and nuts, reserving 2 tablespoons of nuts for garnish.
- Spread the frosting between the layers, on the sides and on top of the cake.
Cook’s Note
Leave the sides unfrosted if you want the vibrant red to show.