1 hr 15 mins
Member #610488's Note:
The origin of a red velvet cake is a mystery. There is some evidence that red velvet cake dates back to the 1920s, but a number of urban myths regarding its origins have materialized over the years. It is traditionally thought that red velvet cakes come from the South. Many of you may remember the red velvet groom's cake shaped like an armadillo from Shelby's wedding in Steel Magnolias. It is also rumored that the cake was created in Canada at the Eaton’s department store bakery. Perhaps the most interesting tale surrounding the origin of red velvet cake involves the famous Waldorf Astoria Hotel in New York City. So in reality, there is no way to answer the question of where did the red velvet cake come from.
My Private Note
Units: US | Metric
- 16 tablespoons unsalted butter, softened (plus more for pans)
- 2 1/2 cups cake flour, sifted (plus more for pans)
- 2 tablespoons Dutch-processed cocoa powder, sifted
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 2 eggs
- 1Heat oven to 350 degrees F.
- 2Butter and flour two 8″ cake pans, and set aside.
- 3Whisk together flour, cocoa, baking powder, and salt in a bowl; set aside. Whisk together buttermilk, food coloring, vinegar, and vanilla in a bowl; set aside.
- 4In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
- 5Add eggs, one at a time, beating well after each addition.
- 6On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
- 7Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
- 8Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
- 9When ready to frost the cake - Whisk together sugar and flour in a 4-qt. saucepan; add milk and whisk until smooth.
- 10Stirring often, bring to a boil over medium-high heat; cook, stirring constantly, until very thick, about 5 minutes.
- 11Remove pudding from heat; cool.
- 12In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the pudding on medium-high speed until fluffy and smooth, about 1 minute.
- 13Add half the remaining pudding, beating until smooth, and then add remaining pudding and vanilla. Increase speed to high and beat frosting until white and fluffy, about 3 minutes.
- 14Place one cake on a cake stand, and spread with 1 1/2 cups frosting. Place second cake over frosting; cover top and sides with remaining frosting; chill to firm frosting. Serve at room temperature.
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Nutritional Facts for American Kitchen Classic Red Velvet Cake
Serving Size: 1 (193 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 833.0
- Calories from Fat 441
- Total Fat 49.0 g
- Saturated Fat 30.5 g
- Cholesterol 165.3 mg
- Sodium 349.2 mg
- Total Carbohydrate 94.0 g
- Dietary Fiber 1.0 g
- Sugars 61.4 g
- Protein 7.2 g