1/2 Photos of Red Velvet Cake
1 hr 40 mins
My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.
My Private Note
Units: US | Metric
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons natural cocoa powder
- 2 tablespoons one 1-ounce bottle red food coloring
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
- 1 1/2 cups granulated sugar
- 1FOR THE CAKE:.
- 2Place oven rack in the middle position and heat oven to 350°F.
- 3Grease and flour two 9-inch round cake pans.
- 4Whisk flour, baking soda, and salt in medium bowl.
- 5Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
- 6Mix cocoa with food coloring in small bowl until a smooth paste forms.
- 7Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
- 8Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- 9Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- 10Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
- 11Using rubber spatula, give batter final stir.
- 12Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
- 13Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
- 15Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- 16Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
- 17Beat in vanilla and salt.
- 18Refrigerate until ready to use.
- 19When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
- 20Cover and refrigerate until ready to serve, up to 3 days.
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Nutritional Facts for Red Velvet Cake
Serving Size: 1 (191 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 729.6
- Calories from Fat 370
- Total Fat 41.1 g
- Saturated Fat 24.8 g
- Cholesterol 144.7 mg
- Sodium 343.4 mg
- Total Carbohydrate 86.0 g
- Dietary Fiber 0.9 g
- Sugars 66.5 g
- Protein 6.8 g