Red Velvet Cake With History

This Red Velvet Cake is a timeless classic known for its striking crimson color and moist, tender crumb. The batter combines cake flour, cocoa powder, buttermilk, and vinegar to create a unique texture that is both light and rich. The slight tang from the buttermilk balances the sweetness of the sugar, while the cocoa adds a subtle depth of flavor without overpowering the delicate profile. Topped with a creamy cream cheese frosting, this dessert is perfect for holidays, birthdays, or any special occasion.

Cooking Method: Baking

Cuisine: Southern

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 1720.6

Dietary: Vegetarian

Description

This Red Velvet Cake is a timeless classic known for its striking crimson color and moist, tender crumb. The batter combines cake flour, cocoa powder, buttermilk, and vinegar to create a unique texture that is both light and rich. The slight tang from the buttermilk balances the sweetness of the sugar, while the cocoa adds a subtle depth of flavor without overpowering the delicate profile. Topped with a creamy cream cheese frosting, this dessert is perfect for holidays, birthdays, or any special occasion.

Ingredients

2 1/4 cup Cake flour
1 teaspoon Baking soda
1 teaspoon Salt
1/4 cup Baking cocoa
1 1/2 cup Sugar
1 1/2 cup Oil
2 Eggs
1 oz Red food coloring
1 teaspoon Vanilla extract
1 teaspoon White vinegar
1 cup Buttermilk
8 oz Cream cheese, softened
1 stick Butter, softened
1 lb Powdered sugar
1 teaspoon Vanilla extract
1 tablespoon Milk

Directions

1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2
In a medium bowl, whisk together the cake flour, baking soda, salt, and baking cocoa until well combined. Set aside.
3
In a large mixing bowl, beat the sugar and oil together until smooth and combined.
4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until the batter is a vibrant red.
5
Alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Stir in the white vinegar.
6
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
8
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy. Add milk one tablespoon at a time until the desired spreading consistency is reached.
9
Spread a layer of frosting on top of one cake layer. Place the second layer on top and spread the remaining frosting over the top and sides of the cake.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1720.6kcal

% Daily Value *
Total Fat 94.7g146%
Saturated Fat 14.8g74%
Cholesterol 94.5mg32%
Sodium 7043.0mg294%
Total Carbohydrate 208.4g70%
Dietary Fiber 2.7g11%
Sugars 94.5g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red velvet, cake, dessert, chocolate, buttermilk, baking, cream cheese frosting, holiday, birthday, moist, flour, cocoa, vanilla, eggs, sugar, oil, vinegar, food coloring, classic, southern, layer cake

Read it online: https://www.chefs-mate.com/recipe/red-velvet-cake-with-history/