Red Velvet Cake

Red velvet cake reminds me of the holidays. How can it not? It’s RED. And decadent. With a hint of cocoa. Covered in cream cheese frosting. Mmmm. It does, however, make me laugh and cringe just a bit to know that an entire bottle of red food coloring went into this cake! I LOVED the frosting from this recipe – it’s much more fluffy and light than other cream cheese frostings. Enjoy!

Red Velvet Cake
Recipe source: Sugar Plum
Print Recipe

2 3/4 cups cake flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1/2 cup vegetable oil
1 ( ounce) bottle red food coloring
2 teaspoons vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs

1 1/3 cups granulated sugar
1 cup whole milk
1/3 cup all-purpose flour
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract

1. Preheat oven to 350F. Butter and flour 2 (9-inch) round cake pans, or spray with nonstick-flour added cooking spray.
2. In a medium sized mixing bowl, sift together cake flour, cocoa powder, baking powder, baking soda and salt; whisk until combined.
3. In a small mixing bowl, whisk together buttermilk, oil, food coloring and vanilla until combined.
4. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until light and creamy, about 2 minutes. Beat in eggs – about 2 minutes – until well combined. Gradually beat in flour mixture, alternating with buttermilk mixture (scraping down sides of bowl occasionally), until combined; continue to beat an additional 2 minutes or until ingredients are well incorporated and batter is smooth.
5. Divide batter into prepared cake pans. Bake at 350 degrees F, for 35-40 minutes, or until center of cake springs back when lightly touched, and outer edges pull away from pan. Cool pans on a wire rack for 10 minutes; run a knife around outside edges and invert cakes onto wire racks to cool completely.

To make the frosting:
1. Whisk together sugar, milk and flour in a medium sized saucepan; bring to a boil over medium heat, whisking frequently. Continue to boil for 1-2 minutes, whisking constantly, until thickened; cool in the refrigerator or freezer until completely chilled.
2. In a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until creamy, about 1-2 minutes. Beat in chilled milk mixture and vanilla, until well combined and fluffy, about 2-3 minutes.
3. To assemble the cake: spread frosting evenly over layers, sides and top of cake.

  • bethany cox - December 13, 2010 - 9:41 am

    Dans fav cake!ReplyCancel

  • Beth G - December 13, 2010 - 2:23 pm

    Ahhh, I LOVE red velvet! This looks amazing. Do you need any help eating it?! :)ReplyCancel

  • Annie - December 13, 2010 - 2:29 pm

    Thanks, Bef and Beth!

    Beth — I know what I’m gonna make you for your birthdayyyyy! :)ReplyCancel

  • Sues - December 13, 2010 - 7:15 pm

    Ahhh an entire bottle of red food coloring??? Hehe so funny. It looks awesome though! I always think it’s funny when people ask, “What makes red revelt cake red?” Umm, food coloring! And apparently lots of it :)ReplyCancel

  • Annie - December 13, 2010 - 7:26 pm

    Sues – Haha yeah, sometimes I want to say, “oh, it’s blood that makes red velvet red…” But yes, an entire bottle of coloring was used – crazy!ReplyCancel

  • Amberlu - December 10, 2011 - 9:17 pm

    Where’s the vinegar??? LolReplyCancel

    • Annie - December 11, 2011 - 3:30 pm

      Not all red velvet recipes need vinegar ;)ReplyCancel

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