Red Velvet Cake Recipe via Cook's Illustrated
It's really such a classic recipe, light in texture, moist and velvety! I added in a little vegetable oil to help ensure the moistness.
Servings: 12 servings
Cost: 15
Ingredients
Red Velvet Cake
- 2 1/4 cups flour
- 1 1/2 teaspoons baking soda
- pinch salt
- 1 cup buttermilk
- 2 large eggs
- 1/8 cup vegetable oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoon unsweetened cocoa powder
- 2 tablespoon red food coloring
- 12 tablespoons unsalted butter
- 1 1/2 cups granulated sugar
Whipped Cream Cheese Frosting
- 16 tablespoons unsalted butter softened and cut into chunks.
- 4 cups powdered sugar
- 1 pound cream cheese softened
- 1 1/2 teaspoon vanilla extract
- pinch salt
Instructions
Red Velvet Cake
- Preheat the oven to 350 degrees
- Whisk together buttermilk, eggs, vegetable oil, vinegar and vanilla in a tall liquid measuring cup, set aside.
- In a small bowl, add the cocoa powder and red food coloring together, set aside.
- In another bowl combine the flour, salt and baking soda, set aside. (Lots of setting aside : P)
- With an electric mixer and a paddle attachment, beat the butter and sugar on medium high.
- Reduce speed and then add the buttermilk mixture and flour in 3 additions, alternating.
- Add cocoa mixture and beat on low until everything is incorporated.
- Divide the batter into 2, greased 9-inch round pans.
- Bake for about 20 to 25 minutes, try to take it out when the center is just a little wiggly.
Whipped Cream Cheese Frosting
- With an electric mixer, beat the butter and sugar on medium speed until light in color and fluffy about 2 minutes. Add in the cream cheese and beat on high until incorporated. Add in vanilla and salt.
Nutrition
Calories: 748kcal | Carbohydrates: 86g | Protein: 7g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 141mg | Sodium: 295mg | Potassium: 135mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1395IU | Calcium: 77mg | Iron: 1.5mg
