Name: Red Velvet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 ¼ cups sifted cake flour; 1 tsp baking soda; ½ cup unsalted butter; 1 ½ cups white sugar; 2 eggs; 1 oz bottle red food coloring; 1 fl oz water; 2 tbsp unsweetened cocoa powder; 1 cup buttermilk; 1 tsp salt; 1 tsp vanilla extract; 1 tbsp apple cider vinegar; 2 cups milk; ¼ cup all-purpose flour; 2 cups butter softened; 2 tsp vanilla extract; 2 cups white sugar; White chocolate buttons - optional

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classic red relvet cake recipe

Red velvet cake is a traditional, dreamy, moist layer cake whose origins are not certain. Believed to have originated in the South, this cake is popular as a Valentine’s Day or Holiday cake due to its red color. However, a cake this good should be enjoyed all year around. It is a chocolate lover’s dream item.

Preparing red velevet cake

The red velvet batter is always so pretty. Frost the finished cake with either white or chocolate frosting.

Red velvet cake

Red Velvet Cake

Yield: 12

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Deliciously flavored, yet light cake sandwiched together and covered with a snowy white frosting.

Ingredients

2 ¼ cups sifted cake flour
1 tsp baking soda
½ cup unsalted butter
1 ½ cups white sugar
2 eggs
1 oz bottle red food coloring
1 fl oz water
2 tbsp unsweetened cocoa powder
1 cup buttermilk
1 tsp salt
1 tsp vanilla extract
1 tbsp apple cider vinegar

For the Frosting

2 cups milk
¼ cup all-purpose flour
2 cups butter softened
2 tsp vanilla extract
2 cups white sugar

For decoration

White chocolate buttons - optional

Instructions

Preheat oven to 350F (175C).
Grease and flour 3 x 9 inch cake pans.

To Make the Cake:

In a bowl, sift the cake flour with baking soda.
In a separate bowl, cream the butter with 1½ cups of sugar.
Stir in the eggs, one at a time.
Add the red food coloring to a small bowl, and using the empty food coloring container, measure out the same amount in water.
Add the water to the food coloring in the bowl.
Stir in the cocoa powder to make a paste.
Mix the paste into the shortening mixture.
Stir the buttermilk. salt, vanilla extract and apple cider vinegar into a bowl.
Alternating between each mix, begin to mix the butter mixture, the food coloring mixture and the flour mix together, until well combined.
Pour the batter evenly into the three cake pans.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. This should be around 30 - 35 minutes.
Allow the cakes to cool completely.

To Make the Frosting:

Whisk together the milk and all-purpose flour in a saucepan until it is free from lumps.
Simmer over a medium-low heat.
Cook, whisking continuously, until the frosting thickens, about 1 minute.
When cold, place the butter into the mixture, and beat with an electric mixture to combine.
Add the vanilla extract and 2 cups of sugar to the bowl.
Continue to mix until the frosting is light and fluffy, about 3 minutes.

To Make Cake up

Place the first layer of cake on a serving plate.
Setting aside half of the frosting to coat the cake, take the other half and use it to sandwich the layers together.
Now use the remainder of the frosting to completely cover the cake.
Decorate with white chocolate buttons, if using.