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The colorful history of red velvet cake recipe dates back to the 1940s. It is said that the recipe was actually discovered by accident when some vinegar fell into the cake batter, reacted with the cocoa in the cake, and gave a deep red color. Since then, many variations of the red velvet cake recipe from scratch have come up, but the traditional recipe is still very popular.
Prep time: 15 minutes
Cook time: 2.30 hours
Servings: 5 adult
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Ingredients
- All-purpose flour â 2 ½ cups
- Refined sugar â 1 ½ cups
- Baking soda â 1 teaspoon
- Cocoa powder â 1 large teaspoon
- Buttermilk â 1 cup (you can use shortening too, but the traditional recipe calls for buttermilk)
- Vegetable oil â 1 ½ cups
- Large eggs â 2 (at room temperature)
- Red food coloring (use only good quality coloring) â 2 tablespoons
- White distilled vinegar â 1 teaspoon
- Vanilla extract â 1 teaspoon
- Vegetable oil for greasing the pans
- Three 9 inch cake pans
- Traditional cream cheese frosting:
- Ingredients:
- Cream cheese â 2 cups
- Icing sugar â 4 cups
- Unsalted butter â 1 cup
- Vanilla extract â 1 teaspoon
Directions
- Preparation:
- Preheat the oven to 180°C.
- Grease the cake pans and dust some flour on the insides.
- Take the eggs and separate the whites from the yolks.
- Place the egg yolks in a deep bowl and whisk them using a blender or a hand whisk.
- Add the sugar to the egg yolks, whisk and set aside.
- In a separate bowl, take the egg whites and whisk them until they fluff up and get to dropping consistency.
- Add the red food coloring and whisk some more.
- Now take the sugar and egg yolk mix and whisk some more.
- Add the vegetable oil and mix until the sugar dissolves, then add the buttermilk and vinegar to make a batter.
- In a separate bowl, mix the cocoa powder, flour and baking soda.
- Add this mix to the batter and fold well.
- Add vanilla essence/extract to the batter.
- Now take the whisked egg whites and fold them gently in the batter. Do not mix too much otherwise the cake will lose its softness.
- Pour the batter in the prepared cake pans.
- Put the cake pans in the oven and bake for 30 minutes. Turn them half way through for even cooking.
- Insert a toothpick in the center of the cakes to check if they are done.
- Let them cool slightly, then gently invert them on a cooling rack and allow to cool completely.
- Preparation:
- Mix the cream cheese, icing sugar and butter until it is light and fluffy and of spreading consistency. You can use a mixer, or mix by hand.
- Add the vanilla extract.
- The frosting is ready.
- To assemble the cake:
- Place one layer of the cake upside down on a plate and cover with the frosting.
- Place the second layer over it and again spread some frosting using a flat spatula.
- Place the final layer on top and cover all sides with the rest of the frosting.
- Cool in the fridge for 2 hours to let the frosting set and your cake is ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 5 servings | |
| Calories 2476 | |
| Calories from Fat 1362 | 55% |
| Total Fat 154.55g | 193% |
| Saturated Fat 49.42g | 198% |
| Trans Fat 1.69g | |
| Cholesterol 243mg | 81% |
| Sodium 1891mg | 79% |
| Potassium 555mg | 16% |
| Total Carbs 249.81g | 67% |
| Dietary Fiber 4.6g | 15% |
| Sugars 55.53g | 37% |
| Protein 27.07g | 43% |
