CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

RED VELVET CAKE

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cakes
    Prep Time:       Cook Time:       Total Time:  

2 1/4 cups flour
1 1/2 tsp baking soda
Pinch salt
1 cup buttermilk
1 tbsp white vinegar
1 tsp vanilla extract
2 large eggs
2 tbsp natural cocoa powder
2 tbsp red food coloring
12 tbsp unsalted butter, softened
1 1/2 cups sugar

Frosting
16 tbsp unsalted butter, softened
4 cups confectioners sugar
16 oz cream cheese, cut into 8 pieces, softened
1 1/2 tsp vanilla extract
Pinch salt

Preheat oven to 350. Grease and flour two 8-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

Beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes. Frost as desired. Serve.

Cream Cheese Frosting: Beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Better Than Sex Red Velvet Cake
   by sgre52160



1 box Betty Crocker™ SuperMoist™ red velvet cake mix or Devils Food Cake 2 teaspoons Betty Crocker™ red gel food color 3 eggs 1 cup water 1/2 cup canola oil 3/4 cup sweetened condensed milk




Red Velvet Cake
   by sgre52160



2 cups flour 1 tsp baking powder 1 tsp salt 1 tsp cocoa 3/4 cup salad oil 1 1/2 cups sugar 2 eggs 1 oz red food coloring 1 cup buttermilk 1 tsp baking soda 1 tsp vinegar 1 tsp vanilla P




Red Velvet Cake Batter
   by CakeDaddy



Yield: 1 cake Makes about 7 cups of batter Ingredients:  1 cup butter; softened  2 cups sugar  4 large eggs  3 cups medal all-purpose flour  3 tablespoons special d




Black Velvet Cake
   by sgre52160



2 cups Almonds - slivered, slightly toasted 12 oz. chocolate chips 1 Devil’s food cake mix 1 (3 1/2 oz) pkg instant Chocolate pudding 4 Eggs 1 cup sour cream 1/2 cup water 1/4 cup oil




Simple Red Velvet Cake
   by trouble









view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.