This Homemade Red Velvet Cake Recipe is easy to make in no time at all
This Homemade Red Velvet Cake Recipe is easy to make in no time at all.
Your family and friends will think you spent hours making this elegant three layer cake.
In the tradition of a red velvet cake receipe, ingredients include cocoa powder, buttermilk, vinegar and red food coloring. These ingredients make a moist red cake with a hint of chocolate.
A red velvet recipe that is easy and delicious, frost this cake with cream cheese frosting and garnish with pecans.
When making this homemade red velvet cake recipe, be careful with the red food coloring as it will stain your clothes, hands and plastic bowls.
Homemade Red Velvet Cake Recipe
Cream Cheese Frosting
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 2-1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1-1/2 cups granulated sugar
- 1-1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 bottle (1 ounce) red food coloring
- 1 teaspoon vanilla extract
- 16 ounces (2 packages) cream cheese, at room temperature
- 1/2 cup (one stick) butter, at room temperature
- 1 teaspoon pure vanilla extract
- 2-1/2 cups powdered sugar
Pecans for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour three 8-inch round cake pans.
Mix vinegar and baking soda together. Set aside.
In a large bowl, sift together the flour, salt and cocoa powder.
In another large bowl, whisk together the sugar, oil, buttermilk, eggs, food coloring and vanilla.
Using a mixer set on low speed or by hand, slowly mix the flour mixture into the oil mixture until just combined. Do not over mix as it will make the cake tough. Add the vinegar and baking soda mixture and stir just until blended.
Divide the cake batter evenly among the prepared cake pans. Bake for 20 to 25 minutes, rotating the pans halfway through the baking, until the cake pulls away from the side of the pans, and a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let cool on wire racks. When the pans are cool enough to handle, run a knife around the edges to loosen cakes from the sides of the pans. Remove the cakes from the pans and let cool completely.
Prepare Cream Cheese Frosting. With a mixer (or blender) set on medium speed, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, a little at a time. Add vanilla extract. Turn mixer on high and beat until light and fluffy.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a serving plate. Using an offset spatula spread some of the cream cheese frosting over the top of the cake. Carefully set another layer on top, rounded-side down, and spread frosting over the top. Place the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
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