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–+ servings
Classic red velvet cake with cream cheese frosting and decorative sprinkles

Classic Red Velvet Cake

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A timeless dessert featuring a rich, velvety texture and vibrant color, complemented by smooth cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 1/2 cups cake flour Provides the delicate structure of the cake.
  • 1 tbsp cocoa powder Adds depth to the flavor.
  • 1/2 cup unsalted butter, softened Contributes to the cake's rich taste and moisture.
  • 1 cup vegetable oil Creates a tender texture and keeps the cake moist.
  • 1 cup buttermilk, room temperature Adds tanginess and helps create a light, fluffy cake.
  • 1 1/2 cups sugar Sweetens the cake and balances the flavors.
  • 2 large eggs Helps bind the ingredients, providing structure and stability.
  • 2 tbsp red food coloring Essential for achieving the signature vibrant color of the cake.
  • 1 tsp vanilla extract Adds a warm, aromatic flavor that enhances the cake's taste.
For the Frosting
  • 8 oz cream cheese, softened Provides a rich, tangy flavor to the frosting.
  • 4 cups powdered sugar Sweetens the frosting and gives it a creamy consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, sift together the cake flour and cocoa powder.
  3. In another bowl, cream together the softened butter, vegetable oil, and sugar until light and fluffy (about 3 to 5 minutes).
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the buttermilk, red food coloring, and vanilla extract until well combined.
  6. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Beat the softened cream cheese and powdered sugar together until smooth and creamy.
  2. Frost the top of one layer, then place the second layer on top and frost the top and sides of the cake.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 8gSodium: 300mgFiber: 1gSugar: 33g

Notes

Ensure all ingredients are at room temperature for better mixing. Store leftover cake in an airtight container at room temperature for up to 3 days. Freeze cake layers wrapped tightly for up to 3 months.

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