Red Velvet Cake

Name: Red Velvet Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 14 servings
Cuisine: North America, Southern
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 2 bottles (1 ounce each) red food coloring; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 2-1/4 cups cake flour; 2 tablespoons baking cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; FROSTING:; 1/2 cup cold water; 1 tablespoon cornstarch; 2 cups butter, softened; 2 teaspoons vanilla extract; 3-1/2 cups confectioners' sugar

Total Time Prep: 30 min. Bake: 20 min. + cooling

Yield 14 servings

Test Kitchen Approved

Our red velvet cake recipe is traditionally southern with light, tender, ruby-red cakes held together with a rich vanilla frosting.

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup cold water
1 tablespoon cornstarch
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. Trim 1/4 in. off top of each cake layer; crumble trimmings onto a baking sheet. Let crumbs stand at room temperature while making frosting.
For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Cream butter and vanilla until light and fluffy, 3-4 minutes. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and side of cake. Press reserved cake crumbs into side of cake.

Nutrition Facts

1 piece: 595 calories, 34g fat (21g saturated fat), 115mg cholesterol, 564mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 4g protein.

It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I’ve had; the icing is as light as snow. For quicker assembly, you can leave the layers untrimmed and simply frost the top and side of the cake with icing. —Kathryn Davison, Charlotte, North Carolina

Recipe Creator