Red Velvet Cake
Ingredients
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3 eggs
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¾ cup butter
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3 cup all-purpose flour
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1 tablespoon unsweetened cocoa powder
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¾ teaspoon salt
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2 ¼ cup sugar
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1 ½ teaspoon vanilla
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1 1 ounce bottle red food coloring (2 Tbsp.)
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1 ½ cup buttermilk
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1 ½ teaspoon baking soda
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1 ½ teaspoon vinegar
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1 recipe Buttercream Frosting
Buttercream Frosting
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1 ½ cup whole milk
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⅓ cup flour
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Dash salt
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1 ½ cup softened butter
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1 ½ cup sugar
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2 teaspoon vanilla
Directions
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Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1-1/2-inch round baking pans; set aside.
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In medium bowl combine flour, cocoa powder, and the salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
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Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
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Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
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Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.
Buttercream Frosting
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In medium saucepan whisk together milk, flour, and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat butter, sugar, and vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
Nutrition Facts (per serving)
546 | Calories |
28g | Fat |
69g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 546 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 17g | 85% |
Cholesterol 112mg | 37% |
Sodium 467mg | 20% |
Total Carbohydrate 69g | 25% |
Total Sugars 50g | |
Protein 4g | 8% |
Calcium 70.7mg | 5% |
Iron 1.4mg | 8% |
Potassium 118mg | 3% |
Folate, total 56.4mcg | |
Vitamin B-12 0.3mcg | |
Vitamin B-6 0mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.