Guest List Red Velvet Cake
When I read the Guest List, I knew almost immediately that I would be baking a wedding cake. Did you know that red velvet gets a natural slight red tint from cocoa powder?? Of course, it’s become standard to add coloring to get the deep velvety red that we know and love.
“They cut down, together, her knuckles white around the handle, his hand resting upon hers. The cake cleaves away, exposing its dark red center.”
Red Velvet Cake
This classic cake recipe is a must to have on hand for any special occasion.
Servings: 12
Calories: 594kcal
Ingredients
Cake
- 1/2 cup butter unsalted, room temperature
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
- 4 eggs SEPARATED, at room temperature
- 3 tbsp cocoa powder
- red food coloring to desired color
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
Cream Cheese Frosting
- 1/2 cup butter unsalted, room temperature
- 8 oz cream cheese
- 1 tsp vanilla extract
- 1 pinch salt
- 1 lb confectioners sugar
Instructions
- Preheat oven to 350F
Cake
- Cream the butter until smooth and fluffy.
- Add sugar and mix.
- Add the vanilla, buttermilk, vinegar and egg YOLKS. Set the egg whites aside. Mix.
- Add the cocoa powder and mix.
- Add food coloring until you get the desired color.
- Stir in flour, salt and baking powder. Set batter aside.
- In a separate bowl, add the egg whites. Whisk until white and foamy.
- Fold egg whites into the cake batter.
- Grease and powder cake pans.
- I like to use cocoa powder for chocolate cakes.
- Fill cake tins and bake until a cake tester comes out clean 25-30 minutes.
- Let cool 10 minutes. Turn cakes out of pans onto a cooling rack and cool for one hour.
- Freeze cakes for 4-5 hours. Take out of freezer right before preparing the frosting.
Cream Cheese Frosting
- Cream butter and cream cheese together until light and fluffy.
- Add vanilla and salt.
- Add Confectioners sugar, one cup at a time.
- Frost the cake. Admire your amazing work and enjoy!!
Nutrition
Sodium: 473mg | Calcium: 74mg | Vitamin A: 760IU | Sugar: 72g | Fiber: 1g | Potassium: 116mg | Cholesterol: 64mg | Calories: 594kcal | Saturated Fat: 14g | Fat: 23g | Protein: 6g | Carbohydrates: 94g | Iron: 2mg
Have you tried this recipe?? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
Want to be alerted when I post new recipes? Subscribe below to be in the know!
Hi Jenni, I heard your husband Greg talking about your new blog and so I thought I would check it…
It’s been awhile since I’ve made the instant pot version, I’m sorry.
I plan to make this for my book club. Great idea. Do you happen to have the directions for the…
This was my favorite slider out of the four! Thank you, Azilde! I hope you enjoy 💕
You May Also Like
Scupper’s Cherry Pies
Cheesecake Brownies
Hi Claudia! I’m so happy that you’ve reached out. Thank you so much fir the kind words and the recommendation!…