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
Calories: 594kcal | Carbohydrates: 94g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 473mg | Potassium: 116mg | Fiber: 1g | Sugar: 72g | Vitamin A: 760IU | Calcium: 74mg | Iron: 2mg