Philadelphia Red Cake Recipe

Name: Philadelphia Red Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white sugar; 1/2 cup butter; 3 eggs; 1/2 cup milk; 1 1/2 teaspoons fresh lemon juice; 1/2 cup water; 1/4 cup unsweetened cocoa powder; 1 1/2 cups cake flour; 1 teaspoon baking soda; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups white sugar
1/2 cup butter
3 eggs
1/2 cup milk
1 1/2 teaspoons fresh lemon juice
1/2 cup water
1/4 cup unsweetened cocoa powder
1 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
2
In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside.
3
Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks.
4
Dissolve the cocoa in the hot water.
5
Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes.
6
Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan.
7
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

800

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups white sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk, and more.

Yes, Philadelphia Red Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Philadelphia Red Cake

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