Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz. red food coloring; 3 Tbsp. sweet milk instant cocoa; 1/2 c. flour; 1 1/2 c. sifted granulated sugar; 2 eggs; 1 c. buttermilk; 2 1/4 c. sifted cake flour; scant tsp. salt; 1 Tbsp. vinegar; 1 tsp. vanilla; 1 round tsp. soda

Servings: persons

2 oz. red food coloring
3 Tbsp. sweet milk instant cocoa
1/2 c. flour
1 1/2 c. sifted granulated sugar
2 eggs
1 c. buttermilk
2 1/4 c. sifted cake flour
scant tsp. salt
1 Tbsp. vinegar
1 tsp. vanilla
1 round tsp. soda

1
Using a fork, blend together the food coloring and instant cocoa.
2
Cream butter and sugar until light.
3
Add eggs, one at a time and beat well.
4
Stir in coloring mixture.
5
Beat in buttermilk.
6
Add flour and salt, which have been sifted together. Stir in (do not beat) vinegar, then vanilla.
7
Fold in soda.
8
Pour into 2 waxed paper lined 8-inch cake pans, which have been greased on the bottoms only.
9
Bake in 350u00b0 oven for 30 minutes or until cake tests done.
10
Can use 9 x 13-inch pan.

1481

kcal

Calories

Fat

223

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 11 ingredients. The key ingredients include: 2 oz. red food coloring, 3 Tbsp. sweet milk instant cocoa, 1/2 c. flour, 1 1/2 c. sifted granulated sugar, and more.

Yes, Red Velvet 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.

Red Velvet Cake

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