Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml buttermilk; 250 grams flour, shifted; 2 piece eggs; 1 tsp salt; 1/2 tsp baking powder; 20 ml soda; 10 ml red food coloring; 10 grams cocoa; 338 grams sugar; 1 tsp vanilla; 113 grams unsalted butter

Servings: persons

250 ml buttermilk
250 grams flour, shifted
2 piece eggs
1 tsp salt
1/2 tsp baking powder
20 ml soda
10 ml red food coloring
10 grams cocoa
338 grams sugar
1 tsp vanilla
113 grams unsalted butter

1
Preheat the oven 350C
2
In a large size bowl, mix the unsalted butter and salt then beat with a mixer at medium speed until the dough is evenly mixed.
3
In a medium bowl, add sifted flour and baking powder.
4
Stir well.
5
In a small size bowl, add cocoa and coloring.
6
Beat the batter with a whisk until well blended into one.
7
In large size bowl inputs eggs one at a time, stirring slowly.
8
Then enter your flour dough, dough cocoa, milk, and vanilla little by little and make sure each is incorporated dough has been mixed into the dough until the last entry.
9
Put dough evenly mixed on the prepared baking sheet.
10
Put in the oven, allow up to 30 minutes.
11
Refrigerate cake that is cooked about 10 minutes.
12
Remove the pan and decorate with butter cream or cream cheese or butter with dried fruit topping.

1287

kcal

Calories

Fat

135

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: 250 ml buttermilk, 250 grams flour, shifted, 2 piece eggs, 1 tsp salt, 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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