Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 3 ½ cups cake flour; ½ cup unsweetened cocoa (not Dutch process); 1 ½ teaspoons salt; 2 cups canola oil; 2 ¼ cups granulated sugar; 3 large eggs; 6 tablespoons red food coloring; 1 ½ teaspoons vanilla; 1 ¼ cups buttermilk; 2 teaspoons baking soda; 2 ½ teaspoons white vinegar; 2 cups heavy cream, cold; 12 ounces cream cheese, at room temperature; 12 ounces mascarpone; ½ teaspoon vanilla; 1 ½ cups confectioners' sugar, sifted

Servings: persons

1 tablespoon unsalted butter
3 ½ cups cake flour
½ cup unsweetened cocoa (not Dutch process)
1 ½ teaspoons salt
2 cups canola oil
2 ¼ cups granulated sugar
3 large eggs
6 tablespoons red food coloring
1 ½ teaspoons vanilla
1 ¼ cups buttermilk
2 teaspoons baking soda
2 ½ teaspoons white vinegar
2 cups heavy cream, cold
12 ounces cream cheese, at room temperature
12 ounces mascarpone
½ teaspoon vanilla
1 ½ cups confectioners' sugar, sifted

1
For the cake:.
2
Preheat oven to 350 degrees.
3
Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts.
4
Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
5
Whisk cake flour, cocoa and salt in a bowl.
6
Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended.
7
Beat in eggs one at a time.
8
With machine on low, very slowly add red food coloring.
9
(Take care: it may splash.)
10
Add vanilla.
11
Add flour mixture alternately with buttermilk in two batches.
12
Scrape down bowl and beat just long enough to combine.
13
Place baking soda in a small dish, stir in vinegar and add to batter with machine running.
14
Beat for 10 seconds.
15
Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes.
16
Let cool in pans 20 minutes.
17
Then remove from pans, flip layers over and peel off parchment.
18
Cool completely before frosting.
19
For the icing:.
20
Softly whip cream by hand, in electric mixer or in food processor.
21
Cover in bowl and refrigerate.
22
Blend cream cheese and mascarpone in food processor or electric mixer until smooth.
23
Add vanilla, pulse briefly, and add confectioners sugar.
24
Blend well.
25
Transfer cream cheese mixture to bowl; fold in whipped cream.
26
Refrigerate until needed.

3543

kcal

Calories

262

Fat

282

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 17 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 3 ½ cups cake flour, ½ cup unsweetened cocoa (not Dutch process), 1 ½ teaspoons 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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