The Original Red Velvet Cake – a delicious recipe with butter, sugar, eggs, red food coloring, cocoa, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour two 8-inch cake pans.
2
Heat oven to 350u00b0. Cream butter with sugar and add eggs.
3
Beat until well blended. Make a paste of food coloring and cocoa.
4
Add to creamed mixture. Sift flour with salt.
5
Add to creamed mixture alternately with buttermilk, beginning and ending with flour.
6
Add vanilla.
7
Place vinegar in a small measuring bowl and add soda, holding bowl over the batter bowl as vinegar mixture foams.
8
Then add soda and vinegar to batter, blending, instead of beating.
9
Pour into prepared pans.
10
Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
11
Remove from oven.
12
Cool in pans for 10 minutes.
13
Remove from pans.
14
Cool completely on wire racks.
15
When cool, split each layer into 2 layers.
1675
kcal
Calories
86
g
Fat
223
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 c. butter, 1 1/2 c. sugar, 2 eggs, 2 oz. red food coloring (1/4 c.), and more.
Yes, The Original 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.
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