Red Velvet Cake
450kcal
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tbsp cocoa powder
Wet Ingredients
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tbsp red food coloring
- 1 tsp pure vanilla extract
- 1 tsp distilled white vinegar
Equipment
- spatula
- oven
- 9-inch cake pans
Method
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles to prevent sticking.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until they are fully combined and no streaks remain.
- In a large separate bowl, vigorously whisk the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until the mixture is completely smooth and uniformly bright red.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until the flour is fully incorporated and no dry pockets remain; be careful not to overmix the batter.
- Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean with a few moist crumbs attached.
- Let the cakes cool in their pans on a wire rack for 10 minutes, then carefully invert them onto the rack, peel off the parchment paper, and allow them to cool completely before frosting.
Nutrition
Calories450kcalCarbohydrates50gProtein5gFat26gSaturated Fat4gPolyunsaturated Fat14gMonounsaturated Fat7gCholesterol30mgSodium370mgPotassium85mgFiber1gSugar30gVitamin A50IUCalcium40mgIron1.8mg
Notes
Ensure buttermilk and eggs are at room temperature for best results. Let cakes cool completely before frosting to prevent melting.