One of Chef Eddy’s favorites! This Red Velvet cake is moist and delicious and finished off with a rich and creamy frosting. It is a sure hit!
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INGREDIENTS
- 1 cup vegetable oil
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 eggs, at room temperature
- 4 tablespoons (2 ounces) liquid red food color
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour (spoon and sweep method*)
- 1 1/2 teaspoons baking soda
- 1 cup buttermilk
- 1 tablespoon vinegar
Frosting
- 3 packages (8 ounces each) cream cheese, soft
- 1 1/2 sticks unsalted butter, soft
- 1 tablespoon vanilla extract
- 2 1/2 cups
*Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)
DIRECTIONS
- Preheat oven to 350°F.
- Butter and flour three 8 or 9 inch cake pans and set aside.
- Mix oil and sugar for 5 minutes on medium speed. Add one egg at a time waiting for previous added egg to be fully incorporated.
- Mix food coloring with cocoa powder very well and add to above. Add salt and vanilla.
- Sift together flour and baking soda and add 1/3 to above mixture, mix until just until combined.
- Combine buttermilk with vinegar and add half of buttermilk to above, mix until just combined. Add another 1/3 of flour and mix until combined. Repeat with remaining buttermilk and remaining flour.
- Divide cake batter evenly into 3 cake pans and place in preheated oven. Bake for approximately 35-45 minutes (depending on cake pan size used) or when an inserted toothpick comes out clean.
- Allow to cool for 5-10 minutes before turning over and removing from pan. Let cool before frosting.
- For frosting, mix soft cream cheese with soft and lump free butter on low speed. Add vanilla extract.
- Gradually add powdered sugar.
- Place a cake layer on a serving tray and coat with frosting. Add another layer frost sides and top of cake.
IMPERIAL SUGAR INSIGHT
Helpful Hints:
Sift sugar and flour as you combine ingredients. Sifting makes for a smoother batter and frosting - less chance for clumps.
To make frosted rose petals: Brush a little bit of egg yolk on your fresh rose petals. Sift powdered sugar on top of egg yolk on the petal. Gently place petal on a drying rack for several hours until egg yolk dries. Voila! Beautiful decorations for your Signature Red Velvet Cake.
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