Signature Red Velvet Cake
Products Used 
3
11
320
Prep Time:
40m
Bake/Cook Time:
35m - 45m
Yield:
One layered 8 or 9-inch cake
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!
¡Unas de las recetas favoritas de Chef Eddy! Este Pastel de Terciopelo Rojo está delicioso y humedecido con un glaseado muy decadente y cremoso.
Products Used
Ingredients
Red Velvet Cake
- 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*
- 1 1/2 teaspoons baking soda
- 1 cup buttermilk
- 1 tablespoon vinegar
Cream Cheese Frosting
- 3 packages (8 ounces each) cream cheese, soft
- 3/4 cup (1 1/2 sticks) unsalted butter, soft
- 1 tablespoon vanilla extract
- 2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
*Spoon & Sweep method: Use a spoon to 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.
Similar Recipes
Blueberry Upside Down Cornmeal Cake
A delicious cornmeal cake with bright bursts of sweet blueberries. It’s perfect served warm with a scoop of vanilla ice cream!
0
4
37
Chocolate S’mores Cupcakes
All the warm, gooey goodness of a chocolate s'more - no campfire necessary! Rich chocolate cupcake, graham cracker crust and marshmallow frosting.
0
3
32
Tres Leches
Made popular in Latin America, Tres Leches is a rich and moist cake soaked in three kinds of milk. Our recipe tops the cake off with a generous and...
1
7
120
Blackberry Jam Cake
Blackberries are bountiful in the South and thrifty women made use of the bounty, putting up jar after jar of jam. One of these first mothers of Texas...
0
4
55
Pumpkin Spice Pound Cake with Orange Glaze
Delicate, moist and very flavorful, this Pumpkin Spice Pound Cake with Orange Glaze is the perfect fall dessert.
0
9
179
Samoa Cupcakes
Turn your favorite Samoa Girl Scout cookies into a homemade treat with these Samoa Cupcakes. These chocolate cupcakes have a caramel frosting and are...
0
4
7
Great cake
I made this yesterday and it turned great! I baked cake on 325 instead of 350 I've found for my oven it's better to lower the temp for same baking time. I added a third egg yolk (only not white o 3rd egg) also. This cake is delicious!
I would not make this cake again. Way too dense and way too much red dye. Not enough chocolate flavor.