How To Make Evelyn’s Red Velvet Cake Recipe
A moist and delicious red velvet cake with cream cheese frosting.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 oz red food coloring
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp vinegar
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
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Preheat the oven to 350°F and line an 8-inch cake pan with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream the butter and sugar together until light and fluffy.
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Add in the egg and vanilla extract and mix until well combined.
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In a small bowl, mix together the cocoa powder and red food coloring to form a paste.
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Add the paste to the butter mixture and mix until well combined.
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Add half of the flour mixture and mix until just combined.
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Add the buttermilk and mix until just combined.
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Add the remaining flour mixture and mix until just combined.
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In a small bowl, mix together the baking soda and vinegar.
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Add the baking soda mixture to the batter and mix until just combined.
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Pour the batter into the prepared cake pan and smooth out the top.
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Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely.
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In a large bowl, beat the cream cheese and butter together until light and fluffy.
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Add in the powdered sugar and vanilla extract and mix until well combined.
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Spread the frosting over the cooled cake.
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Slice and serve.
Nutrition
- Calories : 726kcal
- Total Fat : 33g
- Saturated Fat : 20g
- Cholesterol : 142mg
- Sodium : 614mg
- Total Carbohydrates : 104g
- Dietary Fiber : 2g
- Sugar : 81g
- Protein : 7g
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