Ingredients for Best Red Velvet Cake
- Unsalted Butter
- 2 1/2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 teaspoon salt
- Canola Oil
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup red food coloring (or 1/4 cup beet juice + 2 tablespoons flour)
- 1 teaspoon vanilla extract
- Buttermilk
- 1 teaspoon baking soda
- White Vinegar
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How to Make Best Red Velvet Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 1/2 cup vegetable oil until well combined.
- Add 4 large eggs one at a time, beating well after each addition.
- In a small bowl, combine 1/4 cup red food coloring (or 1/4 cup beet juice + 2 tablespoons flour) and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the creamed mixture, alternating with 1 cup buttermilk (or yogurt mixed with 1/4 cup milk) in two additions, beginning and ending with the dry ingredients. Mix until just combined.
- In a small dish, combine 1 teaspoon baking soda and 1 tablespoon white vinegar. Add to the batter with the mixer running on low speed. Beat until smooth.
- Divide batter evenly among prepared pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. If using only two pans, bake for 50 minutes.
- Let cakes cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting (recipe suggestion below).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
139g
Fat
62g
Carbs
21g
