Red Velvet Cake
12 servings25 min prep28 min cookMedium
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The Tale of Red Velvet Cake
Story updated
Red velvet cake's origins are debated, with roots likely tied to Victorian-era 'velvet' cakes made with cocoa and buttermilk for a fine crumb; its vivid red color was popularized partly by the Adams Extract company's marketing in the mid-20th century. It became especially associated with Southern American baking.
Ingredients
Scale:· 12 servings
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened, for frosting
- 1/2 cup unsalted butter, softened, for frosting
- 3 cups powdered sugar, for frosting
Instructions
- 1Preheat the oven to 350°F and grease two 9-inch round cake pans.
- 2Whisk together the flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
- 3Add the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar, and beat until smooth.
- 4Divide the batter between the pans and bake for 25 to 28 minutes, until a toothpick comes out clean.
- 5Cool the cakes completely on a wire rack.
- 6Beat the cream cheese and butter until smooth, then gradually beat in the powdered sugar to make the frosting.
- 7Frost between the layers and over the top and sides of the cooled cake.
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