Teresa's Recipes
Classic Red Velvet Cake
Dive into the decadence of this Classic Red Velvet Cake, a stunning dessert that steals the show with its striking crimson color. This cake is not just a feast for the eyes; it boasts a moist, fluffy texture with a hint of cocoa that harmonizes beautifully with its signature ermine frosting. Originating from the Southern United States, it has a rich history tied to special occasions and celebrations, making it a beloved treat for birthdays, anniversaries, and holidays. Each slice promises to deliver joy and a touch of nostalgia, especially when adorned with fresh berries or elegant sprinkles.
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup, softened Unsalted butter
- 2 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Red food coloring
- 1 cup Buttermilk
- 1 tablespoon White vinegar
- 1 cup (for frosting) Milk
- 1 cup, softened Unsalted butter (for frosting)
- 1 cup Granulated sugar (for frosting)
- 1/2 cup All-purpose flour (for frosting)
- 1-2 teaspoons Vanilla extract (for frosting)
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 22g
- Carbs: 58g
- Protein: 4g
- Sodium: 290mg
- Sugar: 35g
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and red food coloring, mixing until fully incorporated and the batter is vibrant.
- In a separate small bowl, combine the buttermilk, white vinegar, and baking soda. Allow it to fizz and then add it to the butter mixture, mixing well.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cakes to avoid overbaking.
- Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- While the cakes cool, prepare the ermine frosting. In a saucepan, whisk together 1 cup of milk and 1/2 cup of flour over medium heat until thickened. Let it cool completely.
- In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Add the cooled milk-flour mixture, 1-2 teaspoons of vanilla extract, and beat until smooth and creamy.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a generous layer of ermine frosting on top.
- Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining ermine frosting, creating a beautiful finish.
- For a festive touch, decorate with sprinkles or fresh berries as desired. Slice and serve to impress your guests!
Tips
- For an extra kick of flavor, consider adding a teaspoon of almond extract to the batter along with the vanilla.
- To make the cake even more decadent, layer it with a cream cheese frosting between the layers, and drizzle chocolate ganache on top.
- If you prefer a less sweet frosting, consider using a mascarpone cheese blend with the cream cheese for a different flavor profile.