Red Velvet Cake | Recipes

Red Velvet Cake

(47) Ratings:
Prep Time:
Baking Time:
Makes:14 to 16 servings
Freezing:excellent

As soon as you taste this traditional cake from the southern United States, you’ll see why it’s a long-time favourite. With a rich cream cheese icing, it’s simply delicious!

Ingredients

2 tbsp 30 mL cocoa powder
2 tbsp 30 mL red food colouring
1 ½ cups 375 mL granulated sugar
½ cup 125 mL butter, room temperature
2 eggs
1 tsp 5 mL vanilla extract
2 ½ cups 625 mL Robin Hood® Best for Cake & Pastry Flour, sifted
1 tsp 5 mL baking powder
½ tsp 2 mL salt
1 cup 250 mL buttermilk
1 tbsp 15 mL vinegar
1 tsp 5 mL baking soda

Icing

8 oz 250 g package cream cheese, softened
½ cup 125 mL butter, softened
1 tbsp 15 mL vanilla extract
4 cups 1 L icing sugar
2 tbsp 30 mL milk (optional, only if icing is too thick)

Directions

  1. Preheat oven to 350ºF (180ºC). Grease two 9” (22 cm) cake pans.
  2. Combine cocoa powder and red food colouring in a small bowl. Reserve.
  3. Beat sugar and butter until well combined, in a separate large bowl. Add eggs, one at a time, beating after each addition. Add vanilla and cocoa powder mixture. Beat well. Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture.
  4. Combine, vinegar and baking soda in a separate small bowl. Allow mixture to fizz. Fold into batter. Pour into prepared pans.
  5. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
  6. Icing: Beat cream cheese and butter, in a separate bowl, until well combined. Add vanilla and icing sugar and beat until smooth and creamy. If icing is too thick add milk 1 tbsp (15 mL) at a time and beat well.
  7. Assembly: Place one layer of cake on serving platter or cake board. Spread with about 1 cup (250 mL) of icing. Place second layer on top. Ice with remaining icing. Refrigerate until ready to eat, removing cake from refrigerator approx. 30 minutes before serving.

Tips

  • Kid Challenge! Instead of food colouring, what vegetable could you use to make the cakes red colour? (Answer: Beets! Boiled grated beets are found in some red velvet cake recipes. The beets also serve to retain moisture!)
  • Kids can practice cracking eggs one at a time into a ramekin before adding to the mixture. If some shell falls in, no problem! Scoop it out with another shell.
  • Have your kids mix the vinegar and baking soda. It's a science experiment right before their eyes. Just make sure to have lots on hand as this is so fun they might want to try it again and again.
  • Try colouring the icing as well! Red or green? Anything goes! What about mixing colours, what colour does red and blue make?

Nutritional Information

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