Red Velvet Cake with Coconut-Cream Cheese Frosting
Directions
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring and vanilla, beating until blended.
2. Whisk together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 4 greased and floured 8-inch round cake pans.
3. Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack, at 350° for 10 minutes; rotate pans, and bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
4. Spread about 1 cup Coconut-Cream Cheese Frosting between cake layers; spread remaining frosting on top and sides of cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1515g) | ||
Recipe Makes: Servings | ||
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Calories: 1238 | ||
Calories from Fat: 697 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.4g | 103 % | |
Saturated Fat 24.7g | 123 % | |
Monounsaturated Fat 29.2g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 3182.3mg | 979 % | |
Sodium 112934.9mg | 3894 % | |
Potassium 1718.2mg | 45 % | |
Total Carbohydrate 39.1g | 12 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 32.6g | ||
Protein 105g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1238
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