Try this Red Velvet Cake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 325 degrees.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
7. Generously grease and flour two round, 9-inch cake pans with shortening and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
Be sure to not overtake! Check the cake at 30 minutes as some ovens really hot. Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 424 | ||
Calories from Fat: 320 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 51.1mg | 16 % | |
Sodium 11353.8mg | 392 % | |
Potassium 130.2mg | 3 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 21.3g | ||
Protein 4.8g | 7 % | |
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: 424
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