County Fair Red Velvet Cake
Indulge in the classic charm of a County Fair Red Velvet Cake, a timeless dessert that’s as visually striking as it is delicious. This moist, tender cake gets its signature vibrant hue from red food coloring and its luscious flavor from a blend of cocoa, buttermilk, and hints of vanilla. Topped with a rich and tangy cream cheese frosting, made with softened butter and powdered sugar, this two-layer showstopper is perfect for any celebration or special occasion. The easy-to-follow recipe uses pantry staples like all-purpose flour and granulated sugar, and takes just under an hour to prepare and bake. Whether served at birthdays, holidays, or fairs, this red velvet cake delivers a flawless balance of sweetness and tang with each slice. Try decorating it with sprinkles or cake crumbs for a charming homemade touch!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Canola oil
- 1 cup Buttermilk
- 2 pieces Large eggs
- 2 tablespoons Red food coloring
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Distilled white vinegar
- 1 cup Unsalted butter (softened, for frosting)
- 16 ounces Cream cheese (softened, for frosting)
- 4 cups Powdered sugar (for frosting)
- 2 teaspoons Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
In another medium bowl, whisk together the canola oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth and fully incorporated.
Gradually add the wet ingredients into the bowl of dry ingredients. Use a hand mixer or stand mixer on medium speed to combine until smooth, but do not overmix.
Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula. Tap the pans gently on the counter to release any air bubbles.
Bake the cakes for about 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
To make the frosting: In a large bowl, beat together the softened butter and cream cheese until creamy and smooth. Gradually add the powdered sugar, one cup at a time, and mix on low to avoid a sugar cloud. Stir in the vanilla extract.
Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer over the frosting, then frost the top and sides of the cake evenly.
Decorate as desired with sprinkles, piping, or cake crumbs from trimmed edges of cake layers. Slice and serve!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 77.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
