Really Red Red Velvet Cake
Bold, vibrant, and utterly irresistible, the "Really Red Red Velvet Cake" is a show-stopping dessert perfect for any celebration. This moist and tender cake is infused with just the right hint of cocoa, balanced by the tangy richness of buttermilk and a dash of white vinegar for that classic red velvet flavor. Enhanced with a generous splash of red food coloring, it boasts a striking scarlet hue that contrasts beautifully with the velvety cream cheese frosting. Every bite offers a luscious combination of flavors, thanks to the decadent frosting whipped to perfection with cream cheese, butter, and powdered sugar. Ideal for holidays, birthdays, or any time you want to impress, this cake is easy to make with straightforward steps and bakes up in just 30 minutes. Treat your loved ones to this timeless, crowd-pleasing dessert!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar
- 1 cup unsalted butter (softened, for frosting)
- 16 ounces cream cheese (softened, for frosting)
- 4 cups powdered sugar (for frosting)
- 1.5 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, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, 2 teaspoons of vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and no lumps remain. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the surfaces with a spatula.
Bake the cakes in the preheated oven for 28-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in 1.5 teaspoons of vanilla extract and beat until fully incorporated.
Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top, then place the second cake layer on top.
Spread a thin layer of frosting (crumb coat) over the entire cake, then chill for 15-20 minutes.
Finish frosting the cake with the remaining cream cheese frosting, smoothing the sides and top as desired.
Slice and serve your Really Red Red Velvet Cake. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
9844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 585.4 g | 751% | |
| Saturated Fat | 257.7 g | 1288% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 1402 mg | 467% | |
| Sodium | 5502 mg | 239% | |
| Total Carbohydrate | 1117.6 g | 406% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 879.1 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 770 mg | 59% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1510 mg | 32% | |
*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.
