Red Velvet Cake

Tutorial video

Ingredients (19)

• 280 g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 13 g cocoa powder
• 350 g granulated sugar
• 100 g eggs (about 2 eggs)
• 172 g vegetable oil
• 120 g milk
• 30 g white vinegar
• 10 g vanilla extract
• 2 tsp red food coloring gel paste
• 240 g hot milk
• 56 g unsalted butter, melted
• 225 g butter (for frosting)
• 500 g powdered sugar
• 1/4 tsp salt (for frosting)
• 450 g cream cheese
• 1 tsp vanilla extract (optional, for frosting)

Nutrition (per serving)

Calories

350 kcal

Carbohydrate

45 g

Protein

4 g

Fat

18 g

Fiber

1 g

Sodium

250 mg

Calcium

80 mg

Potassium

150 mg

Iron

1 mg

Zinc

0.5 mg

Magnesium

15 mg

Cholesterol

70 mg

Instructions

• Preheat the oven to 330 °F (165 °C) and grease two 8‑inch round cake pans.
• In a bowl whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
• In a separate bowl combine the granulated sugar, eggs, oil, 120 g milk, vinegar, vanilla extract, and red food‑coloring; beat until smooth.
• Gradually add the dry‑ingredient mixture to the wet mixture, stirring just until incorporated.
• Warm the remaining 240 g milk and melt the butter; stir them into the batter until evenly mixed.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 35–40 minutes, or until the tops spring back and a toothpick inserted in the centre comes out with a few crumbs.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
• While the cakes cool, make the frosting: beat the butter and cream cheese together until light and fluffy.
• Add the powdered sugar, salt, and vanilla extract; beat on low speed then increase to high until the frosting is smooth and spreadable.
• Spread a layer of frosting on the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
• Refrigerate the frosted cake for at least 30 minutes before slicing and serving.