Red Velvet Cake Recipe: It is a classic dessert that has become popular in recent years. It is a moist, dense cake that is usually made with cocoa powder, vinegar, and buttermilk. It is usually topped with a cream cheese frosting and may also be topped with chopped nuts or other decorations. The cake is traditionally a red color, though other colors may also be used.

Highlights

• Rich and moist with a classic flavor
• Soft and fluffy texture
• Made with a combination of cocoa powder, food coloring, and buttermilk

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup unsalted butter, softened
• 2 1/4 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 tablespoons red food coloring

Recipe

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set aside.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. With the mixer on low, add the oil in a slow, steady stream.
7. Add the buttermilk and red food coloring and mix until combined.
8. Add the dry ingredients and mix until just combined.
9. Divide the batter evenly between the prepared pans.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes before turning out onto cooling racks to cool completely.

Nutrition

Calories: 360 kcal, Carbohydrates: 48.5 g, Protein: 5.3 g, Fat: 17.3 g, Saturated Fat: 5.1 g, Cholesterol: 62 mg, Sodium: 246 mg, Potassium: 80 mg, Fiber: 1.3 g, Sugar: 32.3 g, Vitamin A: 375 IU, Vitamin C: 0.2 mg, Calcium: 30 mg, Iron: 1.7 mg

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