Savannah's Perfectly Ravishing Red Velvet Cake recipe
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Ingredients
- 2 (1 ounce) bottles red food coloring 2 tablespoons unsweetened cocoa powder ½ cup butter 1 ½ cups white sugar 2 eggs 1 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk 2 ½ cups flour 1 ½ teaspoons baking soda 1 tablespoon white vinegar 8 ounces cream cheese, softened ½ cup butter, softened 2 teaspoons vanilla extract 1 ½ pounds confectioners' sugar, or to taste
Nutrition Info
- 639.2 caloriescarbohydrate: 103.6 gcholesterol: 93.3 mgfat: 23.4 gfiber: 1 gprotein: 6.2 gsaturatedFat: 14.4 gservingSize: -sodium: 550.6 mgsugar: 81.9 gtransFat: : -unsaturatedFat: : -
Directions Savannah's Perfectly Ravishing Red Velvet Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
Pour red food coloring into a small bowl, and mix with cocoa powder to make a paste. In a large bowl, beat 1/2 cup of butter, sugar, and eggs with an electric mixer until smooth and thoroughly combined, mix in the red color mixture, salt and 1 teaspoon of vanilla extract. Gradually mix in the buttermilk, alternating with flour, until the batter is smooth. Mix the baking soda and vinegar in a small bowl, and stir into the batter. Pour the batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 25 to 35 minutes. Remove from oven, and cool in pans for 10 minutes before removing cakes to finish cooling on racks.
In a bowl, mash cream cheese with 1/2 cup softened butter and 2 teaspoons of vanilla extract until smooth and creamy, stir in the confectioners' sugar, about half a cup at a time, until the frosting is thick and spreadable. Frost fully-cooled layers.