Naturally Red Velvet Cake with Ermine Icing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic red velvet cake with a moist, fluffy crumb that gets its deep red color from beets instead of food coloring. Topped with a silky ermine frosting, this old-fashioned cake is impressive and delicious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 large beet
- 4 eggs
- 1 1/4 cups buttermilk
- 1 cup warm water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1/2 cup cornstarch
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups unsalted butter (cubed and softened)
- Pinch salt
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h 35m
- Sodium
- 476mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 76mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.