Red Velvet Cake
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.9 (321)

Red Velvet Cake

NUTRITION · PER SERVING55M COOK
CAL 44%·PRO 14%
CARBS 112G50% OF CAL
1G FIBER80G SUGAR31G OTHER
FAT 47G48% OF CAL
18G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

The iconic red velvet cake with a soft, velvety crumb, subtle chocolate and vanilla notes, and tangy buttermilk tang. Topped with cream cheese frosting for the complete experience.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 2 2/3 cups (400 g) plain cake flour ((Note 1))
  • 2 tbsp (10 g) cocoa powder (, unsweetened)
  • 1 tsp (5 g) baking soda / bi-carb soda (, NOT baking powder (Note 2))
  • Pinch of salt
  • 1/2 cup (115 g) unsalted butter (, softened (1 US stick))
  • 1 1/2 cups (330 g) caster / superfine white sugar ((Note 3a))
  • 2 eggs (, at room temperature (around 2 oz / 60g each))
  • 1 cup (250ml) vegetable oil
  • 1 tsp white vinegar
  • 2 tsp vanilla extract ((or essence))
  • 1 cup (250 ml) buttermilk (, at room temperature (Note 4))
  • 2 1/2 tbsp red food colouring liquid ((UK: use Gel, Note 7))
  • 14 oz (400 g) Philadelphia Cream Cheese, block (, softened but not too soft (UK see Note 9))
  • 1/2 cup (115 g) unsalted butter (, softened (but not too soft))
  • 1 1/2 tsp vanilla extract
  • 4 cups (450 g) soft icing sugar / powdered sugar (sifted (Note 3b))
PREP
30M
SODIUM
264MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.