Red Velvet Cake

by on September 15, 2011 » Add the first comment.
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  • 2-1/2 C sifted AP flour
  • 2 tsp fine salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 C cocoa powder
  • 1 TBL red food coloring
  • 1-1/2 TBL water
  • 2 sticks butter, softened
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • Juice and zest from two oranges
  • 1 cup low-fat buttermilk


  • 1 stick butter, softened
  • 1 pound cream cheese, at room temperature
  • 4 C sifted powdered sugar
  • 2 TBL whole milk


  1. Preheat the oven to 350°F
  2. Coat 2 (9-inch) round cake pans with Crisco
  3. Add 2 TBL flour to the pans, and shake to spread it around
  4. Discard any leftovers
  5. Set pans aside
  6. Sift your flour, salt, baking powder, and baking soda together, then set aside
  7. Cream together your butter, cocoa, sugar, eggs, vanilla, orange juice and zest, food coloring and water
  8. Add in small increments, mixing well in between
  9. On low speed mix your flour and buttermilk, starting and ending with the flour.
  10. Do not overmix, or your batter will become tough.
  11. Divide the batter into your two cake pans.
  12. Smooth the top with a spoon
  13. Bake about 30 minutes, or until a toothpick comes out clean
  14. Remove from the oven and let the cake pans cool for 10 minutes.
  15. Slide a butter knife around the edges and turn the cake out onto the cooling rack.
  16. Let cool for at least an hour
  17. Beat room temperature butter in a large bowl for about 30 seconds
  18. Add the cream cheese and beat another minute.
  19. Reduce the speed and add the powdered sugar a spoonful at a time, mixing for 30 seconds between each spoonful.
  20. If the frosting is too stiff, add a spoonful of milk and beat for 30 seconds until it is just right
  21. Cut the puffy top off what will be your bottom layer.
  22. Spread 1 cup of the icing onto the cake layer, using an offset spatula
  23. Work from the center to the outside
  24. Add more icing if necessary
  25. Set the second cake layer on top of the first and ice the second layer
  26. Ice the sides of the cake
  27. If the sides are crumbly, paint a thin layer of icing on the side to create a base.  Refrigerate for 30 minutes, then add a layer of icing on top of the first stabilization layer.
  28. If you plan on eating it that day, store the cake at room temperature beneath a cake cover
    If this is for another day, store it in the fridge for up to three days covered in plastic wrap.
  29. Remove from refrigerator one hour before serving.

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