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How to Make The Real Red Velvet Cake - A Step-by-Step Guide

Red velvet cake is a classic dessert that has been beloved by many for generations. Its vibrant red color and rich, chocolatey flavor make it a show-stopping treat fit for any occasion. While there are many variations of red velvet cake out there, this recipe for The Real Red Velvet Cake is sure to leave you wanting more.

What sets this recipe apart from the others is its commitment to using all-natural ingredients to achieve that signature red color. No artificial food dyes or colori...

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Ingredients

  • cooking spray
  • 1 ½ cups all-purpose flour
  • 1 ½ cups cake flour
  • ½ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups buttermilk
  • 2 teaspoons vanilla extract
  • 3 ¾ cups brown sugar
  • 1 ½ sticks unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup white sugar
  • 1 cup whole milk
  • ½ cup all-purpose flour, sifted
  • ½ teaspoon salt
  • 2 cups unsalted butter, softened
  • 1 ½ teaspoons vanilla extract

Information

  • Prep Time: 50 mins
  • Cook Time: 45 mins
  • Additional Time: 2 hrs 50 mins
  • Total Time: 4 hrs 25 mins
  • Servings: 16
  • Yield: 1 (3-layer, 9-inch) cake

  • Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Grease the sides with cooking spray.
  • Make cake: Sift together flours, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  • Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla. Set aside.
  • Beat together brown sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly after each addition. Blend in flour mixture and buttermilk in 3 additions until fully combined. Let the mixer run on low speed for 5 minutes, then divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then invert onto wire racks to cool completely, at least 30 minutes. Cover cakes with plastic wrap and chill in the refrigerator, 1 hour to overnight.
  • Meanwhile, make frosting: Combine sugar, milk, flour, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill in the refrigerator for about 45 minutes, stirring occasionally.
  • Beat butter in a large bowl with an electric mixer until smooth, about 5 minutes. Slowly add chilled milk-flour mixture, 1/4 cup at a time, beating well after each addition and scraping down the sides of the bowl. Mix in vanilla.
  • Assemble cake: Level cake layers evenly using a serrated knife. Spread about 2/3 cup frosting onto a cake layer; repeat with second and third cake layers, stacking layers as you frost. Cover the outside of cake with a thin coat of frosting to catch any crumbs, then place in the refrigerator to chill for about 20 minutes.
  • Spread remaining frosting over cake. Cut and serve.

    • Nutrition

    639 cal.

    • Total Fat: 34g
    • Saturated Fat: 20g
    • Cholesterol: 121mg
    • Sodium: 304mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 1g
    • Total Sugars: 56g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 98mg
    • Iron: 3mg
    • Potassium: 166mg

    Categories

    Dessert recipes
    Baking recipes
    Cake recipes
    Southern recipes
    American recipes