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Red Velvet Cake
Author: Teena Agnel
  • 2 1/2 cups cake flour Please refer notes for substitutes
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 1 stick + 2 tablespoons unsalted butter (1/2 cup + 2 tablespoons butter)
  • 1 and 1/2 cups sugar
  • 2 tablespoons vegetable oil
  • 3 large eggs
  • 1 and 1/2 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon distilled vinegar
  • 2 tablespoons red food color
  • 2 cups (16 oz )(450 grams) cream cheese
  • 1 cup (226 grams) butter at room temperature
  • 3-4 cups powdered/confectioners sugar
  • 1/2 teaspoon vanilla
  1. Preheat oven to 325 degrees Fahrenheit/160 Degrees Celsius.
  2. Sift cake flour + baking soda + cocoa + salt and keep aside.
  3. Cream together butter + sugar till fluffy. Add vegetable oil followed by eggs beating well after each addition.
  4. Mix together buttermilk + red food color + vinegar + vanilla.
  5. Add flour to the egg mixture in three batches alternating with the buttermilk mixture beginning and ending with flour.
  6. Divide the batter into two 8 inch pan. Tap the pans 4-5 times on the counter to get rid of the excess air bubbles.
  7. Bake for 25-30 minutes or until a skewer inserted comes out clean.
  9. Let the cake cool completely before frosting.
  10. Beat cream cheese + butter till smooth and light for about 2-3 minutes. Add 3 cups of powdered/confectioners sugar gradually. Taste and add the remaining 1 cup of sugar as needed.
Recipe Notes

For 1 cup Cake flour substitute: Take a leveled cup of all purpose flour. Remove 2 tablespoons of flour and then add 2 tablespoons of corn flour/corn starch. Mix and sift the flour 4-5 times. Using cake flour gives this cake a very light texture.

Gel food color yields a better red color.

The color of this cake is not bright red. If you want the cake to be bright red, use only 1 tablespoon of cocoa powder instead of 2.

Be careful when handling red food color. It can stain your counter and do not use your hands to mix once red color is added.