Classic Red Velvet Cake

Classic Red Velvet Cake

Make this classic cake from scratch! Although the exact origins of red velvet cake remain a mystery, one thing is certain: its’ smooth texture and buttery-rich frosting make it an all-time favorite for any time of year.

Prep Time

15

Minutes

Total Time

2:00

Hrs:Mins

Makes

12

servings

Cake
2 1/2
cups Gold Medal® all-purpose flour
1 1/2
cups sugar
2
tablespoons unsweetened baking cocoa
1
tablespoon baking powder
1
teaspoon salt
1 1/2
cups vegetable oil
1
cup buttermilk
1
teaspoon vanilla
1
bottle (1 oz) red food color
2
eggs
Frosting
1/2
cup Gold Medal® all-purpose flour
1 1/2
cups milk
1 1/2
cups sugar
1 1/2
cups butter, softened
1
tablespoon vanilla
  1. Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
  2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  4. In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place a paper baking cup in each of 24 regular-size muffin cups. Heat oven and make cake batter as directed in recipe. Spoon batter evenly into muffin cups, filling each about 2/3 full. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost with red velvet cake frosting (above) or Fluffy White Frosting, page 154.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 800
    • (Calories from Fat 470),
  • Total Fat 52g
    • (Saturated Fat 20g,
    • Trans Fat 1g),
  • Cholesterol 100mg;
  • Sodium 510mg;
  • Total Carbohydrate 76g
    • (Dietary Fiber 1g,
    • Sugars 52g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 10 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.