Classic Red Velvet Cake

Name: Classic Red Velvet Cake
Prep time: 15 min
Total time: 2 h
Yield: 12
Ingredients: 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; 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

15 Minutes Prep2 Hours Total
12 Servings
800 Calories per Serving

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.

Ingredient List

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

Preparation

Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
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.
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.
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.

Tips

Red Velvet Cupcakes! 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.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 52g 80%, Saturated Fat 20g 98%, Cholesterol 100mg 33%, Sodium 510mg 21%, Potassium 115mg 3%, Total Carbohydrate 76g 25%, Dietary Fiber 1g 5%, Vitamin A 15%, Vitamin C 0%, Calcium 10%, Iron 10%, Vitamin D 8%, Vitamin E 15%, Thiamin 20%, Riboflavin 15%, Niacin 10%, Vitamin B6 0%, Folic Acid 10%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 10%, Magnesium 4%, Zinc 4%, Selenium 40%, Copper 4%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 800, Calories from Fat 470, Trans Fat 1g, Monounsaturated Fat 13g, Polyunsaturated Fat 17g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 52g, Protein 5g, Beta-Carotene 4%, Omega-3 2g, Carbohydrate Choice 5, Starch 1 1/2, Fruit 0, Other Carbohydrate 3 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 10 1/2, Fruits 0c, Vegetables 0c, Grains 2oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 12tsp