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

Servings: 12

Serving size: 1 Serving

Amount per serving (Calories ): 800

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	52g	80%
Saturated Fat	20g	98%
Trans Fat	1g	% Value not available
Cholesterol	100mg	33%
Sodium	510mg	21%
Total Carbohydrate	76g	25%
Dietary Fiber	1g	5%
Soluble Fiber	0g	% Value not available
Sugars	52g	% Value not available
Protein	5g	% Value not available
Vitamin D	Value not available	8%
Vitamin E	Value not available	15%
Calcium	Value not available	10%
Iron	Value not available	10%
Potassium	115mg	3%
Thiamin	Value not available	20%
Riboflavin	Value not available	15%
Niacin	Value not available	10%
Vitamin B6	Value not available	0%
Vitamin B12	Value not available	4%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	10%
Magnesium	Value not available	4%
Zinc	Value not available	4%
Manganese	Value not available	15%
Selenium	Value not available	40%
Copper	Value not available	4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.