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Homemade Red Velvet Cake

 Homemade Red Velvet Cake
Hope Meece of Ambia, Indiana took a cherished family recipe, downsized it for a pair, and came up with this cute rendition of a luscious old classic.
6 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 2 tablespoons butter, softened
  • 6 tablespoons sugar
  • 2 tablespoons sour cream
  • 2 tablespoons beaten egg
  • 1 tablespoon red liquid food coloring
  • 3/4 teaspoon white vinegar
  • 1/4 teaspoon vanilla extract
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • FROSTING:
  • 2 tablespoons plus 1-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup 2% milk
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in the sour cream, egg, food coloring, vinegar and vanilla. Combine
  • the flour, cocoa, baking soda and salt; add to creamed mixture

2 of 2

Homemade Red Velvet Cake (continued)

Directions (continued)

  • alternately with buttermilk.
  • Pour into three 5-in. x 3-in. x 2-in. loaf pans coated with cooking
  • spray. Bake at 350° for 14-18 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pans to wire racks to cool completely.
  • For frosting, in a small saucepan, whisk flour and milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Cover; cool to room temperature.
  • In a small bowl, cream butter and sugar. Beat in vanilla and milk
  • mixture until fluffy. Spread frosting between layers and over top
  • and sides of cake. Yield: 6 servings.
Nutritional Facts: 1 slice equals 378 calories, 21 g fat (13 g saturated fat), 78 mg cholesterol, 374 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.