Homemade Red Velvet Cake Recipe

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Homemade Red Velvet Cake Recipe
Homemade Red Velvet Cake Recipe photo by Taste of Home
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Homemade Red Velvet Cake Recipe

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3 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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 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 alternately with buttermilk.
Pour into three 5x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 14-18 minutes or until a toothpick inserted in 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.
Originally published as Red Velvet Cake in Cooking for 2 Spring 2006, p17

Nutritional Facts

1 piece: 378 calories, 21g fat (13g saturated fat), 78mg cholesterol, 374mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 4g protein.

  • 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 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 all-purpose flour
  • 1/2 cup 2% milk
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  1. 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 alternately with buttermilk.
  2. Pour into three 5x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
  4. 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.
Originally published as Red Velvet Cake in Cooking for 2 Spring 2006, p17

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