Red Velvet Cake Recipe
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This dense, moist and velvety cake will leave everyone raving!
Total Time: 01 M 50 S
Servings: 16
Calories: 380
Ingredients
Nutritional Information
- Serving Size: 1
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 290mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 42g
- Protein: 4g
Instructions
CAKE
2 cups all-purpose flour
¼ cup unsweetened cocoa
½ tsp kosher or sea salt
1 tsp baking soda
½ cup butter, softened
2 tbsp coconut oil, melted
1½ cup granulated sugar
2 large eggs
1 cup buttermilk
1 oz red food coloring
1 tsp vanilla extract
1 tbsp white vinegar
- Preheat oven to 350ᵒF.
- Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
- Add flour, cocoa, salt and baking soda to FourSide or WildSide+ jar and secure lid. Press "Pulse" 2-4 times to incorporate the ingredients. Dump into separate bowl and set aside.
- Add butter, oil, and sugar to jar and secure lid. Blend on a low speed for 20 seconds.
- Add eggs, buttermilk, vanilla, red food coloring and vinegar to jar and secure lid. Select "Batters" or blend at a medium-low speed for 30 seconds.
- Add half of the dry ingredients to jar and secure lid. Blend on a low speed for 5 seconds.
- Add remaining dry ingredients and secure lid. Blend on a low speed for 10-15 seconds or until dry ingredients are incorporated.
- Pour even amounts of cake batter into prepared cake pans and bake for 22-26 minutes.
- Allow to cool completely and prepare the icing.
- Cut off rounded top of one of the cakes and use that cake as the bottom layer.
- Using icing, spread 1/4-1/2 cup icing on bottom layer and stack the other cake on top to make two layers. Frost entire cake. Chill for at least 2 hours before serving.
CREAM CHEESE ICING
8 oz Neufchatel cheese, softened
½ cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar
- Add cheese and butter to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 20 seconds.
- Add vanilla and 2 cups powdered sugar to jar and secure lid. Blend on a low speed until sugar is incorporated, about 20 seconds.
- Repeat with remaining powdered sugar. Spread icing over cake as desired or follow icing instructions in step 11 above.
Notes
To make cupcakes: Pour batter into prepared muffin cups, filling about 2/3 full. Bake at 350°F for 16-20 minutes.
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Let you know after I try it.
Instructions for cupcakes?
Does the red food coloring stain the jar?
Do you offer any healthy recipes?? U should consider it…
That’s probably from the cheese and the buttermilk. You might try low-fat buttermilk, and use a lower-fat cheese with a similar taste. You could also sub out some of the butter with an oil such as sunflower oil, which is sweet.
Pour batter into prepared muffin cups, filling about 2/3 full. Bake at 350°F for 16-20 minutes.
No, it won’t stain the jar. Happy blending!
I made this last night with my 10 year old daughter. They are excellent!!!. I brought them into my class today, and one student said it was the best icing she ever had. It does not stain the jar. I was worried about that too. I made cupcakes out of it. I was able to get two dozen.
If making cupcakes, is this recipe good for 12 or 24 muffins?
You should be able to get 24 cupcakes from this recipe.
Oh no! Please give our customer service team a call at 1-800-748-5400. They’re trained to troubleshoot over the phone and can tell you if there’s an issue or not and how to solve it.
I just made this. My motor shut down in the tail stages of making the frosting. It displayed "overheated", stopped and smoked a bit. Did I just ruin my Blendtec or did I just "break it in"
Thank you. I will do that.
Worked great! Everybody loved it! The only change was I made mini
cupcakes and regular cupcakes instead of a big cake. Thank you and keep
up the great recipes!
I had a similar thing happen when I made Pizza dough. They couldn’t have been more helpful at the number listed above. Thankfully, there was no long term issues with my blender. Wishing you the same!
I would like to make cupcakes. Is the recipe the same and how long do I bake them?
Just made the frosting for a carrot cake. It was super easy and turned out great. I made sure the butter and cream cheese were both very soft before blending and had no issues.
Pour batter into prepared muffin cups, filling about 2/3 full. Bake at 350°F for 16-20 minutes.
We haven’t tried it but it probably wouldn’t work with this recipe the way it is now. The natural colors are turned brown by the chemical reaction with the leaveners (baking soda, in this case). We suggest searching for a natural red velvet cake recipe (like this: http://thevietvegan.com/nat…
Just curious, but is there a way to sub beet for the food coloring?
Any way to lower the fat content of this cake? I love red velvet but not worth the fat content.