Red Velvet Cake Recipe

red velvet cake recipe
This dense, moist and velvety cake will leave everyone raving!

Overview


Total time:  01 M  50 S

Servings:  16

Calories:  380


Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp. kosher or sea salt
  • 1 tsp. baking soda
  • 1 cup butter softened & divided
  • 2 tbsp. coconut oil melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tsp. vanilla extract divided
  • 1 tbsp. white vinegar
  • 8 oz. Neufchâtel cheese
  • 4 cups powdered sugar
  • 1 oz. red food coloring

Nutritional Information

  • Serving Size: 1 slice
  • 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

  1. Preheat oven to 350ᵒF.
  2. Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
  3. 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.
  4. Add butter, oil, and sugar to jar and secure lid. Blend on a low speed for 20 seconds.
  5. 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.
  6. Add half of the dry ingredients to jar and secure lid. Blend on a low speed for 5 seconds.
  7. Add remaining dry ingredients and secure lid. Blend on a low speed for 10-15 seconds or until dry ingredients are incorporated.
  8. Pour even amounts of cake batter into prepared cake pans and bake for 22-26 minutes.
  9. Allow to cool completely and prepare the icing.
  10. Cut off rounded top of one of the cakes and use that cake as the bottom layer.
  11. 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.
  12. 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

  1. Add cheese and butter to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 20 seconds.
  2. Add vanilla and 2 cups powdered sugar to jar and secure lid. Blend on a low speed until sugar is incorporated, about 20 seconds.
  3. 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.



21 comments


  • NormaJean

    I would like to make cupcakes. Is the recipe the same and how long do I bake them?


  • Suzanne Wheatley

    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.


  • Blendtec

    Pour batter into prepared muffin cups, filling about 2/3 full. Bake at 350°F for 16-20 minutes.


  • Blendtec

    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…


  • Ants In My Eyes Johnson

    Just curious, but is there a way to sub beet for the food coloring?


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