|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 1g||4%|
|Total Sugars 53g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What gives red velvet cake its signature color and texture? The blend cocoa powder, vinegar and buttermilk creates a chemical reaction that helps give the cake a deep maroon color; we typically then enhance that hue with food coloring. However, it isn't just the color that makes this classic cake so special. This blend of ingredients also softens the proteins in flour resulting in a finer, smoother texture than other cakes. In order to distinguish these softer cakes, the term "velvet" cakes was adopted.
Red velvet cakes can are baked in the form of layer cakes, cupcakes, or even a bundt cake, as seen here. And red velvet has gone by a variety of other names over the years, such as a $300 cake, red mystery cake, red carpet cake, Waldorf red cake, red regal cake, red feather cake, and red devil's food cake.
The difference between a red velvet cake and a chocolate cake is the amount of chocolate used in the recipe. Red velvet recipes call for a hint of cocoa powder, while chocolate cakes are much more chocolatey. In addition, chocolate cakes typically call for water or coffee for the moist texture, red velvet relies on buttermilk and vinegar.
A red velvet bundt cake is not only easy to bake but also easy to frost. Here, the icing is thinner so the consistency is perfect for drizzling. Simply spoon over the top of the bundt cake and allow it to cascade down the sides.
Red Velvet Cake:
2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
1/2 cup unsalted butter
2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon white vinegar
1 1-ounce bottle liquid red food coloring
1 cup buttermilk
Cream Cheese Icing:
2 cups powdered sugar
4 ounces room temperature softened cream cheese
1/2 teaspoon vanilla extract
1/4 cup milk
Make the cake
Gather the ingredients. Preheat oven to 350 F. Grease and flour a 12-cup bundt pan and set aside.
In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, whisk together the oil, melted butter, and sugar.
Add the eggs, vanilla extract, vinegar, and food coloring to the liquid mixture. Mix to combine.
Alternately mix the flour mixture and the buttermilk into the liquid mixture, beginning and ending with the flour.
Pour the batter into the prepared bundt pan. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes.
Cool in the cake in the pan for 10 minutes, and then invert onto a wire cooling rack to cool completely.
Make the cream cheese icing
Once the cake is cool, prepare the cream cheese icing. In a large bowl mix together the powdered sugar, cream cheese, and vanilla extract. Gradually add the milk, one tablespoon at a time, until the icing achieves the desired consistency for drizzling.
Drizzle the cream cheese icing over the red velvet cake.
The cooled cake can be covered and stored in the refrigerator for up to 5 days.