Red Velvet Cake with Buttermilk Frosting
The white frosting on this cake contrasts nicely with the red filling. The red color comes from food dye; the cake is actually chocolate-flavored.
Serves: 10Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium
- 3 cups all-purpose flour, divided
- 1 tsp. salt
- 1½ tsp. baking soda
- 3 Tbsp. cocoa powder
- 2¼ cups granulated sugar, divided
- 1 cup unsalted butter, divided
- 2 large eggs
- 1½ tsp. vanilla extract, divided
- 2 cups buttermilk, divided
- 4 Tbsp. red food coloring
- Preheat the oven to 350°. Grease 2 round 9" cake pans.
- In a large bowl, combine the 2½ cups flour, salt, baking soda, and cocoa powder. In a separate bowl, use an electric mixer to cream 1¼ cups sugar and ½ cup unsalted butter. Beat in the eggs and 1 teaspoon vanilla extract. Gradually add in 1 cup buttermilk.
- Make a well in the middle of the flour and add in the liquid ingredients. Combine with the flour, taking care not to overmix the batter. Stir in the red food coloring. Pour the batter into the prepared cake pans. Bake for 30 minutes, or until the cake springs back when a toothpick is inserted in the middle. Cool for 15 minutes and turn the cakes out of their pans.
- To make the frosting, whisk together ½ cup flour and 1 cup buttermilk. Bring to a boil. Reduce the heat to medium, and continue whisking until the mixture thickens. Remove from the heat and cool.
- Cream together ½ cup unsalted butter and 1 cup sugar. Beat in ½ teaspoon vanilla extract. Gradually beat in the cooled milk mixture until it is light and fluffy. Spread the frosting over the cake and serve.