Mom's Red Velvet Cake
Serves 1
Directions
- 1Combine 2 cups of oil and 1.5 cups of buttermilk in a bowl.
- 2Add 1.5 teaspoons of vinegar, 2 teaspoons of vanilla extract, and 3 eggs to the mixture.
- 3Whisk until all ingredients are combined.
- 4Add 2.5 cups of sugar to the mixture.
- 5Add 2 ounces of red food dye to the mixture and whisk until combined.
- 6Add 3.75 cups of cake flour, 2 tablespoons of cocoa powder, 1.5 teaspoons of baking soda, and 2 teaspoons of salt to the red mixture.
- 7Whisk until all dry ingredients are well combined with the wet ingredients.
- 8Add 0.25 cup of hot water and mix until well combined.
- 9Pour the batter into three greased 8-inch cake pans and bake at 350°F for 30-40 minutes.
- 10For the cream cheese icing, combine 0.5 cup of softened butter and 1 cup of cream cheese in a bowl and beat until fluffy.
- 11Add 0.25 teaspoon of salt, 0.5 teaspoon of almond extract, and 1 tablespoon of vanilla bean paste to the cream cheese mixture.
- 12Gradually add 4 cups of powdered sugar, then whip until light and fluffy.
- 13Ice the cooled red velvet cake layers with the cream cheese frosting.
Ingredients
- 2 cups oil
- 1.5 cups buttermilk
- 1.5 teaspoons vinegar
- 2 teaspoons vanilla extract
- 3 eggs
- 2.5 cups sugar
- 2 ounces red food dye
- 3.75 cups cake flour
- 2 tablespoons cocoa powder
- 1.5 teaspoons baking soda
- 2 teaspoons salt
- 0.25 cup hot water
- 0.5 cup softened butter
- 1 cup cream cheese
- 0.25 teaspoon salt
- 0.5 teaspoon almond extract
- 1 tablespoon vanilla bean paste
- 4 cups powdered sugar
Equipment
whiskmixing bowls8-inch cake panshand mixerspatula
Tips
- The batter will be very thin after adding the hot water.
- When baking, ovens vary so test with a toothpick in the center and remove when it comes out clean.
- Whip the cream cheese and butter until fluffy (around 2 minutes).
- Whip the icing on medium-high until light and fluffy (around 2 minutes) after adding all the sugar.
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