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Red Velvet Cake

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Servings: 6 to 8
  • Course: Dessert

Finish off your meal with this delectable Red Velvet Cake recipe that is sure to be a family favorite! 

Reynolds Kitchen Tips

Reynolds Kitchens tip

Using parchment in Reynolds® Bakeware Non-Stick Cake Pans will help keep your cakes moist and prevent them from sticking to the bottom of the pan.

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Ingredients

  • For the Cake: 
  • 3 eggs
  • 1 cup buttermilk
  • 2 teaspoons white vinegar
  • 1 tablespoon red food coloring
  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon of baking soda
  • 2 Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining
  •  
  • For the Cream Cheese Frosting: 
  • 1 pound of cream cheese
  • 4 cups of sifted powdered sugar
  • 2 tablespoons of heavy whipping cream

Directions

Step 1

PREHEAT the oven to 350°.

Step 2

WHISK together the 3 eggs, buttermilk, vinegar and food coloring until combined and set aside.

Step 3

MIX together the flour, sugar, cocoa powder and baking soda in a standing mixer with the whisk attachment on low speed.

Step 4

POUR the wet ingredients slowly into the standing mixer with the dry ingredients on low speed just until combined.

Step 5

POUR the batter evenly into 2 separate Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining.

Step 6

BAKE at 350° for 30 minutes or until the top is lightly brown and the center is firm and

Step 7

REMOVE the cake from the pans after they have been cooled to room temperature and then peel off the parchment paper.  Set the cakes aside.

Step 8

WHIP the cream cheese on high speed in a standing mixer with the paddle attachment until it is light and fluffy, about 5 minutes.

Step 9

ADD in the powdered sugar and heavy cream and mix on low speed until incorporated and then mix on high speed for 2 minutes.

Step 10

ICE the double layered cake on the sides and top until the cream cheese frosting is gone.

Step 11

SERVE at room temperature.

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