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 Kitchens® 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.
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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