Old Fashioned Red Velvet Cake

5 from 1 vote

Old Fashioned Red Velvet Cake

My Red Velvet cake features a truly velvety melt in your mouth cake with just the right amount of chocolate flavor. The tanginess from the buttermilk and cream cheese frosting compliment it perfectly.

Course Dessert

Cuisine American, Southern

Prep Time 25

Cook Time 20

Total Time 45

Servings People

Calories 716kcal

Author Krystle Smith

Ingredients

For the Cake

½ Cup Butter (1 Stick), Softened
1 Cup Vegetable Oil
1 Cup Buttermilk
1 ½ Cup Granulated Sugar
2 Eggs Plus 1 Extra Egg Yolk
2 Teaspoons Vanilla Extract
1 Teaspoon White Vinegar
2 ½ Teaspoons Red Food Dye
2 ⅔ Cup Cake Flour
2 Tablespoons Cocoa Powder
1 Teaspoon Baking Soda
1 Pinch Salt

For the Cream Cheese Frosting

16 Ounces Cream Cheese Softened
1 Cup Butter Softened (2 sticks)
1 ½ Teaspoons Vanilla Extract
1 Pinch Salt
4 Cups Powdered Sugar

Instructions

For the Cake

Preheat oven to 350 F. Line cake pans with parchment paper. Spray with nonstick cooking spray and dust with cocoa powder.
In a large bowl cream butter and sugar until light and fluffy. Stir in eggs one at a time.
Mix in oil, vinegar, buttermilk, vanilla, and food coloring until smooth.
Gradually add flour a little a time mixing until just combined. Do not overmix.
Divide batter evenly between 3 pans. Bake for 20-25 minutes.
Rest for 5-10 minutes and then cool completely on a cooling rack.

For the Frosting

In a large bowl mix cream cheese, butter, salt, and vanilla, until light and fluffy. Stir in powdered sugar a little at a time.
Cut the domes off the cake layers with a cake leveler. Crumble reserved cake into a bowl and set aside. Reserve Spread layer with frosting. Top with other layer and repeat.
Lightly frost the top and sides of the cake. Place in the fridge for 15-20 minutes and then frost with an additional layer.
Press reserved cake crumbs into sides and top of cake if desired.

Nutrition