This is a great red velvet cake with lot's of flavor but is sturdy enough to use for carved and sculpted cakes
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Servings: 10 cups
Calories: 763kcal
Ingredients
- 9 oz unsalted butter room temperature
- 22 oz granulated sugar
- 22 oz AP flour
- 2 Ā½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoon cocoa powder
- 5 large eggs room temperature
- 20 oz buttermilk room temperature
- 1 tablespoon vanilla extract
- 3 oz vegetable oil
- 2 Ā½ teaspoon cider vinegar
- 1 teaspoon egg yellow food coloring
- 2 tablespoon super red food coloring
Instructions
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.
- Heat oven to 335Āŗ F/168Āŗ C.
- Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
- Add eggs one at a time, fully combining each egg before adding the next.
- Add in your food coloring to the egg/butter/sugar mixture
- Mix dry ingredients in a medium bowl and whisk to combine and set aside
- Combine wet ingredients and set aside
- With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
Nutrition
Calories: 763kcal | Carbohydrates: 98g | Protein: 10g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 154mg | Sodium: 1074mg | Potassium: 237mg | Fiber: 1g | Sugar: 68g | Vitamin A: 865IU | Calcium: 153mg | Iron: 2.8mg
Tried this recipe?Let us know how it was!
Emily says
Awesome recipe! Carved perfectly for a heart cake I made
Aubrey N says
Can you also make these into cupcakes?
The Sugar Geek Show says
Yes you can
Aubrey N says
Iām making a 3 tier cake. It calls for a 4x4. 6x8 and 8x5.... how does the baking time covert for those sizes?
The Sugar Geek Show says
There is no way to know exactly. Start with the baking time recommended and check to see for doneness and then add more time as needed
Heather Smith says
You are going to laugh at me! Since all your ingredients go by weight...I put 2 oz of food color in it. Hahah it was really red!
The Sugar Geek Show says
oh no! lol I hope it didn't make it taste bad