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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8 cups
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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.
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Red Velvet Cake Recipe (for sculpted cakes)
This red velvet cake has amazing flavor and texture and is sturdy enough to use for sculpted cakes. This recipe is enough to make two 10" rounds
Print RateServes: 10 cups
Calories: 763kcal
Ingredients
- 9 oz (255 g) unsalted butter room temperature
- 22 oz (624 g) granulated sugar
- 22 oz (624 g) AP flour
- 2 1/2 tsp (2 1/2 tsp) baking soda
- 1 tsp (1 tsp) salt
- 3 Tbsp (3 Tbsp) cocoa powder
- 5 large (5 large) eggs room temperature
- 20 oz (567 g) buttermilk room temperature
- 1 Tbsp (1 Tbsp) vanilla extract
- 3 oz (85 g) vegetable oil
- 2 1/2 tsp (2 1/2 tsp) cider vinegar
- 1 tsp (1 tsp) egg yellow food coloring
- 2 Tbsp (2 Tbsp) 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 335º F/168º 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 (38%) | Carbohydrates: 98g (33%) | Protein: 10g (20%) | Fat: 37g (57%) | Saturated Fat: 23g (115%) | Cholesterol: 154mg (51%) | Sodium: 1074mg (45%) | Potassium: 237mg (7%) | Fiber: 1g (4%) | Sugar: 68g (76%) | Vitamin A: 865IU (17%) | Calcium: 153mg (15%) | Iron: 2.8mg (16%)
Awesome recipe! Carved perfectly for a heart cake I made
Can you also make these into cupcakes?
Yes you can
I’m making a 3 tier cake. It calls for a 4×4. 6×8 and 8×5…. how does the baking time covert for those sizes?
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
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!
oh no! lol I hope it didn’t make it taste bad