Red Velvet Cake
Red Velvet Cake
Ingredients
For the Cake
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup red liquid food coloring
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon butter, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Frosting
- 1 can sweetened condensed milk, (14 ounces)
- 1/2 cup milk powder
- 1 teaspoon vanilla extract
For Assembly
- 1/4 cup milk, for moistening cake
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch rectangular baking pan. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, crack the eggs and add the granulated sugar. Beat with an electric mixer on high speed until the mixture is pale, thick, and fluffy, about 5-7 minutes.
⏱️ 7 min
- 3
In a separate medium measuring cup or bowl, combine the milk, vegetable oil, unsweetened cocoa powder, and red liquid food coloring. Stir well with a spoon or whisk until the cocoa powder and coloring are fully incorporated and the mixture is a deep reddish-brown.
⏱️ 3 min
- 4
Pour the red liquid mixture into the beaten egg and sugar mixture. Gently fold with a spatula until a uniform, deep red batter is achieved.
⏱️ 2 min
- 5
In a small bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet batter, folding carefully with a whisk until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 3 min
- 6
Pour the finished red velvet batter into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. This will take at least 45 minutes to 1 hour. Once cool, trim the edges of the cake if desired, and reserve any trimmings to make crumbs for garnish.
⏱️ 60 min
- 8
While the cake cools, prepare the frosting. In a non-stick saucepan, combine the sweetened condensed milk, milk powder, and vanilla extract. Stir well to combine.
⏱️ 2 min
- 9
Cook the frosting mixture over medium-low heat, stirring constantly with a spatula, until it thickens significantly and pulls away from the sides of the pan, about 8-10 minutes. The frosting should be smooth and creamy. Remove from heat and let cool slightly.
⏱️ 10 min - 10
Once the cake is completely cool, slice it horizontally into two equal layers. Alternatively, if you baked two thin cakes, use two layers. Place the first cake layer on your serving platter. Evenly pour 1/4 cup of milk over the first cake layer to moisten it.
⏱️ 3 min
- 11
Spread half of the prepared creamy white frosting evenly over the moistened first cake layer.
⏱️ 2 min
- 12
Carefully place the second cake layer on top of the frosting. Pour the remaining creamy white frosting over the second cake layer and spread it meticulously to cover the entire top surface.
⏱️ 3 min
- 13
Crumble the reserved cake trimmings (or a small piece of the cake if you didn't trim) into fine crumbs. Sprinkle these red crumbs liberally over the white frosting for garnish.
⏱️ 2 min
- 14
Slice and serve your Red Velvet Cake. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Cake
Ingredients
For the Cake
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup red liquid food coloring
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon butter, for greasing
- 1 tablespoon all-purpose flour, for dusting
For the Frosting
- 1 can sweetened condensed milk, (14 ounces)
- 1/2 cup milk powder
- 1 teaspoon vanilla extract
For Assembly
- 1/4 cup milk, for moistening cake
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch rectangular baking pan. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, crack the eggs and add the granulated sugar. Beat with an electric mixer on high speed until the mixture is pale, thick, and fluffy, about 5-7 minutes.
⏱️ 7 min - 3
In a separate medium measuring cup or bowl, combine the milk, vegetable oil, unsweetened cocoa powder, and red liquid food coloring. Stir well with a spoon or whisk until the cocoa powder and coloring are fully incorporated and the mixture is a deep reddish-brown.
⏱️ 3 min - 4
Pour the red liquid mixture into the beaten egg and sugar mixture. Gently fold with a spatula until a uniform, deep red batter is achieved.
⏱️ 2 min - 5
In a small bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet batter, folding carefully with a whisk until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 3 min - 6
Pour the finished red velvet batter into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. This will take at least 45 minutes to 1 hour. Once cool, trim the edges of the cake if desired, and reserve any trimmings to make crumbs for garnish.
⏱️ 60 min - 8
While the cake cools, prepare the frosting. In a non-stick saucepan, combine the sweetened condensed milk, milk powder, and vanilla extract. Stir well to combine.
⏱️ 2 min - 9
Cook the frosting mixture over medium-low heat, stirring constantly with a spatula, until it thickens significantly and pulls away from the sides of the pan, about 8-10 minutes. The frosting should be smooth and creamy. Remove from heat and let cool slightly.
⏱️ 10 min - 10
Once the cake is completely cool, slice it horizontally into two equal layers. Alternatively, if you baked two thin cakes, use two layers. Place the first cake layer on your serving platter. Evenly pour 1/4 cup of milk over the first cake layer to moisten it.
⏱️ 3 min - 11
Spread half of the prepared creamy white frosting evenly over the moistened first cake layer.
⏱️ 2 min - 12
Carefully place the second cake layer on top of the frosting. Pour the remaining creamy white frosting over the second cake layer and spread it meticulously to cover the entire top surface.
⏱️ 3 min - 13
Crumble the reserved cake trimmings (or a small piece of the cake if you didn't trim) into fine crumbs. Sprinkle these red crumbs liberally over the white frosting for garnish.
⏱️ 2 min - 14
Slice and serve your Red Velvet Cake. Enjoy!
⏱️ 1 min