red velvet cake

A delicious and moist red velvet cake layered with creamy frosting, perfect for celebrations.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 12

Cuisine: Chinese

Calories: 120

Main Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
0.33 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 cup mayonnaise room temperature
2 large eggs room temperature
1 cup buttermilk room temperature
2 teaspoons vanilla extract
4 tablespoons red gel food coloring more or less, depending on how deep you want the color
0.5 cup hot water
1 teaspoon distilled white vinegar
2 cups whole milk
10 tablespoons all-purpose flour
2 cups unsalted butter room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Preparation Steps

Preheat oven to 325°F. Line a 10×15-inch jelly roll pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt.
In a medium bowl, whisk together mayonnaise, eggs, buttermilk, vanilla extract, red food coloring, hot water, and vinegar until smooth.
Add wet ingredients to dry, stirring until just combined.
Pour batter into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Allow the cake to cool on a wire rack to room temperature.
Prepare the frosting while the cake cools.
In a saucepan, whisk milk and flour and cook until thickened, then cool completely.
Cream butter and sugar until fluffy, then beat in the cooled milk mixture.
Add vanilla extract and beat until smooth and creamy.
Assemble the cake: Slice cooled cake if needed, then layer with frosting.
Serve and enjoy your red velvet cake.

This cake is perfect for birthdays and special occasions.