Vibrant Red Velvet Layer Cake
Indulge in the deliciously extravagant Vibrant Red Velvet Layer Cake! This classic dessert combines a rich, moist cake artfully showcased in three luscious layers. With its striking red hue and decadent flavors, this cake is perfect for celebrations, parties, or simply treating yourself. With a delightful blend of cocoa and buttermilk, this Red Velvet creation loves to be lavishly frosted with creamy, dreamy frosting. Share this masterpiece and make every occasion more special!
10
Servings
N/A
Calories
11
Ingredients
Ingredients
Crisco
1/2 cup (softened)
Eggs
2 (large, at room temperature)
Cocoa powder
2 teaspoons (unsweetened)
Salt
1 teaspoon (fine)
Vanilla extract
1 teaspoon
Baking soda
1 teaspoon
Granulated sugar
1 1/2 cups
Red food coloring
1/4 cup
Buttermilk
1 cup (at room temperature)
Cake flour
2 1/4 cups (sifted)
White vinegar
1 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2
In a medium bowl, sift together the salt and cake flour, and set aside.
3
In a small bowl, combine the cocoa powder and red food coloring to create a paste; set aside.
4
In a large mixing bowl, cream the softened Crisco and sugar together until light and fluffy.
5
Add the eggs one at a time, mixing well after each addition. Then, blend in the cocoa paste until fully incorporated.
6
Gradually add the buttermilk and flour mixture, alternating between the two until combined. Start and end with the flour mixture.
7
In a small cup, combine the baking soda and vinegar. Let the mixture foam before gently folding it into the batter along with the vanilla extract.
8
Evenly distribute the batter among the prepared cake pans and smooth the tops.
9
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
10
Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
11
Once cooled, frost with your favorite cream cheese frosting or traditional Big Red Cake Frosting, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Vibrant Red Velvet Layer Cake?
It is a classic dessert that combines a rich, moist cake showcased in three luscious layers with a striking red hue and flavors of cocoa and buttermilk.
How many layers does this cake have?
This recipe is designed to create three layers using 9-inch round cake pans.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How should I prepare the cake pans?
You should grease and flour three 9-inch round cake pans before adding the batter.
What type of flour is used in this recipe?
The recipe calls for 2 1/4 cups of sifted cake flour.
How do I create the red color for the cake?
Mix cocoa powder and red food coloring together in a small bowl to create a paste.
What is the first step in mixing the cake batter?
Cream the softened Crisco and granulated sugar together in a large mixing bowl until the mixture is light and fluffy.
At what temperature should the eggs and buttermilk be?
Both the eggs and the buttermilk should be at room temperature for the best results.
How should the eggs be added to the batter?
Add the eggs one at a time, ensuring you mix well after each addition.
What is the correct way to add the flour and buttermilk?
Gradually add the flour mixture and buttermilk by alternating between them, starting and ending with the flour mixture.
How is the baking soda prepared before adding it to the batter?
Combine the baking soda and white vinegar in a small cup and let the mixture foam before folding it into the batter.
When should the vanilla extract be added?
The vanilla extract should be folded into the batter along with the foaming baking soda and vinegar mixture.
How long does the cake need to bake?
Bake the layers for 25 to 30 minutes.
How can I tell if the cake layers are done?
The cakes are done when a toothpick inserted into the center of the layers comes out clean.
How long should the cakes cool in the pans?
Let the cakes cool in their pans for 10 minutes before removing them.
Where should the cakes be placed to cool completely?
Remove the cakes from the pans and place them on wire racks to cool completely.
What type of frosting is recommended for this red velvet cake?
You can use your favorite cream cheese frosting or a traditional Big Red Cake Frosting.
How many servings does this recipe provide?
The recipe yields approximately 10 servings.
How much red food coloring is needed?
The recipe requires 1/4 cup of red food coloring.
What kind of cocoa powder should be used?
Use 2 teaspoons of unsweetened cocoa powder.
How much Crisco is required?
The recipe calls for 1/2 cup of softened Crisco.
Can I use regular table salt?
The recipe specifies 1 teaspoon of fine salt.
How much sugar is in the cake?
The cake uses 1 1/2 cups of granulated sugar.
Is there vinegar in the recipe?
Yes, the recipe uses 1 tablespoon of white vinegar mixed with baking soda.
What size are the cake pans?
You will need three 9-inch round cake pans.
Should I sift the dry ingredients?
Yes, you should sift the salt and cake flour together in a medium bowl.
What makes the cake moist?
The combination of buttermilk and softened Crisco contributes to the cake's moist texture.
When do I add the cocoa paste to the mix?
Blend in the cocoa paste after the eggs have been fully incorporated into the creamed sugar and Crisco.
What is the category of this recipe?
This recipe is categorized as a Dessert.
What occasions is this cake best for?
It is perfect for celebrations, parties, or simply as a special treat for yourself.