Red Velvet Cake Recipe With All-Purpose Flour
Ingredients
For this delicious red velvet cake recipe you will need the following ingredients: 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 2 tablespoons of cocoa powder, 2 eggs, 1 cup of vegetable oil, 1 cup of buttermilk, 2 teaspoons of vanilla extract, 1 teaspoon of white vinegar, 2 tablespoons of red food coloring, and 1 ½ cups of granulated sugar.
Instructions
Start by preheating your oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and cocoa powder. In a larger bowl, beat together the eggs, oil, buttermilk, vanilla extract, vinegar, and food coloring. Add the dry ingredients to the wet ingredients, and mix until fully combined. Pour the cake batter into the greased and floured cake pan, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
Frosting
This red velvet cake recipe is delicious on its own, but you can add a delicious cream cheese frosting for an extra special treat. For the frosting, you will need 8 ounces of cream cheese, ½ cup of butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat together the cream cheese and butter until creamy. Slowly add the powdered sugar, 1 cup at a time, until fully incorporated. Add the vanilla extract and mix until combined. Once the cake has cooled completely, frost the top and sides of the cake with the cream cheese frosting.
Serving
This red velvet cake is best served at room temperature. Cut into slices and serve with a dollop of whipped cream for an extra special treat. You can also top with crushed pecans or fresh berries for added flavor and texture. Enjoy!
Storage
This red velvet cake recipe can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled cake in foil and place in a freezer-safe bag. Freeze for up to 3 months. To thaw, place the frozen cake in the refrigerator overnight, or at room temperature for 1 hour.
Nutrition
One slice of this red velvet cake recipe will provide you with approximately 350 calories, 16 grams of fat, 50 grams of carbohydrates, and 4 grams of protein. It is also a good source of calcium, iron, and vitamins A and C. Enjoy this delicious cake as an occasional treat!
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