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TEICKO HUBER: "Cake turned out good but I’d change the amount of…" Read More
16Ingredients
55Minutes
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Ingredients
US|METRIC
12 SERVINGS
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Directions
- Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Beat in oil, buttermilk, and eggs at medium speed with an electric mixer until smooth. Stir in food coloring, vanilla, and vinegar. Pour 3⁄4 cup of cake batter into each cake pan, turning to distribute batter evenly.
- Bake 20 minutes. Let cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.
- Cream Cheese Frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth.
- Spread Cream Cheese Frosting evenly between layers and on top and sides of cake. Garnish with white chocolate curls, if desired.
Reviews(40)
TEICKO HUBER 3 months ago
Cake turned out good but I’d change the amount of batter per pan. If using 3, 9 inch pans I’d do 2 1/4 cups per pan.
Also, if you have convection oven, bake times are much, much less. 9 minutes and we were a little overcooked.
Tiesha 4 months ago
Every time I make this cake it is so moist!!! I add the food coloring & dry ingredients LAST!!! Other than that I follow the instructions as provided.
Aura a year ago
This is a pretty good recipe but it has inaccuracies in the directions that can throw a baker off and waste their time and money. First, the directions don’t mention to add the dry ingredients as last step for the batter to be complete. Second, it needs to say something like, “distribute the batter evenly among the 3 baking pans” (not, the 3/4 cup bit which makes no sense). I have baked enough cakes that I followed what ‘should be right’ and the cake came out good. However, I didn’t like that the cake layers were so thin as that made my cake more wide and low, than the height I would’ve liked. I think this recipe has potential to be very good but needs some tweaks. I’d like to try again and either double the batter or bake in 8-in pans instead to have thicker layers.
Pratiwi Purnamasiswi 2 years ago
I reduce 50g of sugar from the recipe but it still too sweet for me...but it crazy super moist! ♥️
Phaedra Howell 3 years ago
cake has nice thin layers, so 20 minutes was perfect. 3 layers, mean icing galore, but you can be a little stingy because the CAKE IS AMAZING!! SO tender and fluffy. I used virgin coconut oil as my oil and it turned out splendidly. also, cut the red color by half just because it wasn't essential...
Linda Chapman 3 years ago
I have once or maybe even twice baked a Red Velvet cake. But this recipe is on point! I followed the directions as shown, but I added a 1/2 cup of sour cream to the mixture, and it turned out super moist. I am sharing this recipe with my family, friends or anyone I meet. I highly recommend this recipe. Thanks, Linda 😀
Amanda Latham 3 years ago
listen, idk what the frick i did wrong but that cake was not cake, i messed something up
Grandma’s Home 3 years ago
Not good! I followed it exactly even when the recipe said 3/4 cup in each of the 3 pans. I knew that didn’t sound right but the reviews were so encouraging. I put them in at 350 for 20 minutes when I took them out they were like something Ellie Mae would have made. There was enough batter left over that it made 12 cupcakes those were yummy so obviously the recipe was good but that 3/4 CUP in each pan was maybe a typo
nwakaego adu 3 years ago
My best red velvet cake ever! The recipe is turned out great and instruction pretty simple to follow!
Jenanee J. 4 years ago
made my own version by omitting the colouring and adding 1 Tbsp of cocoa into the cheese frosting ,, YUM!!
Keith A. 4 years ago
it is very good. made it for my b day so i increased ingredients by 50%, and had to bake for 30 minutes. great taste, great texture. used all purpose flour..
Samtron3000 4 years ago
Picked out this recipe per request from my step daughters to make a cake together. This was their first time ever baking something from scratch. We used normal flour instead of cake flour and added some chocolate chips to the batter because who doesn’t love some extra chocolate. It did come out a little dense and dry, but I attribute that to our all purpose flour. They couldn’t tell the difference and we had a great time in the kitchen together. The recipe was not too hard to follow for them and we plan on making this again with just a couple more tweaks
Christina 4 years ago
I made it for my husband on Valentine’s Day - he loved it! And he doesn’t like cream cheese, but I made the recipe just as listed and he didn’t say a word about the frosting!
Abbott 4 years ago
It was delicious! I only have two round land and cooked the two for about 24 mins instead of 20. Then, I only put 4 cups of confectioners sugar, which turned out perfect, in the frosting instead of 7.
Carolin 5 years ago
Was so light and fluffy it was actually kind of crumbly, though somehow not dry. Icing recipe was abundant, and I ended up piling about 1 inch of cream cheese frosting on the top. That’s my son’s favorite, so that was good for him, though I prefer the cake part.
BJ 5 years ago
very good cake. I was slightly flustered about the way ingredients were listed but the cake is easy to make.
Lynn Hartzfeld 5 years ago
I never made a cake from scratch till this recipe. My son requested this for his birthday.
Its easy and wow was it amazing!!!!!!!
Jacqueline B. 5 years ago
Awesome Awesome Awesome, most of the times when asked to use a mixer and you don't have one, when mixed by hand it does not come out good, I use a whisk and it came out great fluffy raise beautifully, thanks will surely try more of your recipes.
Mallory M. 5 years ago
It was seriously under baked no matter how long I left it in the oven, it wouldn’t bake through