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  • 5 star values: 6

Culinary historians believe red velvet cake recipes originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert recipe pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.

Recipe by Cooking Light December 2004

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
18 servings (serving size: 1 cake slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.

  • Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.

  • Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.

  • Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.

  • To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).

  • To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutrition Facts

308 calories; calories from fat 23%; fat 7.9g; saturated fat 4.9g; mono fat 2.1g; poly fat 0.3g; protein 3.9g; carbohydrates 56.7g; fiber 0.5g; cholesterol 22mg; iron 1.3mg; sodium 269mg; calcium 29mg.
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