Red Velvet Cake

On this episode of Cooking with Tovia, Chef Tovia Gartenberg demonstrates how to make a super moist and delicious Red Velvet Cake my Paul Masson Cream Cheese Frosting. Please, please give me a thumbs up and please share this video. The video demonstration for the frosting can be found below.

Total Time

1hr

4.0

2 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

2 cups

Vegetable Oil

•

2 1/4 cups

Granulated Sugar

•

Eggland's Best Classic Eggs

•

2 Tbsp

Vanilla Extract

•

3 1/2 cups

Cake Flour

•

4 Tbsp

Unsweetened Cocoa Powder

•

1 tsp

Salt

•

1 1/4 cups

Buttermilk

•

2 tsp

Baking Soda

•

2 tsp

Apple Cider Vinegar

•

to taste

Red Food Coloring

Cooking Instructions

In a stand mixer, put Vegetable Oil (2 cups) and Granulated Sugar (2 1/4 cups) . Mix until combined. Add in Eggland's Best Classic Eggs (3) one at a time. Add Red Food Coloring (to taste) and Vanilla Extract (2 Tbsp) .

In a bowl, mix Cake Flour (3 1/2 cups) and Salt (1 tsp) . Sift in Unsweetened Cocoa Powder (4 Tbsp) and mix. Slowly mix in the dry ingredients with the wet, continously adding Buttermilk (1 1/4 cups) to the stand mixer. Mix Baking Soda (2 tsp) with Apple Cider Vinegar (2 tsp) and add the mix into the stand mixer.

Divide the batter between two greased and lined nine inch cake pans. Bake them for 35 to 45 minutes in the oven preheated to 350 degrees F (180 degrees C). Let them sit on a cooling rack for a few minutes and put them into the freezer to chill.

Take out the cakes from the tins. Cover the top and bottom of one cake with the frosting of your choise and put on the second one as a next layer. Cover the cake with more frosting. Put it back into the freezer, than add another coat of frosting. Serve!

Nutrition Per Serving

CALORIES

1271

FAT

74.9 g

PROTEIN

12.4 g

CARBS

142.7 g