Aunt Alice'S Red Velvet Cake
A vibrant red velvet cake with moist layers and rich cocoa flavor, perfect for special occasions or celebrations, appealing to those who love classic, indulgent desserts.
Ingredients
Instructions
- Cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Dissolve cocoa in the red food coloring to form a smooth mixture.
- Combine buttermilk, salt, and vanilla in a separate bowl.
- Add alternately the flour mixture and buttermilk mixture to the creamed butter and sugar, beginning and ending with the flour.
- Dissolve the baking soda in the vinegar, then gently fold into the batter by hand.
- Divide the batter evenly between two 8-inch round pans and bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa. If you don't have buttermilk, you can easily substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift your cake flour to ensure a light texture. For a festive touch, top the cake with a cream cheese frosting, which pairs beautifully with Aunt Alice's Red Velvet Cake.
Serving Suggestions
This cake is perfect for celebrations and pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added flavor twist, serve it alongside a slice of Vyrla's Fudge Brownies for a delightful dessert platter. Consider garnishing with fresh berries or a sprinkle of powdered sugar for an elegant presentation.
Storage & Reheating
Store leftover red velvet cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Alice'S Red Velvet Cake contains roughly 345 calories, with 7g protein, 65g carbohydrates, and 4g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 833mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of food coloring?
While pure red food coloring is traditional for red velvet cake, you can use gel food coloring for a more vibrant color. Just be cautious with the amount, as gel colors are more concentrated. Start with a small amount and add until you achieve your desired shade.
Why is my cake not red enough?
The redness of the cake can depend on the quality of the food coloring and the cocoa used. If your cake isn't as vibrant, consider using a more concentrated food coloring or a higher quality cocoa that retains less of its color during baking.
Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator. Just frost the cake on the day you plan to serve it to keep it fresh and moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).