Libby'S Red Velvet Cake
A vibrant red velvet cake with rich cocoa flavor and tender crumb, perfect for celebrations or special occasions, appealing to cake lovers and those seeking a classic treat.
Ingredients
Instructions
- Cream together oil, sugar, and vanilla.
- Add eggs one at a time, beating after each addition.
- Add red food coloring and vinegar to the mixture.
- In a separate bowl, mix together flour, baking soda, salt, and cocoa.
- Sift the flour mixture and add to the batter alternately with buttermilk.
- Pour batter into three 8-inch round cake pans.
- Bake for 30 minutes at 350°F.
- Remove from oven and let cool before icing.
Tips & Substitutions
For a richer flavor, consider using cake flour for a tender crumb. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Red food coloring can be adjusted based on your preference for color intensity. Make sure to sift the dry ingredients to avoid lumps, which leads to a smoother batter.
Serving Suggestions
This red velvet cake is perfect for celebrations and pairs beautifully with cream cheese frosting. Serve it alongside a scoop of vanilla ice cream for an indulgent treat. For a delightful contrast, consider serving it with Pralined Yams to balance the flavors. It also makes a great centerpiece for a dessert table alongside other American recipes.
Storage & Reheating
Store leftover red velvet cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to keep it fresh for a month, consider wrapping it tightly in plastic wrap and freezing. To reheat, let it sit at room temperature for a bit before serving, or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Libby'S Red Velvet Cake contains roughly 265 calories, with 4g protein, 46g carbohydrates, and 1g fat. It is a good source of iron (16% of the Daily Value) and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 601mg per serving (26% 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 regular flour instead of cake flour?
Yes, you can use all-purpose flour if cake flour isn't available, but the texture might be slightly denser. To mimic cake flour, you can remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch.
How do I know when the cake is done baking?
To check if the cake is fully baked, insert a toothpick in the center. If it comes out clean or with a few crumbs attached, the cake is done. If it has wet batter on it, continue baking for a few more minutes, checking frequently to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Just make sure to frost the cake on the day you plan to serve it to maintain its freshness and texture.
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).