Phyllis' Red Velvet Cake
A vibrant and moist red velvet cake featuring rich cocoa flavor with a hint of vanilla, perfect for celebrations and those who love classic, colorful desserts.
Ingredients
Instructions
- Combine oil and sugar, beating thoroughly.
- Add eggs and beat well with your mixer.
- Alternate adding flour and buttermilk to the mixture.
- Make a paste of cocoa and red food coloring.
- Add the cocoa-food coloring paste to the mixture.
- Add salt, vanilla, and baking soda.
- Beat the mixture well.
- Pour batter into greased and floured pans.
- Bake at 350°F for 25 minutes.
- Cool the cakes and then frost.
Tips & Substitutions
For a richer flavor, consider using a high-quality cocoa powder. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Ensure your ingredients are at room temperature before mixing for a smoother batter. To achieve the vibrant red color, use gel food coloring instead of liquid.
Serving Suggestions
Serve slices of Phyllis' Red Velvet Cake with a cream cheese frosting for the classic pairing. This cake is delightful alongside a cup of coffee or tea. Consider serving it with a scoop of vanilla ice cream for an indulgent dessert. It also pairs beautifully with Irresistible Cookies as a sweet platter for gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you need to keep it longer, you can freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Phyllis' Red Velvet Cake contains roughly 785 calories, with 8g protein, 72g carbohydrates, and 14g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 732mg per serving (32% 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 oil in this recipe?
Yes, while the recipe calls for cooking oil, you can substitute it with vegetable oil or canola oil. These oils will not alter the flavor significantly. However, avoid using olive oil as its strong taste may affect the cake's flavor.
What can I do if my cake sinks in the middle?
A sinking cake is often due to underbaking or too much liquid in the batter. Make sure to measure your ingredients accurately. Also, check your oven temperature with an oven thermometer to ensure it's accurate. If the cake does sink, you can trim the top for a flatter surface before frosting.
How can I make a gluten-free version of this cake?
To make a gluten-free Red Velvet Cake, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure all other ingredients are gluten-free, and follow the same instructions. The texture may differ slightly, but it will still be delicious!
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).