Red Velvet Cake Recipe - 13X9 Pan
Ingredients
This recipe for red velvet cake is perfect for a 13x9 pan. You will need: 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 tablespoons cocoa powder, 1 cup vegetable oil, 1 1/2 cups buttermilk, 2 large eggs, 1 teaspoon white vinegar, 1 tablespoon vanilla extract, 1 (1-ounce) bottle red food coloring.
Instructions
Preheat oven to 350°. Grease and flour a 13x9 inch pan. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. Make a well in the center of the dry ingredients and add the oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring. Stir until just combined. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Frosting
While the cake is cooling, make the frosting. In a medium bowl, beat together 1/2 cup butter, softened, 4 cups powdered sugar, 1 teaspoon vanilla extract, and 4 tablespoons heavy cream until creamy and smooth. Spread the frosting over the cooled cake and serve.
Nutrition
This red velvet cake is packed with nutrition. Each serving contains 308 calories, 10.6 grams of fat, 48.2 grams of carbohydrates, and 4.1 grams of protein. It also has several essential vitamins and minerals, including calcium, iron, magnesium, and vitamin C. In addition, it is a good source of dietary fiber.
Serving Suggestions
This red velvet cake is best served at room temperature or slightly chilled. It also pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream. For a decadent treat, top the cake with fresh berries and a drizzle of chocolate sauce.
Storing
This red velvet cake can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and place in a freezer-safe container. It will keep in the freezer for up to 3 months.
Tips and Tricks
For a rich, moist cake, use buttermilk instead of regular milk in the batter. To make the cake even more decadent, add a teaspoon of espresso powder to the batter. For a lighter cake, replace the oil with an equal amount of melted butter. To make the frosting extra creamy, add an extra tablespoon of heavy cream.
Conclusion
This red velvet cake recipe is sure to be a hit. It is moist, flavorful, and packed with nutrition. The addition of red food coloring makes it a beautiful cake to serve for any occasion. Whether you are serving it for a special event or just for a cozy night at home, this cake is sure to be a crowd pleaser.
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