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Description
This is a classic sweet and decadent red velvet cake recipe made with buttermilk and a hint of cocoa, and topped with a soft and buttery cream cheese frosting. But unlike some red velvet cakes, this one is tinted with plant-based red food coloring as an alternative to traditional food dyes, so the color is brownish-red. The cake was created for Juneteenth, and follows the red foods theme that symbolizes bloodshed and resilience of enslaved people. To make it you’ll need two 8-inch round cake pans and parchment paper, plus a pastry bag and #22 or #21 star tip if you want to pipe a frosting border. The recipe is a Yummly original created by Krysten and Marrekus Wilkes of Cooks with Soul.
Ingredients
Directions
- Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans with oil. Line bottoms of pans with parchment rounds and grease top side of paper. Set aside.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
- Combine buttermilk, food coloring, 2 teaspoons vanilla, and the vinegar in a bowl or large measuring cup; set aside.
NutritionView More
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Calories730Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat22g110% |
Trans Fat0g |
Cholesterol155mg52% |
Sodium510mg21% |
Potassium170mg5% |
Protein8g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate89g30% |
Dietary Fiber1g4% |
Sugars67g |
Vitamin A25% |
Vitamin C2% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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