Dessert

Red Velvet Cake

Lodge Cast iron / January 24, 2018

We paired our favorite cream cheese icing with this classic red velvet cake for an irresistible combination. This recipe is adapted from a local Tennessee favorite, Helen Exum’s Chattanooga Cookbook.

Red Velvet Cake

Prep Time

10 minutes

Cook Time

40-45 minutes

Servings

12-16

Ingredients

For the cake:
  • ½ cup + 2 tablespoons butter
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature 
  • 1 cup + 2 tablespoons buttermilk, room temperature
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla 
  • 2 tablespoons liquid red food coloring
  • 2 ¼ cups cake flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder 

For the frosting:
  • 4 tablespoons butter
  • ½ cup (4 ounces) cream cheese, at room temperature
  • ½ teaspoon vanilla
  • 1 ¾ cups powdered sugar
  • ¼ cup milk, at room temperature
Red Velvet Cake

Preparation

Cake:
  1. Preheat oven to 350ºF and grease fluted cake pan with baker's Joy or grease with butter. 
  2. In a stand mixer on high speed, cream butter and sugar until light and fluffy, about 3 minutes. Beating on a low speed, add eggs, one at a time. 
  3. In a bowl, combine buttermilk, vanilla, vinegar and red food coloring and mix until food coloring is evenly dispersed. 
  4. In a separate bowl, mix cake flour with baking powder, baking soda, salt, and cocoa powder. 
  5. Beating mixer on a low speed, add dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry. 
  6. Gently spoon batter into fluted cake pan. Bake for 40-45 minutes, or until a cake tester comes out clean. 
  7. Let rest for 10 minutes before turning out, then cool at least 30 minutes before frosting. 

Frosting:
  1. Beat butter, cream cheese, and vanilla until light and fluffy. Add sugar gradually, beating well. 
  2. Add milk, a little at a time, until the frosting reaches preferred consistency. 
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Red Velvet Cake

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 40-45 minutes

Servings: 12-16

Ingredients

For the cake:
  • ½ cup + 2 tablespoons butter
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature 
  • 1 cup + 2 tablespoons buttermilk, room temperature
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla 
  • 2 tablespoons liquid red food coloring
  • 2 ¼ cups cake flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder 

For the frosting:
  • 4 tablespoons butter
  • ½ cup (4 ounces) cream cheese, at room temperature
  • ½ teaspoon vanilla
  • 1 ¾ cups powdered sugar
  • ¼ cup milk, at room temperature
Red Velvet Cake

Preparation

Cake:
  1. Preheat oven to 350ºF and grease fluted cake pan with baker's Joy or grease with butter. 
  2. In a stand mixer on high speed, cream butter and sugar until light and fluffy, about 3 minutes. Beating on a low speed, add eggs, one at a time. 
  3. In a bowl, combine buttermilk, vanilla, vinegar and red food coloring and mix until food coloring is evenly dispersed. 
  4. In a separate bowl, mix cake flour with baking powder, baking soda, salt, and cocoa powder. 
  5. Beating mixer on a low speed, add dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry. 
  6. Gently spoon batter into fluted cake pan. Bake for 40-45 minutes, or until a cake tester comes out clean. 
  7. Let rest for 10 minutes before turning out, then cool at least 30 minutes before frosting. 

Frosting:
  1. Beat butter, cream cheese, and vanilla until light and fluffy. Add sugar gradually, beating well. 
  2. Add milk, a little at a time, until the frosting reaches preferred consistency. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/red-velvet-cake