Buddy Valastro Red Velvet Cake Recipe
Ingredients
This delicious red velvet cake recipe from celebrity baker Buddy Valastro is sure to impress. To make it, you’ll need: ¾ cup butter; 2 ½ cups sugar; 3 eggs; 1 ½ cups buttermilk; 3 tablespoons cocoa powder; 2 tablespoons red food coloring; 4 ½ cups cake flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; and 1 teaspoon vanilla extract.
Instructions
Start by preheating your oven to 350°F. Then, cream the butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the buttermilk, cocoa powder, and red food coloring until combined.
In another bowl, sift together the cake flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Finally, stir in the vanilla extract. Beat the mixture on medium speed for two minutes.
Grease two 9-inch round cake pans, then pour the batter into the pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn them out onto a cooling rack and let them cool completely.
Assembly
Once the cakes have cooled, it’s time to assemble them. Place one layer on a plate or cake stand. Spread a thin layer of frosting over the top and sides of the cake. Place the second layer on top and repeat with the frosting. Use a cake spatula to smooth the sides evenly. Finally, pipe a decorative border around the top and bottom of the cake.
Frosting
This recipe is also great with Buddy Valastro’s famous buttercream frosting. To make it, you’ll need: 1 cup butter; 6 cups powdered sugar; 2 teaspoons vanilla extract; ¼ cup heavy cream; and 2 tablespoons red food coloring. Cream the butter until light and fluffy. Add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and heavy cream.
Divide the frosting into two bowls. To one bowl, add the red food coloring and beat until fully incorporated. Pipe the white frosting around the edge of the cake. Then, using a spatula, spread the red frosting in the center. Finally, pipe a decorative border around the top and bottom of the cake.
Serving
This red velvet cake is best served at room temperature. It will keep in an airtight container in the refrigerator for up to five days. Enjoy!
Nutrition
This recipe yields 16 servings. Each serving contains: 587 calories; 25 g fat; 94 g carbohydrates; 2 g protein; 2 g fiber; and 489 mg sodium.
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