Homemade Red Velvet Cake With Cooked Frosting
A rich red velvet cake is prepared with a less sweet cooked frosting, though cream cheese frosting can be used as an alternative.
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Instructions
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Whisk flour and milk in a saucepan and cook, stirring, until thickened. Transfer to a bowl and refrigerate until cool.
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Beat butter, sugar, and vanilla. Gradually incorporate the cooled flour-milk mixture, beating until smooth and adding milk or cream as needed; set aside.
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Preheat oven to 350 F and prepare three 8-inch or two 9-inch cake pans by greasing and flouring them.
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Cream butter and sugar until light and fluffy, then beat in eggs for one minute, followed by vanilla.
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Combine cocoa, food coloring, and 2 tablespoons water in a separate bowl, then mix into the creamed ingredients.
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Combine flour and salt. Alternately add the flour mixture and buttermilk to the batter, beating on low speed.
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Combine baking soda and vinegar, then stir this mixture into the cake batter.
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Spoon batter evenly into the prepared pans and bake for 22 to 28 minutes.
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Cool cakes completely on wire racks, then remove from pans and frost.