Swans Down Red Velvet Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 561.3
  • Total Fat: 21.8 g
  • Cholesterol: 100.2 mg
  • Sodium: 399.1 mg
  • Total Carbs: 86.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 5.6 g

View full nutritional breakdown of Swans Down Red Velvet Cake calories by ingredient
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Introduction

Recipe from Swans Down Cake Flour box. recipe originally called for 1 box of red food coloring but the first time i made it, it turned out pink so I have always doubled the food coloring to ensure the beautiful red color we all expect. It is important to add each ingredient slowly, when specified, beating well. This cake will not rise as it bakes so the mixer (or whisk) is what adds most of the air to the cake. Once batter is mixed, bake immediately to prevent losing any of the air you've worked so hard to put in it. Recipe from Swans Down Cake Flour box. recipe originally called for 1 box of red food coloring but the first time i made it, it turned out pink so I have always doubled the food coloring to ensure the beautiful red color we all expect. It is important to add each ingredient slowly, when specified, beating well. This cake will not rise as it bakes so the mixer (or whisk) is what adds most of the air to the cake. Once batter is mixed, bake immediately to prevent losing any of the air you've worked so hard to put in it.
Number of Servings: 12

Ingredients

    8 serving Land O Lakes, Unsalted Butter, 1 Tbsp
    1.5 cup Granulated Sugar
    2 serving Eggs - Scrambled - 1 Large Egg
    4 oz Red Food Coloring (by MARVINJE)
    .66 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
    1 tsp Salt
    1 cup Milk, 1%
    1 tsp Vanilla extract, imitation, alcohol
    2.51 cup Cake Flour (by JHAAKSMA)
    1 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2)
    1 tsp Baking Soda
    8 oz Philadelphia Cream Cheese
    16 serving Confectioner's Sugar (1/4 cup Serving) (by DANILOU8)
    8 serving Land O Lakes, Unsalted Butter, 1 Tbsp
    1 tsp Vanilla extract, imitation, alcohol

Tips

If you like, add chopped pecans to icing and/or use them for garnish. I prefer to divide icing in, mix nuts into one third, and use it for the inner layers. I use the plain icing on the outside and decorate with more pecans.


Directions

Preheat oven to 350 degrees F. Grease and flour two 9" cake pans.
In a large bowl, beat together butter or shortening and sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition.
In a small bowl, stir together food coloring, cocoa, and salt. Add to mixture and mix well.
Add sifted flour to mixture, about a half cup at a time, alternately with buttermilk, starting and ending with flour. (Take your time and beat well with each addition.)

In another small bowl, combine vinegar and baking soda. Quickly, add to batter. Using a spoon or spatula, fold vinegar and baking soda mixture into batter.

Divide batter into pans and bake (35-40 minutes for 2 layers, 20-25 minutes for 3 layers) until toothpick or knife comes out clean.

Let cool and frost.

(Frosting)

Mix all ingredients together until spreadable. You may want to add milk if needed to make icing smooth.

Serving Size: 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user PODO82.

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