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Red Velvet Cake: Moist Layers With Fudgy Undertones
Molly

Red Velvet Cake: Moist Layers With Fudgy Undertones

A velvety red velvet cake with natural beet-based color and a tangy cream cheese frosting that balances fudgy textures. This recipe delivers a rich, melt-in-your-mouth experience with a perfect crumb-to-frosting ratio for 12 elegant slices.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: RECIPE
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cake flour (or all-purpose)
  • 1 tsp baking soda
  • 1 ½ cups granulated sugar (or coconut sugar)
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup beet puree
  • 108°F (42°C) melted butter (unsalted, softened if in humid conditions)
  • 1 ½ tsp red food coloring (optional, for enhanced hue)
  • 8 oz full-fat cream cheese (room temperature, for frosting)
  • ½ cup unsalted butter (softened, for frosting)
  • 2 ½ cups powdered sugar (for frosting)
  • 1 tsp pure vanilla extract (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
  2. Beat melted butter (108°F) in a stand mixer until smooth.
  3. In a separate bowl, whisk buttermilk, eggs, and beet puree until fully combined.
  4. Sift cake flour and baking soda into dry ingredients.
  5. Alternate adding dry and wet mixtures to butter bowl, beginning and ending with dry ingredients.
  6. Fold in red food coloring until fully incorporated (should yield deep crimson hue).
  7. Divide batter evenly between prepared pans and bake 30-35 minutes, or until a toothpick inserted into center comes out clean.
  8. Let layers cool in pans 15 minutes before transferring to wire racks to cool completely.
  9. In a separate bowl, beat cream cheese and 1/2 cup softened butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
  10. Stack cooled layers with frosting in between. Frost the top and sides. Chill for 15 minutes before slicing.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 52gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 75mgSodium: 180mgFiber: 2gSugar: 60g

Notes

If using all-purpose flour, sift 1/4 tsp baking powder with dry ingredients for optimal rise.
Beet puree provides natural moisture; no additional water is needed.
For a vegan version, substitute eggs with 3/4 cup unsweetened apple sauce and use plant-based cream cheese.
Storage: Wrap tightly and refrigerate for up to 3 days.
Avoid overmixing batter to preserve air bubbles and ensure a tender crumb.

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