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Red Velvet Cake | Great Performances


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Red Velvet Cake
by Anna Kosa, Executive Pastry Chef

For the cake


2 whole eggs

1 tsp vanilla extract

1 tsp red gel food coloring

5 Tbsp butter, melted

1 1/2 cup blended oil

2/3 cup cold water

2 cups all-purpose flour

3 tbsp cocoa powder

1 tsp baking powder

½ tsp baking soda

pinch Kosher salt

2/3 cup sugar

½ cup light brown sugar

½ cup sour cream


Preheat oven to 350 degrees. Lightly oil and flour a 6" cake pan.

1) Sift all dry ingredients in a bowl.

2) Whisk wet ingredients and add to dry ingredients. Use a stand mixer to slowly add the dry ingredients to the wet mixture until the batter is smooth.

3) Fold in sour cream with a spatula.

4) Spread into prepared pan, and bake for about 30 minutes, turning halfway through baking. 

For cream cheese frosting


½ pound cream cheese 

1 cup sugar 

1 stick of butter 

1 tsp vanilla


1) Cream butter and sugar until soft like cheese, then add cream cheese and vanilla. Cream it together until fluffy.

2) Cut the baked cake into 3 layers. Layer it evenly with the frosting.

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