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Red Velvet Cake

10

40

Cherry

Your taste buds will do the talking when they get ahold of this rich chocolate dessert. Red velvet cake is the perfect way to show your love on Valentine’s Day.

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  • Vegetable shortening, for greasing

  • 3 1/2 Cup all-purpose flour, plus more for dusting

  • 1 Teaspoon baking soda

  • 1 Teaspoon baking powder

  • 2 Tablespoon unsweetened cocoa powder

  • 1/2 Teaspoon Kosher salt

  • 2 Cup granulated sugar

  • 1 Cup grapeseed oil

  • 2 large eggs

  • 1 1/2 Cup buttermilk

  • 2 Teaspoon vanilla extract

  • 2 Ounce red food coloring

  • 1/2 Cup brewed coffee, cooled

  • 1 Teaspoon apple cider vinegar

Frosting

  • 5 Tablespoon Unsalted butter, softened

  • 5 Ounce cream cheese, room temperature

  • 1/2 Teaspoon vanilla extract

  • 2 Cup powdered sugar

  • 1 Tablespoon milk, plus more as needed

  • 1

    Make the cake: When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes. Generously grease and flour two 9-inch round cake pans.

    325 ˚F

    • Vegetable shortening, for greasing

  • 2

    In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

    • 3 1/2 Cup all-purpose flour, plus more for dusting

    • 1 Teaspoon baking soda

    • 1 Teaspoon baking powder

    • 2 Tablespoon unsweetened cocoa powder

    • 1/2 Teaspoon Kosher salt

  • 3

    In a large bowl, whisk together the granulated sugar and grapeseed oil. Add the eggs, buttermilk, vanilla, and red food coloring and whisk until combined. Whisk in in the coffee and apple cider vinegar.

    • 2 Cup granulated sugar

    • 1 Cup grapeseed oil

    • 2 large eggs

    • 1 1/2 Cup buttermilk

    • 2 Teaspoon vanilla extract

    • 2 Ounce red food coloring

    • 1/2 Cup brewed coffee, cooled

    • 1 Teaspoon apple cider vinegar

  • 4

    Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula after each addition until just combined. Divide the batter evenly between the prepared pans.
  • 5

    Place the cake pans on grill grates. Close the lid and bake until a toothpick inserted into the center of a cake comes out clean, 30-40 minutes. Transfer the pans to a wire rack and let cool until the cakes are warm to the touch, then turn the cakes out of the pans onto the rack and let cool completely.
  • 6

    Make the frosting: In a medium bowl, beat the butter and cream cheese together with an electric hand mixer until well combined. Beat in the vanilla, then gradually add the powdered sugar and beat on low speed until incorporated. Add the milk and beat on high speed, adding more milk 1 teaspoon at a time until the frosting is spreadable.

    • 5 Tablespoon Unsalted butter, softened

    • 5 Ounce cream cheese, room temperature

    • 1/2 Teaspoon vanilla extract

    • 2 Cup powdered sugar

    • 1 Tablespoon milk, plus more as needed

  • 7

    Smear a dollop of frosting onto the center of a platter or cake stand. Set a layer of cake on top, then spread frosting over the top. Place the other cake layer on top, then spread the remaining frosting over the top and sides.
  • 8

    Slice and serve. Enjoy!

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