Description
This recipe makes a beautiful and delicious red velvet layer cake, perfect for any celebration. The cake is moist with a hint of cocoa, and the cream cheese frosting adds a tangy sweetness.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon red food coloring
- 1/2 teaspoon vanilla extract
- For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat butter until creamy. Beat in egg.
- Combine buttermilk, red food coloring, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk mixture, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Beat in vanilla extract.
- Once cakes are completely cool, frost between layers and on top and sides of the cake.
Notes
- Make sure all ingredients are at room temperature for best results.
- Do not overmix the batter, as this can lead to a dry cake.
- For a deeper red color, you can add a little more red food coloring.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg