About the Recipe
This red velvet cake is a vibrant, deep red hue that catches the eye, with a texture that’s incredibly soft and velvety. Each bite is a harmonious blend of subtle cocoa and sweet vanilla, enveloped in a rich cream cheese frosting that’s smooth and tangy. It’s a luxurious treat that’s as much a feast for the senses as it is for the palate, perfect for special occasions or as an indulgent reward at the end of a long day
Ingredients
Ingredients for the cake:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 1/2 cups sugar
1 cup unsalted butter, softened
2 large eggs
Ingredients cream cheese frosting:
2 cups of cream cheese, softened
1 cup sifted icing sugar
1 teaspoon vanilla extract
Preparation
Instructions for the cake:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix buttermilk, red food coloring, vanilla, and vinegar.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time.
Alternately add dry ingredients and buttermilk mixture to the creamed mixture, starting and ending with dry ingredients.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
Instructions for the frosting:
Beat together cream cheese, icing sugar, and vanilla until smooth.
Once the cakes are cool, spread frosting between layers, over the top, and around the sides.
Decorate the cake with fruits of your choice or leave plain.