Description
A bright and soft cake perfect for holidays, featuring red velvet with cream cheese frosting.
Ingredients
- 2.5 cups all-purpose flour (or cake flour for lighter texture)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cups granulated sugar
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 cup vegetable oil (or ¾ cup oil + ¼ cup applesauce)
- 2 large eggs (room temperature)
- 2 tablespoons high-quality red food coloring (or beet powder)
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 16 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- Pinch salt
- Holiday decorations (sugared cranberries, rosemary sprigs, white chocolate snowflakes)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, mix the flour, cocoa powder, baking soda, and salt. Set this dry mix aside.
- In a second bowl, whisk the sugar, oil, eggs, red food coloring, vinegar, vanilla, and buttermilk until smooth.
- Pour the wet mix into the dry mix. Stir gently until the batter is smooth and even.
- Put the batter in the pans. Bake at 350°F (175°C) for about 40 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes. Turn them out and cool all the way on a wire rack.
- For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and a pinch of salt. Beat until light.
- If the cakes are cool, level the tops if needed. Spread frosting between the layers, on the sides, and on top.
- Add holiday decorations like sugared cranberries, rosemary sprigs, and white chocolate snowflakes.
- Serve at room temperature or cool for a firmer slice.
Notes
Use room temperature eggs for a smooth batter. Sift powdered sugar for smooth frosting. Cool the cake well before frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American