An American classic, Red Velvet Cake is a wonderfully moist and decadent dessert with a heavenly cream cheese frosting. It is extremely difficult to say no to a second helping!
Time: 40 minutes
- 2 1/2 cup flour
- 2 tablespoon cocoa powder
- 1/2 tablespoon salt
- 1 1/2 cups sugar
- 1 1/2 cup vegetable oil
- 2 large eggs
- 1/2 to 1 tbsp of red food colour
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoon baking powder
- 2 teaspoon white vinegar (optional)
Cream cheese frosting
- 2 cups of powdered sugar
- 115g of cream cheese, softened at room temperature
- 2 tablespoons of unsalted butter, softened at room temperature
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
Preheat oven to 250°C and line two baking pans with baking paper. In a bowl, mix together the flour, baking powder, cocoa powder and salt. In a separate larger bowl, cream together the sugar, oil, eggs and vanilla extract. Add half of the dry ingredients in the egg mixture until well combined. Add the remaining dry ingredients, mix well. Divide the batter evenly among the two baking pans, place them in the oven and bake them for about 25 minutes. Once cooked, allow them to cool completely. To make the frosting, in a large bowl, cream together (using a hand mixer) the butter, cream cheese, sugar, vanilla and salt. Add milk until the frosting is nice and creamy. Place one of the cakes on a plate, spread frosting evenly.
Place the other cake on top, and frost all over the top and sides of the cake and serve immediately!