Red Velvet Delight
Emmanuel Ilori
over 1 year ago
A decadent and rich dessert that combines the flavors of chocolate and vanilla with a hint of tanginess from cream cheese frosting.
Cooking Time
1 hour
Serving Size
12 servings
Nutrition Per Serving
Cal
450
Protein
4g
Fat
22g
Sat Fat
8g
Carbs
60g
Chole
65mg
Fiber
1g
Sugar
45g
Sodium
350mg
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. Mix well.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Stir in the vanilla extract.
- Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
- Top with the second cake layer and frost the top and sides of the cake with the remaining cream cheese frosting.
- Decorate as desired and refrigerate for at least 1 hour before serving.
- Enjoy!
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