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Festive Red Velvet Cake

A visually stunning red velvet cake with a creamy tangy frosting, perfect for celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour The backbone of your cake, creating the perfect crumb.
  • 1 1/2 cups granulated sugar Adds the sweetness that balances out the rich flavors.
  • 1 tsp baking powder This will give the cake its rise.
  • 1/2 tsp baking soda A critical ingredient to enhance the red color.
  • 1 tsp cocoa powder Just enough to add a hint of chocolate flavor.
  • 1 tsp salt Enhances the overall taste.
  • 1 1/2 cups vegetable oil Keeps the cake moist and tender.
  • 2 large eggs Provides structure and richness to your cake.
  • 1 tsp vanilla extract A fragrant note that elevates the flavors.
  • 1 oz red food coloring The star ingredient for the vibrant color.
  • 1 cup buttermilk Ensures a deliciously moist cake.
  • 1 tsp white vinegar Balances flavors and enhances texture.
For the Frosting
  • 8 oz cream cheese, softened For a luscious filling.
  • 1/4 cup unsalted butter, softened Adds creaminess and flavor to the frosting.
  • 2 cups powdered sugar Sweetness for the cream cheese frosting.
  • 1 1/2 cups heavy whipping cream Creates a fluffy topping.
  • 2 tbsp powdered sugar (for topping) Sweetens the whipped topping.
  • 1 tsp vanilla extract (for topping) Gives an extra touch to the whipped cream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
  3. In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and red food coloring.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir in the white vinegar.
Baking
  1. Divide the batter evenly between the prepared pans and bake for about 30-35 minutes. Check for doneness with a toothpick.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
  1. Beat together the cream cheese and butter until smooth, gradually adding the powdered sugar and vanilla extract.
  2. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  3. Slice each cake layer in half to create four layers in total. Spread the cream cheese filling between each layer and cover the assembled cake with whipped topping.

Notes

Use room temperature ingredients for better emulsification. Decorate with chocolate shavings, fresh berries, or nuts for added flair. Chill layers before stacking to make cutting easier.