Description
A delightful and visually stunning cake with a rich red color and creamy cream cheese frosting, perfect for any celebration.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for a smoother consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Sift together the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl.
- In another bowl, whisk together the wet ingredients: vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Gradually add the wet mixture to the dry ingredients and mix gently until just combined.
- Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes.
- Check for doneness with a toothpick; if it comes out clean or with a few moist crumbs, the cakes are ready.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
- Once the cakes are cooled, place one layer on a serving plate and frost the top with cream cheese frosting.
- Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate as desired and serve.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Do not overmix the batter to keep the cake light and fluffy.
- Store leftover cake in the refrigerator for up to five days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- For a vegan version, replace eggs with flaxseed meal or applesauce and use plant-based milk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Red Velvet Cake, Phantom Red Velvet Cake, Cake Recipe, Cream Cheese Frosting