Red Velvet Cake
A delicious and simple 8" simple red velvet cake recipe with cream cheese frosting that will win over everyone.
Servings: 10 -12 servings
Ingredients
- 1 cup granulated sugar
- 2 eggs
- 1-1/4 cups flour
- 1/2 teaspoon salt
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk or options are given in post
- 1/4 cup melted butter
- 2 tablespoons oil
- 2 tablespoons dutch cocoa or other unsweetened cocoa
- 1 teaspoon white vinegar
- 1 tablespoon vanilla
- 1-2 tablespoons concentrated red color or red velvet baking emulsion or extract
Cream Cheese Frosting
- 1 oz cream cheese room temperature
- 2 tablespoon butter room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Prepare an 8" round cake pan with a baking spray or shortening and flour pan for easy release.
- In a medium bowl mix the sugar and eggs until fluffy. (use a whisk or electric beater)
- Add in the flour, baking powder, baking soda, mix to spread around the dry ingredients, and then begin adding the buttermilk, butter, oil.
- Mix on medium-low, then add in the dutch cocoa, vinegar, vanilla, and red coloring, mix to combine so everything is evenly incorporated.
- Place batter into prepared pan and bake at 350° for 30-35 minutes or until a toothpick comes out clean.
- Remove cake from the oven, allow to cool 10 minutes, then turn the cake out of the pan onto a cooling rack.
- Let cake cool completely before frosting,
- Mix frosting while cake cools.
- In a bowl with a whisk or electric beater beat the cream cheese and butter until smooth.
- Mix in the powdered sugar, heavy cream, and vanilla and whip until smooth and creamy.
- Spread frosting onto the top of the cooled cake, use the back of a spoon to create swirls.
- Top with candy or sprinkles if desired and serve.
- Store in the fridge.