Name: 🇺🇸 Best Red Velvet Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup all purpose flour; 3/4 cup granulated sugar; 1 tbsp cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 tbsp vegetable or canola oil; 1/2 cup buttermilk; 1 tsp vinegar; 1/4 cup unsalted butter (1/2 stick), softened at room temperature; 1 tsp vanilla; Red food coloring; 1 egg; 8 oz cream cheese, softened at room temperature; 2 cups powdered sugar; 2 tbsp unsalted butter, at room temperature; 2 tbsp lemon juice (or more)

*With a velvety texture, the red velvet cake is one of the best layered cake ever. It is moist, fluffy and the cream cheese frosting in it, makes it extra yummy.*

*This wonderful cake can be made for winter holidays, Valentine’s Day and for almost any other occasions.*

Prepare the batter and pour it in a 9 inch round pan, if you want your cake layers to be thin but if you want the cake layers thick, use a smaller round pan.

Bake in a 350 °F preheated oven for about 25 minutes. Let cool completely.

Cut the cake into half. Trim the dome on top away to make the top layer surface even.
Crumble the trimmed dome to be used for garnish.

Put half the cream cheese frosting on 1 half of the cake and spread it evenly. Top the frosting with the other half of the cake.

Spread the remaining cream cheese frosting on top and sides of the cake.

Garnish with the cake crumbs.
You can garnish the cake with ground walnuts on the sides of the cake and whole walnuts on top but that’s optional.

You can obviously make cupcakes with the red velvet batter.

🇺🇸 Best Red Velvet Cake

Course Dessert

Cuisine American

Keyword Red velvet cake

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Author LDS’s Mom

Ingredients

1 cup all purpose flour
3/4 cup granulated sugar
1 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp vegetable or canola oil
1/2 cup buttermilk
1 tsp vinegar
1/4 cup unsalted butter (1/2 stick), softened at room temperature
1 tsp vanilla
Red food coloring
1 egg

Cream cheese frosting

8 oz cream cheese, softened at room temperature
2 cups powdered sugar
2 tbsp unsalted butter, at room temperature
2 tbsp lemon juice (or more)

Instructions

In a large bowl, sift the flour, salt , cocoa powder and baking soda, then mix them well with a spoon. Set aside.
In the bowl of a stand mixer, whisk the butter, oil and sugar until creamy.
Add the egg and vanilla and whisk more.
In a big cup, mix with a spoon the buttermilk, vinegar and red food coloring (use enough to obtain a bright red colored liquid).
Pour both flour and buttermilk mixture into the bowl. Make sure to strain the buttermilk mixture. Mix well until smooth.
Pour the batter in a 9 inch greased round pan.
Bake in a 350 °F preheated oven for about 25 minutes.
Let cool completely.
Prepare the cream cheese frosting by mixing all the ingredients until smooth.
Cut the cake into half. Trim the dome on top away to make the top layer surface even.
Crumble the trimmed dome to be used for garnish.
Put half the cream cheese on 1 half of the cake and spread it evenly.
Top the frosting with the other half of the cake.
Spread the remaining cream cheese frosting on top and sides of the cake.
Garnish with the cake crumbs.

Recipe Notes

You can double the ingredients and use two 9 inch round pans in order to obtain a cake with thick layers.
If you don’t want the lemon flavor in the cream cheese frosting, simply replace lemon juice with milk and add vanilla extract or any other flavor.

🇺🇸 Best Red Velvet Cake

Ingredients

Cream cheese frosting

Instructions

Recipe Notes

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