Big Red Cake
Bold, vibrant, and irresistibly moist, the Big Red Cake is a show-stopping dessert perfect for any celebration! This strikingly beautiful cake combines the classic flavor of velvety red cocoa with the richness of creamy, decadent cream cheese frosting. Made with pantry staples like buttermilk, unsweetened cocoa, and a touch of red food coloring for its signature hue, this layered confection is as flavorful as it is stunning. The cake’s tender crumb is perfectly balanced by the luscious cream cheese frosting, whipped to a smooth and airy perfection. Whether served chilled or at room temperature, this indulgent cake is guaranteed to impress your guests with its taste and eye-catching appeal. Perfect for birthdays, holidays, or whenever you're craving something special, the Big Red Cake is your go-to recipe for baking brilliance!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Vegetable oil
- 2 units Large eggs
- 1 cup Buttermilk
- 2 tablespoons Red food coloring
- 2 teaspoons Vanilla extract
- 1 teaspoon White vinegar
- 16 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
In another mixing bowl, cream the softened butter and vegetable oil until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined, being careful not to overmix.
Add the red food coloring, vanilla extract, and white vinegar to the batter. Stir gently until the color is evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the countertop to release any air bubbles.
Bake in the preheated oven 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 allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until the frosting is creamy and spreadable.
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Spread a layer of frosting on top of one cake layer, then place the second layer on top. Spread the remaining frosting over the top and sides of the cake.
Chill the assembled cake in the refrigerator for at least 30 minutes before serving. This helps the frosting set and makes slicing easier.
Serve the Big Red Cake chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
8396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.8 g | 541% | |
| Saturated Fat | 204.2 g | 1021% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 4381 mg | 190% | |
| Total Carbohydrate | 1106.1 g | 402% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 850.1 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 875 mg | 67% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
