Red Zinger Cake
Dive into the indulgent charm of the Red Zinger Cake—a showstopping dessert that combines moist, tender layers with a vibrant red hue and a subtle citrus twist. Enhanced by a hint of lemon zest and a touch of cocoa, this classic cake delivers a perfectly balanced flavor profile that’s both rich and refreshing. Topped with a dreamy, velvety cream cheese frosting, this cake is as delicious as it is visually stunning. Whether you’re celebrating a special occasion or simply treating yourself, the Red Zinger Cake is an irresistible centerpiece that’s sure to wow your guests. Plus, its easy-to-follow instructions and simple ingredients make it approachable for bakers of all skill levels. Impress with this deliciously bold and beautiful creation that’s perfect for any sweet celebration!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 tablespoons Red food coloring
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
- 1 teaspoon Lemon zest
- 1 cup Unsalted butter, softened
- 16 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, white vinegar, and lemon zest.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix to keep the cake tender.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10-15 minutes, then carefully transfer them to a wire rack to cool completely.
For the frosting, beat the softened butter and cream cheese together in a large bowl using an electric mixer until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Increase the speed to medium-high and beat until fluffy.
Mix in the vanilla extract at the end.
To assemble, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the top.
Place the second cake layer on top and frost the entire cake, smoothing the sides and top as desired.
Decorate as preferred (optional) and refrigerate the cake for at least 30 minutes before serving to set the frosting.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 71.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 119 mg | 3% | |
*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.
