Velvet Cakes
Indulge in the luxurious decadence of Velvet Cakes, a timeless dessert that boasts a beautifully moist crumb, rich cocoa undertones, and its signature vibrant red hue. Perfectly balanced with a tangy buttermilk base and a whisper of vanilla, this cake is elevated by a velvety cream cheese frosting that’s equal parts creamy and dreamy. Each bite melts in your mouth, offering a harmonious blend of sweetness and tang. This easy-to-follow recipe ensures stunning results with simple ingredients like all-purpose flour, cocoa powder, and red food coloring, all coming together for a show-stopping treat. Perfect for birthdays, holidays, or any celebration, Velvet Cakes are a classic crowd-pleaser that’s as stunning to look at as it is to eat.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 1 cup Buttermilk
- 2 units Large eggs
- 2 tablespoons Red food coloring
- 1.5 teaspoons Pure vanilla extract
- 1 teaspoon Distilled white vinegar
- 1 cup Unsalted butter (softened, for frosting)
- 8 ounces Cream cheese (softened, for frosting)
- 4 cups Powdered sugar (for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and distilled white vinegar until fully combined.
Gradually add the wet ingredients to the bowl of dry ingredients. Mix with a hand or stand mixer on medium speed until the batter is smooth, but do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened unsalted butter and cream cheese together until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud, then increasing to medium speed. Add the vanilla extract and continue beating until fully incorporated and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top, then place the second cake layer on top.
Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula or offset knife.
Refrigerate the cake for at least 30 minutes before serving to let the frosting set. Slice and enjoy your decadent Velvet Cake!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 72.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 99 mg | 2% | |
*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.
