Description
A rich, moist American cake with vibrant red velvet and tangy cream cheese frosting. The combination of cocoa and buttermilk creates a silky crumb, while the frosting adds a zesty balance. Perfect for any celebration, it’s tender, flavorful, and storage-friendly.
Ingredients
All-purpose flour 2 cups (240g)
Caster or granulated sugar 2 cups (400g)
Baking soda 1 tsp
Cocoa powder (unsweetened) 1/2 cup (50g)
Buttermilk 1 cup
Eggs 2 large
Vegetable oil 1/2 cup (120ml)
Red food coloring (gel) 2 tbsp
Vanilla extract 1 tsp
Unsalted butter 1/2 cup (113g)
Cream cheese 8 oz (227g)
Powdered sugar 4 cups (480g)
Vanilla extract 2 tsp
Instructions
Preheat oven to 350°F (175°C). Whisk flour, sugar, baking soda, and cocoa powder. In a separate bowl, mix buttermilk, eggs, oil, red food coloring, and vanilla extract. Gradually combine wet and dry ingredients into a greased 9-inch round cake pan. Bake at 350°F for 17–20 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
Beat cream cheese, softened butter, and powdered sugar until fluffy. Add 2 tsp vanilla extract. Frost layers and stack with remaining frosting. Apply frosting to the top and sides. Serve chilled or at room temperature.
Notes
For halal compliance, use non-alcoholic vanilla extract. Buttermilk can be replaced with 1 cup milk + 1 tbsp lemon juice. Gel food coloring avoids dilution. The cake remains moist for 3–4 days in the refrigerator. Adjust baking time if using a different pan size.
Separate egg whites and yolks for structuring if desired.
- Prep Time: 45
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: one 12th of the cake
- Calories: 480
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
