Description
A delightful spin on classic red velvet cake, featuring a charming pink hue and a soft, moist texture, perfect for special occasions.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Red food coloring
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the buttermilk, vanilla, and red food coloring.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the creamed mixture, alternating with the buttermilk mixture, mixing until well combined.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat together cream cheese and butter until smooth, then gradually add powdered sugar and mix until creamy. Frost the cooled cakes and serve.
Notes
Ensure your ingredients are at room temperature for the best mixing results. Use parchment paper on the bottom of your cake pans for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American