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Irresistible Tempting Red Velvet Cake

A moist and visually stunning red velvet cake with rich cream cheese frosting, perfect for family gatherings and special celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour, sifted Sifted for better texture.
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cocoa powder, unsweetened
  • 1 cup vegetable oil
  • 1 cup buttermilk, at room temperature Can substitute with a plant-based alternative.
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (gel or liquid)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk together for about 30 seconds until evenly mixed.
  3. In another bowl, blend together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Stir until well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Mix using an electric mixer on medium speed for about 2 minutes until you have a smooth batter.
  5. Evenly distribute the batter between the prepared cake pans and smooth the tops with a spatula.
Baking
  1. Place the cake pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. While the cakes cool, prepare the cream cheese frosting by beating together the softened cream cheese and butter until creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
Assembly
  1. Once the cakes are completely cooled, layer and frost the cakes with the cream cheese frosting. Decorate with any additional toppings you desire.
Serving
  1. Slice, serve, and enjoy!

Notes

For a Halal-friendly option, substitute the buttermilk with a plant-based alternative. Ensure your ingredients are at room temperature for optimal mixing and baking performance. Don’t overmix the batter to prevent a dense cake.