Description
A moist, rich red velvet cake with buttermilk and organic cocoa, paired with tangy cream cheese frosting. Vibrant crimson hue, balanced sweetness, and halal-friendly ingredients make this American dessert perfect for celebrations.
Ingredients
Unsalted butter 1 cup (230g)
Granulated sugar 2 cups (400g)
Eggs 2 large
All-purpose flour 1½ cups (190g)
Cocoa powder 1 teaspoon (4g)
Buttermilk 1 cup (240ml)
Vegetable oil 1 tablespoon (15ml)
Baking soda 1½ teaspoons (7g)
Salt ¼ teaspoon (1.5g)
Cinnamon ¼ teaspoon (1g)
Vanilla extract 1 teaspoon (5ml)
Cream cheese 8 oz (225g)
Powdered sugar 1½ cups (180g)
Butter (unsalted) ¼ cup (55g)
Vanilla extract 1 teaspoon (5ml)
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with oil and dust with flour.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Combine flour, cocoa powder, baking soda, salt, and cinnamon in a separate bowl.
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix in vanilla extract and vegetable oil.
Divide batter evenly between prepared pans. Bake 30-35 minutes, or until a toothpick inserted comes out clean.
Cool completely on wire racks. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Frost cooled layers and chill for 1 hour before serving.
Notes
Use room temperature butter and cold eggs for optimal texture
Make frosting 8 hours ahead for better flavor development
Substitute almond milk or non-dairy buttermilk for a vegan option
Gluten-free flour blend can replace wheat flour
Ensure vanilla extract is alcohol-free (imitation is ideal)
- Prep Time: 30
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American