Find the perfect solution to your sugar craving with my collection of indulgent homemade cake recipes. After slicing into these moist cakes covered in sweet frosting, your family members and party guests will be asking for seconds!
-Rankings:
#21 in...
Extra moist with the most delicious red velvet flavor and fluffy cream cheese frosting.
~Ingredients:
-Cake:
2 1/2 Cups Cake Flour, sifted*
3 Tablespoons Cocoa Powder.
1 Teaspoon Baking Soda.
1/4 Teaspoon Salt.
1/2 Cup Unsalted Butter, softened.
1/4 Cup Vegetable Oil.
1 1/2 Cups Granulated Sugar.
2 Teaspoons Vanilla Extract.
3 Large Eggs.
2 - 4 Tablespoon Red Food Coloring.
1 Cup Buttermilk.**
2 Teaspoons Vinegar.
-Cream Cheese Frosting:
8 oz Cream Cheese, softened.
1/4 Cup Unsalted Butter, softened.
1/4 Cup Shortening.
1 - 2 Tablespoons Whipping Cream, as needed.
~Directions:
-Making the Cake:
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Butter and lightly flour a 9 inch baking pan.
Step 3: Whisk together the flour, cocoa powder, baking soda and salt.
Step 4: In a separate large bowl beat together the butter, oil and sugar.
Step 5: Then beat in the eggs and the vanilla extract.
Step 6: In a liquid measuring cup mix together the buttermilk and red food coloring.***
Step 7: Slowly beat in the flour mixture and buttermilk mixture into the batter, adding about 1/3 at a time and alternating between each.
Step 8: Then fold in the vinegar.
Step 9: Pour the batter into the prepared pan and bake for 30 - 35 minutes, or until an inserted toothpick comes out clean.
-Making the Frosting:
Step 10: In a large bowl beat together the cream cheese, butter and shortening.
Step 11: Slowly beat in the powdered sugar about 1/2 cup at a time, adding in 1 - 2 tablespoons of whipping cream as needed.
Step 12: Frost the cooled cake, cut into slices and serve.
Step 13: Top with cake crumbs if desired.
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~Recipe Notes:
*How to make your own Cake Flour:
-Ingredients:
1 Cup All Purpose Flour.
2 Tablespoons Corn Starch.
-Directions:
Step 1: Remove 2 tablespoons from one level cup of all-purpose flour, then add in 2 tablespoons of corn starch.
Step 2: Sift together very well before using.
Substituting cake flour with a mix of all-purpose flour and cornstarch works because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour. The result? A cake that's just as tender as it would be if you used store-bought cake flour. Just be sure to sift your the flour well: you want the cornstarch to be thoroughly combined with the flour and the mix to be light and airy.
**How to make your own Buttermilk:
-Ingredients:
2 Tablespoons freshly squeezed lemon juice.
1 Cup Milk (full or low fat).
-Directions:
Step 1: Measure the milk into a jug.
Step 2: Stir in lemon juice or vinegar into the milk. Stir to combine. Let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.
Make it before you start making the cake batter and just set it aside until it is called for in the recipe.
Use in place of buttermilk in the recipe as it calls for. And if you don't use it straight away store it in the fridge for up to 3 days.
Also check out our Baking Tips & Tricks book for more information on buttermilk, it also has substitutions for buttermilk (link in the comments below).
***We used 3 Tablespoons food coloring but you can use more or less depending on your taste.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
