Description
A beautiful and delicious Red and White Velvet Cake, perfect for celebrating love on Valentine’s Day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon white food coloring (optional)
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Food coloring (for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the oil, buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter into two mixing bowls.
- In one bowl, mix in the red food coloring, and in the other, mix white food coloring if desired.
- Pour each batter into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks.
- For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and mix until smooth. Add heavy cream and vanilla, and mix until combined.
- Once cakes are cooled, layer them with frosting in between. Decorate the top with piped buttercream hearts.
- Serve and enjoy!
Notes
Best served at room temperature. Consider adding a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg