American · Dessert
Red Velvet Cake
A single-layer American red velvet cake with a faint cocoa tang, a buttermilk-tender crumb dyed deep red, and a classic cream cheese frosting spread over the top.
$1
20 minsPrep
30 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
440Calories
5.8gProtein
26.4gFat
46.4gCarbs
29.8gSugar
1.3gFiber
454mgSodium
82mgChol
9.5gSat Fat
116mgPotassium
52mgCalcium
1.5mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Prosecco
local
Southern Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and grease and line a 10cm/4 inch round cake tin.
2
Sift the all-purpose flour, cocoa powder, baking soda and salt together into a bowl.
3
In a separate bowl whisk the sugar, vegetable oil, buttermilk, egg and vanilla extract until smooth, then stir in the red food colouring until evenly tinted.
4
Fold the wet mixture into the dry ingredients until just combined, then stir in the lemon juice (it will fizz slightly against the baking soda).
5
Pour the batter into the prepared tin and bake for 28-32 minutes, until a skewer inserted in the centre comes out clean.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
7
For the frosting, beat the softened cream cheese and butter together until smooth, then beat in the powdered sugar until light and fluffy.
8
Once the cake is fully cool, spread the cream cheese frosting over the top and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 4g4g Cocoa Powder
- 38g38g Sugar White
- 1.5g1.5g Baking Soda
- 0.5g0.5g Salt
- 22g22g Vegetable Oil
- 28g28g Buttermilk
- 22g22g Egg, lightly beaten
- 3g3g Vanilla Extract
- 3g3g Food Colouring, red, gel
- 2g2g Lemon Juice
- 45g45g Cream Cheese, softened, 1
- 15g15g Butter, softened, 1
- 18g18g Sugar White, powdered, for frosting, 1
