Recipe
Red Velvet Cake with Black Cream Cheese Frosting
Ingredients
For the Cake
- 2 1/2 cups All-purpose flour (1,140 calories)
- 1 1/2 cups Granulated sugar (1,160 calories)
- 1 tsp Baking soda (0 calories)
- 1 tsp Salt (0 calories)
- 1 tsp Cocoa powder (8 calories)
- 1 1/2 cups Vegetable oil (2,880 calories)
- 1 cup Buttermilk (152 calories)
- 2 large Eggs (140 calories)
- 2 tbsp Red food coloring (10 calories)
- 1 tsp Vanilla extract (12 calories)
- 1 tsp White vinegar (0 calories)
For the Black Cream Cheese Frosting
- 8 oz Cream cheese, softened (800 calories)
- 1/2 cup Unsalted butter, softened (810 calories)
- 4 cups Powdered sugar (1,600 calories)
- 1/2 tsp Vanilla extract (6 calories)
- 1 tsp Activated charcoal powder (0 calories)
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Black Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter with an electric mixer until creamy.
- Gradually add the powdered sugar, one cup at a time, beating until smooth.
- Mix in the vanilla extract and activated charcoal powder until fully incorporated.
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Smooth the frosting with a spatula or create decorative swirls.