Red Velvet Celebration Cake
A stunning red and white cake with moist red velvet layers and creamy white frosting. Perfect for birthdays, weddings, and festive celebrations.
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Servings: 12 slices
Calories: 420kcal
Cost: $12–15
Equipment
- 3 9-inch round cake pans greased
- 1 Electric mixer hand or stand
- 2–3 Large mixing bowls 2–3
- 2 Wire cooling racks 2
- set Measuring cups/spoons
- 1 Rubber spatula
- 1 Offset spatula for frosting
- 1 Cake turntable optional
Ingredients
- 2 ½ cups All-purpose flour sifted
- 1 ½ cups Granulated sugar
- 2 tablespoon Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 large Eggs room temperature
- 1 ½ cups Vegetable oil
- 1 cup Buttermilk room temperature
- 2 tablespoon Red food coloring adjust to preference
- 2 teaspoon Vanilla extract
- 1 teaspoon White vinegar
- 16 oz Cream cheese softened
- 1 cup Unsalted butter softened
- 4 cups Powdered sugar sifted
- 2 tablespoon Heavy cream for frosting
Instructions
- Whisk flour, sugar, cocoa, baking soda, and salt.
- Blend eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
- Mix wet ingredients into dry until smooth.
- Divide into pans and bake 25–30 minutes at 350°F.
- Let rest 10 minutes, transfer to wire racks, and cool completely.
- Beat cream cheese and butter, add sugar, vanilla, and cream until smooth.
- Layer cakes, spread frosting, and cover entire cake.
- Refrigerate for 30 minutes before serving.
Notes
For a festive touch, decorate with red velvet crumbs or holiday sprinkles. This cake keeps well chilled for up to 3 days.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 320mg | Potassium: 120mg | Fiber: 1g | Sugar: 36g | Vitamin A: 600IU | Calcium: 60mg | Iron: 1.8mg