Description
One soft 6-inch red velvet layer with a gentle cocoa flavor and tangy cream cheese frosting on top: four slices for two.
Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 tablespoon neutral oil, such as canola
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons liquid red food coloring (or 1/2 teaspoon gel)
- 1/3 cup buttermilk, at room temperature
- 4 ounces cream cheese, softened, for the frosting
- 2 tablespoons unsalted butter, softened, for the frosting
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract, for the frosting
- Pinch of salt, for the frosting
Instructions
- Heat the oven to 350°F. Grease a 6-inch round cake pan, line the bottom with a circle of parchment and grease the parchment.
- In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a larger bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Beat in the egg, then the vanilla, vinegar and red food coloring until evenly colored.
- On low speed, add half of the flour mixture, then the buttermilk, then the rest of the flour mixture, mixing just until no streaks of flour remain. Scrape the batter into the pan and smooth the top.
- Bake for about 28 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed lightly.
- Cool the cake in the pan on a wire rack for 10 minutes, then turn it out, peel off the parchment and let it cool completely, about 60 minutes.
- For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt and beat on low, then on medium until fluffy. Spread the frosting over the top of the cooled cake and cut it into 4 slices.
Notes
Equipment: 6-inch round cake pan with 2-inch sides, parchment paper, electric mixer, 2 mixing bowls, wire rack, offset spatula
- Bring the egg, buttermilk, butter and cream cheese to room temperature so the batter and frosting stay smooth.
- No buttermilk: stir 1 teaspoon lemon juice or vinegar into 1/3 cup milk and let it stand a few minutes.
- Gel coloring gives a deeper red with less liquid; liquid coloring needs the full amount.
- Spoon the flour into the cup and level it; packed flour makes a small cake dry.
- Wrap the rest of the cream cheese well and refrigerate it for another use.
- Keep the frosted cake covered in the refrigerator for up to 4 days.
- Let slices stand at room temperature for about 20 minutes before serving for the softest texture.
- Unfrosted, the cooled layer can be wrapped and frozen for up to 2 months.
- Cream cheese frosting is perishable: refrigerate the cake and do not leave it at room temperature for more than 2 hours (FoodSafety.gov).
- Prep Time: 20 minutes
- Rest Time: 1 hour 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American