Naked Red Velvet Cake

Soft and moist red velvet cake with cream cheese frosting. This cake is a perfect way to treat your loved ones on special occasions.

Red velvet cake is not just a vanilla cake in red. It has a unique flavor of butter and cocoa with a mild tanginess from vinegar and cream cheese.

I got the recipe for an eggless red velvet cake from my friend’s daughter Sanchi. I made some variations to her recipe to come up with this version.

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Naked Red Velvet Cake

Soft and moist red velvet cake with cream cheese frosting. This cake is a perfect way to treat your loved ones on special occasions.

Course

Cakes and Bakes

Cuisine

American

Servings

servings

Ingredients

• 60 grams Butter softened
• 60 milliliters Oil
• 175 grams Caster sugar
• 1 number Large egg (58 grams)
• 150 grams Plain flour
• 1 tablespoon Cocoa powder
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 125 milliliters Whole milk
• 1 teaspoon Vinegar
• 1 teaspoon Vanilla extract
• 1 teaspoon Red gel food coloring
• 1/8 teaspoon Salt

For Cream Cheese Frosting

• 90 grams Butter
• 240 grams Cream cheese
• 200 grams Icing sugar
• 1 teaspoon Vanilla extract

Course Cakes and Bakes Cuisine American Servings servings Ingredients 60 grams Butter softened 60 milliliters Oil 175 grams Caster sugar 1 number Large egg (58 grams) 150 grams Plain flour 1 tablespoon Cocoa powder 1/2 teaspoon Baking powder 1/2 teaspoon Baking soda 125 milliliters Whole milk 1 teaspoon Vinegar 1 teaspoon Vanilla extract 1 teaspoon Red gel food coloring 1/8 teaspoon Salt For Cream Cheese Frosting 90 grams Butter 240 grams Cream cheese 200 grams Icing sugar 1 teaspoon Vanilla extract

Instructions

1. Preheat oven at 160°C for 15 minutes. Line base and sides of a deep 18 cm round cake pan with baking paper.
2. In a small bowl, combine milk, vinegar, and food coloring and set aside.
3. Sift the flour with cocoa powder, baking powder, and baking soda and set aside.
4. Beat butter, oil, sugar, egg, and vanilla extract in a bowl with an electric mixer until light and fluffy.
5. Gently stir in sifted flour mixture and milk mixture in three batches. Spread the batter into the prepared pan and bake for 50 minutes or until a skewer inserted the center of the cake comes out clean.
6. Stand cake 5 minutes then turn onto a wire rack to cool.

For Cream Cheese Frosting

1. Beat butter, cream cheese, and vanilla extract in a bowl with an electric mixer until creamy. Add icing sugar and beat until smooth.
2. Level the top of the cake with a sharp knife. Then cut the cake in half horizontally and sandwich the layers with half of the frosting. Spread remaining frosting over the cake.
3. Refrigerate the cake for about 30 minutes before slicing.
4. NOTE - Have all the ingredients at room temperature, especially butter, cream cheese, and egg.
5. If the frosting is too soft, you can refrigerate it for a few minutes before spreading it over the cake.
6. The leftover cake can keep in the refrigerator for up to 3 days.
7. I used Philadelphia cream cheese, Hershey's natural unsweetened cocoa, and Wilton's red-red icing color in this recipe.
8. One tablespoon = 15 ml, one teaspoon = 5 ml.