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.
  • CourseCakes and Bakes
  • CuisineAmerican
  • 60grams Buttersoftened
  • 60grams Oil
  • 175grams Caster sugar
  • 1number Egg
  • 150grams Plain flour
  • 1tablespoon Cocoa powder
  • 1/2teaspoon Baking powder
  • 1/2teaspoon Baking soda
  • 125milliliters Whole milk
  • 1teaspoon Vinegar
  • 1teaspoon Vanilla extract
  • 1teaspoon Red gel food coloring
  • 1/8 teaspoon Salt
For Cream Cheese Frosting
  • 90grams Butter
  • 240grams Cream cheese
  • 200grams Icing sugar
  • 1teaspoon Vanilla extract
  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.

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