Description
A deliciously moist Red Velvet Cake topped with whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 ounce red food coloring
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Grease a 10×15-inch jelly roll pan and line with parchment paper.
- Whisk together flour, sugar, baking soda, and salt.
- Mix oil, buttermilk, eggs, vanilla, cocoa powder, red food coloring, and vinegar until smooth.
- Add to wet ingredients, mixing until just combined.
- Spread evenly, and bake for 12-15 minutes until a toothpick inserted comes out clean.
- Dust with powdered sugar. Roll cake with towel from short end and let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Reroll without towel. Place seam-side down on a serving platter.
- Beat butter until creamy, gradually add powdered sugar, milk, and vanilla until smooth and spreadable.
- Using a fork to create bark-like texture. Chill before serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Chill the cake for a firmer texture before slicing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg