Velvet: A Fabric Defined
Indulge in a rich, moist chocolate cake with a melt-in-your-mouth velvety texture, crowned with a luscious cream cheese frosting. A decadent treat for any occasion.
Ingredients
- 2 cup all-purpose flour
- 1.75 cup granulated sugar
- 0.75 cup unsweetened cocoa powder darkened
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup hot water
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Whisk well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until batter is smooth. Do not overmix.
- Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter until creamy. Gradually add powdered sugar, then mix in vanilla extract until smooth and fluffy.
- Once cakes are completely cool, frost generously and serve.
Notes
For an authentic red velvet experience, add 2 tablespoons of red food coloring to the batter. Ensure all wet ingredients are at room temperature for a smoother batter. Do not overmix! Serve chilled for best results.