One-Bowl Red Velvet Layer Cake

A moist crumb with the most gorgeous vibrant color, topped with a sweet cream cheese frosting – this is red velvet simplified and done right!

This cake obviously would be a perfect treat to celebrate Valentine’s Day, but really, I find red velvet extremely desirable any time of year. 🙂

One of my New Year’s “resolutions” (read.. vague goals) was to bake more layer cakes. I have always found layer cakes extremely stressful. On more than one occasion, the process has reduced me to tears. (Another perennial goal: effectively manage emotions.)

Ingredients
For the Cake:

• 3/4 cup (6 ounces, 170 grams) unsalted butter, softened, plus extra for greasing the pans
• 2 cups (14 ounces, 400 grams) granulated sugar
• 1 teaspoon salt
• 3 tablespoons vegetable or canola oil
• 3 large eggs
• 1 1/3 cup (320 mililitres) buttermilk, at room temperature
• 2 1/2 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 2 2/3 cups (13.3 ounces, 380 grams) all-purpose flour, plus extra for dusting the pans
• 4 tablespoons natural unsweetened cocoa powder
• 1 teaspoon baking soda

For the Frosting:

• 10 ounces (285 grams) cream cheese, chilled
• 6 1/2 tablespoons (93 grams) unsalted butter, at room temperature
• 3 1/4 cups (369 grams) powdered sugar
• 3 teaspoons vanilla extract

Instructions

1. To make the cake, preheat the oven to 350 degrees F (180 C). Thoroughly coat the inside of two 8-inch round cake pans with softened butter, then dust lightly with flour, tapping to shake out the excess. Set cake pans aside.
2. ..............................

for full recipes please see : www.nourish-and-fete.com

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