Red Velvet Birthday Cake

  5.0 – 1 reviews  
Level: Easy
Total: 5 hr 25 min
Active: 45 min
Yield: 8 to 10 servings

Ingredients

  1. Nonstick cooking spray, for the pans
  2. 2 1/2 cups (300 grams) all-purpose flour
  3. 2 tablespoons (10 grams) unsweetened cocoa powder
  4. 1 1/2 teaspoons baking soda
  5. 1 teaspoon kosher salt
  6. 1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
  7. 1/2 cup (110 grams) unrefined coconut oil, at room temperature
  8. 2 cups (400 grams) granulated sugar
  9. 2 large eggs, at room temperature
  10. 2 tablespoons (30 grams) red food coloring
  11. 1 tablespoon vanilla extract
  12. 1 teaspoon white distilled vinegar
  13. 1 cup buttermilk
  14. Frosting, recipe follows
  15. Chopped and toasted pistachios (or other nuts) for decorating, optional
  16. Sprinkles for decorating, optional
  17. Red icing gel, optional
  18. 1 cup (2 sticks) unsalted butter, at room temperature
  19. 8 ounces (226 grams) cream cheese, at room temperature
  20. 4 cups (480 grams) powdered sugar
  21. A good pinch kosher salt
  22. 1 tablespoon vanilla extract

Instructions

  1. Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  2. Grease two 8-inch cake pans with nonstick spray and line with parchment paper.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil and granulated sugar. Cream together on medium speed, scraping the bottom and sides with a rubber spatula as needed, until pale and fluffy, 3 to 4 minutes. With the mixer running, add the eggs, one at a time, beating each until fully incorporated. Add the food coloring, vanilla and vinegar and mix to combine. Add the dry ingredients and buttermilk in 2 to 3 alternating additions and beat until just combined. Divide the batter between the cake pans, spreading it out evenly.
  5. Bake until the sides of the cakes start to pull away from the pans and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Remove from the oven and let cool for 10 to 15 minutes in the pans, then invert onto racks and let cool completely.
  6. Trim the top of each cake layer to make a flat surface. Place the bottom cake layer on a turntable or something easy to rotate. Dollop about a third of the Frosting on the cake layer and spread with an offset spatula in an even layer to the edge. Top with the second cake layer, cut-side down. Frost the sides and top, then decorate with chopped pistachios or sprinkles as desired. Use icing gel to write “Happy Birthday,” if desired.
  7. Cream together the butter and cream cheese in a stand mixer fitted with the paddle attachment until smooth. Add the powdered sugar, salt and vanilla and whip, scraping down the sides as necessary, until combined, light and fluffy, 4 to 5 minutes.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 854
Total Fat 41 g
Saturated Fat 26 g
Carbohydrates 117 g
Dietary Fiber 1 g
Sugar 92 g
Protein 7 g
Cholesterol 112 mg
Sodium 517 mg

Reviews

Colin Diaz
Tasted amazing. Coconut Oil made an incredible difference. Two things to make sure you do, 1) use parchment paper – don’t skip this step and 2) sift the dry ingredients.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top