Description
Indulge in the rich, fudgy goodness of this Red Velvet Earthquake Cake. With its moist, cocoa-infused layers and creamy cream cheese frosting, this dessert is a true showstopper that’s sure to impress.
Ingredients
– 2 cups all-purpose flour
– 2 cups white granulated sugar
– 1/2 cup unsweetened cocoa powder
– 2 teaspoons baking soda
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
– 2 tablespoons red food coloring (optional)
– 1 (8 oz) package cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F. Grease a 9×13 inch baking pan and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, buttermilk, vegetable oil, and 1 teaspoon of vanilla until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the red food coloring, if using.
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan.
7. In a large mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and 1 teaspoon of vanilla, mixing until well combined.
8. Spread the cream cheese frosting evenly over the cooled cake.
9. Refrigerate the cake for at least 2 hours before serving.
Notes
For a richer, more fudgy texture, use dark cocoa powder instead of regular. Garnish the top of the cake with a dusting of powdered sugar or toasted pecans for an extra touch of elegance.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American