Light and fluffy chocolate cake topped with a slightly sweet cream cheese frosting, this Red Velvet Cake is fancy enough for a birthday or other important event, yet easy enough to make for an ordinary Sunday dinner at home. Go as intricate with decorations as you would like, or keep it simple and rustic.
Hands-On Time: 20 minutes
Cook Time: 20 minutes
PER SERVING
CALORIES: 768 | FAT: 39g | SODIUM: 503mg | CARBOHYDRATES: 91g | FIBER: 1g | SUGAR: 68g | PROTEIN: 6g
Serves 6
- 1 ¼ cups cake flour
- ¾ teaspoon unsweetened cocoa powder
- ¾ teaspoon salt, divided
- ½ cup buttermilk
- 1 teaspoon vanilla extract, divided
- ½ teaspoon baking soda
- 1 large egg
- ¾ teaspoon white vinegar
- 1 cup unsalted butter plus 2 tablespoons, softened and divided
- 1 cup granulated sugar
- 10 drops red food coloring
- 4 ounces cream cheese, softened
- 2 cups confectioners’ sugar
1. Preheat air fryer to 320°F. Spray a 7" cake pan with olive oil spray and set aside.
2. In a large bowl, mix together flour, cocoa powder, and ½ teaspoon salt. Set aside. In a medium bowl, mix together buttermilk, ½ teaspoon vanilla, baking soda, and egg. Mix in vinegar. Set aside. In another large bowl, cream together 1 cup butter and granulated sugar.
3. Slowly add flour mixture and buttermilk mixture to butter mixture. Mix until fully combined. Pour in food coloring and stir until batter is evenly dyed red.
4. Pour batter into prepared cake pan and place inside air fryer. Air fry 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from air fryer and let cool 2 hours.
5. In a medium bowl, cream together cream cheese, remaining 2 tablespoons butter, remaining ½ teaspoon vanilla, and remaining ¼ teaspoon salt. Slowly mix in confectioners’ sugar until smooth.
6. Frost cake with cream cheese frosting and serve.
