non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
Loading...
A rich, creamy slice of Red Velvet Cake – the ultimate feel-good treat for a sweet moment!
A stunning, moist red velvet cake with a hint of cocoa, layered with a tangy and sweet cream cheese frosting. This classic Southern dessert is perfect for celebrations or any special occasion.
Serving size: 1 slice
Crispy chicken tikka roll - a quick, protein-packed lunch that's perfectly spiced and delicious!
Hearty gosht curry with iron-boosting saag and aloo - homestyle comfort that's super tasty!
Soul-satisfying Chicken Biryani with cool raita - a perfectly spiced, energy-giving meal for all!
Aromatic keema curry with creamy aloo and saag - melt-in-mouth comfort food, perfectly spiced!
Tender beef tips with rich gravy, comforting egg noodles, and fresh greens. A protein-packed, homestyle meal for the soul!
A rich, creamy slice of Red Velvet Cake – the ultimate feel-good treat for a sweet moment!
This southern dish is perfect for snack. With 852.75 calories and 7.07g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For best results, line the bottoms with parchment paper rounds, then grease the parchment.
Combine Dry Ingredients: In a large bowl, sift or whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate large bowl, use a stand mixer or hand mixer to beat the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each. Mix in 2 teaspoons of vanilla extract, the red food coloring, and the white vinegar until the color is uniform and vibrant.
Combine Wet and Dry: On low speed, add one-third of the dry ingredients to the wet mixture, followed by half of the buttermilk. Repeat, then finish with the last third of the dry ingredients. Mix only until just combined—do not overmix.
Bake the Cakes: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Prepare the Frosting: While the cakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter on medium-high speed until completely smooth and creamy, about 3 minutes. Reduce speed to low and gradually add the sifted powdered sugar. Once incorporated, add the remaining 2 teaspoons of vanilla extract. Increase speed to high and beat for 2-3 minutes until the frosting is light and fluffy.
Assemble and Frost: Once the cakes are 100% cool, level the tops with a serrated knife if needed (save scraps for decoration). Place one layer on your serving plate. Spread a generous layer of frosting over it. Top with the second cake layer. Apply a thin 'crumb coat' of frosting over the entire cake and chill for 20-30 minutes. Apply the final, thicker layer of frosting. Decorate with cake crumbs if desired.
Chill and Serve: For the cleanest slices, chill the finished cake in the refrigerator for at least 30-60 minutes before serving. This allows the frosting to set firmly.