Description
A deliciously moist red velvet cake swirled with a cinnamon cream cheese icing, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Pour half of the batter into the prepared pan.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle half of this mixture over the batter in the pan.
- Pour the remaining batter over the cinnamon mixture and top with the rest of the cinnamon mixture.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the icing by beating together cream cheese, butter, and powdered sugar until smooth.
- Once the cake is cool, spread the cinnamon cream cheese icing on top.
Notes
- For a richer flavor, let the cake sit overnight before serving.
- Store leftovers in an airtight container in the refrigerator.
- Can be served warm or cold.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg