Michelle Obama’s Decadent Red Velvet Cake
Michelle Obama enjoys a classic red velvet cake as an indulgent treat. This recipe includes rich cocoa flavor, a touch of red coloring, and is topped with tangy cream cheese frosting.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Two 9-inch round cake pans
- Cooling rack
- Spatula
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 2 tsp vanilla extract
For the Cream Cheese Frosting:
- 16 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tsp vanilla extract
Instructions
Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp cocoa powder
Combine the Wet Ingredients:
- In a separate bowl, beat together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 1 tbsp red food coloring, 1 tsp white vinegar, 2 tsp vanilla extract
Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Pour and Bake:
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract.16 oz cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, 2 tsp vanilla extract
Frost the Cake:
- Once the cakes are completely cool, spread a layer of frosting on the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Serve:
- Slice and enjoy this rich, decadent red velvet cake!
Notes
Cake Texture: For a truly moist cake, use room temperature ingredients.
Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup milk with 1 tbsp lemon juice or white vinegar, and let sit for 5 minutes.
Storage: Keep the cake refrigerated for up to 5 days due to the cream cheese frosting.
Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup milk with 1 tbsp lemon juice or white vinegar, and let sit for 5 minutes.
Storage: Keep the cake refrigerated for up to 5 days due to the cream cheese frosting.
Nutrition
Calories: 1025kcalCarbohydrates: 111gProtein: 8gFat: 62gSaturated Fat: 21gPolyunsaturated Fat: 21gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 112mgSodium: 534mgPotassium: 152mgFiber: 1gSugar: 85gVitamin A: 1005IUCalcium: 88mgIron: 2mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
Tried this recipe?Let us know how it was!
