Description
An ethereal, white version of the classic red velvet cake that keeps the tangy flavor and velvet texture while shedding the red dye.
Ingredients
2.5 cups cake flour
1.5 cups granulated sugar
1 tsp baking soda
1 tsp fine sea salt
1 tsp light cocoa powder
1.5 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tsp white distilled vinegar
2 tsp pure vanilla extract
16 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans for your phantom red velvet cake recipe.
Step 2: Sift together the cake flour, sugar, baking soda, salt, and light cocoa powder into a large bowl.
Step 3: In a separate bowl, whisk together the oil, buttermilk, eggs, vinegar, and vanilla until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to ensure the phantom red velvet cake recipe stays tender.
Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Step 6: Allow the cakes to cool completely before frosting with a blend of cream cheese, butter, and powdered sugar.
Notes
Ensure all ingredients are at room temperature to achieve the smoothest batter for your phantom red velvet cake recipe.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
