Nickel Allergy Friendly Red Velvet Cake with Cream Cheese Frosting
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.5(4)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 1 cup buttermilk
- 1 tsp white vinegar
For the frosting
- 16 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour, tapping out any excess.
- 2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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