Spiced Red Velvet Cake
A delightful twist on the classic red velvet cake with a hint of warm spices, perfect for cozy gatherings.
Prep time: 20 minutesCook time: 30 minutesServes: 12
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup buttermilk
2 large eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons red food coloring
1/2 cup unsweetened cocoa powder
2 teaspoons ground ginger
1/2 cup softened butter
16 ounces cream cheese
4 cups powdered sugar
Instructions
1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the buttermilk, eggs, oil, vanilla extract, vinegar, and red food coloring.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until combined.
5. Add the cocoa powder and ground ginger, mixing well.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
9. For the frosting, beat the softened butter and cream cheese together until creamy.
10. Gradually add in the powdered sugar, beating until smooth and fluffy.
11. Once cakes are cooled, spread the frosting between the layers and over the top and sides of the cake.
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating
To reheat, allow the cake to come to room temperature before serving, or microwave individual slices for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
