Self-Rising Flour Red Velvet Half-Cake
Recipe for a Red Velvet half-cake made with self-rising flour.
Servings: 8
Ingredients
- 1 1/4 cups self-rising flour 165 grams
- 1 tablespoon natural cocoa powder not dark cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 teaspoon vinegar
- 3/4 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 large egg
- 1/2 cup vegetable oil
- 3/4 cups granulated sugar 144 grams
Frosting:
- 4 oz cream cheese softened, 114 grams
- 2 oz butter softened, 56 grams
- 2 cups powdered sugar (You can use less if you want)
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x2 inch cake pan.
- Mix the flour, cocoa and baking soda together in a small bowl and set aside.
- Mix the buttermilk, vinegar, vanilla and food coloring together in a liquid measuring cup and set aside.
- In a mixing bowl, whisk together the egg, oil and sugar. Using a heavy duty scraper or large spoon, add the flour mixture and milk mixture to the egg mixture alternately in three parts, stirring until flour is mixed in.
- Pour batter into the prepared pan and bake for 25 to 30 minutes or until a pick inserted in the cake comes out clean. Let cool in pan on a rack for 10 minutes, then carefully remove from pan. If using a springform, you can remove the sides and invert.
- Let cool completely.
- To make frosting, mix together the cream cheese and butter. Gradually add the sugar. Using an electric mixer, beat until creamy. Beat in the vanilla.
- To make a layer cake, cut the cake round in half. Ice one half. Stack second half on top and ice the whole half-cake.
Notes
If you don't have a 9x2 inch cake pan, you can use a springform pan. If using a springform, line the outside of the pan with foil to prevent any leakage.