Self-Rising Flour Red Velvet Half-Cake
Recipe for a Red Velvet half-cake made with self-rising flour.
Servings 8
Cost 5
Ingredients
- 1 ¼ cups self-rising flour 165 grams
- 1 tablespoon natural cocoa powder not dark cocoa powder
- ½ teaspoon baking soda
- ½ cup buttermilk
- ½ teaspoon vinegar
- ¾ teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 large egg
- ½ cup vegetable oil (you can use up to ¾ if you like)
- ¾ cups granulated sugar 144 grams
Frosting:
- 5 oz cream cheese softened, 140 grams
- 3 oz butter softened, 84 grams
- 2 cups powdered sugar
- ½ 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.
- 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.
