With the right amount of buttermilk and vanilla extract, and cocoa powder added to the red swirl, this made from scratch white and red velvet cake will make everyone’s heart sing!
Valentine’s day is just few days away and if you are like me, you have plans for the big day. A romantic late dinner, maybe even arrange a babysitter ahead of time and go out for the night. Or even making plans to pop the big question (so exciting!!).
Although it’s been few months now, and we travel back and forth every other week, I’m always looking forward to having my husband home. And this Valentine’s day my love is coming home. (3 more days till he’s here, but who’s counting!)
To celebrate, I’ve been working hard to make the most delicious red velvet cake, with a twist. A marbled cake! Don’t you think it’s pretty?
For this white and red velvet cake, I wanted to keep the unique texture and flavor of the classic red velvet cake and not simply color a pound cake.
The cake has the right amount of buttermilk and vanilla extract (without buttermilk, it’s just a pound cake, right?) and uses oli to keep it tender and moist.
Once the cake is fully baked and cooled, it’s completely covered in cream cheese frosting. Of course, you can use a vanilla buttercream or even chocolate but, just like a true red velvet cake, the cream cheese frosting is a must.
And just for fun, finish the cake with sprinkles!
To get the recipe, visit Imperial Sugar
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