Reds and Whites Ombre Velvet Cake

#RedsAndWhitesOmbreVelvetCake #VelvetCake #OmbreCake #CakeRecipe #BakingRecipes #DessertRecipes #SweetsRecipes

Reds and Whites Ombre Velvet Cake

This Reds and Whites Ombre Velvet Cake is a stunningly beautiful dessert that is sure to impress! The velvety smooth cake layers are filled with a light and fluffy cream cheese frosting, giving the cake a light and airy texture. The cake is then topped with an ombre effect of red and white frosting, giving the cake an elegant and eye-catching look. This Reds and Whites Ombre Velvet Cake is the perfect cake for any special occasion and will be sure to delight all who enjoy it.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 1/2 cup red food coloring
• 1/2 cup white food coloring
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 4 cups confectioners’ sugar

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing until each is fully incorporated and scraping down the sides of the bowl as necessary.
5. Add the vanilla extract and mix until just combined.
6. Add the dry ingredients to the butter mixture in three batches, alternating with the buttermilk and mixing until just combined.
7. Divide the batter evenly between two bowls, and stir the red food coloring into one and the white food coloring into the other.
8. Spread the red batter into one of the prepared cake pans and the white batter into the other cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
10. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla extract until light and fluffy.
11. Add the confectioners’ sugar and mix until fully combined.
12. Place one layer of the cake on a cake stand or serving plate. Spread the top with the cream cheese frosting.
13. Top with the second layer of cake and spread the remaining frosting in an ombre pattern, using the red and white frosting.
14. Enjoy!