Red Velvet Cake

Red Velvet Cake is believed to have originated in the 1800s and gained popularity during World War II when food rationing led to the use of beet juice to enhance the color of the cake.

This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Red Velvet Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 50 mins

Servings: 12 Calories: 4800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 tablespoon Cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 1.5 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Buttermilk
• 2 tablespoon Red food coloring
• 1 teaspoon White vinegar
• 1 teaspoon Baking soda
• 1 package Cream cheese
• 1 cup Powdered sugar
• 0.5 cup Heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. In a small bowl, combine the red food coloring and vinegar. Add the baking soda and quickly stir into the cake batter. Mix until well combined.
6. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
8. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
9. Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
10. Chill the cake in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 50g17%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.