Red Velvet Cake

Red Velvet Cake is believed to have originated in the Southern United States during the Victorian era. The red color is traditionally achieved with the reaction between natural cocoa powder and acidic ingredients like buttermilk and vinegar.

This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Red Velvet Cake

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

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 60 min Total Time 2 hrs

Servings: 12 Calories: 4560

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 tablespoon Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1.5 cup Unsalted butter, softened
• 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
• 8 package Cream cheese, softened
• 2 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 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 flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the red food coloring.
5. In a small bowl, combine vinegar and baking soda. Gently fold into the batter.
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 comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
8. In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. 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 and 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. Refrigerate the cake for at least 1 hour before serving. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 45g15%

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.