Red Velvet Cake for High Altitude
Red Velvet Cake was popularized in the United States during the 20th century and is often associated with Southern cuisine.
This is vegetarian recipe. Dish can be prepared in 125 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Red Velvet Cake for High Altitude
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the red food coloring, cocoa powder, and vanilla extract.
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In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. In a small bowl, mix the vinegar with the baking soda, then gently fold into the batter.
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Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a mixing bowl, beat the cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and creamy. Place one cake layer on a serving plate and spread a layer of the 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.
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Garnish the cake with fresh raspberries and mint leaves. Refrigerate for at least 1 hour before serving.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
