Red Velvet Cake With Cream Cheese Frosting

Red velvet cake is believed to have originated in the United States during the Victorian era. The red color is traditionally achieved through the reaction between cocoa powder and acidic ingredients like buttermilk and vinegar.

This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Red Velvet Cake With Cream Cheese Frosting

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

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 55 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 tablespoon Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter
• 1.5 cup Granulated sugar
• 2 large Eggs
• 2 tablespoon Red food coloring
• 1 teaspoon Vanilla extract
• 1 cup Buttermilk
• 1 teaspoon White vinegar
• 1 teaspoon Baking soda
• 1 package Cream cheese
• 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 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 red food coloring and vanilla extract.
4. In a small bowl, combine the buttermilk, vinegar, and baking soda. Add the flour mixture to the butter mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture.
5. Divide the batter evenly between the prepared pans. 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 transfer to a wire rack to cool completely.
6. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
7. 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 cream cheese frosting.
8. Refrigerate the cake for at least 1 hour before serving. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 52g18%

Sugars 40g

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.