Red Velvet Cake With Cream Cheese Icing

Red Velvet Cake is believed to have originated in the United States during the Victorian era. The red color was originally achieved through a chemical reaction between cocoa and vinegar, but nowadays red food coloring is used.

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 With Cream Cheese Icing

Cooking Method: Baking Cuisine: American Courses: Anytime, 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: 5400

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
• 2 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoon Red food coloring
• 1 cup Buttermilk
• 1 teaspoon White vinegar
• 1 teaspoon Baking soda
• 1 cup Cream cheese, softened
• 0.5 cup Unsalted butter, softened
• 3 cup Powdered sugar
• 1 teaspoon Vanilla extract

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 sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring.
4. In a small bowl, combine the buttermilk and vinegar. Add the baking soda and stir until combined. Add the buttermilk mixture to the batter alternately with the flour 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 medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
7. Place one cake layer on a serving plate. Spread a layer of cream cheese icing on top. Place the second cake layer on top and frost the top and sides with the remaining cream cheese icing.
8. Refrigerate the cake for at least 1 hour before serving.
9. Enjoy your delicious Red Velvet Cake with Cream Cheese Icing!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

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.