Red Velvet Explosion Cake

Red Velvet cake is believed to have originated in the United States during the early 1900s. The red color is traditionally achieved through the reaction between cocoa powder and acidic ingredients like buttermilk and vinegar.

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

Print Recipe

Medium

Red Velvet Explosion Cake

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

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

Servings: 10 Calories: 4500

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Red food coloring
• 1 cup Unsalted butter
• 1 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 cup All-purpose flour
• 2 tablespoon Cocoa powder
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Buttermilk
• 1 teaspoon White vinegar
• ¹⁄₂ teaspoon Baking soda
• 2 cup Cream cheese
• 1 cup Powdered sugar
• ¹⁄₂ cup Heavy cream
• for garnish Chocolate shavings

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 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.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
4. In a small bowl, mix together the white vinegar and baking soda. Add this mixture to the batter and stir until well combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat 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.
8. 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 entire cake with the remaining frosting.
9. Garnish with chocolate shavings.
10. Let the cake rest for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Servings 10

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

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.