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Red Velvet Cake

Prairie Tokki LV 10 21-12-17 701

 

This unique cake is both sweet and delicious! This recipe will be sure to satisfy your sweet tooth!

 

 

Prep time: 1 hour 30 minutes

Cook time: 30 minutes

Total time: 2 hours

 

Servings: about 10 slices of cake

Calories: 300 per slice

 

 

Ingredients:

Red Velvet Cake

  • 2⅔ cups cake flour (spooned and levelled)
  • ¼  cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½  cup butter/margarine (softened to room temperature)
  • 1¾  cups white sugar
  • 2 large eggs (room temperature)
  • ½ cup (120 ml) canola or vegetable oil
  • 1 (30 ml) bottle liquid red food color
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1⅓ cups (320 ml) buttermilk (room temperature)

 

Cream cheese icing

  • 350 grams brick-style cream cheese (softened)
  • ¾ cup butter/margarine (softened to room temperature)
  • 3 cups powdered sugar
  • 1½ teaspoons pure vanilla extract

 

 

 

Directions:

For the red velvet cake

  1. Preheat oven to 350°F (177°C).
  2.  Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
  3. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.
  4. Sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
  5. In the bowl mix together (ideally with an electric mixer) the butter and sugar on medium speed for 4-5 minutes. 
  6. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl.
  7. Mix in the following order: the dry ingredients, butternilk, and then the dry ingredients again. Do that 3 times (make sure to mix each addition until just combined and be careful not to over mix the batter)
  8. Even and spread out the cake batter between the two cake pans.
  9. Hit the pans gently but with some force on the counter 2-3 times to remove any air bubbles from the cakes.

 

For the cream cheese icing

  1. In a bowl (ideally with an electric mixer) mix the cream cheese until smooth. 
  2. Add the butter and mix for about 30 to 60 seconds until well combined and smooth. 
  3. Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

 

To assemble the cake:

  1. Level the tops of each cake with a knife or cake leveler. 
  2. Put one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. 
  3. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
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