Red velvet cake with cream cheese frosting is divine! this cake instantly recognizable by that really bright red color, and it has a really nice moist and tender crumb with its delicious cream cheese frosting
INGREDIENTS:
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups caster sugar (or fine white granulated sugar)
- 2 large eggs
- 1/4 cup cooking oil
- 1 tablespoon unsweetened cocoa powder plus 1 tablespoon extra for dusting
- 2 1/2 tablespoons red food coloring (liquid, not gel)
- 2 teaspoons pure vanilla extract
- 1 tablespoon white vinegar
- 2 1/2 cups plain cake flour, sifted (or all-purpose/plain flour)
- 1 teaspoon baking soda (bi-carb soda)
- 1 teaspoon salt
- 1 cup buttermilk
Cream Cheese Frosting:
- 4 cups confectioners or icing sugar
- Optional: 1 tablespoon lemon juice (jsut a subtle hint).
- 14 ounces cream cheese (not spreadable), at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- PRODUCTS WE RECOMMEND:
- => All-Clad Hard-Anodized Nonstick Fry Pan
- => AmazonBasics Pre-Seasoned
- => Aluminum Nonstick Frying Pan
INSTRUCTIONS:
2 ) Grease two 8-inch cake pans with butter or nonstick oil spray and dust them with a small amount of sifted cocoa powder, and then beat butter and sugar together until nice and light and fluffy. Add eggs one at a time, beating well after each addition to combine well.
3 ) In a small mixing bowl, mix together the remaining cocoa powder, oil, red food coloring, and vanilla until smooth and well combined. Stir color mixture and vinegar through the creamed sugar mixture to combine.
4 ) Sift together flour, baking soda and salt in a bowl, then add half of the dry ingredients and half of the buttermilk to the wet ingredients; and mix well to combine. Repeat with remaining dry ingredients and buttermilk.
5 ) Equally, pour your batter among the 2 8-inches pans, and bake for about 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, and let them cool down on a wire rack completely.
HOW TO MAKE YOUR OWN BUTTERMILK: Mix 1 cup of full cream milk with 1 teaspoon vinegar before baking. Allow the milk to sour for 5-10 minutes and that’s it.
- YOU MAY ALSO LIKE THESE AS WELL:
- TURKEY WINGS WITH MUSHROOM GRAVY
- CHICKEN CHEESE ROLLS
- EASY SLOW COOKER FIESTA CHICKEN
CREAM CHEESE FROSTING INSTRUCTIONS:
1 ) Beat cream cheese, butter and vanilla until smooth lighter in color (around 4-5 minutes), and beat in icing sugar until frosting is light and fluffy (you can mix in the lemon juice also if you have some).
TIP: If frosting is too thin, make sure to add more icing sugar and beat until reaching the right consistency.
ASSEMBLING INSTRUCTIONS:
1 ) Move 1 cake onto a serving plate, flat-side down, and scoop about 1 1/2 – 2 cups of frosting onto the cake and spread evenly over the top.
2 ) Place second cake layer on top and use remaining frosting to cover the top and sides of the cake. Crumble trimmed pieces of cake to decorate. Enjoy!
