Tuesday, December 16, 2014

Red Velvet Cake Recipe

Original Recipe taken from here
Serves 8 | Prep Time: 25 Minutes | Cook Time: 25 Minutes
Contributor: Joanna Meyer

Cake Ingredients:
1 1/2 cups (300 g) sugar
1 cup (240 g) unsalted butter, room temperature
4 tablespoons (60 mL) baking cocoa
1/2 teaspoon (2.5 mL) salt
1 1/4 teaspoons (6.25mL) baking soda
2 eggs
2 1/2 cups (300 g) cake flour
1 cup (240 mL) buttermilk
1 teaspoon (5 mL) vanilla extract
1 teaspoon (5 mL) red (no-taste) icing color

Frosting Ingredients:
1 8-ounce package (230 g) cream cheese, room temperature
1 cup (240 g) unsalted butter, room temperature
3 cups (300 g) powdered sugar
1 teaspoon (5 mL) clear vanilla extract

Preheat the oven to 350 degrees F. Coat 3 8-inch pans with nonstick spray; set aside.
To make the cake, beat the sugar and butter in a stand mixer until light and fluffy. On low speed, add the cocoa, salt, baking soda and eggs one at a time, making sure to scrape the bowl as need to mix thoroughly. Alternating, add the cake flour and buttermilk in thirds. Mix in the vanilla extract and icing color. Divide the batter evenly between the 3 pans, and bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. Allow the pans to sit at room temperature until cool, remove the cakes from the pans and transfer to the freezer to chill for 30 minutes.
To make the frosting, add all the ingredients in a stand mixer and beat until smooth.
Remove the cakes from the freezer and cut the domed tops with a serrated knife, creating flat surfaces. Using an offset spatula, frost the cake.

Cook’s Note:
If red (no-taste) icing color is not available, using 1 ounce of red food coloring works well too.

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