Red Velvet Cake with Cream Cheese Icing

Red Velvet Cake with Cream Cheese Icing takes around 1 hour from beginning to end. This recipe makes 10 servings with 596 calories, 8g of protein, and 28g of fat each. For $1.36 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Food Republic. This recipe is liked by 571 foodies and cooks. It will be a hit at your valentin day event. A mixture of white vinegar, sugar, cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so amazing. Red Velvet Cake With Cream Cheese Icing, Red Velvet Cake With Cream Cheese Icing, and Red Velvet Cake With Cream Cheese Icing are very similar to this recipe.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  CakePreheat oven to 350 degrees F and make sure the rack is  in center of oven. Butter two 9- inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.In a mixing bowl sift the flour, salt and cocoa powder together.In an electric mixer or with a hand held mixer beat the butter until soft. Then add the sugar and beat until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing after each addition until it is well incorporated. Scrape the sides of the mixing bowl and add the vanilla. Beat until combined. In a little bowl combine the buttermilk and red food coloring. With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture.In a different bowl combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Divide the batter evenly between the two prepared pans and smooth the tops.Bake in the preheated oven for 25-30 minutes, or until a toothpick or skewer inserted in the center of the cakes comes out clean.Cool the cakes in their pans on a wire rack for 10 minutes. Then invert, lifting off the pan. Once they have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour or overnight. This is how the pros do it. It makes icing and assembling the cake so much easier. Cream Cheese Frosting In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.Add the vanilla and confectioners sugar and beat until smooth.Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more cream as needed to get the right consistency. Assembly With a long serrated knife cut each cake layer in half, horizontally. You'll now have four cake layers. Place one layer, top of the cake facing down, onto your serving platter. Spread the cake layer with frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.

 

Step by step:

1. Cake

2. Preheat oven to 350 degrees F and make sure the rack is  in center of oven. Butter two 9- inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.In a mixing bowl sift the flour, salt and cocoa powder together.In an electric mixer or with a hand held mixer beat the butter until soft. Then add the sugar and beat until light and fluffy, about 2-3 minutes. 

3. Add the eggs, one at a time, mixing after each addition until it is well incorporated. Scrape the sides of the mixing bowl and add the vanilla. Beat until combined. In a little bowl combine the buttermilk and red food coloring. With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture.In a different bowl combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Divide the batter evenly between the two prepared pans and smooth the tops.

4. Bake in the preheated oven for 25-30 minutes, or until a toothpick or skewer inserted in the center of the cakes comes out clean.Cool the cakes in their pans on a wire rack for 10 minutes. Then invert, lifting off the pan. Once they have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour or overnight. This is how the pros do it. It makes icing and assembling the cake so much easier. Cream Cheese Frosting In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.

5. Add the vanilla and confectioners sugar and beat until smooth.Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread.

6. Add more cream as needed to get the right consistency. Assembly With a long serrated knife cut each cake layer in half, horizontally. You'll now have four cake layers.

7. Place one layer, top of the cake facing down, onto your serving platter.

8. Spread the cake layer with frosting. 

9. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.

Nutrition Information:

covered percent of daily need

 

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