Monday, February 20, 2017

Red Velvet Cake with Cream Cheese Frosting

Pin It Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting
Red Velvet Cake with Cream Cheese Frosting
I baked a Red Velvet Cake with Cream Cheese Frosting for Allen on Valentine's Day. I came across the recipe on Pinterest (see link below) and wanted to try a different recipe than the red velvet one I have been making for several years. I am so glad I tried a new recipe because this cake is so amazing. It is moist and has a soft crumb and the combo of buttermilk, oil, vinegar, vanilla and cocoa powder make it the special cake it is. The cream cheese frosting is so great, and I fully recommend this recipe. If you love red velvet cake, you should give this recipe a try. I did not change a thing, and followed the recipe as directed. Read all the tips in the original recipe as they are very informative.

Perfect slice of Red Velvet Cake 
Yummy slice

Ingredients
Cake
3 cups Cake Flour

1 teaspoon Baking Soda

2 tablespoons Unsweetened Cocoa Powder

1/2 teaspoon Coarse Salt

1/2 cup (1 stick) Unsalted Butter, softened

2 cups Granulated Sugar

1 cup Vegetable Oil

4 large Eggs, separated

1 and 1/2 tablespoons Pure Vanilla Extract

1 teaspoon Distilled White Vinegar

AmeriColor Gel Paste Food Color, Super Red

1 cup Buttermilk

Slice and cake in background
Heart-shaped Red Velvet Cake with Cream Cheese Frosting

Cream Cheese Frosting
16 ounces Cream Cheese, softened

1/2 cup Unsalted Butter, softened

4 cups Confectioners'/Powdered Sugar

1/2 teaspoon Coarse Salt

2-3 tablespoons Whole Milk

2 teaspoons Pure Vanilla Extract

Cake perfection
Cake batter in heart-shaped pans ready to go in oven

Directions
Heat oven to 350°F.

Spray cake pans or lighlty butter/flour 2, 9" cake pans. I used 2 Wilton heart-shape pans; set aside.

Separate eggs: yolks in one bowl, and egg whites in another bowl; set aside.

In a large bowl, combine flour, baking soda, cocoa powder, and salt together with a whisk; set aside.

Using a hand held or stand mixer fitted with a paddle attachment, beat butter on high speed until smooth and creamy, about 1 minute.

Add sugar and beat on high speed, 2 minutes.

Scrape sides of bowl with a spatula and mix again, 5-10 seconds.

Add vegetable oil and beat on high, 2 minutes.

Add egg yolks, and vanilla extract and combine on medium speed just until incorporated.

Scrape sides of bowl and mix for 5-10 seconds.

On low speed, add distilled white vinegar, and super red gel paste food color (add a little at a time until you reach desired color).

With mixer on low speed, add flour mixture alternating with the buttermilk until incorporated.

Whisk or beat egg whites until thick and foamy, 2-3 minutes and fold into cake batter with spatula until incorporated.

Pour batter into cake pans, 2/3 full.

Bake for 30-32 minutes or until toothpick inserted in the center comes out clean. My cake baked in 30 minutes.

Remove from oven and cool in pans for 30 minutes, and then invert onto a wire rack to cool completely.

While the cake is cooling make the cream cheese frosting.

Cake just baked, cooling on wire rack
Cake crumbs to decorate over frosting
On medium speed using a hand held or stand mixer fitted with paddle attachment, beat cream cheese and butter until smooth, about 2 minutes.

Add the confectioners’ sugar, salt, and 2 tablespoons of milk and beat for 2 minutes.

On high speed, add vanilla extract and 1 more tablespoon of milk if needed to thin out, and beat on high for 1 minute.

Slice the tops of the cakes with a serrated knife to even each layer, and to use as crumbs to decorate over the frosting.

Place first cake layer on cake stand or plate, and cover with cream cheese frosting.

Add second cake layer on top and frost cake, and add crumbs as desired.

Place cake in fridge to set.

Cover and keep in fridge covered for 5-7 days.

For the Red Velvet Cake with Cream Cheese Frosting Recipe visit, Sally's Baking Addiction:
http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/

Enjoy!

-Sophia/Two Frys

No comments:

Post a Comment