Really Red Red Velvet Cake

Red velvet cake is believed to have originated in the United States during the Victorian era, and its signature red color is traditionally achieved using beetroot juice.

This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Really Red Red Velvet Cake

Cooking Method: Baking Cuisine: American Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 30 min Total Time 1 hr 25 mins

Servings: 12 Calories: 4800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 tablespoon Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 1.5 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoon Red food coloring
• 1 cup Buttermilk
• 1 teaspoon White vinegar
• 1 teaspoon Baking soda
• 1 cup Cream cheese, softened
• 1 cup Powdered sugar
• 0.5 cup Heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring.
4. Gradually mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
5. In a small bowl, mix together the white vinegar and baking soda. Add to the cake batter and stir until well combined.
6. Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
8. In a medium bowl, beat together the cream cheese, powdered sugar, and heavy cream until smooth and creamy.
9. Place one cake layer on a serving plate and spread a layer of the cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
10. Refrigerate the cake for at least 30 minutes before serving.
11. Enjoy your Really Red Red Velvet Cake!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 50g17%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.