Red Velvet Cake II
Red velvet cake is believed to have originated during the Victorian era and gets its name from its distinctive red color.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Red Velvet Cake II
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
-
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-
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.
-
In a small bowl, combine the buttermilk, vinegar, and baking soda. Add the buttermilk mixture to the large bowl, alternating with the flour mixture, beginning and ending with the flour mixture.
-
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
-
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
-
Place one cake layer on a serving platter. Spread a layer of the cream cheese frosting on top. Place the second cake layer on top and spread the remaining frosting over the entire cake.
-
Refrigerate the cake for at least 1 hour before serving.
-
Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 60g20%
- Sugars 45g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
