I've only received like eleventy-billion requests for me to post this recipe in the last few weeks. I figured it was time to please the people! This was passed on to me from a dear friend and I've tweaked it a little bit. It's definitely the best red velvet cake I've ever had! And the homemade cream cheese frosting is really the "icing on top" (I'm bad, I know). I made one of these last week for my sister, but it was devoured so quickly I couldn't snap any pictures. I promise to add one when I make the next cake.
Red Velvet Cake
Ingredients
- 2 2/4 cups cake flour
- 1 1/2 cups sugar
- 3 tsp. unsweetened cocoa powder
- 1 Tbsp baking soda
- 1 tsp. salt
- 2 eggs
- 1 1/2 cups vegetable oil
- 1 tsp vanilla
- 1 cup low-fat buttermilk
- 1 - 1 ounce bottle red food coloring
- 1 tsp. apple cider vinegar
Directions
- Preheat oven to 350 degrees
- Grease 2 - 9 inch cake pans and set aside
- In large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt
- Add eggs to flour mixture, one at a time, and mix well on low speed
- Add oil, vanilla, and buttermilk and mix well
- Add food coloring and mix well
- Add vinegar and mix on medium speed until well blended
- Pour into prepared cake pans and bake for 25-30 minutes or until they pass the toothpick test
- Cool in pans on wire rack for 15 minutes, then remove from pans and let cool completely before frosting
Cream Cheese Frosting
Ingredients
- 2 - 8 ounce packages of cream cheese
- 1 cup unsalted butter
- 2 tsp. vanilla
- 4 cups powdered sugar
Directions
- Let cream cheese and butter soften to room temperature in large mixing bowl
- Add vanilla and mix well on medium speed
- Gradually add powdered sugar and mix on medium speed until creamy
- Use half of the frosting to crumb coat the cake layers, then chill before using rest of frosting for the finish coat
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