*Ingredients:
+red-velvet cake
°3 c cake flour
°2 tablespoon cocoa powder (unsweetened)
°1 teaspoon baking soda
°¼ tsp salt
°½ cup Butter (1 stick, room temperature)
°2 cups sugar
°1 cup vegetable oil
°2 tbsp vanilla extract
°4 eggs
° red food coloring
°1 t distilled white vinegar
°1 c buttermilk
+Cream cheese frost
°16 oz cream cheese
°½ c Butter (1 stick, room temperature)
°3 tsp vanilla extract
°4 c confectioners sugar
°2-4 tbsp heavy cream
*Instructions
+red velvet cake
Preheat oven to 350°F (175°C) and grease & flour cake pans. I use 3 8 inch cake pans.
In mixing bowl or bowl your stand mixer, sift or whisking dry ingredients (cake flour, cocoa powder, baking soda, and salt) mix so that the cocoa is evenly distributed in the flour.
3 cups cake flour, 2 tbsp cocoa powder (unsweetened), 1 tsp baking soda, ¼ tsp salt
In separate large bowl, beat soft butter to creamy, smooth also light in color. Add the sugar and cream with your butter until you have a crumbly texture and the butter and sugar are evenly distributed.
½ cup butter, 2 cups sugar
Add the vegetable oil to the creamed butter and sugar and mix until fairly smooth (with a few small lumps is OK). Next, add the vanilla extract and eggs, then mix until the mixture is smooth again.
1 cup vegetable oil, 2 tablespoons vanilla extract, 4 large eggs
Time wet ingredients are combined, adding red food coloring also distilled white vinegar, & mixing again to smooth. *Use as much food coloring as needed to achieve the desired depth of red color in the cake - I used 2 tbsp of liquid food coloring in the video demonstration.
red food coloring, 1 tsp distilled white vinegar
Stir in the buttermilk until smooth, then make a well in the mixing bowl of dry ingredients. Pour the wet ingredients into the well and mix until your red velvet cake batter is smooth.
1 c buttermilk
Transfering batter to your prepared cake pans and bake 350°F (175°C) for 25-30 minutes. Removing cakes from your oven when inserted toothpick or cake tester comes out clean from the center of the cakes. * They must also return to touch.
Place your baked cakes on a cooling rack and allow them to cool slightly, in the pans, for 5 minutes before removing them to cool completely.
+Cream cheese frosting
Cream together the 2 bricks of softened cream cheese with 1 stick of softened butter until smooth. Add vanilla extract and mix until well blended.
16 ounces cream cheese, ½ cup butter, 3 teaspoon vanilla extract
Next, mix in the icing sugar and then start adding heavy cream a drizzle at a time until you achieve your desired consistency of icing. Your frosting can be a little softer if you plan to just spread it over your cake, or make it a little stiffer if you want to pipe your frosting.
4 cups icing sugar, 2-4 tablespoons heavy whipped cream
Level your cake layers before assembling your layer cake. Reserve the cut pieces of cake for decoration.
Spread the cake with the cream cheese frosting topping, then frost the sides and top of the cake. Pipe a border and decorate with red velvet crumbs reserved for the filling of your cakes if desired.
Enjoy !
