This red velvet cake is a two-layer cake made with buttermilk, a little cocoa powder and red food colouring, finished with a cream cheese frosting. The recipe covers baking the layers, making the frosting and assembling the cake.
Ingredients for Red Velvet Cake
For the Cake:
- All-Purpose Flour: 2½ cups, sifted
- Cocoa Powder: 2 tablespoons, unsweetened
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted Butter: ½ cup, softened
- Granulated Sugar: 1¾ cups
- Eggs: 2 large
- Buttermilk: 1 cup
- Vegetable Oil: ½ cup
- Vanilla Extract: 1 teaspoon
- Distilled White Vinegar: 1 teaspoon
- Red Food Colouring: 2 tablespoons
For the Cream Cheese Frosting:
- Cream Cheese: 8 ounces, softened
- Unsalted Butter: ½ cup, softened
- Powdered Sugar: 4 cups
- Vanilla Extract: 1 teaspoon
Step-by-Step Instructions
Preparing the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, oil, vanilla extract, vinegar, and red food colouring.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely.
Preparing the Frosting:
- Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.
Assembling the Cake:
- Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add the Second Layer: Place the second cake layer on top and frost the top and sides of the cake evenly.
- Decorate: Decorate as desired with cake crumbs, sprinkles, or piping.
Nutritional Information (Per Slice)
Here’s the approximate nutritional breakdown for one slice of red velvet cake (serves 12):
- Calories: 430 kcal
- Protein: 4 g
- Carbohydrates: 55 g
- Sugar: 40 g
- Fat: 21 g
- Saturated Fat: 9 g
- Cholesterol: 65 mg
- Fiber: 1 g
- Sodium: 250 mg
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Frequently Asked Questions
How do I know when red velvet cake is done?
Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let the cakes cool completely before frosting.
How many slices does this red velvet cake serve?
The nutritional breakdown is for one slice, based on the cake serving 12.
What goes into the cream cheese frosting?
Beat 8 ounces of softened cream cheese with ½ cup softened unsalted butter until smooth, then gradually beat in 4 cups of powdered sugar and mix in 1 teaspoon of vanilla extract.
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