Red Velvet Cake

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Red Velvet Cake Recipe!

Delicious Red Velvet Cake recipe one you will make time after time!

Red Velvet Cake

  • Ingredients For the Cake:

1/2 cup (1 stick) unsalted butter, softened

1-1/2 cups granulated sugar

2 eggs

1/4 cup natural unsweetened cocoa

1 tablespoon cold strong coffee

1/2 to 2 ounces red food coloring

1 teaspoon salt

2 1/4 cup cake flour

1 teaspoon vanilla extract

1 cup buttermilk

1 teaspoon baking soda

1 tablespoon white vinegar

  • Ingredients For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

12 ounces cream cheese, at room temperature

1/4 cup sour cream (not light)

1 tablespoon vanilla extract

2-3 cups sifted powdered sugar

Toasted pecans, finely chopped

  • Directions For the Cake:

Set the oven rack in the middle of the oven and preheat to 350 F. In the bowl of the stand mixer, cream the butter and the sugar. Add the eggs, one at a time, mixing after each.

In the small bowl, stir the cocoa, coffee, and food color to make a smooth paste. Add this mixture to the egg mixture and mix until the color is consistent throughout the batter.

Add the buttermilk, vanilla, salt, and cake flour. Mix until the dry ingredients are fully incorporated. Add the baking soda and vinegar and stir gently. The mixture will bubble and froth a bit.

Pour immediately into the prepared pans and smooth the batter. You will need three 9-inch round cake pans. Bake in preheated oven for 25 to 30 minutes, until a toothpick comes out clean and the center springs back when gently depressed. Remove from oven and cool in the pans on a wire rack for 10 minutes.

Run a plastic knife around the sides and turn the layers out, then turn them back over so they are upright. Level with a sharp knife as necessary just before frosting.

  • Directions For the Frosting:

Cream the butter, cream cheese, sour cream, and vanilla together until fluffy. Gradually mix in the powdered sugar, starting with 2 cups. Continue adding more sugar 1/4 cup at a time until you have the desired flavor and texture. Spread between layers, on top and on sides of cake. Because the crumbs are so bright red, I recommend starting with a thin crumb layer of frosting. Allow it to set up, then add the final thick layer of frosting all around.

Decorate the sides of the frosted cake with finely chopped toasted pecans.

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