- Yield: 3 layer cake
- Prep Time: 60 minutes
Red Velvet Cake
Tidbits... these brilliant red cakes are soft, light and very moist. The cream cheese frosting is a must! This recipe is for either a two layer cake or cupcakes.
Ingredients
- Flour - 2 1/2 cups 400 g
- Unsweetened Cocoa Powder - 2 T 10 g
- Butter (room temp) - 1/2 cup 115 g
- Sugar - 1 1/2 cups 330 g
- Eggs (room temp) - 2 large
- Red food coloring gel - 2 T 5 g
- Vinegar - 1 T
- Baking soda - 1 Tsp.
- Salt - pinch
- Buttermilk - 1 cup
- Sunflower oil - 1 cup
- Vanilla - 2 tsp.
- Frosting
- Philadelphia Cream Cheese - 400 g
- Butter - 115 g (1 stick) softened
- Vanilla - 1 1/2 tsp.
- Powdered sugar - 4 cups
Instructions
- Preheat oven to 350˚
- Whisk dry ingredients.
- Beat room temperature butter with sugar until creamy then mix in 1 egg at a time. Stir in red coloring gel.
- Alternate buttermilk and flour mixture to butter cream mixture , blend well.
- Mix vinegar and baking soda. It will fizz, then stir into mixture.
- Spray pan. Bake at 350 about 25 minutes or Cupcakes cook in 20 minutes.
- Frosting
With a mixer blend butter and cream cheese. Add vanilla and powdered sugar until light and fluffy.
