Red Velvet Cake

Red Velvet Cake could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 465 calories, 6g of protein, and 21g of fat. For 88 cents per serving, you get a side dish that serves 12. 403 people were impressed by this recipe. It will be a hit at your valentin day event. A mixture of granulated sugar, coffee, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 28%, this dish is rather bad. If you like this recipe, you might also like recipes such as Red Velvet Tres Leches Cake {Red Velvet Week}, Red Velvet Sheet Cake with Classic Red Velvet Frosting, and Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

For the cake:Preheat the oven to 325°F.Butter and flour two 9-inch cake pans. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder and salt.In a large mixing bowl, whisk together the sugar and vegetable oil. Add in the eggs, buttermilk, vanilla and food coloring. Whisk in the vinegar and coffee. Gradually add the flour mixture and stir with a spatula until completely incorporated. The batter will be thin.Divide the batter equally between the two prepared pans. Bake for 30 to 40 minutes, or until a cake tester comes out clean. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the cooling racks. Let cool completely. For the frosting:In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until thick and fluffy. Do not over beat. Add in the cream cheese and the confectioners’ sugar and beat until smooth.To assemble:Lay one cake layer flat side-up on a cake plate. Tuck in strips of baking paper under the cake edges to keep the plate clean.Use about 1 cup of frosting to fill the bottom cake layer then top with the other cake layer, flat side-up. Use the rest of the frosting to ice the whole cake. Serve.The cake can be covered and stored in the refrigerator for up to 3 days.

 

Step by step:

1. For the cake:Preheat the oven to 325°F.Butter and flour two 9-inch cake pans. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder and salt.In a large mixing bowl, whisk together the sugar and vegetable oil.

2. Add in the eggs, buttermilk, vanilla and food coloring.

3. Whisk in the vinegar and coffee. Gradually add the flour mixture and stir with a spatula until completely incorporated. The batter will be thin.Divide the batter equally between the two prepared pans.

4. Bake for 30 to 40 minutes, or until a cake tester comes out clean.

5. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the cooling racks.

6. Let cool completely. For the frosting:In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until thick and fluffy. Do not over beat.

7. Add in the cream cheese and the confectioners’ sugar and beat until smooth.To assemble:Lay one cake layer flat side-up on a cake plate. Tuck in strips of baking paper under the cake edges to keep the plate clean.Use about 1 cup of frosting to fill the bottom cake layer then top with the other cake layer, flat side-up. Use the rest of the frosting to ice the whole cake.

8. Serve.The cake can be covered and stored in the refrigerator for up to 3 days.

Nutrition Information:

covered percent of daily need

 

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