Red Velvet Cake

A little bit vanilla, a little bit chocolate, and a little bit tangy. The perfect aerate of red velvet cake is hard to describe, but this recipe makes a vibrant, tender, and delicious cake.

The ingredient of Red Velvet Cake

• nonstick cooking spray
• 1 2 cup unsalted butter softened for cake
• 2 tablespoons canola oil
• 1 cup granulated sugar
• 1 3 cup fresh open brown sugar packed
• 2 teaspoons vanilla extract for cake
• 2 large eggs
• 2 cups all set sights on flour
• 1 4 cup cocoa powder
• 1 teaspoon baking soda
• 1 2 teaspoon salt for cake
• 1 cup buttermilk
• 2 tablespoons red food coloring or acceptable to achieve desired shade of red
• 1 1 2 blocks cream cheese 8 oz per block softened
• 1 2 cup unsalted butter softened for frosting
• 3 cups powdered sugar
• 2 teaspoons vanilla extract for frosting
• 1 8 teaspoon salt for frosting

The Instruction of red velvet cake

• preheat the oven to 350u00b0f
• spray two 8 or 9 inch round cake pans liberally with nonstick cooking spray set aside
• place the butter canola oil granulated sugar brown sugar and vanilla into a large mixing bowl using a hand mixer or stand mixer fitted with a whisk attachment cream ingredients together on medium speed until smooth about 1 minute scraping sides of bowl with rubber spatula as necessary add the eggs and continue to beat until mixture is light and fluffy about 1 minute
• sift the flour cocoa powder baking soda and salt through a fine mesh sieve into the bowl beat mixture on low until ingredients begin to come together slowly stream in the buttermilk and food coloring and continue mixing scraping the sides of bowl with a rubber spatula as needed until a smooth vibrant batter forms pour batter into the prepared cake pans dividing it evenly between them
• bake the cakes on middle rack of oven until a toothpick inserted in the center comes out clean 28 33 minutes
• check to see that cakes are done remove from oven or add time as needed
• allow the cakes to cool in pans for 15 20 minutes to release a cake run a butter knife between edge of the cake and pan turn each cake onto a cooling rack allow to cool for 1 2 hours before frosting and serving
• while cakes cool make the frosting place the cream cheese and butter in a large mixing bowl beat with a mixer on medium speed until smooth and creamy
• add the powdered sugar in two additions beating on low speed after each until sugar is fully incorporated into the cream cheese mixture add the vanilla extract and salt to bowl continue beating on medium high speed until frosting is light and fluffy 2 3 minutes
• frost and assemble the cake as desired refrigerate until ready to serve

Nutritions of Red Velvet Cake

@type: nutritioninformation
@type: 570 calories
@type: 72 grams
@type: 110 milligrams
@type: 29 grams
@type: 1 grams
@type: 6 grams
@type: 16 grams
@type: 350 milligrams
@type: 54 grams