Red Velvet Cake with Cream Cheese Frosting- USA #140

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 Red Velvet Cake with Cream Cheese Frosting-USA #140

Hate to burst your bubble but, a red velvet cake is a vanilla cake tinted red with buttery, vanilla, and cocoa flavors, as well a tang from buttermilk. Add to that a butter and cream cheese frosting voila —deliciousness!

I made these as a welcome home gift for one of my daughter -in-laws. She went out of town for a few days and I know these are a favorite. 

                                                      

Ingredients: 

  • 3 c. Cake flour (spoon and leveled)
  • 1 tsp. Baking soda
  • 2 T. Unsweetened natural cocoa powder
  • 1/2 tsp. Salt
  • 1/2 c. Unsalted butter, softened to room temperature
  • 2 c. Sugar
  • 1 c. Vegetable oil
  • 4 egg yolks, at room temperature (save egg whites, they will be added later)
  • 1 T. Vanilla extract
  • 1 tsp. Distilled white vinegar
  • Liquid or gel red food coloring
  • 1 c. Buttermilk, at room temperature
Cream Cheese Frosting:
  • 16 oz. cream cheese, softened to room temperature
  • 3/4 c. Unsalted butter, softened to room temperature
  • 5-1/2 c. Confectioners’ sugar
  • 1-1/2 tsp. Vanilla extract
  • Pinch of salt, to taste
  1. Cake: Preheat oven 350F. Grease 2-9inch cake pans, line with parchment paper, then grease the parchment paper.
  2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl.  Set aside.
  3. Using a mixer, beat the butter and sugar together on medium-high speed until combined, about 1 minute.  Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  4. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes.  Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  5. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk.
  6. Beat in desired amount of food coloring just until combined. (I use 1 tsp. Gel food coloring.)
  7. In a separate bowl, beat the 4 egg whites on high speed until fluffy peaks form, about 3 minutes.  Gently fold into cake batter.
  8. Divide batter between cake pans.  Bake 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean.
  9. Remove from oven and cool completely before assembling.
  10. Cream Cheese Frosting:  Using a mixer, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
  11. Add confectioners’ sugar, vanilla extract, and a pinch of salt.  Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.  Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if too sweet. frosting should be soft but not runny.
  12. Assembling:  Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake.
  13. Place 1 layer on serving plate.  Evenly cover the top with frosting.  Too with 2nd layer and spread remaining frosting all over the top and sides.
  14. Refrigerate at least 30-60 minutes before slicing.
Results:  I made cupcakes instead of a cake. Cupcakes are so much easier to share than a cake. I ended up with 4 large cupcakes and 18 medium size cupcakes.  That was the only change I made. This was a very clear and sequential recipe. As a result of not making a 2 layered cake, I have a large quantity of frosting left over. I’m sure I’ll use it with something.
Bottom Line: Keeper!
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