Red Velvet Cake – soft and moist inside with a wonderful flavor combination of vanilla, cocoa powder and buttermilk. This cake has a beautiful red crumb and topped with white cream cheese, perfect for the winter holidays.
Source: Home Cooking Adventure
Ingredient
Makes about 10-12 servings
Cake powder
2 2/3 cups (310g) cake flour
2 tablespoons (16g) unsweetened cocoa powder
1 teaspoon baking soda (5g)
1 teaspoon (5g) salt
1/2 cup (113g) unsalted butter, room temperature
1 1/2 cups (300g) sugar
2 eggs
1 cup (220g) vegetable oil
1 teaspoon (5ml) white vinegar
2 teaspoons (10g) vanilla extract
1 cup (240g) buttermilk, room temperature
1-2 oz (30g) red food coloring gel
Cream cheese coating
Cream cheese 17 oz (500g), room temperature
1 1/3 cup (300g) whipped cream, chilled
1 teaspoon (5g) vanilla extract
1 1/4 cup (156g) powdered sugar
1. Preheat oven to 350F (180C). Grease with butter and flour on two 9-inch (23 cm) round cake pans.
2. Sift flour, cocoa powder, baking soda and salt into a large bowl and whisk well.
3. In another bowl, mix butter with sugar until combined. Cage the eggs one by one. Mix oil, vinegar, vanilla extract and buttermilk. Mix flour mixture until well combined.
4. Gradually add red food coloring until desired color is achieved.
5. Pour the batter evenly into the prepared pan.
6. Bake for about 30 minutes until the toothpick inserted in the center comes out clean.
7. Let the pan cool on a cooling rack for 10 minutes.
8. Remove the cake from the pan and let it cool completely.
9. Prepare frosting. Sift powdered sugar into bowl. Beat cream cheese with powdered sugar and vanilla until smooth.
10. Beat cream in another bowl until stiff peaks form. Gradually add in cream cheese mixture one at a time until well combined.
11. Assemble the cake. Cut the tops of the cakes to create a flat surface. Remove the crumbs from the rest of the cake and set aside.
12. Place 1 cake layer on your serving plate. Spread evenly with less than half of the frosting. Add a second cake layer. Gradually spread the remaining frosting over the top and sides of the cake.
13. Decorate the cake with the remaining crumbs if desired. The cake is ready to serve.
14. Leftovers can be covered and refrigerated for up to a week. Serve at room temperature.
