Red Velvet Cake

We paired our favorite cream cheese icing with this classic red velvet cake for an irresistible combination. This recipe is adapted from a local Tennessee favorite, Helen Exum’s Chattanooga Cookbook.

Level

Intermediate

Prep time

10 minutes

Cook time

40-45 minutes

Serves

12-16

Cook it with our

Fluted Cake Pan

Ingredients

Cake

  • ½ cup (+ 2 tablespoons) butter
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (plus two tablespoons) buttermilk, room temperature
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons liquid red food coloring
  • 2 ¼ cups cake flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder

Frosting

  • 4 tablespoons butter
  • ½ cup (4 ounces) cream cheese, at room temperature
  • ½ teaspoon vanilla
  • 1 ¾ cups powdered sugar
  • ¼ cup milk, at room temperature

Directions

Cake
  1. Preheat oven to 350 degrees Fahrenheit and spray Fluted Cake Pan with Baker’s Joy, grease, butter or Seasoning Spray.
  2. In a stand mixer on high speed, cream butter and sugar until light and fluffy, about 3 minutes. Beating on a low speed, add eggs, one at a time.
  3. In a bowl, combine buttermilk, vanilla, vinegar, and red food coloring and mix until food coloring is evenly dispersed.
  4. In a separate bowl, mix cake flour with baking powder, baking soda, salt, and cocoa powder.
  5. Beating mixer on a low speed, add dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry.
  6. Gently spoon batter into Fluted Cake Pan. Bake for 40-45 minutes, or until a cake tester comes out clean.
  7. Let rest for 10 minutes before turning out, then cool at least 30 minutes before frosting.
Frosting
  1. Beat butter, cream cheese, and vanilla until light and fluffy. Add sugar gradually, beating well.
  2. Add milk, a little at a time, until the frosting reaches preferred consistency.

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