Yield: 12-14 servings
Ingredients:
Red Velvet Cake
2 1/2 cups (325g) all
purpose flour
2 cups (414g) sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
4 tsp (9g) natural unsweetened cocoa
1 tsp salt
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
2 large eggs
2 tsp white vinegar
4 tsp red food coloring
1 cup (240ml) hot water
2 cups (414g) sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
4 tsp (9g) natural unsweetened cocoa
1 tsp salt
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
2 large eggs
2 tsp white vinegar
4 tsp red food coloring
1 cup (240ml) hot water
Cream Cheese Frosting
16 oz (452g) cream
cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract
Sprinkles
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract
Sprinkles
Directions:
1. Preheat oven to 350°F (176°C) and
prepare three 8 inch pans with parchment paper in the bottom and spray the
sides with non-stick spray.
2. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
3. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the three pans and bake for 23-25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the cream cheese and butter in a large mixer bowl and mix until smooth.
9. Add about half of the powdered sugar and mix until smooth.
10. Add the vanilla extract and mix until smooth.
11. Add the remaining powdered sugar and mix until smooth.
12. When the cakes are cool, build the cake. Remove the domes from the tops of the cake layers with a large serrated knife.
13. Place the first layer of cake on a cake circle or serving stand, then spread about 1 cup of frosting on top in an even layer.
14. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake.
15. Frost the outside of the cake. I used my offset spatula to get a nice, even layer. This cream cheese frosting is stickier than some other frostings. Keep aside about 1/2 – 3/4 cup of frosting for the top border.
16. Press the sprinkles onto the sides of the cake.
17. Pipe a border around the top edge of the cake.
18. Refrigerate cake until ready to serve.
2. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
3. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the three pans and bake for 23-25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the cream cheese and butter in a large mixer bowl and mix until smooth.
9. Add about half of the powdered sugar and mix until smooth.
10. Add the vanilla extract and mix until smooth.
11. Add the remaining powdered sugar and mix until smooth.
12. When the cakes are cool, build the cake. Remove the domes from the tops of the cake layers with a large serrated knife.
13. Place the first layer of cake on a cake circle or serving stand, then spread about 1 cup of frosting on top in an even layer.
14. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake.
15. Frost the outside of the cake. I used my offset spatula to get a nice, even layer. This cream cheese frosting is stickier than some other frostings. Keep aside about 1/2 – 3/4 cup of frosting for the top border.
16. Press the sprinkles onto the sides of the cake.
17. Pipe a border around the top edge of the cake.
18. Refrigerate cake until ready to serve.
© Life Love and Sugar –
http://www.lifeloveandsugar.com
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