Saturday, June 11, 2016

Red Velvet Layer Cake with Cream Cheese Frosting

Red velvet cake is so much more than a white or chocolate cake colored red. The symbolic cake is a work of art of flavors, textures, and frosting. Discover all my guidelines and tricks to coming up with the right cake using this standard recipe at home! It is advisable to read through the recipe first before you start the preparations. Enjoy!



 3 cups cake flour 
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup softened and unsalted butter
2 Tablespoons natural cocoa powder (unsweetened)
1 cup vegetable oil
2 cups sugar (granulated)
1 teaspoon white vinegar
4 large eggs, separated
Liquid red food coloring
1 cup buttermilk
1 1/2 Tablespoons vanilla extract

Cream Cheese Frosting:

16 ounces cream cheese, softened
3 Tablespoons milk
2 teaspoons vanilla extract
1/2 cup unsalted butter (softened)
4 cups confectioners' sugar


·         Preheat oven to 350°F. Grease 2 number 9 inch baking pans.
·         Mix the flour, cocoa powder, salt and baking soda in a large mixing bowl, and put aside.
·         Beat the butter for one minute using a stand mixer or a handheld one at high speed until creamy and smooth. Add sugar and beat vigorously for about 2 minutes until fairly creamed together. Add vegetable oil and beat for another 2 minutes.
·         Add the four egg yolks and vanilla extra. Put the egg white aside. Beat until fully combined. Add the food color and vinegar until you realize your desired color.
·         Add the dry ingredients in and beat at low speed as you add buttermilk until well mixed. Beat the egg white that you set aside for about 3 minutes until foamy and thick. Add the mixture to the cake batter using a wooden spoon or a spatula.
·         Pour the batter into the baking tins and bake for 35 – 40 minutes or until a toothpick inserted comes out clean. Ensure that you do not over bake so that the cakes do not dry out. Remove from the tin and leave on a rack to cool completely.


·         Using a large mixing bowl and a stand or handheld mixer, beat the cream cheese and the butter together in medium speed for 2 minutes until smooth. Add 2 tablespoons cream and confectioner’s sugar and beat for another 2 minutes.
·         Add vanilla to the mixture and beat at high speed for another 2 minutes. Taste the frosting and if too sweet, add a pinch of salt.

Assemble the cake and frost:
  • Start by slicing a thin layer off the top of the cakes in order to create a flat surface using a large serrated knife. Using a serving plate, place one layer of cake and evenly cover the top with frosting. Place the other layer and spread the remaining frosting on the top and sides. Slice the cakes and serve.

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