This simple red velvet cake is cushy, damp, finished off with cream cheddar frosting, and has the most gorgeous red tone. It has the ideal red velvet flavor that is marginally tart with a milk chocolate taste. Simple to make and very heavenly – it’s the ideal red velvet cake recipe.
Ingredients :
- Red Velvet Cake
- 2 ⅔ cups cake flour*
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup vegetable oil
- 1 ¾ cups white sugar
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 2 ½ tablespoons red food coloring
- 1 cup buttermilk room temperature
- 2 teaspoons white vinegar
Cream Cheese Frosting
8 oz cream cheese** softened
½ cup unsalted butter softened
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar sifted
1-2 tablespoons cream as needed
Instructions :
Red Velvet Cake :
Preheat the stove to 350F degrees.
Oil and daintily flour a 9×13 inch baking skillet.
Filter together the flour, cocoa, baking pop and salt. Whisk tenderly to join
In a different huge bowl beat together the margarine and sugar until soft.
Beat in the oil, trailed by the eggs, vanilla concentrate and red food shading.
Beat in the flour blend into the spread combination about ⅓ at an at once, about ⅓ of the buttermilk. Switch off the blender and scratch down the sides of the bowl on a case by case basis.
Beat in the vinegar.
Empty the hitter into the pre-arranged skillet and heat for 30-35 minutes, or until an embedded toothpick tells the truth.
Cream Cheese Frosting
In a huge bowl beat the spread until delicate.
Beat in the cream cheddar.
Include the vanilla concentrate and salt.
Blend in the powdered sugar around 1 cup at a time until the ideal pleasantness is reached. On the off chance that the icing appears to be excessively thick or sweet, blend in a little cream 1 tablespoon at a time.
Glaze the cooled cake, and alternatively enrich with sprinkles.
