Red velvet cake with cream cheese frosting

0

by: Oh Sweet Day!






http://ohsweetday.com/2013/05/red-velvet-cake-with-cream-cheese-frosting.html




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4-6

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon cocoa powder

1/2 cup canola oil

1 cup granulated sugar

1 large egg, room temperature

1/2 cup buttermilk, room temperature

1 teaspoon vanilla extract

1 teaspoon red food coloring paste

1 teaspoon white wine vinegar

1/4 cup freshly brewed hot espresso

1 pack 8-ounce cream cheese, soften

1 cup powdered sugar

Nutrition Facts
Red velvet cake with cream cheese frosting

Servings Per Recipe: 4

Amount per Serving

Calories: 830

  • Total Fat: 37.9 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 80.2 mg
  • Sodium: 622.8 mg
  • Total Carbs: 113.9 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 88 g
  • Protein: 11.5 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Preheat oven to 325F. Grease three 5-inch cake pan, and line bottoms with parchment paper.

2.  In a large bowl, combine flour, baking soda, baking powder and salt.

3.  In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.

4.  Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.

5.  With the mixer on low speed, add the flour mixture and mix until just blended.

6.  Pour the cake batter evenly between cake pans, and bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.

7.  To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.

8.  To assemble the cake, simply sandwich cake layers with the cream cheese frosting.

9.  Or fit a pasty bag with a big star tip and fill with the frosting. Pipe a ring of buttercream around the outer edge of the cake. Starting at the inner edge of the border, continue piping a spiral of buttercream inward. Smooth the inside frosting with an offset spatula, leaving the edges untouched. Repeat to frost the remaining cake layers. Garnish with fresh flowers.

10.  Cover and refrigerate the cake. Leave cake in room temperature for at least an hour before serving.

related recipes

comments