Moist Red Velvet Cake Recipe From Food Network
Ingredients
For the cake, you'll need: 2 1/2 cups all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (1 stick) butter, softened, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup buttermilk, 1/4 cup vegetable oil, 2 tablespoons red liquid food coloring and 1 teaspoon white distilled vinegar.
Instructions
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla extract. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions (ending with the dry ingredients). Beat just until combined. Divide the batter between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
To make the cream cheese frosting, you'll need: 8 ounces cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 cups confectioners' sugar, 1 teaspoon vanilla extract and a pinch of salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until light and fluffy. Beat in the confectioners' sugar, vanilla and salt until combined. Spread the frosting over the cooled cake.
Serving
For a beautiful presentation, garnish with fresh raspberries or red velvet cake crumbs. Serve with a dollop of freshly whipped cream or a scoop of ice cream. Enjoy!
Nutrition
This moist red velvet cake is a decadent treat! Each slice contains around 560 calories, 28g fat, 58g carbohydrates, and 4g protein. It also has a good amount of vitamin A, calcium, and iron. Enjoy in moderation!
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