Red Velvet Cake

Name: Red Velvet Cake (Upgraded)
Total time: 3 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 cups Cake Flour; 1 tsp Baking Soda; 1/4 cup Dutch-Processed Cocoa Powder; 1/2 tsp Salt; 1 cup Butter-softened; 1 3/4 cups Granulated Sugar; 2 Large Eggs; 1 tsp Vanilla Extract-high quality; 1 cup Buttermilk; 1/4 cup Sour Cream; 2 tbsp Red Food Coloring; 1 tsp White Vinegar; 8 oz Cream Cheese-softened; 1/2 cup Butter-softened; 3 cups Powdered Sugar; 1 tsp Vanilla Extract-high quality; 1/4 tsp Almond Extract

⏱3h

👥12 servings

🔥375 cal

Medium

🍽️American

A slightly more refined red velvet cake featuring a touch of sour cream for extra moisture and a hint of almond extract in the frosting. Uses quality vanilla and cocoa.

2 1/2 cups Cake Flour

1 tsp Baking Soda

1/4 cup Dutch-Processed Cocoa Powder

1/2 tsp Salt

1 cup Butter-softened

See all 17 ingredients ↓

(0 reviews)

⏱3h

👥12 servings

🔥375 cal

Medium

🍽️American

A slightly more refined red velvet cake featuring a touch of sour cream for extra moisture and a hint of almond extract in the frosting. Uses quality vanilla and cocoa.

#Cake #Red Velvet #Cream Cheese Frosting #Dessert

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
In a medium bowl, whisk together the Cake Flour, Baking Soda, Cocoa Powder, and Salt.
In a large bowl, cream together the Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Vanilla Extract.
In a separate bowl, combine the Buttermilk, Sour Cream, Red Food Coloring, and Vinegar.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the Frosting, beat together the Cream Cheese and Butter until smooth.
Gradually add the Powdered Sugar, beating until light and fluffy. Stir in the Vanilla Extract and Almond Extract.
Frost the cooled cake layers.

Ingredients

2 1/2 cups 312 g Cake Flour
1 tsp 5 mL Baking Soda
1/4 cup 28 g Dutch-Processed Cocoa Powder
1/2 tsp 2.5 mL Salt
1 cup 227 g Butter-softened
1 3/4 cups 350 g Granulated Sugar
2 2 Large Eggs
1 tsp 5 mL Vanilla Extract-high quality
1 cup 240 mL Buttermilk
1/4 cup 60 mL Sour Cream
2 tbsp 30 mL Red Food Coloring
1 tsp 5 mL White Vinegar
8 oz 227 g Cream Cheese-softened
1/2 cup 113 g Butter-softened
3 cups 360 g Powdered Sugar
1 tsp 5 mL Vanilla Extract-high quality
1/4 tsp 1.25 mL Almond Extract

Equipment

Two 8-inch round baking pans
Mixing bowls
Electric mixer
Whisk

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
In a medium bowl, whisk together the Cake Flour, Baking Soda, Cocoa Powder, and Salt.
In a large bowl, cream together the Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Vanilla Extract.
In a separate bowl, combine the Buttermilk, Sour Cream, Red Food Coloring, and Vinegar.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the Frosting, beat together the Cream Cheese and Butter until smooth.
Gradually add the Powdered Sugar, beating until light and fluffy. Stir in the Vanilla Extract and Almond Extract.
Frost the cooled cake layers.

Nutrition per serving

Calories 375

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Red Velvet Cake

Red Velvet Cake

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