Simple Way to Make Quick Red Velvet Cake with Cream Cheese Frosting

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, red velvet cake with cream cheese frosting. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Velvet Cake with Cream Cheese Frosting is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Red Velvet Cake with Cream Cheese Frosting is something that I’ve loved my whole life.

This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb. In this video I share with you my Red Velvet Cake Recipe. It's a wonderful tender cake, perfect for any special occasion.

To get started with this particular recipe, we must prepare a few ingredients. You can have red velvet cake with cream cheese frosting using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Red Velvet Cake with Cream Cheese Frosting:

1. Prepare All purpose flour
2. Make ready Salt
3. Take Cocoa powder
4. Prepare Butter , room temperature
5. Make ready sugar Granulated
6. Prepare Egg
7. Prepare Vanilla extract
8. Prepare Buttermilk
9. Get Red Liquid Food
10. Take Baking soda
11. Take Cream Cheese
12. Prepare Icing sugar
13. Make ready Vanilla extract

Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red velvet cake is classic Americana cooking with its roots in the South. Deliciously festive, rich, flavorful, red velvet is like yellow cake but with a little kiss on. An impressive three-layer distinctively red cake with a rich cream cheese frosting the family will love – great for special occasions.

Instructions to make Red Velvet Cake with Cream Cheese Frosting:

1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes).
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.
5. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
7. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour
9. In a medium bowl cream the cream cheese and icing sugar on slow speed. Mix in the vanilla extract gradually.

Deliciously festive, rich, flavorful, red velvet is like yellow cake but with a little kiss on. An impressive three-layer distinctively red cake with a rich cream cheese frosting the family will love – great for special occasions. And cream cheese frosting is always required when red velvet is involved. I've heard people say that red velvet cake is just chocolate cake with red food coloring. The right balance of chocolate in a red velvet recipe is important.

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