Red Velvet Cake
Honestly this is my favorite. The most moist, tender, decadent cake ever with a wonderful cream cheese frosting. Heavenly delicious!
Red Velvet Cake
Description
Honestly this is my favorite. The most moist, tender, decadent cake ever with a wonderful cream cheese frosting. Heavenly delicious!
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup canola or vegetable oil
- 2 eggs
- 1 cup milk mixed with 1 tablespoon white vinegar. Allow to sit for 10 minutes before using
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- ½ cup hot coffee Nescafe works well
- ½ teaspoon vanilla extract
- 3 tablespoons red food coloring
For the cream cheese frosting:
- 400 g./14 oz. cream cheese
- 1 ⅓ cups icing sugar powdered sugar
- 78 g./⅓ cup butter softened
Instructions
- Place a rack in the center of the oven.
- Preheat the oven to 180°C/350°F. Coat 2 round cake pans 22cm/9 inches with a piece of butter and lightly dust with some flour.
- Sift the flour cocoa, baking soda, baking powder, and salt in a large bowl.
- To another bowl add the sugar, canola oil, eggs, milk (mixed with vinegar), vanilla, red food coloring, and hot coffee. Whisk well to incorporate.
- Pour the wet ingredients over the dry ingredients. Beat gently to incorporate.
- Divide the batter equally in the two coated pans.
- Bake for 30 minutes or until you insert a toothpick in the center of the cake and it comes out clean.
- Remove from the oven and set aside to cool down completely.
Meanwhile prepare the frosting:
- Place the icing sugar and cream cheese in a large bowl and beat with an electric mixer on medium speed for 1 minute.
- Add the butter and beat for another minute to obtain a smooth frosting.
To put together:
- When the two cakes have completely cooled down, spread half of the frosting over the surface of one of the cakes.
- Place the second cake on top and spread the remaining frosting on the surface.
Notes
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