Red Velvet Cake

For some reason, people seem to go crazy over Red Velvet Cake .... and I am no exception. Every couple months I get a craving for something sweet and this is one of my go to recipes. I found this recipe over a year ago on www.joyofbaking.com, but of course I had to make adjustments to suit my tastes. I decreased the amount of sugar, used almond milk instead of buttermilk in the cake and decreased the amount of heavy cream in the frosting among other things.

I really hope you enjoy it as much as I do and remember ...everything in moderation!





Ingredients
2 1/2 cups sifted cake flour
1/2 tsp salt
2 tbsp Hershey cocoa powder
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1 cup almond milk
2 tbsp liquid red food coloring
1 tsp white distilled vinegar
1 tsp baking soda

Cream Cheese Frosting:
2 8 oz packs cream cheese, room temperature
1 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar, sifted
1/2 cup cold heavy whipping cream 
*Preheat oven to 350F

Preparation
  • Sift together flour, salt, and cocoa powder in a mixing bowl and set aside
  • In another bowl or mixer cream butter and sugar until light and fluffy
  • Add the eggs, one at a time, beating well after each addition. 
  • Add vanilla extract and continue mixing until combined
  • In a small bowl, whisk milk with the red food coloring. 
  • Add 1/3 flour mixture and 1/3 milk to the butter mixture and mix on low speed
  • Continue alternately adding flour and milk until done
  • In a small cup combine the vinegar and baking soda. Allow the mixture to fizz then quickly fold into the cake batter. 
  • Evenly divide batter between 2 prepared pans and place in center rack of your oven.

  • Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 
  • Cool the cakes in their pans for 10 minutes before removing, then cool completely before frosting.


Cream Cheese Frosting: 
  • Using an electric mixer or a hand mixer beat the cream cheese until smooth. 
  • Add vanilla and confectioners’ sugar and cream. 
  • Gradually add heavy cream and whip until the frosting is thick enough to spread. 
Assembling:
  • Place one of the cakes on your serving platter, top of the cake facing down. 
  • Spread a layer of frosting then place the other cake on top of the frosting and continue to frost the top and sides of the cake. 


4 comments:

  1. Cool ideas. Is the cake for a special occasion?

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    Replies
    1. No...I just wanted red velvet cake LOL and someone asked me for the recipe. I ate a slice to satisfy my craving and then I left it alone.

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  2. This cake looks so good! I'm from the south and red velvet is a constant treat in my family. My brother is the chef in the family but he looked a little jealous when I brought the red velvet cake for my mother's birthday party this year. Making a red velevet cake is hard work! Yours look very moist and light...My family would welcome you with open arms:)

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