RCI-BR.004.0443.001
Red Velvet Cake with History
Red Velvet Cake with History from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 2 1/4 unit
- 1 unit
- 1 unit
- c Baking cocoa1/4 unit
- 1 1/2 unit
- 1 1/2 unit
- 2 unit
- ts To 1 oz of red food color2 unit
- 1 unit
- t white vinegar1 unit
- c buttermilk1 unit
- Frosting: 1 pk 8 oz cream cheese1 unit
- 1 unit
- lb Box powdered sugar1 unit
- 1 unit
- milk as needed1 unit
Method
1
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2
Sift together cake flour, baking soda, salt, and baking cocoa in a medium bowl.
3
Cream together sugar and oil in a large mixing bowl until well combined.
4
Beat in eggs one at a time, then add red food color and vanilla extract, mixing until fully incorporated.
5
Alternate adding the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry mixture.
2 minutes
6
Stir in white vinegar gently until the batter is smooth and uniform.
7
Divide the batter evenly between the prepared pans and smooth the tops.
8
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
33 minutes
9
Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.
60 minutes
10
Beat cream cheese and butter together in a large bowl until light and fluffy.
11
Gradually add powdered sugar, beating on low speed until combined, then add vanilla extract.
12
Add milk one tablespoon at a time, beating until the frosting reaches the desired spreading consistency. Place one cake layer on a serving plate, spread with frosting, top with second layer, and frost the top and sides.