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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Adapted from Ejovo Ingredients:
1/2 cup butter, softened |
1 1/2 cups sugar |
2 eggs |
2 ounces red food coloring |
2 tablespoons cocoa (heaping) |
1 cup buttermilk |
2 1/4 cups cake flour |
1 teaspoon vanilla |
1 teaspoon baking soda |
1/2 cup butter, room temperature (1 stick) |
8 ounces philadelphia cream cheese, room temperature (1 package) |
2 -3 cups powdered sugar |
1 teaspoon vanilla extract |
Directions:
1. Red Velvet Cake Directions:.
2. Preheat oven to 350 degrees F.
3. In a larger mixer bowl, cream together butter and sugar.
4. Add eggs one at a time, beating well after each addition.
5. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.
6. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.
7. Add vanilla flavoring, mix well.
8. Blend the baking soda into the batter.
9. Transfer into two floured and greased 9 inch round cake pans.
10. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.
11. Frosting Directions:.
12. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
13. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
14. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.
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