Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, red velvet cake with cream cheese frosting. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. In my opinion, cream cheese frosting pairs best with red velvet's flavor and this frosting recipe is really simple. You need block-style cream cheese, butter, confectioners' sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth.
Red Velvet Cake with Cream Cheese Frosting is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Red Velvet Cake with Cream Cheese Frosting is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook red velvet cake with cream cheese frosting using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Red Velvet Cake with Cream Cheese Frosting:
- Prepare 2 1/2 Cups All purpose flour
- Prepare 1/2 Teaspoon Salt
- Take 2 Tablespoons Cocoa powder
- Get 1/2 Cup Butter , room temperature
- Prepare 1 1/2 Cups sugar Granulated
- Prepare 2 Egg
- Make ready 1 Teaspoon Vanilla extract
- Take 1 Cup Buttermilk
- Get 2 Tablespoons Red Liquid Food
- Make ready 1 Teaspoon Baking soda
- Get 250 Grams Cream Cheese
- Prepare 500 Grams Icing sugar
- Take 1/4 Teaspoon Vanilla extract
A red velvet cake with cream cheese frosting is always a classic treat. Check out our red velvet cake recipe with step-by-step instructions at Wilton. It's a decadent, flavorful, gorgeously red and tender cake topped with a sweet, rich cream cheese frosting. It's perfectly melt-in-your-mouth fluffy and amazingly moist.
Instructions to make Red Velvet Cake with Cream Cheese Frosting:
- 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.
- In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
- 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).
- 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.
- 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.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- 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.
- 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
- In a medium bowl cream the cream cheese and icing sugar on slow speed. Mix in the vanilla extract gradually.
It's a decadent, flavorful, gorgeously red and tender cake topped with a sweet, rich cream cheese frosting. It's perfectly melt-in-your-mouth fluffy and amazingly moist. A dessert that's sure to impress! This cake is widely considered a Southern recipe by most people although it is served in many places in the north. Popular frostings are cream cheese and butter cream.
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