Monday, July 25, 2011

Red Velvet Cake with Cream Cheese Frosting

I made this cake for my brother's Graduation Party and it was a big hit.  The cream cheese frosting isn't too sweet and will become your staple cream cheese frosting.  Enjoy this delicious cake!

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
Preheat the oven to 350 degrees.  Grease two 13 by 9 baking dishes. 

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the two pans. Bake in oven for about 28-32 minutes, turning the pans once, half way through. Test the cake with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
  • 1 pound cream cheese, softened

  • 2 sticks butter, softened

  • 1 teaspoon vanilla extract

  • 4 cups sifted confectioners' sugar

  • Directions:
    In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

    To decorate put one cake down on the platter.  Put 1/3 of the frosting and coat the top layer of that cake.  Then put the other cake on upside down, in order to have a flat surface on top.  Frost the top of the cake and then go around all of the sides of the cake.  Enjoy!

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