Red velvet Cake with Cream Cheese Frosting
Ingredients
2 1/2 cup all-purpose flour
2 tablespoons of unsweetened cocoa powder
1/4 cup unsweetened cocoa powder
1 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 stick of unsalted butter
2 large eggs
2 teaspoons vanilla extract
1 ounce red food coloring
1 cup buttermilk
1 2/3 cups of vegetable oil
Ingredients
8 ounces package of cream cheese room temperature
1 pound box of confectioners’ sugar
1 teaspoon vanilla extract
1 stick butter , room temperature
1/2-1 ounce chocolate, grated, for garnish (optional)
Directions
- To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.
- Stir together the flour baking powder, salt, and cocoa. Mix the sugar and eggs. Add the oil, slowly beating well as the oil is added. Add the flower mixture alternately with the buttermilk, beginning and ending with the flour and mixing well each addition
- Stir the vanilla and food coloring. Divide the batter evenly among the pan and bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more
- To prepare frosting: Beat cream cheese, confectioners’ sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.
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