"Red Velvet Cake"
CAKE: 2 1/2 Cups All Purpose Flour 1 Cup (8 oz/ 227 g) Unsalted Butter 3 Large Eggs 1 Cup Butter Milk 1 1/2 Tsp Baking Powder 1 Tsp Baking Soda 2 Tbsp Cocoa Powder 1 Tsp White Wine Vinegar 1 1/4 Cup Sugar 1 Tsp Vanilla Extract 2 Tbsp Food Color 1 Tsp Salt CREAM: 2 Cups (16 oz/ 454 g) Cream Cheese 1 1/4 Cup Heavy Whipping Cream 1/4 Cup Half & Half Milk 3/4 Cup Powdered Sugar 1 Tsp Vanilla Extract PREPARATIONS: 1- None DIRECTIONS: Cake: 1- Combine all purpose flour, salt, baking powder in a bowl. 2- Sift cocoa powder into the bowl, stirring. 3- In a larger bowl (or a blender), whisk the unsalted butter until soft, add the sugar and continue whisking until well combined. 4- Add the eggs (one egg at a time) to the mixture and continue whisking. 5- Add the vanilla extract and mix thoroughly until well blended. 6- Transfer the mixture into a large bowl if used blender. 7- In a cup, mix the food color with the butter milk. 8- Add colored milk and the four/cocoa to the egg/butter mixture little by little while whisking. 9- Combine 1 tsp of baking powder with 1 tsp of white wine vinegar and add to the batter, stir will. 10- Transfer the dough onto two 9 inch bakeware (grease with vegetable oil/cooking spray). 11- Preheat the oven to 350º F (176º C) bake the cake for 25 to 30 minutes. 12- Remove the cakes from the oven, allow them to cool down, remove the cakes from the bakeware and allow to cool off further more (about 20 minutes). 13- Place the cakes in a container or wrap with plastic wrap and put them in refrigerator for 40 minutes. 14- Meanwhile start the CREAM: 15- Whisk 2 cups of cream cheese until soft. 16- Add the powdered sugar, continue well until well combined. 17- Add vanilla extract, blend well. 18- Add heavy whipping cream and continue mixing until well blended. 19- Add half & half milk and mix thoroughly. 20- Remove the cakes from refrigerator. 21- Flatten the surface of one cake by cutting the top. 22- Cut the cakes horizontally in half. 23- Stack the layer on top of each other, Apply cream in between of each layer. 24- Cover the cake with cream. 25- Keep the cake in refrigerator for at leas 40 minutes or an hour before serving.
VELVET CAKE CALORIES & NUTRITION VALUES
Red velvet cake, 3.5 ounces (100 grams) of it, has 333 calories and also 192 calories from fat. It has 18.1 grams of sugar and 13.1 grams of saturated fat. It contains 5.2 grams of protein and 330 milligrams of sodium. Red velvet cake is most popular during the valentine or occasions such as birthdays and anniversaries.
nutritional factsServing Size 100g
Amount Per Serving