Red Velvet Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Recipe courtesy Food Network Magazine
| Ingredients For the cake: | |
| 12 tablespoons (1 1/2 sticks) | unsalted butter, softened, plus more for the pans |
| 3 cups | cake flour, (sift before measuring) |
| 3 tablespoons | unsweetened Dutch-process cocoa powder |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1 3/4 cups | granulated sugar |
| 1/3 cup | vegetable oil |
| 3 large | eggs, at room temperature |
| 1 tablespoon | red food coloring |
| 2 teaspoons | apple cider vinegar |
| 1 teaspoon | vanilla extract |
| 1 cup | buttermilk |
| For the frosting: | |
| 4 8-ounce packages | cream cheese, softened |
| 2 sticks | unsalted butter, softened |
| 2 pounds (about 8 cups) | confectioners' sugar |
| 1 tablespoon | fresh lemon juice |
| 1/2 teaspoon | vanilla extract |
| 1/8 teaspoon | salt |
Directions
Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.
Nutritional facts per serving (daily value): Calories 1091kcal; Protein 9g (19%); Total Fat 60g (92%)(Sat. 34g (170%)); Chol. 154mg (51%); Carb. 134g (45%); Fiber 1g (2%); Sugars 104g; Calcium 98mg (10%); Iron 3mg (19%)
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