Red Velvet Cake
This Red velvet cake is a soft layer cake with cream cheese icing.
Prep Time20 minutes mins
Cook Time36 minutes mins
1 hour hr
Total Time1 hour hr 56 minutes mins
Course: Baking
Cuisine: United States
Keyword: Red Velvet Cake
Servings: 8
Calories: 576kcal
For The Cake
- 113 g Butter
- 40 g Oil
- 120 g Sugar
- 2 Egg
- 180 g All-purpose flour
- 10 g Cocoa Powder
- 4 g Baking Powder
- 4 g Baking Soda
- 120 ml Butter Milk
Cream Cheese Frosting
- 300 g Cream Cheese
- 250 g Heavy Cream
- 55 g Icing Sugar
For The Cake
Preheat the oven to 350 degrees F.
In a Bowl mix all dry ingredients, Add oil, and red colour in buttermilk mix well and set aside.
In a large mixing bowl add softened butter, sugar and beat on high speed until fluffy.
Add egg one by one beat well between each adition.
Then add dry ingridients with adding buttermilk mixture alternatively.
Divide the cake batter evenly among three bowls, Spread evenly on baking paper and bake for 10 to 12 minutes.(Make sure upper layer is not brown)
Remove the cakes from the oven,Let cool completely.
For Cream Cheese Frosting
In a large mixing bowl, beat the heavy cream, sugar on high speed until soft peaks forms)
Add cream cheese and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Assemble
Cut the cake with the cutter, Place 1 layer, Pipe some of the Cream Cheese Frosting over the top of the cake. Using a palette knife or offset spatula. (Spread enough frosting to make a 1/4-inch layer.)
Carefully set another layer on top, and repeat. Top with the remaining layer and cover the top of the cake with the crumble cake.
Serving: 8g | Calories: 576kcal | Carbohydrates: 43g | Protein: 7g | Fat: 43g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 455mg | Potassium: 158mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1400IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg