Desserts ·
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Red Velvet Cake Recipe
This dense, moist and velvety cake will leave everyone raving!
Overview
Total time: 01 M 50 S
Servings: 16
Calories: 380
Ingredients
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 tsp. kosher or sea salt
- 1 tsp. baking soda
- 1 cup butter softened & divided
- 2 tbsp. coconut oil melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tsp. vanilla extract divided
- 1 tbsp. white vinegar
- 8 oz. Neufchâtel cheese
- 4 cups powdered sugar
- 1 oz. red food coloring
Nutritional Information
- Serving Size: 1 slice
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 290mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 42g
- Protein: 4g
Instructions
CAKE
2 cups all-purpose flour
¼ cup unsweetened cocoa
½ tsp. kosher or sea salt
1 tsp. baking soda
½ cup butter, softened
2 tbsp. coconut oil, melted
1½ cup granulated sugar
2 large eggs
1 cup buttermilk
1 oz. red food coloring
1 tsp. vanilla extract
1 tbsp. white vinegar
- Preheat oven to 350ᵒF.
- Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
- Add flour, cocoa, salt and baking soda to FourSide or WildSide+ jar and secure lid. Press "Pulse" 2-4 times to incorporate the ingredients. Dump into separate bowl and set aside.
- Add butter, oil, and sugar to jar and secure lid. Blend on a low speed for 20 seconds.
- Add eggs, buttermilk, vanilla, red food coloring and vinegar to jar and secure lid. Select "Batters" or blend at a medium-low speed for 30 seconds.
- Add half of the dry ingredients to jar and secure lid. Blend on a low speed for 5 seconds.
- Add remaining dry ingredients and secure lid. Blend on a low speed for 10-15 seconds or until dry ingredients are incorporated.
- Pour even amounts of cake batter into prepared cake pans and bake for 22-26 minutes.
- Allow to cool completely and prepare the icing.
- Cut off rounded top of one of the cakes and use that cake as the bottom layer.
- Using icing, spread 1/4-1/2 cup icing on bottom layer and stack the other cake on top to make two layers. Frost entire cake.
- Chill for at least 2 hours before serving.
CREAM CHEESE ICING
8 oz. Neufchatel cheese, softened
½ cup butter, softened
1 tsp. vanilla extract
4 cups powdered sugar
- Add cheese and butter to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 20 seconds.
- Add vanilla and 2 cups powdered sugar to jar and secure lid. Blend on a low speed until sugar is incorporated, about 20 seconds.
- Repeat with remaining powdered sugar. Spread icing over cake as desired or follow icing instructions in step 11 above.
Notes
To make cupcakes: Pour batter into prepared muffin cups, filling about 2/3 full. Bake at 350°F for 16-20 minutes.
Let you know after I try it.
Instructions for cupcakes?
Does the red food coloring stain the jar?
Do you offer any healthy recipes?? U should consider it…
That’s probably from the cheese and the buttermilk. You might try low-fat buttermilk, and use a lower-fat cheese with a similar taste. You could also sub out some of the butter with an oil such as sunflower oil, which is sweet.
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