Red Velvet Cake [Recipe of the Week]

Red Velvet Cake

Just in time for Valentine's Day! This red velvet cake with cream cheese icing is romantic and delicious. Surprise the one you love with this dense, flavorful dessert! Let us know how it goes by leaving a comment below or on the recipe page.

CAKE

Ingredients

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

Instructions

1. Preheat oven to 350ᵒF.
2. Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
3. 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.
4. Add butter, oil, and sugar to jar and secure lid. Blend on a low speed for 20 seconds.
5. 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.
6. Add half of the dry ingredients to jar and secure lid. Blend on a low speed for 5 seconds.
7. Add remaining dry ingredients and secure lid. Blend on a low speed for 10-15 seconds or until dry ingredients are incorporated.
8. Pour even amounts of cake batter into prepared cake pans and bake for 22-26 minutes.
9. Allow to cool completely and prepare the icing.
10. Cut off rounded top of one of the cakes and use that cake as the bottom layer.
11. 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

Ingredients

8 oz Neufchatel cheese, softened
½ cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar

Instructions

1. Add cheese and butter to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 20 seconds.
2. Add vanilla and 2 cups powdered sugar to jar and secure lid. Blend on a low speed until sugar is incorporated, about 20 seconds.
3. Repeat with remaining powdered sugar. Spread icing over cake as desired or follow icing instructions in step 11 above.