Red Velvet Cake


RV7Valentine’s Day has always been one of my favorite holidays because it is an opportunity to express love to your family, your friends, and maybe even that special someone who doesn’t know the depth of your feelings yet but is about to.  So if you, like me, have someone in your life you’d like to say “I love you” to, say it with cake! My red velvet cake is the perfect display of affection. It is super moist with a light chocolate flavor. The cream cheese frosting is so rich, creamy and extremely easy to put together. Use your Farmer Owned Ingredients to make this special treat today and spread the love!

Ingredients:
1 stick of butter
1 1/2 cups of sugar
2 eggs
1 tablespoon of vanilla
3 tablespoons of cocoa powder
2 tablespoons of red food coloring
1 teaspoon of salt
1 teaspoon of baking soda
2 1/2 cups of flour
1 cup of buttermilk
1 tablespoon of apple cider vinegar

For frosting:
8 ounces of room temperature cream cheese
1 stick of room temperature butter
1 pound (about 4 cups) of confectioners sugar
2 teaspoons of vanilla extract

Directions: RV_1

Measure out all ingredients. Mix together flour, salt and baking soda in a medium bowl. Place the butter and sugar in the bowl of a stand mixer and cream for 3 to 5 minutes until light and fluffy.

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Add eggs and vanilla to butter and sugar and mix until incorporated.

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Mix together the food coloring and red food dye until it forms a paste. Add that paste to the eggs and sugar.

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Add one third of the dry ingredients followed by half of the buttermilk, mixing after each addition. Add second third of dry and final half of buttermilk. Finish with final third of dry ingredients. Lastly, add vinegar and mix until completely combined.

Preheat oven to 350° F.

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This recipe will make two dozen cupcakes, two nine inch cake rounds or 1 medium heart pan and a dozen cupcakes. If you are baking cupcakes, line the cupcake tin with paper liners and fill about 2/3 of the way up. Place in preheated oven and bake for about 15 minutes. If you are making a cake, butter and flour the pan, fill the cake pans about 1/2 the way up and place in a preheated oven for 20 – 25 minutes until the cake springs back and, when inserted, a toothpick comes out clean.

While cakes are cooling, make the frosting. Cream the butter and cream cheese in the bowl of an electric mixer. Add the confectioners sugar one cup at a time until incorporated and smooth. Finally, add the vanilla. Beat until the frosting is one smooth consistency.

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Once the cakes have cooled, frost with cream cheese frosting and serve!

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