Red Velvet Cake Cream Cheese (Printable Version)
# What You'll Need:
→ Cake
01 -
260 g all-purpose flour
02 -
400 g granulated sugar
03 -
8 g unsweetened cocoa powder
04 -
5 g salt
05 -
5 g baking powder
06 -
10 g baking soda
07 -
240 ml buttermilk
08 -
120 ml coconut oil
09 -
2 large eggs
10 -
5 ml vanilla extract
11 -
240 ml hot coffee
12 -
15 ml red gel food coloring
→ Cream Cheese Frosting
13 -
360 ml whipping cream
14 -
450 g cream cheese
15 -
5 ml vanilla extract
16 -
210 g icing sugar
# Step-by-Step Directions:
01 -
Set oven to 175°C to prepare for baking.
02 -
Line two 20 cm round cake pans with parchment circles and lightly grease base and sides with non-stick spray.
03 -
In a mixer bowl, combine flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed until uniformly blended.
04 -
In a separate bowl, whisk buttermilk, coconut oil, eggs, and vanilla extract until smooth. Stir in hot coffee and red gel food coloring until homogeneous.
05 -
Add wet mixture to dry ingredients in the mixer. Mix on medium speed for about 2 minutes or until batter is smooth and thoroughly combined. Scrape down bowl as needed. Adjust food coloring for preferred shade.
06 -
Evenly divide batter between prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center emerges clean.
07 -
Let cakes cool in pans for 30 minutes, then remove from pans and transfer to a wire rack or board to cool completely.
08 -
Whip the cream in a mixer bowl until soft peaks form. Transfer to refrigerator until needed.
09 -
In a clean mixer bowl, blend cream cheese, vanilla extract, and icing sugar until smooth. Fold in whipped cream gently until completely combined.
10 -
Trim the tops of each cake for an even surface. Reserve trimmings for decoration, crumbling them into fine crumbs.
11 -
Slice each cake horizontally for four layers. Place a layer on a serving platter and spread with one-quarter of frosting. Repeat layering, ending with the final cake layer on top. Coat sides and top with remaining frosting. Sprinkle reserved cake crumbs over the surface for decoration.
12 -
Refrigerate the finished cake until ready to serve; this helps set the frosting.
# Helpful Notes:
01 -
For homemade buttermilk, mix whole milk with a tablespoon of lemon juice and let stand until it curdles.
02 -
Coffee intensifies the cocoa flavor without imparting a coffee taste.
03 -
Red gel food coloring provides vibrant color with minimal alteration to flavor or texture compared to liquid coloring.
04 -
This dessert can also be baked as three or four layers according to pan availability.