Red Velvet Cake

For some reason, people seem to go crazy over Red Velvet Cake .... and I am no exception. Every couple months I get a craving for something sweet and this is one of my go to recipes. I found this recipe over a year ago on www.joyofbaking.com, but of course I had to make adjustments to suit my tastes. I decreased the amount of sugar, used almond milk instead of buttermilk in the cake and decreased the amount of heavy cream in the frosting among other things.

I really hope you enjoy it as much as I do and remember ...everything in moderation!

Ingredients

2 1/2 cups sifted cake flour

1/2 tsp salt

2 tbsp Hershey cocoa powder

1/2 cup unsalted butter, at room temperature

1 cup granulated white sugar

2 large eggs

1 tsp pure vanilla extract

1 cup almond milk

2 tbsp liquid red food coloring

1 tsp white distilled vinegar

1 tsp baking soda

Cream Cheese Frosting:

2 8 oz packs cream cheese, room temperature

1 teaspoon pure vanilla extract

1/2 cup confectioners’ sugar, sifted

1/2 cup cold heavy whipping cream 

*Preheat oven to 350F

Preparation

• Sift together flour, salt, and cocoa powder in a mixing bowl and set aside
• In another bowl or mixer cream butter and sugar until light and fluffy
• Add the eggs, one at a time, beating well after each addition. 
• Add vanilla extract and continue mixing until combined
• In a small bowl, whisk milk with the red food coloring. 
• Add 1/3 flour mixture and 1/3 milk to the butter mixture and mix on low speed
• Continue alternately adding flour and milk until done
• In a small cup combine the vinegar and baking soda. Allow the mixture to fizz then quickly fold into the cake batter. 
• Evenly divide batter between 2 prepared pans and place in center rack of your oven.

• Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 
• Cool the cakes in their pans for 10 minutes before removing, then cool completely before frosting.

Cream Cheese Frosting: 

• Using an electric mixer or a hand mixer beat the cream cheese until smooth. 
• Add vanilla and confectioners’ sugar and cream. 
• Gradually add heavy cream and whip until the frosting is thick enough to spread. 

Assembling:

• Place one of the cakes on your serving platter, top of the cake facing down. 
• Spread a layer of frosting then place the other cake on top of the frosting and continue to frost the top and sides of the cake.