Staff Recipe of the Month: Red Velvet Cake

Dr. Kelly’s favorite Red Velvet Cake

Serves: 16

Cooking Time: 25 minutes

Preheat oven to: 350°

 

Cream Cheese Frosting

2-8oz. packages of cream cheese softened

½lb. ( 2 sticks) unsalted butter softened

2 (16oz.) boxes of powdered sugar sifted

2 tsp. vanilla

  •  Beat cream cheese and butter on medium speed until smooth. Add sugar and vanilla, beat until fluffy.

Red Velvet Cake

3 eggs

¾ Cups butter (1½ sticks)

3 Cups Flour

2 tsp. unsweetened cocoa powder

2¼ Cups sugar

1½ tsp. vanilla

1 oz. bottle (2tbsp.) of red food coloring

1½ Cups buttermilk

1½ tsp. baking soda

1½ tsp. vinegar

¾ tsp. salt

  • Grease & Flour 3 –  9” pans
  • Preheat oven to 350 degrees
  • Combine flour, cocoa & 3/4 tsp salt.
  • In large bowl, beat butter – high 30 seconds – add sugar & vanilla – beat again.  Add eggs 1 at a time, but beat after each one. Let stand 30 minutes
  • Beat in food coloring on low
  • Alternately add flour and & buttermilk to egg mixture, beat until combined
  • Mix baking soda and vinegar, add to butter until combined
  • Spread in prepared pans
  • Bake 25 to 30 minutes (cake may appeared marbled)
  • Cool 10 minutes
  • Remove from pans; Cool
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