Ingredientes para Red Velvet Cake From The Bubble Room
- Self Rising Flour
- 2 teaspoons baking soda
- Granulated Sugar
- Unsweetened Cocoa Powder
- 1 cup buttermilk
- Vegetable Oil
- Vanilla Extract
- Red food coloring (as needed for desired color)
- White Vinegar
- 4 large eggs
- Pecans
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Cómo preparar Red Velvet Cake From The Bubble Room
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the red food coloring until desired color is reached. (Start with less and add more as needed.)
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes are cooling, prepare the cream cheese frosting:
- Beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
104g
Fat
19g
Carbs
15g
