B. Smith’s Red Velvet Cake

Name: B. Smith’s Red Velvet Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 237 milliliters buttermilk at room temperature; 532 milliliters sifted cake flour (sifted, then measured 225 grams weigh) or White Lily; 2 Tbsps natural unsweetened cocoa powder (dont use Dutch or dark); 454 grams packages cream cheese, room temperature; 2 larges eggs, room temperature; 355 milliliters granulated sugar; 591 milliliters powdered sugar; 2 Tbsps generous tablespoons red food coloring (1 oz bottle); 1 teaspoons salt; 118 milliliters (1 stick) unsalted butter, room temperature; 1 Tbsp vanilla extract; 1 teaspoon white vinegar

B. Smith’s Red Velvet Cake requires roughly 45 minutes from start to finish. This recipe makes 12 servings with 504 calories, 7g of protein, and 22g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have eggs, cream cheese, buttermilk, and a few other ingredients on hand, you can make it. It will be a hit at your valentin day event.

Instructions

Preheat oven to 350 degrees. Spray two 9-inch round pans with flour added cooking spray or rub with shortening and dust with flour.Sift together cake flour, cocoa, baking powder, baking soda and salt; set aside.

Ingredients you will need

Baking Soda

Cooking Spray

All Purpose Flour

Shortening

Cocoa Powder

Salt

Dry Seasoning Rub

Equipment you will use

Oven

Mix buttermilk, food coloring, vanilla and vinegar in small bowl or large glass measure; set aside.Beat sugar and butter in large bowl, using an electric mixer, until light and creamy.

Ingredients you will need

Food Color

Buttermilk

Vanilla

Vinegar

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs 1 at a time, beating until well blended after each addition.

Ingredients you will need

Egg

Add 1/3 of the flour mixture and stir until blended. Stir in half of the buttermilk, then another third of the flour mixture. Stir in remaining buttermilk and finally, remaining flour mixture. Stir vigorously until lumps are gone or beat on low speed of mixer.Divide batter between pans and bake cakes on center rack for 25-28 minutes or until a wooden skewer inserted in center comes out clean.Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.For Frosting:Beat cream cheese and butter in large bowl until smooth. Beat in vanilla.

Ingredients you will need

Cream Cheese