Moist RED Velvet CAKE For Valentine’s Day: Homemade Red Velvet Cake From Scratch

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Red Velvet Cake Recipe

Valentine’s Red Velvet Cake

Cake: Rub veg oil lightly, throughout 2 baking pans. Coat with flour and shake out excess flour, then sit pans aside

In a bowl combine dry ingredients ( 2-1/2 cups of Cake Flour, 2 cups of White Sugar, 2-1/2 tbs of Hershey’s Unsweetened Cocoa Powder, 2 tsps of Baking Powder, 1 tsp of Baking Soda, and 1 tsp of Salt) and stir together very well

In another bowl combine wet ingredients (1 cup of Buttermilk, 1/2 cup of 1 stick of melted unsalted butter, 1/2 cup of Vegetable Oil, 2 1/2 tbs of Red Food Coloring, 2 tsp of Vanilla,1 tsp of White Vinegar, and 3 egg yolks) until well blended.

Then combine dry and wet ingredients…….

Stir them into together with a big spoon

Whisk the egg whites left over from the 3 eggs together until they form fuzzy bubbles, then poor into cake mixture and stir cake mixture in again

Pre heat oven to 350 degrees

Poor cake mixture into 2 oil/flour coated pans. Pick them up about 1 inch from the surface and drop them to remove air from cake mixture

Bake for approximately 30 minutes or until cake rises and fork comes out clean after sticking into center of cake

Sit cake on counter to cool off

After about an hour scrap sides of cakes to make sure they aren’t sticking to sides of pan

Slice off top of cake to even cake out

Frosting: To a bowl add, 3 cups of Confectioner’s Sugar, 2 8 oz packages of Philly Cream Cheese, 1 stick of softened butter, 1 tbs of Vanilla, and 3 tbs of Whole Milk

Blend in with a mixer until lump free and smooth. This can take up to 15 minutes.

Coat whole cake with a little frosting. Make sure it’s fully coated. Sit in the refrigerator to chill for about 2 hours. Remove from refrigerator and coat cake again with remaining frosting and decorate top however you want

Red Velvet Cake Recipe

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