Saucepan@saucepan · Shared this recipeFollowAmerican · dessertRed Velvet CakeA tender and moist red velvet cake with a hint of chocolate, layered with creamy cream cheese frosting.total1 hrprep15 mincook30 minservings16Original recipe on bromabakery.comKeep this recipeAdd a copy of Red Velvet Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients16 servingsBack to 16 servings2.5 cup all purpose flour2 tbsp cocoa powder1 tsp baking soda1 tsp salt0.5 cup unsalted butter, room temperature0.5 cup vegetable oil1.5 cup granulated sugar2.5 tsp red food coloring*4 eggs, room temperature1 tbsp vanilla extract1 tsp vinegar1.333 cup buttermilk8 oz Tillamook cream cheese, room temperature8 oz Tillamook butter, room temperature1 tbsp vanilla extract0.5 tsp salt7 cup powdered sugarStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 350°F and line two 8 or 9 inch round pans with parchment paper on the bottom. Butter and grease the sides. Set aside.2Step 2: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.3Step 3: In a stand mixer fit with the paddle attachment, beat together the butter, oil and sugar until combined, about 2 minutes. Add the eggs in one at a time, beating until light and fluffy. Add the vanilla extract and food coloring and mix well.4Step 4: Stir together the buttermilk and vinegar and set aside.5Step 5: Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. Do not over mix.6Step 6: Divide the batter between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cakes to cool completely.7Step 7: In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.8Step 8: Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting!getsaucepan.com/r/52fa43ea-5de8-41dd-826a-dfe9f452b7f8 · Original: https://bromabakery.com/red-velvet-cake/
