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Red Velvet Cake W Cream Cheese Frosting Recipe

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Red Velvet Cake W Cream Cheese Frosting
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Ingredients
14
Count
Nutrition
73
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
  3. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  4. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  5. Using a standing mixer or hand Mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  6. Divide the cake batter evenly among the prepared cake pans.
  7. Place the pans in the oven evenly spaced apart.
  8. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  9. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
  10. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  11. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand.
  12. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.)
  13. Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
  14. Sprinkle the top with the pecans.
  15. Cream Cheese Frosting:
  16. 1 pound cream cheese, softened
  17. 4 cups sifted confectioners' sugar
  18. 2 sticks unsalted butter (1 cup), softened
  19. 1 teaspoon vanilla extract
  20. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.
  21. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
  22. Reduce the speed of the mixer to low.
  23. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
  24. Store in the refrigerator until somewhat stiff, before using.
  25. May be stored in the refrigerator for 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 73.29 Kcal (307 kJ)
Calories from fat 46.02 Kcal
% Daily Value*
Total Fat 5.11g 8%
Cholesterol 5.87mg 2%
Sodium 59.1mg 2%
Potassium 12.48mg 0%
Total Carbs 6.4g 2%
Sugars 2.83g 11%
Dietary Fiber 0.14g 1%
Protein 0.76g 2%
Iron 0.1mg 0%
Calcium 5.8mg 1%
Amount Per 100 g
Calories 419.09 Kcal (1755 kJ)
Calories from fat 263.12 Kcal
% Daily Value*
Total Fat 29.24g 8%
Cholesterol 33.55mg 2%
Sodium 337.9mg 2%
Potassium 71.36mg 0%
Total Carbs 36.62g 2%
Sugars 16.18g 11%
Dietary Fiber 0.8g 1%
Protein 4.37g 2%
Iron 0.4mg 0%
Calcium 33.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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