Red Velvet Cake with Cream Cheese Frosting

Name: Red Velvet Cake with Cream Cheese Frosting
Yield: 12
Ingredients: Red Velvet Cake; 625 ml (2½ cups) all-purpose flour; 60 ml (¼ cup) cocoa powder; 5 ml (1 tsp) baking soda; 2.5 ml (½ tsp) salt; 310 ml (1¼ cups) Canadian buttermilk; 45 ml (3 tbsp) red food colouring; 250 ml (1 cup) canola oil; 10 ml (2 tsp) white vinegar; 2 eggs; 375 ml (1½ cups) sugar; 7.5 ml (½ tbsp) vanilla extract; Strawberries to taste; Fresh cranberries to taste; Pomegranate seeds to taste; Cream Cheese Frosting; 180 ml (3/4 cup) Canadian butter; room temperature; 2 containers (250 g each) Canadian cream cheese; softened; 180 ml (¾ cup) Canadian 14% sour cream; 30 ml (2 tbsp) lemon zest; 45 ml (3 tbsp) fresh lemon juice; 625 ml (2 ½ cups) icing sugar; 10 ml (2 tsp) vanilla extract

Desserts & Sweets

As seen in "5 ingredients 15 minutes" - January 2022 edition

This showstopper Red Velvet Cake, topped with extra-decadent cream cheese frosting, will wow your guests and delight your taste buds.

Prep: 35 minutes
Cooking: 40 minutes
Refrigeration: 30 minutes

Yields 12

Red Velvet Cake with Cream Cheese Frosting

Ingredients

Red Velvet Cake
625 ml (2½ cups) all-purpose flour
60 ml (¼ cup) cocoa powder
5 ml (1 tsp) baking soda
2.5 ml (½ tsp) salt
310 ml (1¼ cups) Canadian buttermilk
45 ml (3 tbsp) red food colouring
250 ml (1 cup) canola oil
10 ml (2 tsp) white vinegar
2 eggs
375 ml (1½ cups) sugar
7.5 ml (½ tbsp) vanilla extract
Strawberries to taste
Fresh cranberries to taste
Pomegranate seeds to taste
Cream Cheese Frosting
180 ml (3/4 cup) Canadian butter, room temperature
2 containers (250 g each) Canadian cream cheese, softened
180 ml (¾ cup) Canadian 14% sour cream
30 ml (2 tbsp) lemon zest
45 ml (3 tbsp) fresh lemon juice
625 ml (2 ½ cups) icing sugar
10 ml (2 tsp) vanilla extract

READY FOR REWARDS?

Preparation

Preheat the oven to 180°C (350°F).

In a bowl, mix the flour, cocoa, baking soda and salt.

In a second bowl, mix the buttermilk, food colouring, oil and vinegar.

In a third bowl, use an electric mixer to beat the eggs, sugar and vanilla for 2 to 3 minutes until light in colour.

Alternating, add the dry ingredients and buttermilk mixture to the egg mixture while beating, until evenly mixed

Spray two round 20 cm (8 in.) cake moulds with cooking spray and line the bottoms with parchment paper. Distribute the batter into the moulds and smooth out. Bake for 40 to 45 minutes, until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool on a rack.

Cream Cheese Frosting

In a bowl, use an electric mixer to beat the cream cheese, sour cream, zest, lemon juice, icing sugar and vanilla until creamy. Refrigerate for 30 minutes to one hour.

Assembly

Use a bread knife to cut approximately ½ cm (¼ in.) off the top of both cakes, making sure they are even. Break apart the removed cake in a bowl until you have approximately 60 ml (¼ cup) of crumbs for decorating.

Place one of the cakes on a serving plate. Spread a third of the frosting on the cake, then layer on the second cake. Spread the remaining frosting on the top and sides of the cake. Decorate with the cake crumbs and fruit.