Red velvet originally got its name and color from the reaction between acidic vinegar and buttermilk with natural pigments in cocoa powder. Today, most cocoa powder undergoes “Dutch processing” which deactivates the reddish color in the cocoa powder. In most recipes, the red color is added using red food dye. To top our traditional red velvet cake, tangy cream cheese frosting is the perfect complement.
Red Velvet Cake
Ingredients
Cake Ingredients:
- 12 tbsp unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 2 tbsp cocoa powder
- 2 tbsp red food coloring
- 1 tsp salt
- 1 tsp baking soda
- 2 ¼ cups flour
- 1 cup buttermilk
Frosting Ingredients:
- 8 oz creamed cheese, softened
- 8 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 tbsp sparkling sugar
Directions
1) Grease a Suvie pan, then line with parchment. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, beat together butter and sugar on medium speed until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as needed.
2) In a medium bowl, whisk together eggs, vanilla extract, buttermilk, and white vinegar until smooth.
3) In a small bowl combine the cocoa powder and red food coloring and 2 tbsp of the egg mixture.
4) In a medium bowl, whisk together salt, baking soda, and flour until combined. Add half of the dry ingredients to the batter in the stand mixer, beating until combined.
5) Slowly add half the buttermilk mixture and mix until combined. Add remaining flour, followed by remaining buttermilk mixture, allowing each addition to incorporate before adding the next. Pour batter into prepared pan.
6) Cover pan with aluminum foil or a Suvie sheet pan. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 55 minutes (for Suvie 2.0, Bake at 375°F)
Top Zone: None
7) Remove cake from Suvie, remove foil, and transfer to a wire rack to cool for 15 minutes.
8) While the cake cools, prepare the frosting. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, beat together cream cheese, butter, and vanilla extract until well combined.
9) Add powdered sugar and pulse to incorporate. Then increase speed to medium and beat until smooth.
10) Invert cake onto a wire cooling rack, remove parchment, and let rest until cool to the touch. Once the cake is cool, transfer to a serving tray or cutting board.
11) Cut the cake in half horizontally and place the top piece aside (we slid a piece of parchment between the two layers to aid in this process). Frost the bottom layer of cake with ⅓ of the frosting.
12) Place top layer back on the cake and frost the top and sides with the remaining frosting. Sprinkle with sparkling sugar, cut into slices, and serve.
Nutritional Information per serving (12 servings per recipe): Calories 520, Total Fat 27g, Total Carbohydrates 68g, Total Sodium 390mg, Total Protein 5g
