Two Layer Red Velvet Cake Recipe
Ingredients
This two layer red velvet cake recipe will make a cake that is moist, fluffy and full of flavor. To make this recipe you will need the following ingredients: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons unsweetened cocoa powder, 1 cup butter, 2 1/2 cups white sugar, 4 eggs, 1 teaspoon vanilla extract, 1 cup buttermilk, 2 ounces red food coloring, and 2 teaspoons white distilled vinegar.
Instructions
To get started on this two layer red velvet cake recipe, preheat your oven to 350F (176C). Grease and flour two 9 inch round cake pans. In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder. In a separate large bowl, cream together the butter and sugar. Add the eggs, one at a time, and mix until light and fluffy. Add the vanilla extract and mix until combined. Add the buttermilk and mix until combined. Add the red food coloring and mix until desired color is achieved. Finally, add the vinegar and mix until just combined. Take the bowl with the flour mixture and add it to the wet ingredients, a little at a time, mixing until just combined. Divide the batter evenly between the two prepared pans and bake in preheated oven for 30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition
This two layer red velvet cake recipe yields 16 servings. Each serving contains approximately 418 calories, 20 g of fat, 53 g of carbohydrates, and 4 g of protein. Additionally, each serving contains 1.5 g of fiber and 33 mg of cholesterol. This cake is also a good source of Vitamin A, Vitamin C, and Iron.
Tips and Tricks
When making this two layer red velvet cake recipe, it is important to use the exact measurements of ingredients listed in the recipe. If too much of any one ingredient is used, the cake may not turn out as expected. Additionally, it is important to make sure that the cake is completely cooled before attempting to frost or decorate it. If the cake is still warm, the frosting may not stick as well.
Serving Suggestions
When it comes to serving this two layer red velvet cake recipe, you can never go wrong with a classic cream cheese frosting. Simply mix together 8 ounces of softened cream cheese, 1/2 cup of softened butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract. Spread the frosting onto the cooled cake and enjoy! If you’re feeling adventurous, you can also add different flavors to the cake such as lemon, raspberry, or orange for a unique twist.
Storage
To store this two layer red velvet cake, wrap the cooled cake tightly in plastic wrap and store in the refrigerator for up to 5 days. If you would like to freeze the cake, wrap it tightly in plastic wrap and then wrap it in aluminum foil before placing it in the freezer for up to 3 months. When ready to serve, thaw the cake in the refrigerator for 12-24 hours before serving.
Conclusion
This two layer red velvet cake recipe is sure to be a hit with everyone. It is easy to make, moist and fluffy, and full of flavor. With its classic cream cheese frosting, this cake is sure to please a crowd. Whether you’re making it for a special occasion or just because, you can never go wrong with a classic two layer red velvet cake.
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