[wpurp-searchable-recipe]Red Velvet Cake with Vanilla Bean Cream Cheese Frosting – – P; L; W; W; C; P; R; W; A; A; S; S; – [/wpurp-searchable-recipe]
Servings: 8
Weight Watcher Smart Points: 60
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Ready In: 40 Minutes
Ingredients
Instructions
- Preheat oven to 350 degrees
- Line the bottoms of (2) 9" round cake pans with parchment paper, then butter and flour the pans, set aside.In a small bowl, combine sour cream, buttermilk and vinegar, mix together.In the bowl of a stand mixer, cream butter, sugar, vanilla and food coloring until light and fluffy, about 2 minutes
- With mixing speed on low, add eggs one at a time.In a medium size mixing bowl whisk together cake flour, cocoa powder, baking soda and salt
- With mixing speed on low gradually add dry and wet ingredients, alternating one at a time
- Continue mixing just until the batter is smooth no flour pockets remain.Pour the batter into the prepared pans, dividing evenly
- Place in the oven and bake for 25-35 minutes or until the tops are firm and a cake tester inserted into the center comes out clean
- Remove from oven and allow to cool in the pans for 30 minutes before turning out onto a wire rack to cool completely.Meanwhile to pepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy
- With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball
- Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes to set up
- Allow to stand at room temperature for 5 minutes before frosting the cake
- Start by frosting the first layer, set the second layer on top and then frost the top of it along with the sides
- Sprinkle with desired sprinkles or pipe decorative details.