Red Velvet Cake
Red Velvet Cake
Ingredients
- 2 ¼ cups (340 g) unbleached all-purpose flour
- 2 tbsp cocoa powder, sifted
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (250 ml) buttermilk
- ¼ cup (60 ml) hot coffee
- 3 tbsp (45 ml) liquid red food colouring
- 2 tsp (10 ml) white vinegar
- 2 tsp (10 ml) vanilla extract
- 2 eggs
- 1 ½ cups (315 g) sugar
- ¾ cup (180 ml) vegetable oil
- 1 package (250 g) cream cheese, softened
- 2/3 cup (140 g) sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 tsp (10 ml) lemon juice, freshly squeezed
- 2 cups (500 ml) 35% cream
- A few fresh cranberries, for decorating
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removable bottoms. Line the bottoms with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In another bowl, combine the buttermilk, hot coffee, food colouring, vinegar and vanilla extract.
- In a third bowl, beat the eggs and sugar with an electric mixer for 2 minutes. With the mixer running, add the oil in a steady stream. With the mixer on low speed, add the dry ingredients alternating with the buttermilk mixture and beat until smooth. Divide the batter between the prepared cake pans.
- Bake for 40 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let cool on a wire rack. Unmould and let cool completely.
Red Velvet Cake