The Red Velvet is a cake that comes from the United States and comes in several forms: layer cake or cupcake. This sponge cake associated with a very white melting cream is distinguished by its deep red color. It will delight the eyes and taste buds of your guests for the holidays and why not for Halloween!
INGREDIENTS
FOR THE CAKE
Cooking spray
1 c. (2 sticks) butter softened
1 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
2 1/2 c. all-purpose flour
1/4 c. Dutch-processed cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1 c. buttermilk
2 tsp. distilled white vinegar
2 tbsp. red food coloring
FOR FILLING
1 (14-oz.) can sweeten condensed milk
1/2 (8-oz.) block cream cheese, softened
FOR CREAM CHEESE FROSTING
1 1/2 (8-oz.) blocks cream cheese, softened
1/2 c. (1 stick) butter softened
4 c. powdered sugar
1 tsp. pure vanilla extract
Pinch kosher salt
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DIRECTIONS
Preheat oven to 350°. Grease a 9"-x-13" baking dish with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
In another large bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to the butter mixture, beating until just combined. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients. Pour batter into prepared dish and bake until set and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Let cool completely then poke big holes across the entire surface of the cake using the rounded end of the wooden spoon.
Meanwhile, make the filling: In a medium bowl, whisk together condensed milk and cream cheese. Pour sweetened condensed milk evenly over the cake.
Make the frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter, cream cheese, and powdered sugar until light and fluffy. Add vanilla and salt and mix until combined. Top cake with a thick layer of frosting.
