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Heavenly Red Velvet Cake

Posted by Hallee on Nov 19, 2009 in Desserts, Hallee's Galley, Holiday fare, Recipes |

red velvet cake

Heavenly Red Velvet Cake

Red velvet cake holds a very special place in my husband’s heart. It was the last birthday cake his mother made him just weeks before she went to be with the Lord. Knowing this, I have searched far and wide and manipulated countless recipes to create a superb red velvet cake. I believe that I have finally hit the nail straight on the head with this recipe.

INGREDIENTS:

1 cup of butter, softened
2½ cups sugar
6 large eggs
3 cups flour (preferably fresh ground whole soft white wheat)
3 TBS unsweetened cocoa powder
¼ tsp baking soda
1 cup plain Greek yogurt
2 tsp vanilla extract
1 ounce red food coloring

SUPPLIES:

measuring cups/spoons
mixer
bowl
rubber spatula
pan

PREPARATION:

Preheat oven to either 350°F

Grease and flour 3 8-inch cake pans

DIRECTIONS:

Beat butter at medium speed until fluffy.

beat butter

Gradually add sugar, beating until light and fluffy.

add sugar

Add the eggs one at a time, beating until just blended after each one.

add eggs

Sift together the flour, baking soda, and cocoa powder. (Don’t do what I did and forget the cocoa powder and have to add it halfway through the next step.)

Add the dry ingredients to the butter mixture alternately with the yogurt, beginning and ending with the flour.

add flour/yogurt

Stir in vanilla.

add vanilla

Stir in red food coloring and vanilla.

add food coloring

Pour into pans. Bake layers at 350°F for 30-35 minutes or until toothpick inserted in center comes out clean. I used mini cupcakes (see notes section).

IMG_0954

Frost with mascarpone cheese frosting or cream cheese frosting.

red velvet cake

For a multi-layered look:

Slice each layer in half and frost with cream cheese frosting.

layered cake

You can use 6 8-inch disposable cake pans. That way, you won’t have to slice the layers in half and you can fill all of the pans evenly at one time.

YIELD:

1 cake

NUTRITION: ~*~
No Trans fats
Low in sodium
NUTRITION FACTS:
~*~
NOTES:

The mini cupcakes I made cooked for 11 minutes. I topped them with mascarpone cheese frosting and a pecan half. They’re a perfect 2-bite dessert that would liven up any dessert table at a holiday gathering.

cupcake tray

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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