Red Velvet Cake with Cream Cheese Filling

We love how this twist on the classic Red Velvet Cake shows off more vibrant red velvet color.

Red Velvet Cake with Cream Cheese Filling

2016-11-15 03:38:12

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Ingredients

1. 2¼ cups unsalted butter, softened
2. 1½ cups granulated sugar
3. 1½ cups firmly packed light brown sugar
4. 3 large eggs
5. 3¾ cups all-purpose flour
6. ½ cup unsweetened cocoa powder
7. 1½ teaspoons baking soda
8. 1½ teaspoons kosher salt
9. 1½ cups whole buttermilk
10. 3 tablespoons red food coloring
11. 1½ tablespoons distilled white vinegar
12. 1½ tablespoons vanilla extract
13. Cream Cheese Filling (recipe follows)
14. 1 (12-ounce) container frozen whipped topping, thawed

Instructions

1. Preheat oven to 350°. Spray 2 (10-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again.
2. In a large bowl, beat butter and sugars at medium-high speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Beat in food coloring, vinegar, and vanilla. Divide batter between prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
5. Spread Cream Cheese Filling between layers. Top with whipped topping.

Taste of the South https://tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s December 2015 issue!