Easiest Way to Cook Perfect Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF. In this video I share with you my Red Velvet Cake Recipe. It's a wonderful tender cake, perfect for any special occasion. Want to see more stunning cake.

This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb. Spread with some of the frosting. You can cook Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

1. It's of gluten-free / plain flour.
2. It's of salt.
3. Prepare of unsweetened cocoa powder.
4. It's of dairy-free spread / butter.
5. You need of granulated sugar.
6. You need of eggs or substitute with 4 tbsp ground flaxseed mixed with 12 tbsp water and set aside until it has turned gelatinous, then whisk in 2tbsp oil.
7. You need of beetroot juice.
8. You need of light coconut milk - remove 2 tsp of milk and add.
9. It's of cider vinegar to it. This mixture makes vegan 'buttermilk'.
10. You need of vanilla extract.
11. It's of apple cider vinegar.
12. You need of baking soda.
13. It's of Frosting.
14. It's of cream cheese -Violife brand is vegan and coconut-based.
15. Prepare of dairy-free spread / butter.
16. It's of icing / powdered sugar.
17. You need of vanilla extract.
18. Prepare of Light coconut milk as required to thin.

Place second and third cake layers. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well. Red velvet cake with what is most likely the original frosting, ermine frosting. One bite, and you will save your cream cheese frosting for carrot cake!

Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F. Grease and flour two 9-inch cake pans. Remember to use metal utensils to avoid beetroot juice stains.
2. Add the salt & cocoa to the flour and set aside. Cream together the butter and sugar until pale and light. If using eggs, add them one at a time to this mixture, beating at least one minute after each addition, otherwise just beat in the flaxseed / oil mixture.
3. Add the beetroot juice and vanilla to the buttermilk. Alternate adding this liquid and the flour mixture to the creamed sugar. Use a spatula or put your mixer on low, don't overbeat.
4. Put the vinegar in a small bowl and add the baking soda. It will foam up briefly. Fold into the cake batter gently, don't beat or overmix. The batter should be somewhat thick but pourable. If you think it's too thick add a little water before you add the vinegar mixture.
5. Pour the batter into the prepared cake tins and bake for approximately 30 minutes. Allow the cakes to cool for 10 minutes before removing from the tins. Turn out and let cake cool completely on a wire rack before frosting. Cut each layer in half to create a four-layer cake if you like.
6. To make the frosting, combine the cream cheese with the softened butter. Gently mix in the powdered sugar, add the vanilla and a little water to give a good spreading consistency.

Beyond Red Velvet Cake's shocking bright color, there's something more—an extra-tender cake and fluffy cream cheese frosting, which we achieved by using a two unexpected ingredients: buttermilk and vinegar. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. This cake is the best red velvet cake recipe ever. I shared it with my aunt and she made it for Christmas also. She was so pleased she shared it as far as Georgia to.