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Divide batter evenly among prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the cream cheese frosting:
In a large bowl, beat softened cream cheese and butter together until smooth and creamy.
Gradually add the icing sugar and whisk until light and fluffy. Stir in the vanilla extract.
Assemble the cake:
Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
Place the second layer on top and frost the top and sides of the cake.
Sprinkle chopped nuts around the top or press them into the sides of the cake for a decorative finish.
Serve:
Cut and serve this delicious red velvet cake!
Tips for success
Use gel food coloring for a vibrant red color without having to add too much liquid.
Allow cakes to cool completely before frosting to prevent them from melting.
Let the icing cool for 15 minutes before applying to help it set and make it easier to spread.
Recommendations
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This cake also freezes well; wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months.
Nutrition (per slice, based on 12 slices)
Calories: 450 kcal
Protein: 5 g
Carbohydrates: 58 g
Fat: 23 g
Fibres : 1 g
Sodium : 280 mg
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