Little red velvet cakes
Little red velvet cakes recipe in the cake category
Recipe ingredients:
- Cooking spray
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1, 1 ounce, bottle red food coloring
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons unsalted butter, softened
- 1 2/3 cups granulated sugar
- 2 large eggs
- Cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1, 1 pound, box confectioners sugar
- Sour fruit candies, for garnish, optional
Recipe method:
- Preheat oven to 350 degrees F.
- With spray, coat 6, 4 to 4 1/2 inch diameter, nonstick individual springform pans.
- Dust with flour. Tap out excess.
- In bowl, mix flour, baking powder and salt. In small cup, dissolve cocoa powder in food coloring.
- In 1 quart bowl, mix buttermilk, vinegar, baking soda and vanilla extract.
- In large bowl, with mixer at medium speed, beat butter and sugar until fluffy. Beat in eggs, then cocoa mixture.
- At low speed, alternately beat in flour mixture with buttermilk mixture until blended. Spread in pans.
- Bake 22 minutes, until pick inserted into centers comes out clean. Let cool in pans on rack.
- Cut around top edges of cakes to loosen. Remove sides of pans.
- Invert cakes on rack. Remove pan bottoms. Reinvert cakes.
- Frosting: In medium bowl, beat cream cheese, butter and vanilla extract until light and fluffy. At low speed, gradually beat in confectioners sugar until no lumps remain and frosting is spreadable.
- With serrated knife, split cakes horizontally.
- Fill and frost with cream cheese frosting.
- Refrigerate cakes until frosting is firm.
- Garnish with sour fruit candies, if desired.
- Cakes can be refrigerated in airtight container up to 2 days before serving.
Tags: little, red, velvet, cakes, recipe, cake, recipes, cooking