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Anchor Caribbean

Red Velvet Cake with Vanilla Cream Cheese Frosting

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Ingredients (Red Velvet Cake)

  • 2 1/2 cups of flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Anchor Unsalted Butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup UHT milk
  • 1 oz red food coloring
  • 2 tsps vanilla extract

Ingredients (Vanilla Cream Cheese Frosting)

  • 8 ozs Anchor Cream Cheese, softened
  • 1/4 cup Anchor Unsalted butter, softened
  • 2 tbsps sour cream
  • 2 tsps vanilla extract
  • 16 ozs confectioners’ sugar

Directions

  1. Preheat over to 350 degrees F. For the cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside
  2. Beat Anchor Unsalted Butter and granulated sugar in large bowls with electric mixer on medium speed for five minutes, or until it’s light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans, cool completely on wire rack
  4. For the frosting, beat Anchor Cream Cheese, Anchor Unsalted Butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake
  5. Baking tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 mins. Or, substitute a greased and floured 13×9-inch baking pan, bake about 40 mins
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