Red Velvet Cake With Candy Cane Cream Cheese Frosting

Ingredients

2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
Frosting:
1 pound cream cheese, at room temperature
4 cups powdered sugar, sifted
4 candy canes, crushed
2 sticks butter, at room temperature
1 teaspoon vanilla extract

Preparation

1
Preheat oven to 350 and spray cake pans.
2
Start with 2 large bowls. Then sift together all the dry ingreidents in one bowl. In second bowl, whisk together all wet ingredients. It’s important that the wet ingredients are at room temperature.
3
Slowly add the wet ingredients to the dry using a stand mixer or a hand mixer. Blend throughly. Divide the batter evenly between the two cake pans. Place in the oven for 30 minutes, rotating half way through.
4
While the cakes bake, prepare the frosting. Start by putting three candy canes in a ziplock bag and crushing them finely. If necessary sift out the larger chunks.
5
Combine all ingredients and blend well until smooth.
6
When cakes are done allow them to cool. Then place one on top of another and frost.

 



Yield:

1.0 servings

Added:

December 13, 2010

Creator:

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