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Espresso Red Velvet Cake
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of cocoa powder
- 1 teaspoon of salt
- 2 large eggs
- 1 1/2 cups of vegetable oil
- 1 cup of buttermilk
- 1 ounce of red food coloring
- 1 teaspoon of vanilla extract
- 1 teaspoon of white vinegar
- 1/2 cup of unsalted butter, softened
- 8 ounces of cream cheese, softened
- 4 cups of powdered sugar
- 1 tablespoon of instant espresso powder
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 2 1/2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of cocoa powder, and 1 teaspoon of salt.
- In another bowl, beat 2 eggs, then add 1 1/2 cups of vegetable oil, 1 cup of buttermilk, 1 ounce of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat 1/2 cup of softened butter and 8 ounces of softened cream cheese until smooth.
- Gradually add 4 cups of powdered sugar, 1 tablespoon of instant espresso powder, and 1 teaspoon of vanilla extract, beating until creamy and smooth.
- Place one cake layer on a serving plate, spread a layer of frosting on top, then place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake.
- Slice and serve. Enjoy!
The history of Red Velvet Cake dates back to the 19th century, with its origins in the southern United States. The cake's signature red color was originally achieved through a chemical reaction between cocoa powder and acidic buttermilk. Over time, the recipe evolved to include red food coloring for a more vibrant hue. The addition of espresso in the frosting adds a delightful twist to this classic dessert, infusing it with a rich and aromatic flavor. Renowned chefs and bakeries across the South, such as The Lady and Sons in Savannah, Georgia, and Magnolia Bakery in New York City, have perfected their own versions of this beloved treat. Today, the best Red Velvet Cake with espresso-infused frosting can be savored at iconic Southern eateries and upscale bakeries, where the moist, cocoa-flavored cake and creamy espresso frosting are expertly balanced for a truly indulgent experience. Whether you're a home baker or a professional chef, mastering the art of incorporating espresso into the frosting is crucial for achieving that perfect blend of sweetness and coffee notes in every decadent bite.
60 min
12
380 calories
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