Red Velvet Cakes
- In the base of a TS Vertical Mixer, add butter and sugar. Mix on speed 2 until light and fluffy, about 5 minutes.
2. Slowly incorporate eggs, on speed 1, being careful not to break the cream.
3. Add cocoa powder to the mixture, on speed 1, until fully incorporated.
4. Add Caputo “0” Frolla, baking soda, and salt on speed 1 until fully incorporated.
5. Add buttermilk, vinegar, vanilla, and red food coloring, on speed 1 until fully incorporated.
6. Divide the batter into 6” cake pans greased with butter.
7. Bake at 350 for 15-18 minutes, or until a toothpick inserted comes out clean.
Cream Cheese Frosting
- In the base of your mixer, combine the cream cheese and butter. Beat on medium speed until the mixture is smooth and well combined.
2. Pour in the vanilla extract and salt. Continue mixing until fully incorporated.
3. Gradually add the confectioners’ sugar in batches, mixing on low speed to prevent it from puffing out of the bowl. Once incorporated, increase to medium-high speed and beat until the frosting is smooth, creamy, and holds its shape.
4. Use immediately to frost red velvet cakes or keep refrigerated in an airtight container and re-whip before use if necessary.
Conversion Chart
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