Easiest Way to Cook Appetizing Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF. This red velvet cake is made with a cake mix, cocoa, and food coloring. The cake is filled and frosted with cream cheese frosting and chopped pecans. Add vanilla and confectioners' sugar; beat until smooth.

Spread with some of the frosting. Place second and third cake layers. Make the frosting by creaming together the cream cheese and butter on medium high speed for a minute or two, until well incorporated. You can cook Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF

1. Prepare of gluten-free / plain flour.
2. It's of salt.
3. You need of unsweetened cocoa powder.
4. You need of dairy-free spread / butter.
5. It's of granulated sugar.
6. Prepare of eggs or substitute with 4 tbsp ground flaxseed mixed with 12 tbsp water and set aside until it has turned gelatinous, then whisk in 2tbsp oil.
7. You need of beetroot juice.
8. Prepare of light coconut milk - remove 2 tsp of milk and add.
9. Prepare of cider vinegar to it. This mixture makes vegan 'buttermilk'.
10. Prepare of vanilla extract.
11. You need of apple cider vinegar.
12. You need of baking soda.
13. Prepare of Frosting.
14. You need of cream cheese -Violife brand is vegan and coconut-based.
15. It's of dairy-free spread / butter.
16. It's of icing / powdered sugar.
17. It's of vanilla extract.
18. It's of Light coconut milk as required to thin.

I like to serve the cake with a slight chill to it, since I like the cream cheese frosting to be a bit cool, with a thicker feel in the mouth. So I take the cake out of the. Assemble cake by placing one cake layer onto cake plate or cardboard cake round. Spread with some of the frosting.

Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF instructions

1. Preheat the oven to gas 4 / 180C / 350°F. Grease and flour two 9-inch cake pans. Remember to use metal utensils to avoid beetroot juice stains.
2. Add the salt & cocoa to the flour and set aside. Cream together the butter and sugar until pale and light. If using eggs, add them one at a time to this mixture, beating at least one minute after each addition, otherwise just beat in the flaxseed / oil mixture.
3. Add the beetroot juice and vanilla to the buttermilk. Alternate adding this liquid and the flour mixture to the creamed sugar. Use a spatula or put your mixer on low, don't overbeat.
4. Put the vinegar in a small bowl and add the baking soda. It will foam up briefly. Fold into the cake batter gently, don't beat or overmix. The batter should be somewhat thick but pourable. If you think it's too thick add a little water before you add the vinegar mixture.
5. Pour the batter into the prepared cake tins and bake for approximately 30 minutes. Allow the cakes to cool for 10 minutes before removing from the tins. Turn out and let cake cool completely on a wire rack before frosting. Cut each layer in half to create a four-layer cake if you like.
6. To make the frosting, combine the cream cheese with the softened butter. Gently mix in the powdered sugar, add the vanilla and a little water to give a good spreading consistency.

Place second and third cake layers. Her Red Velvet Sheet Cake with Classic Red Velvet Frosting is a delicious choice too. Let's talk about the frosting Red Velvet Cake recipes typically are smothered in a good cream cheese frosting. It's rather difficult to "frost" a bundt cake, so with this frosting we. RED VELVET CAKE RECIPE WITH CREAM CHEESE FROSTING This red velvet cake has a classic sponge texture that's light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting.