Red Velvet Cake

D 15 WebContent WebPage Recipe RedVelvetCake 620x320

Tonight sees the return of “The Great British Bake Off” on Channel 4 in the UK, so why not be a star baker and have a go at creating a gorgeous red velvet cake in your Blendtec? This dense, moist and velvety cake will leave everyone raving!

Tonight sees the return of “The Great British Bake Off” on Channel 4 in the UK, so why not be a star baker and have a go at creating a gorgeous red velvet cake in your Blendtec? This dense, moist and velvety cake will leave everyone raving!

D 15 WebContent WebPage Recipe RedVelvetCake 620x320

Ingredients

2   cups all-purpose flour
14   cup unsweetened cocoa
12   tsp sea salt
1   tsp baking soda
1   cup butter, softened & divided
2   tbsp coconut oil, melted
112   cups granulated sugar
2   large eggs
1   cup buttermilk
2   tsp vanilla extract, divided
1   oz red food coloring
1   tbsp white vinegar
8   oz Neufchâtel cheese
4   cups powdered sugar
 

Method

 

CAKE

2     cups  all-purpose flour
¼    cup   unsweetened cocoa
½    tsp    sea salt
1     tsp    baking soda
½    cup   butter, softened
2     tbsp  coconut oil, melted
1½  cup   granulated sugar
2     large eggs
1     cup   buttermilk
1     oz     red food coloring
1     tsp    vanilla extract
1     tbsp  white vinegar

  1. Preheat oven to 350ᵒF.
  2. Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray.
  3. Add flour, cocoa, salt and baking soda to FourSide or WildSide+ jar and secure lid. Press “Pulse” 2-4 times to incorporate the ingredients. Dump into separate bowl and set aside.
  4. Add butter, oil, and sugar to jar and secure lid. Blend on a low speed for 20 seconds.
  5. Add eggs, buttermilk, vanilla, red food coloring and vinegar to jar and secure lid. Select “Batters” or blend at a medium-low speed for 30 seconds.
  6. Add half of the dry ingredients to jar and secure lid. Blend on a low speed for 5 seconds.
  7. Add remaining dry ingredients and secure lid. Blend on a low speed for 10-15 seconds or until dry ingredients are incorporated.
  8. Pour even amounts of cake batter into prepared cake pans and bake for 22-26 minutes.
  9. Allow to cool completely and prepare the icing.
  10. Cut off rounded top of one of the cakes and use that cake as the bottom layer.
  11. Using icing, spread 1/4-1/2 cup icing on bottom layer and stack the other cake on top to make two layers. Frost entire cake. Chill for at least 2 hours before serving.

CREAM CHEESE ICING

8      oz     Neufchatel cheese, softened
½      cup   butter, softened
1      tsp     vanilla extract
4      cups   powdered sugar

  1. Add cheese and butter to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 20 seconds.
  2. Add vanilla and 2 cups powdered sugar to jar and secure lid. Blend on a low speed until sugar is incorporated, about 20 seconds.
  3. Repeat with remaining powdered sugar. Spread icing over cake as desired or follow icing instructions in step 11 above.

 

Nutritional Information

  • Servings 16.0
  • Sodium 290 mg
  • Serving Size 1 slice
  • Carbohydrates 55 g
  • Calories 380
  • Fibre 1 g
  • Fat 17 g
  • Sugar 42 g
  • Saturated Fat 10 g
  • Protein 4 g
  • Cholesterol 65 mg