Red velvet cake is a thin and dense cake, now there is a soft cakeno longer too candy chocolate taste with creamy cheese frosting just like the icing at the cake, literally!    

 Try my red velvet cake and replace it with a regular pink velvet cake.

It all begins offevolved with the proper cheesecake for this recipe.Then add a little cocoa powder to make the wet biscuits chocolate colored, and add some pink products to make it purple.Of course, like all pink velvet cakes, I can’t help but notice the thick layer of cream cheese that makes everything stand out.

* ingredients :

° 1 package (eight oz) cream cheese, room temperature

° 1¼ cups (2½ bars or 284 g) salted butter, room temperature

° three cups (six hundred g) granulated sugar

° 6 L eggs

° 2 tsp vanilla extract

° three cups (375 g) cake flour

° Half a cup of cocoa powder

° ½ c milk

° 1-three teaspoons red food coloring or enough to reach desired colour

cream cheese frosting

° four oz cream cheese, room temperature

° 2½ cups (312.5 g) confectioners’ sugar

° 2 tsps milk

° 1 tsp vanilla

* Methods : 

Preheaat oven 325 degrees F .Prepare a large bowl of butter and flour, or sprinkle it with non-stick spray.(A 10-inch pan is three inches deep.There should be at least 1.5 inches between the top of the batter and the top of the pan.Mix cream cheese and butter in a mixing bowl with a mixing device for about three minutes, until smooth.Gradually add sugar and stir until foaming.Adding eggs 1 at a time, stir after every addition, and add vanilla.Slowly add cake flour and cocoa powder. Stir until smooth.Remove the bowl from the blender and pour it into the milk. Mix with the aid of using hand till mixed.Scrub the sides of the bowl with a rubber spatula to remove any remaining mixed ingredients.Add food coloring one teaspoon at a time until you get the color you want.

Pour the combination into the organized skillet.Bake for an hour to an hour and 20 minutes.Check maturity within an hour. (Cake is done while a toothpick is inserted withinside the middle of the cake and comes out with some crumbs, however no moist combination.)

Allow the cake to chill to room temperature earlier than inverting onto a plate and including the icing.Frost  Cream Cheese

 Mix cream cheese, sugar, milk and vanilla in a medium bowl. Beat until smooth.

Sprinkle icing over the cooled pound cake. reduce and present.

Enjoy !