Red Velvet Recipe
chocolate cake, cream cheese, beet, sea salt ice cream
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Ingredients
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Cake
Cream Cheese Frosting
Beet Ice Cream
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- 3
Combine Wet Ingredients
In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined.
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Bake the Cake
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- 6
Cool the Cakes
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting Preparation
- 7
Prepare Frosting
In a mixing bowl, beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
Ice Cream Preparation
- 8
Make Beet Ice Cream
In a mixing bowl, combine pureed beets, heavy cream, milk, sugar, vanilla extract, and sea salt. Mix until well combined.
- 9
Chill and Freeze
Chill the mixture in the refrigerator for at least 2 hours, then churn in an ice cream maker according to manufacturer's instructions.
Assembly
- 10
Assemble the Cake
Once the cakes are cooled, spread a layer of cream cheese frosting between the layers and cover the top and sides with remaining frosting.
- 11
Serve
Slice the cake and serve with a scoop of beet ice cream on the side.