Contents
Red Velvet Canna Cake
Recipe by Stephanie James Difficulty: EasyServings
20
servingsPrep time
20
minutesCooking time
40
minutesCalories
288
kcalIngredients
16 ounces of cream cheese
4 ounces 4 of butter, softened
3 cups 3 of powdered sugar
2 ¾ cup of purpose flour
1 ¼ cup of buttermilk
1 cup 1 of white sugar
¾ cup of canola oil
¾ cup canna oil
2Â Eggs
1 tablespoon of white vinegar
3 teaspoons of vanilla extract
4 teaspoons of red food coloring
2 teaspoons of cocoa powder
1 teaspoon of baking soda
¼ teaspoon of salt
Directions
- Before you do anything preheat the oven to 325 F.
- Beat the eggs with canna oil, canola oil, 1 teaspoon of vanilla extract, buttermilk and vinegar in a large mixing bowl Stir the flour with white sugar, cocoa powder, baking soda and salt.
- Add the mixture gradually to the buttermilk while whisking all the time until no lumps are found
- Add the liquid food coloring and stir in the batter until you get a dark red batter.
- Pour the batter into 3 lined up and greased cake pans then cook them in the oven for 34 to 36 min.
- Once the time is up, allow the cakes to lose heat completely.
- In the meantime, beat the butter in a large mixing bowl until they become soft. Add the sugar gradually while beating all the time, followed by the cream cheese until the mix becomes soft and fluffy.
- Add the vanilla extract then mix them well to make the icing.
- Level the cakes with a sharp bread knife to make them equal with the same thickness and size.
- Place some icing in the middle of a cake stand and place it on top of it a cake
- Spread some frosting on it, then top it with the second cake and repeat the process to with the third cake
- Cover the whole cake with the rest of the frosting, then decorate it the way you desire and refrigerate it for 30 mins or more
- Serve your cake and enjoy it
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