Black Widow Red Velvet Cake

Black Widow Red Velvet Cake is the perfect treat for the spooky season, with rich, moist cake and a fabulous buttercream frosting!

Black Widow Red Velvet Cake

INGREDIENTS

CAKE:

• 4 cups Organic all-purpose flour
• 6 Tbsps organic cocoa powder
• 2 1/2 Tbsps baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 1/2 cups organic cane sugar
• 1 cup Almond milk  (You can also use whole milk)
• 3 large organic eggs, at room temp.
• 1 cup hot water (Boiled and then cooled to hot/warm)
• 3/4 cup vegetable oil 
• 1 Tbsp vanilla extract
• 1 tsp Apple Cider Vinegar
• 3-4 Tbsps Natural red food coloring

CREAM CHEESE BUTTERCREAM:

• 4-5 cups organic powdered sugar, sifted
• 4 oz. organic cream cheese, softened at room temp.
• 1/2 cup unsalted butter, softened at room temp.
• 1 tsp vanilla extract
• 2-3 Tbsps organic heavy cream
• 1/4 tsp sea salt
• 3 Tbsps organic cocoa powder, optional (See Notes!)

INSTRUCTIONS

TO MAKE CAKE:

• Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of THREE 8-inch cake pans.
• In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt until combined. Set aside.
• In a bowl, add the oil and sugar, beating them together using a hand-mixer (on high-speed), until pale and combined, about 2-3 minutes.
• Add the eggs (one at a time) followed by the vanilla, red food coloring, and apple cider vinegar, mixing until combined. On low-speed, add in the dry ingredients followed by the milk and hot water, continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
• Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
• Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

TO MAKE BUTTERCREAM:

• Simply beat the butter and cream cheese in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, cocoa powder, vanilla, salt, and milk, continuing to mix on medium-speed until you reach the desired consistency—-smooth and fluffy. NOTE: Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

• Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer. Finally, top with final layer and top with remaining buttercream, spreading it over the tops and sides of cake, evenly and thinly.
• Once fully frosted, add small little designs of the buttercream using a piping bag + tip or add spider webs around the sides and top of cake using marshmallows. Chill for 5 minutes to ensure that buttercream sets.
• When ready to serve, remove from the refrigerator. Slice and enjoy!
• Bon Appetit!

https://www.orchidsandsweettea.com/classic-red-velvet-cake-cream-cheese-frosting/?__cf_chl_jschl_tk__=pmd_xHzTFlqF9e.qnFljI58vrWqSzFz8cMTLnKHHM4Vd1a4-1635658672-0-gqNtZGzNApCjcnBszQc9