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
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Combine Wet Ingredients
In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined.
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Bake the Cake
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool the Cakes
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting Preparation
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
Make Beet Ice Cream
In a mixing bowl, combine pureed beets, heavy cream, milk, sugar, vanilla extract, and sea salt. Mix until well combined.
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
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.
Serve
Slice the cake and serve with a scoop of beet ice cream on the side.
