Description
Delicious red velvet cake sandwiches filled with a sweet cream cheese filling.
Ingredients
Scale
- 3 tablespoons unsalted butter (softened)
- 1/4 cup + 2 tablespoons sugar
- 1/4 teaspoon vanilla
- 1 large egg yolk
- 1/2 teaspoon red food coloring
- 1/2 cup + 2 tablespoons flour
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk
- 3 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1/2 cup powdered sugar
- 3 teaspoons buttermilk
- 1/4 teaspoon vanilla
Instructions
- Pre-heat the oven to 350°.
- Cut a sheet of parchment paper that fits a large sheet pan. Use a 6-ounce standard ramekin to trace 8 circles onto the paper. Flip the paper over so that the pencil marks won’t touch the cakes.
- Then, in a large bowl, beat together the butter, sugar and vanilla.
- Add the egg yolk and food coloring.
- Sift over the flour and baking soda. Beat it together, adding the buttermilk slowly. The batter will be thick. Use a cookie scoop to measure 2 teaspoons into each circle on the sheet pan. Spread the dough into a circle as best you can.
- Bake for about 10 minutes; they will still be very soft but a toothpick inserted will come out clean. Let cool on the pan for a few minutes before moving them to a wire rack. Let cool completely before adding filling.
- Beat together all filling ingredients. Divide the filling between 4 cakes. Top with the 4 remaining cakes to make sandwiches.
Notes
- Ensure the cakes are completely cool before adding the filling to prevent melting.
- Use red food coloring as desired for the intensity of color.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg