Red Velvet Holiday Loaf with Cream Cheese Drizzle

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 tbsp Corn syrup
  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Cocoa powder, unsweetened
  • 2 cups Flour
  • 1 tbsp Food coloring, red
  • 1 1/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 1/2 cup Buttermilk
  • 6 oz Cream cheese

Found on remodelaholic.com

Description

Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 4 ounces cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk
• 1 tablespoon red food coloring
• 2 oz. cream cheese, at room temperature
• 1/4 cup softened butter
• 1 teaspoon vanilla extract
• 1/2 tablespoon corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups powdered sugar

Directions

• Preheat the oven to 350ºF. Grease a 9x5 inch loaf pan or line with parchment paper. In a large bowl, or the bowl of a stand mixer, cream together the butter, sugar and cream cheese until light and fluffy. Add in the eggs one at at time, scraping down the bowl between additions. Add the vanilla and beat to combine. In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. In another bowl or measuring cup, combine the buttermilk and red food coloring. Beat ⅓ of the flour mixture into the butter mixture, followed by half of the buttermilk mixture. Continue by adding another ⅓ of the flour, the remaining buttermilk, then the remaining flour, beating just until combined. Pour the the red velvet batter into the prepared loaf pan. Bake until a tester comes out clean, 50-60 minutes. Let cool completely before drizzling with cream cheese mixture. For the cream cheese drizzle, mix together all ingredients and adjust the consistency by adding more sugar or more corn syrup.

Nutrition