It’s been a long time since I’ve made red velvet and it’s always going to be one of my favorites because it was one of the first cakes I perfected. It’s really just a chocolate cake with buttermilk but it’s so moist and rich that it seems like it would be a hard recipe to follow…but it’s so easy I could make it every day haha. A lot of people don’t know that red velvet is a chocolate cake..sorta. It has a tablespoon of cocoa and that’s really the only flavor other than a little vanilla. I got this recipe from Bakerella but I tweaked it a little and I used my own cream cheese recipe because her recipe is a little too sweet and too oily for me.
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa (I added an extra teaspoon)
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil (I use a little less than a cup..)
1 cup buttermilk
1 Tablespoon vinegar (I don’t put vinegar)
1 teaspoon vanilla
2 oz. red food coloring
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk.
Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
Cream Cheese Frosting
12 oz. cream cheese (a box and a half)
1/2 lb butter (2 sticks)
1 cup granulated sugar
1/2 cup confectioner’s sugar–sifted!
Cream the butter and cream cheese in your mixer -medium high speed.
Slowly add the granulated sugar and confectioners sugar.
Continue to mix until the frosting is a smooth consistency (looks spreadable or pipe-able)