Red Velvet

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
2 eggs
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)

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