Monday, February 22, 2010

Red Velvet Cake

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After yesterday’s post, I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.

Velvety and yes … red.

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And delicious. And moist. And one of my favorites.

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It’s covered in cream cheese frosting that’s to die for. Help me.

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There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.

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Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon 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.

Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.

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Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.

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Please enjoy your heart out.

201
Heather from Bizy Janes said...

Drooling here!! I had my first Red Velvet Cake last week and fell in LOVE! :)

February 25, 2010 02:19 PM
202
Ashley said...

Hey Bakerella – we used the same Red Velvet recipe last year for cake pop favors for my engagement party, and we didn’t have any issues… They were everyone’s favorite that night!!!

February 25, 2010 02:26 PM
203
Michele Notargiovanni said...

OMG! I was dying for you to put up a red velvet cake!! YAY!

February 25, 2010 02:51 PM
204
anna said...

Hi.
What kind of cocoa, oil, and buttermilk do you need for the RVC recipe?

Thanks

February 25, 2010 02:55 PM
205
Rocky Mountain Woman said...

I’ll take a slice of that over a purse any day! Man that looks good. Gottamakecake this weekend.

rockymountainwoman.com

February 25, 2010 03:18 PM
206
megan said...

Ohhhhh yummmm I want a bit right now. I must make this today!

February 25, 2010 03:20 PM
207
Suzy said...

Oh my yummy!! Everytime I try to make a round cake….it always comes out lop sided…maybe I don’t cut enough off the time?? UGH!

February 25, 2010 04:42 PM
208
Jessica MacDonald said...

OMG my favorite! Yummy. Also I LOVE that adorable diaper bag! I hope I win! Its the cutest ever!

February 25, 2010 04:52 PM
209
carrie said...

today is my birthday and red velvet cake is my favorite, and always my cake of choice on my birthday. but this year i am far from home, passing through new zealand where i have yet to find any red velvet cake. it was so delightful- and perfect timing!- to open up your blog today and find birthday cake just for me! thanks.

February 25, 2010 05:59 PM
210
Phuoc said...

Oh Bakerella this looks fantasic! Love the deep red colour of the cake against the velvety white frosting. This is on my list of things to bake as my cousins from California have been bugging me to bake ever since they visited me in Sydney! I have never tried this cake before and everyone raves about it.

February 25, 2010 06:41 PM
211
Jane said...

Carri, I don’t know if you’re gonna see this, but I’ll try anyway.
One day I wanted to make red velvet cake, but ran out of red food coloring. I had a box of the 4-pack of food coloring, Red, Blue, Yellow, Green. I took a chance with the blue, and well, it didn’t turn out so pretty! Because it mixes with the cocoa, it turned into a funky, pretty horrible-looking blue-green lol.

Ohh, and for Heather, if you’re afraid to use 2 oz. (like I do hehe), I usually just buy 1 1-oz. bottle, and after I pour that in with the cocoa (I use a different recipe), I slowly fill it up with water and pour that in too. It won’t be as bright and vibrant, but it’s definitely red enough!

And I totally agree with the cooked roux frosting! Done right, it is amaaaaaaaazing!

February 25, 2010 07:25 PM
212
Sondra said...

What kind of mixer do you use…kitchenaid, cuisinart…?

February 25, 2010 08:55 PM
213
Captive Illusions said...

Oh my goodness, that looks ridiculously delicious!

February 25, 2010 08:56 PM
214
Anum said...

Oh My Gosh! This is the first time on your site, and it is AMAZING :) i’ve already gone through almost everything! haha, im a casual baker, and i would love to learn tips and ideas. I’m looking forward to visiting this site quite often! By the way, amazing looking cake ;) looking scrumcious. <3

February 25, 2010 09:39 PM
215
Angel said...

Bakerella do you have any recipes for a milk chocolate cake with orange flavored icing??

February 25, 2010 10:05 PM
216
rox said...

Hi! Ur cake looks delish!! Can’t wait to try it out.. Just wondering if the cocoa for the cake mix is referring to cocoa powder?

February 25, 2010 10:14 PM
217
dj said...

hey bakerella! that looks awesome! but i hv a problem, in my city thy ont sell buttermil, is there any substitute i can use?
thanks!

February 25, 2010 10:30 PM
218
Mindy said...

I just made this and 30 minutes was definitely not enough baking time for me – it ended up being around 45 minutes. Also, the middle “collapsed” and sunk in after I took them out of the pans…any suggestions?

February 25, 2010 11:42 PM
219
Leslie said...

those pictures are amazing…looks very tasty

February 26, 2010 12:59 AM
220
Sandy (Your Life, Organized) said...

Looks great, but not as pretty as the purse from the other day! LOL

February 26, 2010 01:19 AM
221
Jenny said...

MMMMmmmmmmmmmmmm I love red velvet cake absolutely one of my favorites!

February 26, 2010 01:33 AM
222
Karisa H. said...

So my sister and I are planning a Bakerella weekend… if there’s one recipe we cannot miss, what would it be? Thanks!

February 26, 2010 02:02 AM
223
Weekend Cowgirl said...

I love Red Velvet Cake more than any dessert in the world. I am going to make this as soon as I am off my “diet”!!

February 26, 2010 03:50 PM
224
Rosie said...

Hi Bakerela, I have a couple of questions for you. I really want to try this red velvet recipe, but do you think it would work on cupcakes?? if so, do you think it’d be ok to freeze them and for how long?
Sorry for so many questions, but I really want to try your recipe.
Thnk you!
Rosie

February 26, 2010 04:40 PM
225
liz said...

i suppose we could make these into cupcakes?

February 27, 2010 03:08 AM
226
alice said...

i have to tell you – i haven’t even read the post yet and i’m drooling over here! yummo!

now – back to reading :)
flat alice

February 27, 2010 12:31 PM
227
Claire said...

Oh god !
Seems to be so good !
Colors are really attractive !
I’m hungry now ! :)

February 27, 2010 02:54 PM
228
esther said...

just tried this recipe (in cupcake form). it’s GREAT! thanks!!

February 27, 2010 03:12 PM
229
melodie said...

i seriously love you and your blog!

February 27, 2010 05:31 PM
230
Jennifer said...

Thank you so much for this recipe bakerella! I made it into 20 beautiful cupcakes and used your frosting recipe to fill and frost them!

LOVE it!

February 27, 2010 05:49 PM
231
Claire said...

Bakerella!
I was looking at blogs about cupcakes (I’m lame, I know) and found something- your Mii cupcakes are on this website, at number five! But they didn’t give you credit :(

http://geekpadshow.com/2009/08/26/20-pictures-of-nerdy-cupcakes/

February 27, 2010 07:54 PM
232
Amberli said...

I made this cake today! I have been obsessed with making it since you first posted this!
It is Y U M M Y, but mine is a midnight blue velvet because I didn’t have red food coloring :)

February 27, 2010 09:36 PM
233
Shannon said...

I made this on Friday and it turned out beautifully! Thank you Bakerella for the recipe!!

February 28, 2010 07:45 AM
234
Margery said...

I’m making this tonight for the Canada vs. US gold medal hockey game. Go Canada go!

February 28, 2010 10:19 AM
235
Mussakka said...

Oh my. That’s one of the best looking Red Velvet cakes I’ve ever seen. Where I grew up in rural South Carolina, our Red Velvets always had chopped pecans between the layers and in the frosting. Have you tried that variation? It’s gooooood.

February 28, 2010 11:15 AM
236
Katherine C. said...

I made this yesterday. It was DELICIOUS! Thanks for the recipe! :)

February 28, 2010 01:46 PM
237
Courtenay said...

I was SO excited when you posted this!!! I commented the other day asking for the recipe because it’s not a cake we really get here in New Zealand. I am in love with it now – I made one yesterday afternoon and it even kinda looks like yours :-) I posted pics on my blog http://bakingmakesthingsbetter.blogspot.com/2010/02/my-weekend-in-kitchen.html

February 28, 2010 03:53 PM
238
Karen Dodson said...

Oh my. I think I passed out for a minute when I saw that cake. Oh, it is GORGEOUS!!! May make one this week. ;)

February 28, 2010 07:07 PM
239
Paula said...

Hi, Bakerella! This looks amazing! One question, though, in case you’re still reading comments on this entry: is there anything I can replace buttermilk with? I don’t think I’ve seen in sold here in Argentina (hi from Argentina, by the way :) )
Love your site!

February 28, 2010 09:29 PM
240
Kylee Duff said...

Hi Bakerella,
I made your red velvet cake tonight and it was awesome! I loved it. Thanks for the recipe!

March 1, 2010 12:50 AM
241
Tori said...

I just wanted you to know…every time I come on your page I gain another 5 pounds. You are amazing!!

March 1, 2010 02:31 AM
242
Susan said...

Hey Miss Angie
I was just wondering if Red Velvet Cake has a specific “Red Velvet Cake” flavor? I mean chocolate has its own flavor and vanilla has its own, does red velvet have a specific flavor, or is it just about the color? I’m not a fan of red food coloring, I have a kind of phobia about it I think, but it’s beautiful. Just wondering.

March 1, 2010 01:00 PM
243
jasmine said...

I must be the only person on earth who doesn’t like red velvet cake. I hate the idea of all that food coloring! It has a little bit of cocoa so it’s almost a chocolate cake, but then again, not quite. I don’t know, maybe I’m missing something and just haven’t had a great one yet?

March 1, 2010 01:50 PM
244
Sandy said...

Hi,

I love your site! Question…how long will this red velvet cake last at room temperature? Will it dry out in the fridge? I imagine if you are using the cream cheese frosting you have no choise but to store it in the fridge right?

March 1, 2010 04:21 PM
245
Andrea said...

This was my first attempted Bakerella recipe and it was fabulous! The icing went perfect with the moistness of the cake. I can’t wait to try more! Thank!

March 1, 2010 05:12 PM
246
Allyson Bulger said...

I made this last week after seeing it here. I love Red Velvet cake but had never made one from scratch. It tasted great, the frosting was divine! However due to a major screwup on my part we had Orange Velvet Cake! That’s what happens when you grab the yellow food coloring instead of red and then when you realize the error you hastily squeeze in the red, forgetting that red and yellow make…. Orange! Still delicious though!

March 2, 2010 06:54 AM
247
Katherine said...

I made this for 400 kids today…so 9 double batches!!!

It was so good, but is that much oil really necessary? I had a stomach ache for an hour, but it was worth it. :)

March 2, 2010 07:29 PM
248
Louann said...

the photos of your cake are so inviting, makes me just want to reach out and take a bite! I have used the McCormick recipe with great success but definitely want to try this one!

March 2, 2010 07:44 PM
249
Ann Napoletan said...

Thanks so much for sharing this awesome recipe. I made it over the weekend, and it was a HUGE hit! :-)

March 2, 2010 08:32 PM
250
Megan Murray said...

this cake turned out beautifully! the icing was the scary part…..as i’m not a fan of cream cheese icing. but it wasn’t overpoweringly cream cheesy…very good!!! can’t wait to have another slice for lunch! (or when the kids go to sleep)

March 2, 2010 09:26 PM
251
ivonne said...

i LOOOOOOve your site!! i just took an entire day to take a look at all your work, you are amazing!! you are so incredibly creative :) yipes! im in love with this page ! :D
My favorite one! :D
Thanks for your great ideas!! :D

Ivonne

March 3, 2010 09:27 AM
252
Lisa said...

I made this cake on the weekend and then made cake balls with it. I cut the oil back to 1 1/4 cup. They are delicious!!!!! I have never had Red Velvet cake before (not a big Newfoundland tradition) and I have found a new favorite that I feel the need to share with everyone!

I just found your blog and have become a HUGE fan!

March 3, 2010 10:47 AM
253
Krysta said...

OMG this looks amazing. I could eat it for breakfast! YUM

March 3, 2010 11:31 AM
254
Samantha said...

My most favorite frosting for red velvet is white chocolate peppermint cream cheese. I also typically put mini chocolate chips in my red velvet! It makes it darker, but they are such a yummy addition!

March 3, 2010 12:19 PM
255
McKenzie said...

thanks so much for sharing… i love cupcakes, if i were to make red velvet cupcakes, do i use the same recipe or are there any revisions i need to do?

March 3, 2010 03:15 PM
256
Melissa said...

I just made your red velvet cake for a co-workers birthday and it was gobbled up in under 10 minutes. Everyone loved it and I even got a request to make it again for another birthday in July! Thank you so much Bakerella for such fabulous recipes. It was absolutely delicious!!

March 3, 2010 04:43 PM
257
TeenBaker(: said...

I just wanted to say I love red velvet cake and had to try this recipe! It is very yummy and I will use this one from now on! Except, when I baked it for 30 min. it was VERY undercooked!

March 3, 2010 05:09 PM
258
steve said...

LOve..LOVe…LovE…the Red Velvet cake. The only problem I’ve had is that bottled red food color sometimes looks more pink..So I found Ameri Color …NO Flavor Red gel and it works WAY too good. I ice mine with 1package of creamcheese and 1 jar of Marshmellow creme, 1 stick of butter, and tpsp. of milk along with enough sifted powder sugar to get the consistancy I want…..ITs great and more like a French buttercream

March 3, 2010 06:10 PM
259
Cinthya Rachel said...

Hey, I´m from Brazil and always want to make this recipe. My cake in on the oven right now!

March 4, 2010 03:22 PM
260
igor said...

i tried the cake this evening but i ended in a complete mess.
my cake has been too greasy inside even i only used 1 cup oil ;(

yours looks so delicious but mine havent been at all… any tricks?

March 4, 2010 04:08 PM
261
Marie said...

Wow, I love Red Velvet Cakes. In France, we don’t know this recipe.
I think I’ll try it soon !

March 5, 2010 04:27 AM
262
Dana said...

hey Bakerella :)

i luv ur website …
& i luv tht red velvet alot!

can i make cupcakes with this recipe ?
thnq :)

March 5, 2010 01:12 PM
263
Patti said...

I hate to sound like a complete idiot but here it goes…..

What kind of vinegar?

You inspire me – so glad I found your FABULOUS website – thanks so much…

March 5, 2010 06:09 PM
264
melanie said...

Loved it. Funny enough it was a friends birthday this week and she had specifically requested red velvet…I was like OMG, I know exactly what recipe I’m gonna use. I did tweek though, actually made it into a purple velvet cake as a surprise since that’s her favorite color, plus decreased oil to 1 cup and increased buttermilk to 1 1/4 cup. And only 1 oz food coloring.

Thanks Bakerella you’re always there when I need inspiration!

March 5, 2010 08:21 PM
265
Mareeesa said...

i was not a fan of red velvet cake.. until now. i made this cake last night, and i am in love. it is probably one of the best cakes i have ever tasted. thank you sooo so so much for this wonderful recipe!

March 6, 2010 12:08 AM
266
Tori said...

I made cupcakes with this recipe, and the baking time was about 20-22 minutes in my oven. Also, you don’t need nearly that much frosting for cupcakes. I didn’t frost them myself (I had help) so I can’t be certain, but I think you could get away with half.

March 6, 2010 03:49 PM
267
Lisa said...

I made this today as a treat for my husband. He worked hard straightening up the basement. Red Velvet is his favorite. The cake turned out very moist and the frosting is fantastic. I didn’t have very much food coloring, so my cake looked more like a reddish brownish color, but that’s okay, it tasted wonderful!

March 6, 2010 08:03 PM
268
Nicole said...

I make Red Velvet for my husband’s birthday every November, but I’m thinking it might be too long to wait. Red Velvet in March might be in order…

March 7, 2010 12:20 PM
269
Crystal said...

I don’t know you but I LOVE you blog. I have found so many delicious recipes here. THANK YOU!
I have passed on the SUNSHINE BLOG AWARD to you! Check it out at http://andersenactivites.blogspot.com/

March 7, 2010 02:49 PM
270
Soo Kim said...

I tried this red velvet cake, this is officially my red velvet cake recipe, OH EM GEE, it is sooo good!

THANKS!!

March 8, 2010 11:10 AM
271
Her Shade Of Green said...

Beautiful!

March 8, 2010 12:21 PM
272
Clar in Chile said...

Hey Bakerella, I just love all your post I’m a huge fan… I want to try this Red Velvet cake which looks delicious.. but how do i make the buttermilk.. here in Chile is impossible to find this.. Please help..

March 8, 2010 09:52 PM
273
Jonathan Green said...

Your pictures are gorgeous and the cake looks delicious. It is actually on of my favorites as well. I use pastry flour for a more tender crumb and sour cream for a more velvety texture and richness that just melts in your mouth. Good Job. I recently wrote an interesting blog on how the RV cake is not a chocolate one. I hope you check it out.

Jon

March 9, 2010 05:15 PM
274
belle said...

i decided to make red velvet cupcakes with this, only i didnt have any red food coloring. So I used blue instead. Yow. Smurf cupcakes. Yow.

March 11, 2010 09:10 AM
275
Lisaann said...

I made this recipe for my husbands birthday and they were super fantastic!!! Delicious and moist and just beautiful ruby jewels! The creme cheese frosting was to die for!

March 12, 2010 11:33 AM
276
Sabrina M said...

Normally, I do not care for red velvet. Most of the time, I feel like it’s red cake with a faint chocolate taste. However, my family and friends constantly ask me to make them red velvet. Well, I just tried this recipe (halved) in cupcakes (I used the less oil as you suggested) and these are OUTSTANDING! Husband was flipping over them! This will be my standard recipe for red velvet from now on. Thank you! :)

March 12, 2010 09:41 PM
277
Heather said...

I just tried this recipe today, as cupcakes, with natural red dye instead of the stuff containing RD-40. So sad! They look like bran muffins.

March 13, 2010 05:25 PM
278
Carolina said...

This cake is delicious!!!!!!!!!!! I made it today for my family, it tasted so great :D It was the firt time ever I prepared a red velvet cake, and from scratch!! I just had a little trouble with the red color, it wasn’t red all over the cake. The cake next to the pan turned light brown, maybe I left it too long on the oven. Anyway, it was a success! Thanks bakerella!!

March 14, 2010 06:02 PM
279
joanne said...

Hi Bakerella
thanks for this gorgeous cake recipe. I’m about to make them for my best friend’s birthday.
I just wondered What can i use as a substitute for white vinegar?
please advice…

March 15, 2010 12:29 AM
280
Leanne said...

I made this for my daughter’s best friend’s sixteenth birthday and it was a HUGE hit! It’s my first Red Velvet cake and it turned out just beautiful. My daughter already requested it for her next birthday :) Thank you!

March 15, 2010 04:22 PM
281
askii said...

RED VELVET is my favourite!!! But not to make. Only to eat. Im gonna try this recipe for the first time. Thanks!!!

March 16, 2010 04:38 AM
282
Jo said...

what would you recommend as a bake time if I were to do this as a sheet cake (11×14)

March 16, 2010 02:26 PM
283
Carolina said...

Bakerella!! I know I already posted something related to this cake on sunday, but I’m still totally in love with red velvet cake!! I’m looking for an excuse to make it again…I’m definitely not giving up, really looking forward to make such a beautiful cake as yours…BTW love your picks!!! Greetings from Mexico!

March 16, 2010 06:03 PM
284
Lois Lane said...

Okay, trying to lose fifty pounds here and this doesn’t help :-) I can always wait until after I have eaten the WHOLE cake! Thanks for sharing.

March 18, 2010 04:39 PM
285
kristy r said...

I used The Red velvet cake mix to make your cake balls for Valentine’s day for my son’s school. I used cream cheese frosting and then white chocolate to dip them in. I did have to freeze them a bit more and keep putting them back in (I guess because the cake mix is more oily than others. Then I covered them wih sprinkles. They turned out really good! Such a cute Idea! Thanks!

March 19, 2010 02:04 PM
286
Jenny said...

I tried your red velvet receive today! Most excellent! Very moist and the icing is… to die for! Thanks!

March 21, 2010 07:39 PM
287
Shannon said...

hey bakerella! for the vanilla, is it vanilla extract or what? In my area all we have is the extract….

March 23, 2010 09:59 PM
288
Sabrina said...

I baked this cake last weekend and it was terrific! I have an old family recipe for Red Velvet Cake, which tastes delicious, but I’ve always thought it was too dry. This cake was so perfect! I added 1 tsp of baking powder, but that was the only change I made. Thanks so much for the recipe! I will definitely be making this cake again (in fact, I’ll be making it in a couple weeks for my sister’s birthday).

March 24, 2010 03:40 PM
289
Crazy Sweet Life said...

I’ve always wanted to make a red velvet cake – they just seem like the ultimate crowd stunner and your’s looks absolutely delicious!

March 24, 2010 09:04 PM
290
Anonymous said...

I tried making that cake… it didn’t turn out that pretty. But it tasted really good~ and i love the icing. we had left overs and I use them as a spread on toast xD

March 25, 2010 12:15 AM
291
sumaya said...

OMG….this is heavenly ,,,,
i wish we can meet :)
thanx 4 the nice blog spot

March 25, 2010 04:00 PM
292
sweetytootie said...

hi bakerella
i wanted to ask u, why is it that whn i mke my cupcaks from scratch they turn out puffy and when i use box mix they go flat. how can i get tht puffed up risen look with the box mix??

March 26, 2010 08:06 PM
293
Judie said...

Do NOT make these as cupcakes. I have never ever had a recipe go as badly as this one. I reduced the amount of oil but they were still so oily I had to throw away the entire batch.

March 31, 2010 07:08 AM
294
David said...

HI, my dughter followed your recipe to the lettter but it tasted strongly of food colouring. Is there a difference in the US food colouring to the UK food colouring as 2oz of food colouring is about a bottle and a half of food colouring in England. Could you please let me know what type you use and if possible where to purchase it. The cake looks real nice by the way. Thanks, David.

March 31, 2010 02:17 PM
295
gowri said...

Made this recipe last week. Everyone loved it, Plan to use the same recipe to make cup cakes for a birthday party next week.

My only comment is that i would wish you use less oil. Will that compromise the soft velvetty flavor?

March 31, 2010 04:15 PM
296
gowri said...

to answer david’s comment above, I used 2 bottles of food coloring and didnt sense any taste or smell of the coloring. I am wondering if that is the brand? I live in the US.

I am also curious if this much coloring is safe for kids? I am making this for 15 10 year old’s so want to be sure i am doing the right thing. :)

March 31, 2010 04:18 PM
297
gowri said...

I made cupcakes with this recipe last week and they turned out perfect!

April 3, 2010 02:56 PM
298
Crystal said...

I just made this today… I tried a bit of the cake and licked some of the frosting out of the bowl Cannot wait to try them together tomorrow at Easter. I’m taking over the dessert course from my mom (since she’s an accountant and crazy busy right now). My mom will be very proud of her baker daughter.

April 3, 2010 06:26 PM
299
Crystal said...

Oh, forgot to add: I forgot to get buttermilk, so I used the tablespoon of vinegar (or lemon juice) and then fill to 1cup with milk trick. It was perfect.

April 3, 2010 06:32 PM
300
Christine said...

the picture is sooo yummy looking, but let me tell you what…. It tastes even better! By far BEST red velvet cake ever. Moist, rich, great flavor and beautiful crumb.

April 3, 2010 08:18 PM
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