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.

701
Lindsay Pietroluongo said...

That frosting looks delicious. I’m looking for a great red velvet cake recipe – I’m going to give yours a try!

June 5, 2014 11:27 AM
702
Jo said...

This has been my go-to red velvet recipe for the past year and although it’s good even in cupcake form, I find the frosting a bit too sweet for my taste. Will doubling the amount of cream cheese or substituting about half of the butter for cream cheese affect the texture of the frosting? I just want a little more tang from the cream cheese and still firm enough to pipe into the red velvet cupcakes :) Thank you very much!!

June 10, 2014 05:06 AM
703
Brina Bragg said...

I make this cake all the time. Love it!

June 23, 2014 11:50 AM
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