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
704
ts tidbits said...

This cake was absolutely amazing!! So moist! I didn’t have enough patience to wait for it to completely cool, but it turned out great nonetheless. I even reviewed it and added it to my blog (and cited you) http://tstidbits.blogspot.ca/

July 27, 2014 11:39 PM
705
ana said...

I will make this recipe, but I will use 300 grams of cream cheese and 100 grams of butter. I hope it stays good.

July 31, 2014 02:13 PM
706
Julie said...

Please – how does this cake rise using just plain flour and not self raising

August 25, 2014 02:27 AM
707
nina said...

is it possible to transport a red velvet cake 1 1/2 hours? should a freeze it?

October 7, 2014 11:35 AM
708
nina said...

is it possible to transport a red velvet cake 1 1/2 hours? should I freeze it?

October 7, 2014 11:35 AM
709
Anonymous said...

I love cream cheese frosting. But I never succeed in making it firm…. :( Is there any secret I should know?

October 14, 2014 12:42 PM
710
paul gover said...

Will use recipes for desert for our plays coming up in 2 weeks I just have to adjust to feed 100 people at a time.

October 21, 2014 09:02 PM
711
S Roberts said...

Anyone tried Cupcakes??? If so how many does it make?
I want to make Cupcakes out of this recipe for my daughters Birthday.
Thanks

October 23, 2014 04:05 PM
712
KT Muz said...

I made this today for my mom’s birthday and she loved it! Even my brother who doesn’t especially like cakes loved it! Also, my brother’s girlfriend wants me to make their wedding cake now and ate a nice big piece even though she is watching what she eats really carefully! Just wanted to pass on the great compliments that are very rightfully yours :) This is a magical cake!

November 6, 2014 12:43 AM
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Samantha said...

in response to 706 try adding 1 tablespoon of milk…. I made red velvet cupcakes and added milk… just the right amount of firm!

November 24, 2014 07:08 PM
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Jennifer said...

Cake is currently in my oven baking. I know they say it’s bad to eat the batter but oh well. Taste great. I’m patiently waiting.

November 25, 2014 07:51 PM
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pauline said...

this cake looks so good, i’m going to try and do a sugar free cake since i have diabetes

December 1, 2014 12:29 AM
716
charlene said...

Do you have to make any adjustments to the recipe to make cup cakes? I’m not a baker so that’s why I’m asking. And is the icing good for piping?

December 20, 2014 06:45 PM
717
Anonymous said...

This is one of the BEST Red Velvet cakes! Very moist! I make three layers.

December 23, 2014 07:08 PM
718
Susan said...

I just wanted to tell you I made your RV cake yesterday for Christmas and it was the most delicious cake I have ever had!!! I am not kidding, I have made many other RV cakes and they don’t add up to yours!! This is the most amazing cake ever!!! I love you!!

December 26, 2014 09:56 AM
719
Tory said...

This is delicious! Your frosting job is so beautiful as well, I am jealous. Any tips for not getting red crumbs in the white frosting? That was my only problem. Thanks!

January 5, 2015 11:12 PM
720
brandy said...

I made this tonight and it is amazing. This was my first homemade cake, I usually used box. My husband and kids loved it. I will now be making my cakes and icing from scratch. Thank you for sharing your recipe.

January 13, 2015 07:21 PM
721
Christine said...

Just made this recipe as cupcakes for a baby shower. Made no changes to the recipe other than a little less red food coloring only because I was running low and needed the rest for cookie decorating. DELICIOUS!!! Moist and not too sweet but cream cheese frosting will MORE than make up for that! This might just be my go-to RV recipe. It makes about 33 cupcakes and some of the liners were filled too full so I might squeeze out a full 3 dozen next time.

January 16, 2015 02:48 PM
722
Rachita said...

Thank you so much for such a wonderful recipe. This is the only recipe that I have tried & I won’t be trying anything else again. The cake is so moist & the flavour is perfect. Honestly, this is way better than the store bought one. My friends & family love this cake a lot. Makes for great cupcakes too!

January 17, 2015 10:25 PM
723
Anonymous said...

I followed the recipe except for the buttercream since you cant find it in my country. I substituted it with milk and vinegar. Then, the batter was really thick and sticky so i added more milk. Is it supposed to be like that though? The cake turned out gooey and not fluffy. I dunno what i did wrong.

January 19, 2015 04:04 PM
724
Lois said...

I would like to use this recipe for the cake balls. Since you recommend using less oil, would you say 1 cup is sufficient?

February 11, 2015 03:28 PM
725
Karen said...

Oh My Soul…….I must try this. Beautiful cake!

February 18, 2015 08:26 PM
726
Eera said...

Thank you for this recipe my family absolutely loves it. Everytime I bake it, it gets finished in no time. I wanted to bake it for a vegetarian friend and wanted to know what could I substitute the egg with for an eggless version of this cake.

February 19, 2015 03:39 AM
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