Sunday, October 16, 2011

Red Velvet Cake

This recipe makes super moist, can't-stop-eating-even-though-you're-full red velvet cake. 

Red Velvet Cake


2.5 cups all purpose flour
1.5 cups sugar
1 t baking soda
1 t salt
1 t cocoa powder
1.5 cups vegetable oil
1 c buttermilk
2 large eggs
1 t distilled white vinegar
2 T red food coloring 
1 t vanilla extract

1. preheat oven to 350
2. lightly oil three 9-inch round cake pans
3. sift dry ingredients together in a large bowl
4. mix all other ingredients in your stand mixture with paddle attachment.
5. add dry ingredients to wet ingredients in mixer.
6. pour batter as evenly as possible into three cake pans

7. bake for about 30 minutes or until a toothpick comes out clean once inserted into the middle of the cake. It is best to rotate them half-way through the baking process to ensure even cooking.
8. while the cake layers are baking, make your cream cheese frosting (recipe below).
9. Cool cake completely before you assemble and frost each layer (be patient...i know it's hard to wait)

10. Build cake with a layer of cream cheese icing between each layer. Then spread a very thin layer over the entire thing. This layer is your "crumb coat" and it will catch any wild crumbs that try to attach themselves to your beautiful white frosting.  Chill cake in fridge until crumb coat firms up. 
11. Add final layer of frosting over crumb coat and decorate as you wish. 

12. Do not refrigerate this cake. keep covered if you make in advance. 

Cream Cheese Frosting


1 lb cream cheese, room temperature
4 c confectioner's (powdered) sugar, sifted
2 sticks unsalted butter, room temperature
1 t vanilla extract


1. whip ingredients together in stand mixture with paddle attachment

1 comment:

  1. Red velvet is a favorite in my family. Those look awesome. Thanks a lot for sharing.