Red Velvet Cake

June 15, 2011 at 9:34 pm Leave a comment

When one of my friends’ boyfriends asked me to make a cake for her birthday, I jumped at the chance!  His request was a Red Velvet Cake with Cream Cheese Frosting.

Have you ever searched Google for a Red Velvet Cake recipe?  There are a ridiculous amount of recipes out there!  I had a hard time figuring out which recipe I wanted to use.  However, I narrowed them down by how much Cocoa Powder the recipe called for as well as if it used butter or vegetable oil.  I found a good looking recipe on Joyofbaking.com and decided to try it out.

Here’s the recipe

  • 2 1/2 cups sifted cake flour (you may substitute regular flour, or supplement cake flour with regular flour if you don’t have enough)
  • 1/2 tsp salt
  • 2 tbsp cocoa powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 tbsp red food coloring (you may adjust this amount depending on how red you want the cake to be.  I used half and came out with a dark red cake.  The more food coloring, the brighter the cake.)
  • 1 tsp white distilled vinegar
  • 1 tsp baking soda
  1. Preheat the oven to 350.  Butter two- 9 inch cake pans and line the bottoms with parchment.
  2. Sift flour, salt and cocoa powder together and set aside.
  3. In a mixer, beat the butter until soft.  Add the sugar and beat until light and fluffy.  Add the eggs one at a time and beat well after each.  Add the vanilla extract and beat until combined.  Don’t forget to scrape down the sides of the bowl from time to time.
  4. In a measuring cup, whisk the buttermilk with the red food coloring.  With the mixer on a low speed, alternately add the flour mixture and the buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  5. In a small cup combine the vinegar and baking soda.  Allow to fizz and quickly fold into the cake batter.
  6. Quickly divide the batter evenly between the two prepared cake pans and smooth the tops with an offset spatula or a spoon.  Bake for about 25-30 minutes, or until a toothpick inserted in the cake comes out clean.
  7. Allow the cake to cool completely before frosting.

Cream Cheese Frosting – I used a batch and a half and had just enough for the entire cake.  The recipe below is for 1 batch.

  • 1/2 cup butter
  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  1. Beat the softened butter and cream cheese together until well blended.
  2. Add the sifted powdered sugar and vanilla.  Beat until creamy.

To frost the cake, I sliced both red velvet cakes in half to create 4-layers.  Place a medium amount of frosting between each layer.  This cake will be a bit crumby, so frost the entire cake with a thin layer of frosting.  This is known as the “crumb coat.”  Once the entire cake is covered, place it in the fridge.  Leave the cake in the fridge until its hardened.  Once hard, frost the cake with a second layer of frosting.  This layer should not have any crumbs in it and will look clean.  Then have fun decorating, or leave as is!

I have to tell you, it was a weird feeling making an entire cake and then watching it walk out the door without getting to taste it.  Although it is a feeling that I am more than happy to get used to!

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