Red Velvet cake is my FAVORITE, so this quest was very important to me.
This is the BEST red velvet cake I have had to date...and it's all from scratch!:
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| "I'm in Love, I'm in Love, and I don't care who knows it!" |
It is *moist, a beautiful shade of red, and perfectly complemented by the cream cheese frosting.
* (I still dislike this word but have now learned that it is a cake adjective...so I must use it)
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| I should have made it 1,000 layers so it would last forever! |
I am not a beautiful morning person...EVER. I am also not very pleasant (zombie)...but when I woke up on Valentine's Day this year, I definitely had something to smile about:
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| Roses smell heavenly! But not as good as cake ;0) |
Beautiful!
While Eric made us a delicious eggplant parmesan for dinner (SO GOOD), I set to work making the cake:
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| Woah! RED! |
Side Note: I have been noticing that most all from-scratch cake recipes have you mix the dry ingredients and wet ingredients separately and then add them together. Perfect for Valentine' Day - matchmaking!
Call me cupid:
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| Love at first sight! |
To decorate, I used a few of my go to tools:
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| Bench Scraper, Pastry Bag, Cake Turntable, and Offset Spatula Unite!! |
Love them all - life changing!
The cake turntable is my best friend and makes decorating/frosting SO much easier. I use the bench scraper and offset spatula help to get the frosting on smooth (still working on perfecting this technique). For the piping, I used a 1M tip to pipe the bottom and make the small swirls on the top :0).
Before we cut the cake, Eric and I exchanged our Valentine's!
Since we met, Eric and I have made a pact to make each other's Valentine's Day cards from scratch. Spending money is NOT allowed. From our cards this year...it's easy to tell what our main hobbies are:
Time for cake! I wish I had some to share with you...but it's gone. We polished it off in 3 days! Breakfast, lunch, and dinner BABY!
What a great Valentine's Day! I love my husband and my son...and this red velvet cake.
The cake turntable is my best friend and makes decorating/frosting SO much easier. I use the bench scraper and offset spatula help to get the frosting on smooth (still working on perfecting this technique). For the piping, I used a 1M tip to pipe the bottom and make the small swirls on the top :0).
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| YAY! I love decorating cakes! |
Before we cut the cake, Eric and I exchanged our Valentine's!
Since we met, Eric and I have made a pact to make each other's Valentine's Day cards from scratch. Spending money is NOT allowed. From our cards this year...it's easy to tell what our main hobbies are:
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| Eric = Madden Football on X-Box, Kina = Baking |
Time for cake! I wish I had some to share with you...but it's gone. We polished it off in 3 days! Breakfast, lunch, and dinner BABY!
What a great Valentine's Day! I love my husband and my son...and this red velvet cake.
Love you all! Take Care and God Bless!
Red Velvet Cake with Cream Cheese Frosting
Yield: 10-12 Prep Time: 20 minutes Total Time: 1 hour
Ingredients:
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened, cocoa powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-2 oz. red food coloring
- 1 teaspoon white distilled vinegar
- 1/2 cup prepared plain hot coffee
Frosting:
- 1 cup (2 sticks) butter, room temperature
- 2 - 8 oz. packages cream cheese, room temperature
- 8 cups confectioners sugar
- 1 teaspoon vanilla extract
Directions:
Cake:
1. Preheat oven to 325 degrees. Butter and flour two 9" cake rounds (I highly recommend adding parchment paper to the bottom and buttering both underneath and on top)
2. Combine flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl. Set aside.
3. Whisk together the granulated sugar and vegetable oil in a large bowl. Carefully add the eggs, buttermilk, vanilla, and red food coloring until combined. Stir in coffee.
4. Slowly combine wet ingredients with dry ingredients, stirring as you go. Try not to over mix.
5. Divide batter evenly between the two pans.
6. Bake in oven for 30-40 minutes (mine took about 35 minutes), or until a toothpick comes out clean.
7. Let cool in pans for 10 minutes. Then remove from pan and let cool on cooling rack. Wait until cake is completely cooled before frosting. (These cakes are really moist so you may need to refrigerate before stacking to help make them more firm).
Cream Cheese Frosting
1. Using a hand mixer or stand mixer with paddle attachment to cream butter and cream cheese for 3-5 minutes, until smooth.
2. Slowly add confectioners sugar one cup at a time and add vanilla.
3. Frost in between layers and outside of cake completely. Decorate as desired.
Ingredients:
Cake:
Frosting:
Directions:
Cake:
1. Preheat oven to 325 degrees. Butter and flour two 9" cake rounds (I highly recommend adding parchment paper to the bottom and buttering both underneath and on top)
2. Combine flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl. Set aside.
3. Whisk together the granulated sugar and vegetable oil in a large bowl. Carefully add the eggs, buttermilk, vanilla, and red food coloring until combined. Stir in coffee.
4. Slowly combine wet ingredients with dry ingredients, stirring as you go. Try not to over mix.
5. Divide batter evenly between the two pans.
6. Bake in oven for 30-40 minutes (mine took about 35 minutes), or until a toothpick comes out clean.
7. Let cool in pans for 10 minutes. Then remove from pan and let cool on cooling rack. Wait until cake is completely cooled before frosting. (These cakes are really moist so you may need to refrigerate before stacking to help make them more firm).
Cream Cheese Frosting
1. Using a hand mixer or stand mixer with paddle attachment to cream butter and cream cheese for 3-5 minutes, until smooth.
2. Slowly add confectioners sugar one cup at a time and add vanilla.
3. Frost in between layers and outside of cake completely. Decorate as desired.
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Sounds like it tasted as good a it looks, Kina , and it looks BE-TE-FUL! Now, if you could only give us aroma-vision, it would be perfect! recipe sound great - love the buttermilk in it- and will try soon. Do you think this would do well as a cupcake? If so, what would you change?
ReplyDeleteThanks Nancy! This would be a great recipe for cupcakes as well. I would keep the temperature the same (at 325 degrees) and lower the baking time to about 18-23 minutes. Mine are looking good around 21 minutes :0)! Hope you enjoy!
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