It took me a good long while to figure out what red velvet cake is. Despite the several people who proclaimed it was their favorite and the wide-spread praise this cake gets, I was convinced that it was a chocolate cake with red food coloring. And, thinking that it’s a chocolate cake tinted red, I never understood why it had to be paired with cream cheese frosting. As a southern girl, this southern cake was confusing.
Almost like trying to understand, from fans, why the Twilight series received such high praise. I mean, they are 17 years old. Right? Just me? And it might just be my over-analytical self, but a vampire (dead) would likely shoot blanks, no? Now, there’s 50 Shades of Grey. I have no opinion. What do you think?
Moving on. When I was pregnant, I made some based on a craving (cravings don’t have to be logical). I loved it. Not a chocolate cake at all. Rather, a cake with distinct flavor all on its own. Slightly tangy, rich and perfectly sweet. And, cream cheese frosting is a necessity. And, really, who doesn’t love cream cheese frosting. While I loved my first attempt, I wanted something more chocolate. Luckily, I found this recipe and am satisfied. As was my red-velvet-loving friend.
The frosting should get its own set of praise. I love cream cheese frosting! It took me some practice and research, but I finally put together the right combination of ingredients to get the perfect consistency for piping and frosting. Perfect in every way.
- 2 and 1/2 cups cake flour
- 1 and 1/2 cup sugar
- 1 tsp baking soda
- 2 tbsp cocoa powder
- 1 tsp salt
- 2 eggs
- 1 and 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 tbsp red liquid food coloring
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Preheat oven to 350F.
- Grease and flour 3 8-inch pans.
- Sift together the flour, sugar, baking soda, cocoa powder, and salt in a medium bowl.
- Beat the eggs, vegetable oil, buttermilk, food coloring, vanilla extract and vinegar in a large bowl.
- Slowly combine the dry ingredients into the wet ingredients to combine and fully incorporate. You do not want to overmix.
- Divide your batter among the three pans and bake in the preheated oven for 25-30 minutes until it passes the toothpick test.
- Cool in the pans for 5 minutes and then invert onto a cooling rack until the cake is completely cool to the touch.
- Frost with cream cheese frosting (below).
Cream Cheese Frosting
- 8 oz cream cheese, cold
- 1/4 cup butter, softened
- 1 and 1/2 tsp clear vanilla extract (I use the artificial)
- 2 cups powdered sugar, sifted
- In your mixer, cream together the cold cream cheese and butter together until smooth. Add vanilla extract. Gradually add in the powdered sugar until fully incorporated.