I’m not sure why there is so much hype over red velvet cake. I mean, if it was the only cake at a party I’d eat it, but if there were other choices I’d most likely go for something else. Is it the deep red color, the texture, or the subtle chocolate flavor? I have no idea why there is such a craze over the red velvet cake but whatever the reason, my cousin has red velvet cake fever too.
For the past year she has been begging me to make her a red velvet cake. Last year I was going to make her cupcakes but ran out of time. Her birthday is this month so being the nice cousin that I am, I made her a red velvet cake. I’ve made red velvet cupcakes before but I wanted to try a new recipe and I wanted to make a layer cake.
1 T. butter, softened
2 1/2 c. flour
1 t. salt
2 T. cocoa powder
1/2 c. butter, melted
1 1/2 c. sugar
1 t. vanilla
1 c. buttermilk
2 T. liquid red food coloring
1 t. white vinegar
1 t. baking soda
3-4 c. powdered sugar
1 t. vanilla
1. Preheat the oven to 350 degrees. Grease two 8 inch round pans with softened butter. Put parchment paper on the bottom of both pans and set aside.
2. In a medium bowl combine the flour, salt, and cocoa powder.
3. In a large mixing bowl cream the butter and sugar until fluffy. Add the eggs and beat well. Add in the vanilla and mix.
4. In a bowl whisk the milk and food coloring. Alternate mixing the milk and flour into the butter mixture, beginning and ending with the flour.
6. Put the cakes on a cooling rack and let cool completely. Remove from pans.
7. In a large bowl combine cream cheese, butter, and vanilla. Mix with a hand mixer. Add in the powdered sugar 1 cup at a time until thick and smooth.
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