Recipe

Red Velvet Cake Recipe

Add Step-by-Step Photos	Chef_irish / All my dishes 9 months, 1 week ago I Added My Own Decorations...to Make It Pretty,,,But It Is Still A Red Velvet Cake! Prep:15m Cook:30m Servings:8	Chef_irish
	red velvet cake

The Cakes

Cream Cheese Frostin

Decorations

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Ingredients

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 Tablespoons cocoa powder (unsweetened)

2 oz. red food coloring

1 1/2 cups unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Directions

Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

16 oz. cream cheese (2 packages), softened

1/2 cup unsalted butter (one stick), softened

1 teaspoon vanilla extract

2 1/2 cups powdered sugar, sifted

pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

For stiffer frosting, more powdered sugar can be added!

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Comments

borinda 9 months, 1 week ago said:
Irish, I have to admit to a fascination with this cake. Just the name enchants me so I can't imagine why I've never baked one. I really need to print out this recipe and bake it soon. Thanks for a lovely recipe to prod me.
Your decorations look lovely. Nice job!

goblue434 9 months, 1 week ago said:
Never Had Red Velvet Cake Until I Moved To The South. This Cake Is Delicious. Thnx For Sharing Irish.
Steff

hunnee 9 months, 1 week ago said:
Wow that looks delicious! I love red velvet cake :D

juels 9 months, 1 week ago said:
I love red velvet cake! You did an awesome job decorating it, too! A beauty flag is coming your way!

samanthah 6 months, 2 weeks ago said:
I made this cake the other day and it was very dry...i didnt over-bake them so i don't know what happened, i followed your recipe exactly :S the cream cheese icing was fantastic though!

chef_irish 6 months, 2 weeks ago said:
Interesting...I'm A Pastry Chef'

That Cakes Been Every Where...without Complaints...So If It Was Dry for You...I Don't Know The Problem...I Took It To A Cheffin Party in February for A Valentines Party and I Got Alot of Great Comments from Alot of Great People, Including How Moist It Was!

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