The LAST Red Velvet Cake Recipe You Will Ever Need!
This red velvet cake recipe is SUPERB, and it passes the 'stick to the back of the fork' test like a champ!
Here we are celebrating the birthdays of our son and his lovely wife.
MAKES 1 Two Layer Cake
INGREDIENTS
CAKE
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2 cups all-purpose flour (or GF cake flour)
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1 teaspoon of baking soda
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1 teaspoon of baking powder
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1 teaspoon of salt
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2 Tablespoons unsweetened, cocoa powder
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2 cups sugar
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1 cup vegetable or canola oil; I use vegetable
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2 eggs
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1 cup buttermilk
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2 teaspoon of vanilla extract
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1-2 oz. red food coloring, depends how deep you want the color; I use 1
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1 teaspoon of white distilled vinegar
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½ cup of prepared plain hot coffee; I use decaf (don't skip this ingredient)
CREAM CHEESE ICING
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3/4 cup butter or margarine, softened at room temperature
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1(8-ounce) package cream cheese, softened at room temperature
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1(3-ounce) package cream cheese, softened at room temperature
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3 cups powdered sugar' sifted
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1 1/2 teaspoons vanilla extract
WHAT TO DO
CAKE
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Preheat oven to 325.
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Generously grease and flour two round, 8 or 9 inch cake pans, line with wax paper; set aside.
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In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
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In a large mixing bowl, combine the sugar and vegetable oil; mix until light and fluffy.
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Add in the eggs, buttermilk, vanilla, red food coloring, coffee and vinegar just until combined.
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Add the dry ingredients into the wet ingredients a little at time, mixing after each addition; just until combined.
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Pour the batter evenly into each pan.
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Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
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Let pans cool on a cooling rack until the pans are warm to the touch.
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Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
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Remove the cakes from the pan and let them cool completely.
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Frost the cake with cream cheese frosting.
CREAM CHEESE FROSTING
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Beat butter and cream cheese at medium speed with an electric mixer until fluffy and well combined.
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Add powdered sugar, a cup full at a time, and vanilla; beat until smooth.
NOTES
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I double this recipe, both cake and frosting, making a stately 4 layer cake. I use 4 - 8 inch round pans. This will easily serve 20 cake loving folks!
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Be sure not to over bake! Check your cake at 30 minutes as some ovens run really hot. Insert a toothpick in the center, if it comes out clean take your cake layers out!
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When making my cream cheese frosting, I cover my mixer with a thin kitchen towel; find the corresponding photos above. It keeps powdered sugar 'dust' from rising up and leaving a thin coating on everything close by. It's a smart idea.
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The cake layers are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
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After I frost in between my cake layers, I place 3 to 4 skewers or thin wooden dowels down into my cake. This will keep your cake from sliding as you frost the sides of your cake.
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Frost a thin crumb coat on your cake, pop it in the fridge to harden up the frosting. Then frost your top coat.
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To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark. Great for work or kids parties!
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I keep my cake, covered, in the fridge. When my guest arrive I pull the cake out. After we eat dinner, the cake is at the right temperature.
