Red Velvet is a timeless, classic Southern cake. It has a particular combination of ingredients that make it entirely unique. This year for my husband's birthday he wanted a red velvet cake because he likes the red velvet cake balls I make at Christmas (see my past blog posts for the recipe!). I had made red velvet cake before from a box, but never from scratch, and I wanted to give it a try! I researched on Pinterest and found two great recipes and combined them. I liked the frosting recipe best from one and the cake recipe best from another. I don't have a lot of photos of the baking process to share, but I wanted to share the recipe because it turned out to be delicious and blew the box cakes I had made in the past out of the water! I will definitely be adding this one to my collection of recipes to use in the future! Hope y'all enjoy it! Cake The cake recipe I found from Savory Spicerack (you can find their site here). Ingredients (Ensure that ingredients are room temperature before starting) 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 tsp baking soda 1 tsp salt 2 Tbsp cocoa powder (I used Hershey's) 1 cup vegetable oil 1 cup buttermilk 2 large eggs 2 Tbsp red food coloring 1 tsp white distilled vinegar 1 tsp vanilla extract Directions Preheat oven to 350 degrees. Spray three 9 inch round pans with baking spray and set aside. In a large bowl, sift together dry ingredients. In another large bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract. With a mixer, combine the dry and wet ingredients. Mix batter just until blended. Pour batter evenly into the round pans and bake for 18-20 minutes (but check at 16 minutes), or until toothpick comes clean, rotating cakes halfway during the baking process. Cool cake layers completely before frosting. Frosting The frosting recipe I used is from Everyday Made Fresh (you can find their site here). Ingredients 16 oz. cream cheese, room temperature 1 stick butter, room temperature 4 cups powdered sugar 2 tsp vanilla extract 2 Tbsp heavy whipping cream (I ended up using more) Directions Begin making the frosting when the cake layers are completely cooled. Beat cream cheese, butter, and vanilla until combined. Slowly add powdered sugar, until you've added all 4 cups. Mix in heavy whipping cream and beat for 4 minutes. If it's too thick, add a teaspoon at a time of more heavy whipping cream...OR...if it isn't thick enough, add 1/4 cup powdered sugar at a time until you reach the desired consistency (I ended up adding a good bit more heavy whipping cream because I wanted the frosting to be light and fluffy). Level cake layers if necessary with a large serrated knife (I did this to one of mine). Stack the cake layers, frosting between each layer. Then frost the sides and top of the cake. You can serve like this...OR...I used the extra cake that I cut off of one of the layers to make it even and crumbled it on top and around the edge of the cake to decorate it!
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BLOG OF A...Southern Belle and Carolina girl who loves Jesus, family, and life below the Mason-Dixon line. A Fan of Southern hospitality, grits and biscuits, pearls and bow ties, cotton and magnolias, sunshine and sweet tea, and all things monogrammed! Archives
December 2016
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