Monday, November 29, 2010

Red Velvet Cake

I hope everyone had a wonderful Thanksgiving. I certainly did, but in case you saved any room for dessert, or are already thinking ahead to the next set of holidays... I have some delicious red velvet cake for you. I never understood why these weren't more popular for Christmas, after all, they have the color scheme down. I chose to omit nuts from this one, because of the crowd it was for, but if your allergy-free pecans are the classic choice and it also tastes great with walnuts.

Red Velvet Cake:
2 1/2 cups of flour
1 1/2 of sugar
1 tsp of baking soda
1 1/2 tsp of salt
1 tbsp of cocoa powder
1 1/2 cups of vegetable oil
4 tbsp of cultured buttermilk powder
1 cup of warm water
2 large eggs
1 oz of red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Pre heat the oven to 350 degrees. In a large bowl whisk together buttermilk powder and water until well combined. Add vegetable oil, food coloring, vinegar, eggs and vanilla and stir together vigorously, or use a hand mixer on low speed, it is much easier to use the mixer if you have one because you have to create an emulsion. When the mixture is very well combined add in 1 1/2 cups of flour, the salt and baking soda mix by hand or mixer until the dry ingredients are just absorbed. Add in remaining flour and sugar and mix again until well combined. Pour batter into 2 non-stick 9 inch cake pans (or greased regular cake pans) bake until set in the middle and a toothpick inserted in the cake comes out clean, about 35 minutes. Try to test on the same cake each time you check it, then that one will be your bottom layer. Allow cake to cool completely before frosting. (adapted from Paula Deen)

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks unsalted butter, softened
1 tsp vanilla extract
4 cups of confectioners sugar

In a large bowl mix together the butter, cream cheese, and vanilla extract using a hand or stand mixer until soft and creamy. Add in sugar 1 cup at a time, mixing after each addition. Increase speed on mixer and beat until light and fluffy. (from Paula Deen). To frost the cake, use a metal spatula to apply the frosting, all around. Then let the cake sit for 5 minutes. Clean the spatula and run it under hot water, and use it to smooth the frosting all around, cleaning and running under hot water every few strokes. This will give you a smooth and impressive cake, and make any decorating you want to do easy.

Happy Eating.



  1. yum! so pretty.. i love red velvet :). I would probably use fatfree/reduced fat cream cheese in mine, just to cut the fat/calories a bit! hehe :)

  2. Your cake looks delicious! Red velvet is one of my favorites, and I love sharing it during the holidays. Nicely done!

  3. I love red velvet cake. maybe it's the cream cheese frosting? Perfect holiday cake!

  4. it's scrumptious ! Thx for sharing recipe :)

  5. I love red velvet cake. It looks so good.


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