Delicious Red Velvet Cake

Cakes and CupcakesJanuary 20, 2019Comments Off on Delicious Red Velvet Cake

Happy Holidays!
Red Velvet Cake

A little late on the publishing…the holiday season just ended but for our dessert, I made a delicious red velvet cake. For work, I made a semi-homemade red velvet cake with a homemade cream cheese frosting and everyone loved it, so I thought for the family dinner I would make another but using a recipe from the book, Hello, Sugar, Classic Southern Treats by Beth Branch (you can probably find this cookbook at your local library, if not it is on Amazon). I used the same frosting for this cake, you can find the recipe here, https://www.muffinsandmeat.com/2018/12/12/simple-cream-cheese-frosting/ 

The recipe calls for baking soda and vinegar and I thought for a minute, that just didn’t sound right so I decided to research this, turns out that in a lot of red velvet cake recipes that use vinegar to help give the cake an extra lift due to the carbon dioxide. So when I realized I didn’t have any buttermilk (another ingredient needed in this recipe) I made my own using regular milk mixed with vinegar. (for every 1 cup of milk mix 1 tbs of vinegar OR you can use lemon juice). 

Unfortunately, I do not have many pictures, everyone started to cut slices before I was able to get a picture; this happens all the time. Another thing I was unhappy about is I didn’t have much red food coloring, due to making the cake a second time (long story). When it was all said and done, it was delicious even with half the amount of artificial coloring. 

Before leaving my mom’s house, I have two orders for this delicious red velvet cake. 

Delicious Red Velvet Cake

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: dessert

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 1/2 tablespoons unsweetened cocoa powder (we used Hersheys)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon of salt
  • 2 cups of granulated sugar 1 cup of vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 3 eggs
  • 1 1/4 cups buttermilk (I was out of buttermilk so I made my own using milk and vinegar)
  • 1/2 tablespoon red gel food coloring (I didn’t have red gel food coloring and was not going back to the store so I used liquid red food coloring and used just a little bit less than a tablespoon).

Directions:

  1. Preheat oven 350 degrees. Line 2-8 inch pans or 1 9×13 with parchment paper and spray with cooking spray.
  2. In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
  3. Combine sugar, oil, vanilla, and vinegar in a large bowl. Mix with an electric or stand mixer on medium speed until blended.
  4. Add eggs and combine well.
  5. Add half of the buttermilk and half of the dry ingredients; blend until ingredients are mostly combined.
  6. Add the remaining half of buttermilk and remaining dry ingredients until incorporated. Stir in the food coloring.
  7. Divide batter evenly between the two prepared pans.
  8. Bake for 25 minutes or until a toothpick when inserted into the center of the cake comes out clean.
  9. Let cakes cool in the pans for 10 minutes and then transfer to a cooling rack.
  10. Ice the cake after it is completely cooled.
  11. Enjoy!

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