I don’t know what it is about red velvet cake that people love. I like it, sure – but that little hit of cocoa powder just teases me. I want REAL chocolate! Lots of it! Give me a dark chocolate cake any day.
That being said, there is something incredibly unique about red velvet cake, and I think it’s more than the food coloring. Something about the ingredients melding together, topped with a luscious cream cheese frosting, giving you this nostalgic feeling of Christmas parties and special occasions. When you have red velvet, you know you’re not just eating any ordinary kind of cake.
A coworker of JW’s had a birthday earlier this week, and JW volunteered me to bake him a cake. Come to find out, his favorite cake is red velvet (of course it is). So after making a quick trip to the grocery and looking up a recipe that didn’t use shortening (because I hadn’t bought any), I made this cake that I got from Anna at Cookie Madness.
All I can say is, this cake is FANTASTIC. If you haven’t quite found *that* red velvet cake, give this a try. The texture was perfect, it wasn’t dry at all (I was careful not to overbake), and it layered beautifully.
Red Velvet Cake – Original recipe here
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 Tbsp cocoa powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 cup buttermilk (I used regular milk)
- 1 1/2 cups vegetable oil
- 2 eggs
- 1 Tbsp red gel or paste food coloring
- 1 Tbsp white vinegar
- 1 Tbsp vanilla extract (or whiskey)
Preheat oven to 350 degrees. Prepare two 9″ round cake pans – grease and line bottoms with parchment paper or wax paper.
Sift together flour, baking soda, baking powder, cocoa powder, and salt. Add sugar, mix, and set aside.
Mix wet ingredients at medium speed with a stand or hand mixer – eggs, buttermilk, oil, red food color, vinegar, and vanilla.
Add dry ingredients slowly and mix just until fully incorporated.
Split batter between the two cake pans. Bake for 20-25 min. until cake tests done. Allow to cool in the pan. (I dumped them out after 10 minutes or so, and it worked fine, but you may cool completely in the pan if you wish)
Frost with your favorite cream cheese or buttercream frosting.
I didn’t have quite enough food coloring to make a tablespoon, which is why my cake is not quite as bright red as Anna’s – but it was definitely red. And it took a couple days for JW to remember to bring me home a piece, which is (a) why it’s taken so long to post this recipe, and (b) why my pictures are taken with a plastic plate and fork, since I ate this at the office a few minutes ago.
Make this cake!!