February 11th, 2015
Valentine’s Day is just 3 days away and I have my second round of Valentine’s Day desserts to share. I’m sure red velvet everything is showing up on Pinterest boards as people are most likely trying to plan what to make. I knew the red velvet cake was on my agenda for Valentine’s Day, as this is what I’m bringing to work to share.
It’s a simple cake and you can’t go wrong with a classic red velvet.
Red Velvet Cake
2 ½ C Flour
1 ½ C Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cocoa Powder
1 ½ C Canola Oil
1 C Buttermilk
2 Eggs
1 tsp Vinegar
1 tsp Vanilla Extract
red food coloring
Yield = 3 – 6 inch cakes
Directions:
- In a mixer bowl combine the oil, buttermilk, eggs, vinegar, and vanilla extract. Using a paddle attachment, mix to combine.
- Add the food coloring until desired shade of red is reached.
- Add the sugar and mix to combine.
- In a separate bowl sift together the flour, baking soda, salt and cocoa powder.
- Add the dries to the wet mixture in three additions, mixing well after each addition.
- Divide batter evenly into prepared cake pans, about halfway full.
- Bake at 350F for 20-25 minutes. Cake should be done when it springs back from touch. Or insert a toothpick in the center and if it comes out clean, then cake is done.
- Allow cakes to cool completely before frosting.
Cream Cheese Frosting:
8 oz cream cheese, softened
5 oz butter, softened
12 oz powdered sugar, sifted
½ tsp vanilla extract
Yield= enough to frost a 4 layer 6-inch cake.
Directions:
- Paddle the cream cheese in a mixer bowl to soften.
- Add softened butter in chunks. Mix thoroughly, scraping down the sides of the bowl as needed.
- Add sifted powdered sugar in multiple additions, mixing and scraping in between.
- Add vanilla extract.
To assemble the cake:
- Divide cakes, lengthwise, into even layers. The cake recipe will yield more than 4 layers, so feel free to make the cake taller. (I went with four layers).
- Spread cream cheese frosting on the first layer.
- Add the second layer and repeat with the frosting. Repeat with other layers.
- Apply a thin crumb coat to the cake. Refrigerate to set the crumb coat.
- Apply a final coat to the cake.
- Decorate as desired.
