Tag Archives: Cream Cheese Frosting

Valentine’s Day Countdown- Red Velvet Cake

11 Feb

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.

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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


  1. In a mixer bowl combine the oil, buttermilk, eggs, vinegar, and vanilla extract. Using a paddle attachment, mix to combine.
  2. Add the food coloring until desired shade of red is reached.
  3. Add the sugar and mix to combine.
  4. In a separate bowl sift together the flour, baking soda, salt and cocoa powder.
  5. Add the dries to the wet mixture in three additions, mixing well after each addition.
  6. Divide batter evenly into prepared cake pans, about halfway full.
  7. 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.
  8. Allow cakes to cool completely before frosting. 2015-02-08 05.12.192015-02-08 05.16.50

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.


  1. Paddle the cream cheese in a mixer bowl to soften.
  2. Add softened butter in chunks. Mix thoroughly, scraping down the sides of the bowl as needed.
  3. Add sifted powdered sugar in multiple additions, mixing and scraping in between.
  4. Add vanilla extract.

To assemble the cake:

  1. 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).
  2. Spread cream cheese frosting on the first layer.
  3. Add the second layer and repeat with the frosting. Repeat with other layers.
  4. Apply a thin crumb coat to the cake. Refrigerate to set the crumb coat.
  5. Apply a final coat to the cake.
  6. Decorate as desired.
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Mini Carrot Cake Cupcakes

4 Mar

March 4th, 2012

Carrot cake is one of my all time favorites. It’s something about the combination of carrots, raisins and cream cheese frosting that makes this my preferred flavor. Not to mention, the cinnamon, nutmeg, ginger and cloves give off an aromatic scent. A lot of recipes use only cinnamon, but I prefer to use all four spices.

These were made for Chloe’s birthday bash this past Saturday. Baby Chloe had her 1st birthday party and her mom asked me to make some carrot cupcakes. To play up the cupcakes I made edible carrots out of gum paste…don’t they look so real?

Classic Red Velvet

5 Jun

June 5th, 2011

When the red velvet craze first started, I wasn’t that much of a fan because I thought it was just white cake dyed with red food coloring. In fact, a few of the main ingredients include buttermilk, cocoa powder, red food coloring, and cream cheese frosting.  As I started seeing them in bakeries they eventually grew on me. Plus, I’m a fan of cream cheese frosting. Today, red velvet cupcakes are one of my favorite flavors to bake.

A while ago, I discovered savory red velvet fried chicken at American Cupcake.  Interesting combo and I had to try it. It was boneless chicken covered in a bright red velvet batter, fried to crispiness that left a hint of sweetness. If you are a big red velvet fan and/or love fried chicken, you should check it out.

Red velvet cupcakes will suffice until the day I attempt to make red velvet fried chicken.

Happy St. Patrick’s Day! Green Velvet Cupcakes with Cream Cheese Frosting

17 Mar

March 16, 2011

In spirit of St. Patrick’s Day this year I made green velvet instead of the traditional red velvet cupcakes. At first it was a little weird to see and eat green cupcakes, but the texture and taste is exactly like red velvet. Remember when green colored ketchup was launched? (http://news.bbc.co.uk/2/hi/uk_news/828847.stm)…I remember thinking it wouldn’t taste like the normal red ketchup and that it would be somewhat gross, but in reality, it tasted exactly like the real stuff. The only difference was the color…same feeling with the green velvet cupcakes.  I guess it’s all psychological.

Red Velvet Cupcakes

5 Jan

January 5th, 2010

After following this recipe I realized that my first attempt (awhile back) at making these weren’t so great. I found another recipe online and I definitely like it this time around because it calls for double the amount of red food coloring; thus the cupcakes turned out a nice shade of dark, deep red. I decided to make these cupcakes again because a co-worker requested them and it was going to be my last day of work before moving on. These definitely were more work than most other cupcakes I’ve made, and more messy! I stained my hands and the counter with the red food coloring! Here’s a hint: mix baking soda and warm water together…it’s get the stain out!

Mint-Filled-Cute-as-a-Button Chocolate Cupcakes

25 Jul

July 25th, 2009

Recently, Martha Stewart came out with a cupcake book, filled with tons of recipes, ideas, and tricks. And being a fan of hers, I consulted in the book and decided to combine two of her recipes- the Devil’s Food Cupcakes and the Mint Filled Cupcakes. The Devil’s Food Cupcakes calls for sour cream, something that I have not tried with cupcakes before. The sour cream moistens the cupcake, and adds a little kick to it. Instead of using the chocolate ganache frosting, I made a red cream cheese frosting. The mint center was a really big hit and all my guests loved it!

Fresh from the oven, the melted mint patty tasted so refreshing and it took away fromthe too chocolately cake. I made a mixture of large and mini cupcakes for my sister’s house warming party, which took place over two days, and every single cupcake got devoured!

One scoop of batter, topped with a mint patty, then finished with another scoop of batter on top

Melted mint inside the cupcake

Cute-as-button cupcakes!

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