Red Velvet Cake with Cream Cheese Frosting
By Garlic_Girl on October 14, 2011
seem to be on a never-ending search to find the perfect red velvet cake recipe ever since my sister-in-law, Asunta, won our annual family bake-off with her red velvet cupcakes.
The other night, she pulled out the big red velvet guns again with a round cake, and I begged her to tell me her secrets. After joking around a lot, it appears that it boils down to this: make sure to use cake flour, extra cocoa and food coloring. The recipe is similar to Paula Deen’s but these things make a big difference. I’m not thrilled about the extra food coloring part, but I figure if you’re going to eat cake, a little food coloring isn’t going to hurt – especially since it’s not a regular part of our diets (at least I hope it isn’t!)
I was really happy with the way this cake turned out, although I still think my SIL’s tastes better. I will definitely make this again and probably again. : ) I brought it to work today and it got rave reviews – so I definitely recommend it based on the feedback. By the way, I doubled the recipe so I can make both a cake and cupcakes and it was perfect. I figure it’s no extra effort and you can always freeze the cupcakes for another day!
Happy red velvet baking!
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
- 2 1/2 cups cake flour (it’s better with cake flour, but you can use all-purpose)
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 heaping tablespoons unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 ounces red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For Frosting
- 1 package cream cheese, softened
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar (more or less depending on desired consistency)
- Preheat oven to 350 degrees F and generously grease cake pan (or line muffin tins).
- In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
- In large bowl add oil, buttermilk, vinegar, vanilla extract and beat on low with electric mixer until blended.
- Slowly add dry mixture and continue to beat until batter is smooth.
- Pour mixture in cake pan.
- Bake for about 45 minutes until toothpick comes out dry when inserted in top, middle.
- Let cool and remove from pan.
- When completely cool, add frosting.
- For the frosting, beat cream cheese, whipping cream, sugar and vanilla in bowl until fluffy, but a bit firm.
- Frost cake and add the garnish of your choice.
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