Red Velvet Cake

Red velvet cake became quite the phenomenon in recent years and people treated it like it was a brand new cake recipe.  It’s actually been around for many many years and it’s thought to originate in the South.  It’s not a chocolate cake or a white cake with red coloring.  Red velvet is a completely different recipe that uses vinegar and buttermilk.  The cream cheese frosting is the best part though, in my opinion. 

I bake something for my dad every year for Father’s Day instead of buying him a gift.  This year he chose red velvet cake.  I think it’s because his mom used to make them all of the time for special occasions and they are quite delicious.  My version of this classic cake is flavorful, easy to make, but not electric red (I like a more natural looking red).  Enjoy!

Red Velvet Cake

Cake:

12 tablespoons unsalted butter, at room temperature

3 cups cake flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 ¾ cup sugar

1/3 cup vegetable oil

3 eggs, at room temperature

2 tablespoons red food coloring

2 teaspoons apple cider vinegar

1 teaspoon vanilla

1 cup buttermilk, at room temperature

Preheat oven to 350 and butter 2 nine inch round cake pans and line the bottoms with parchment paper

Sift the flour, cocoa powder, baking soda, and salt in a bowl and set aside

Beat the sugar, butter, and oil on high speed until light and fluffy (3-4 min.)

Add eggs, one at a time and beat well between additions

Beat in food coloring, vinegar, and vanilla

Reduce mixer to low, and add the flour mixture, in 3 batches, alternating with the buttermilk, beginning and ending with the flour

Beat until just combined- do not overmix

Divide the batter equally between the 2 pans and bake for 30-40 min. until a toothpick comes out clean

Allow cakes to cool on a rack for 10 min. then take out of pan

Cool cakes completely before frosting

Frosting:

2 8-ounce packages cream cheese, softened

1 stick unsalted butter, at room temperature

4 cups powdered sugar

½ teaspoon vanilla

Beat cream cheese and butter until fluffy

Add the powdered sugar and vanilla and beat until smooth

Place one cake layer, rounded side down, on a cake stand and frost the top generously

Place the other cake later, flat side down, on top and frost sides and top

*To make the layers completely flat, cut the rounded tops off of the cake layers with a serrated knife and the cake will sit evenly and look more elegant.

*A crumb coat can hide pieces of cake that mix with the frosting.  Place a thin layer of frosting all over cake, chill for at least 15 min., and then frost over the crumb coat.