Thursday, January 7, 2010

Red Velvet

Here's the Red Velvet Cake recipe I told you about a couple days ago. Adopted from Pinch My Salt. I didn't change much of anything. Check out the recipe on Pinch My Salt and get inspired by her beautiful food photos!

Red Velvet Cake
Adopted from Pinch My Salt

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Flour and butter two 9-inch round cake pans
2. Sift together the cake flour, baking powder, and salt into a medium bowl, and place aside. In a small bowl, mix food coloring and cocoa powder to form a paste (without lumps).
3. In a large bowl, using a hand mixer or stand mixer (or your own arms and a whisk if you would like the exercise), beat butter and sugar together until fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the prepared red cocoa paste. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined. Make sure to scrape down the bowl with a spatula!
4. Make sure you have cake pans readily prepared and nearby. In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add it to the cake batter and mix well. Working quickly, divide batter evenly between the cake pans and place them into the preheated oven. Bake for 20-25 minutes. Check early. cake is done when a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a flat plate on top of the cake pan and flip, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Cream Cheese Frosting
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
If you want it to taste sweeter add more powder sugar, but I prefer the tangy cream cheese taste (as did the birthday girl!)!


  1. Maybe this is something we can use for Brooke's graduation. Maybe cupcakes? Rhonda would love to work with you and make this.