Red Velvet Cake.
Lookin’ a little different ’round here! I am still working out some kinks and trying to get the blog more organized, but a HUGE thanks goes out to Seth from Boy Meets Food for jazzing my site up.
I know you must be thinking… ‘another boring red velvet cake recipe?’
I can assure you that is one of the best red velvet cakes I have ever had. In fact, it is the best. And it is pretty simple, too.
This recipe comes from a family friend who is famous for this red velvet cake. We have dubbed her ‘Pretty Patty,’ because . . . well, she is gorgeous and just the sweetest soul. She is also an incredible baker. She is probably one of the people who has influenced my love of baking.
She has made this cake for all of our birthdays, graduation parties, and other spectacular events. ‘Round these parts, our graduation parties were larger than my wedding. Which was large.
Does that make us trashy? Maybe. But we know how to party.
I love the color of the batter. It compliments my love of glitter and sparkles.
I guess it could also make me appear flaky and immature. Either way, pink batter makes me happy. And it stains my hands.
My first 3 attempts at this cake failed miserably. It was actually pretty humorous – one day I will share the photos. Luckly, I have learned to calm my drama-queen attitude down.
I now leave the drama queen behavior up to my husband. He has mastered that art.
I used 2 mini cake pans – about 4 inches around. This way, we had a cute, tiny cake to eat, and I was able to fit into my pants the next few days. Thank goodness for small pans.
5 layers of pure deliciousness. Amazing…
Cream cheese frosting is the only icing that I truly love. I don’t think a red velvet cake is complete without cream cheese frosting.
Neither is my life. That’s why I eat it so often.
Red Velvet Cake
3/4 cup shortening
2 1/2 cups sugar
3 tablespoon cocoa
3 tablespoon red food coloring
3 cups cake flour
1/2 teaspoon salt
1 1/2 cup buttermilk
1 1/3 teaspoon vanilla
1 1/2 tablespoon vinegar
1 1/2 teaspoon baking soda
Preheat oven to 350. Grease and flour cake pan/pans.
Cream shortening and sugar. Add eggs. Slowly add cocoa and food coloring. Soft together cake flour and salt. Add flour mixture alternately with buttermilk beginning and ending with flour. Add in vanilla and beat for 2 minutes.
Mix baking soda and vinegar together. Add and stir until combined.
Bake for 30 minutes.
Cream Cheese Frosting
3-8oz blocks of cream cheese
1 stick of butter, softened
1/2 tablespoon vanilla
~ 16 oz powdered sugar (1 bag)
Cream butter and cream cheese. Add in vanilla. Gradually stir in powdered sugar until the frosting reaches desired consistency.
This cake is moist and full of light flavor. Sure, red velvet cake may just be good ‘old chocolate cake, but I love complicating things.
I guess I still have a little diva left in me.