Thursday, July 19, 2012

THE best Red Velvet Cake

THE BEST Red Velvet Cake

I tried another banner for the cake and found flowers to match!
This week was Shannon's work wedding shower...and I baked a cake (no surprise there). Luckily the groom loves red velvet and it just so happens to be MY favorite kind of cake.  Not to mention a red velvet is also a great excuse to make cream cheese icing! Since work tends to be the best place to try out new recipes, I went for a new one. 

How does one decide which recipe to try?  I start by reading MANY reviews.  One particular recipe stood out to me because it was very similar to the Beatty recipe.  It also has coffee.  This recipe has half the coffee but is even MORE moist.   I am keeping this recipe in a safe place!  Let me know if you enjoy it as much as I do.  Mom was making it for a church event so I will let you know how that turns out!

  • 2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoon of unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring (I used Wilton Burgandy - 1/3 the pot)
  • 1 teaspoon of white distilled vinegar
  • 1/2 cup of prepared plain hot coffee (don’t skip this ingredient)
  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round cake pans (I used 2 8-inch and it worked wonderfully) with butter and flour.  I used parchment paper to line it again.  With a cake this moist it will certainly help it from sticking!
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools. (I baked mine for 34 minutes and was scared it was not done but it was perfect.)
  10. Let cool on a cooling rack until the pan are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

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