I seriously love Red Velvet Cake. And I really didn’t start eating it until I was an adult. But ever since I started, I haven’t looked back.
I love making them during the holiday season. The bright red color gives it such a festive look!
The recipe I use is adapted from my chocolate cake. My chocolate cake is so delicious and moist, I just had to use it as a base for my red velvet cake.
The difference between the two is the amount of cocoa powder, and the additions of vinegar and red food color. Yes, I know it sound weird to add vinegar to a cake, but it’s only a teaspoon. But, what is the point you ask? It’s supposed to give extra rising power to the cake. Go figure…
Start with adding sugar and oil to a standing mixer. Then add the eggs, baking soda, baking powder, salt, vinegar and red food coloring. Mix throughly.
Then add the flour, buttermilk, and instant pudding mix. I love adding pudding to my cakes because I love the soft texture that it gives them. If you’re not crazy about adding it, you can definitely leave it out. It won’t change the measurements of the recipe.
Pour batter into two layer pans and bake. Cool and frost with cream cheese frosting. I added sugared cranberries and rosemary for a Christmas theme.
This cake is so amazing delicious. The cake is moist, rich, and so flavorful. This is a must bake!
This cake is also what made me a finalist in The Feedfeed’s contest! It is definitely something that I will always treasure and be so proud of!
Red Velvet Cake
Ingredients
Cake
- 2 cups sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tbsp vanilla
- 2 tsp cocoa powder
- 4 tbsp red food coloring
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp vinegar
- 1 1/2 cups buttermilk
- 2 cups flour
Cream Cheese Frosting
- 8 ounces cream cheese
- 1 stick butter
- 5 cups powdered sugar
- 2 tbsp heavy cream
Garnish
- 1/2 cup cranberries
- sprigs of rosemary
- 1 egg white
- 1/2 cup granulated sugar
Instructions
Cake
- Pre-Heat oven to 350°F. Grease and flour two 9-inch round baking pans.In a standing mixer, add sugar and oil. Mix at medium speed. Add eggs, vanilla, cocoa, and red food coloring. Mix. Add baking powder, baking soda and salt. Add vinegar and mix again. Put in flour and buttermilk. Mix until well incorporated. Divide between two pans Bake 30 to 35 minutes. Cool on a wire rack.
Frosting
- Beat Cream cheese and butter in a stand mixer. Add in powdered sugar and heavy cream. Blend all ingredients until smooth.
Assembly
- Level each layer so there is no dome. Frost the first layer. Add second layer. Cover the top and sides with the frosting and smooth. Garnish with sugared cranberries and rosemary.
Garnish
- Spread sugar out on a baking sheet. Beat egg white until frothy. Dip cranberries and rosemary in the egg white. Roll everything in the sugar. Let the garnished dry on a parchment lined baking sheet until ready to use.
