Thursday, December 10

Red Velvet Cake, It's A Birthday Tradition!

In our family, tradition is HUGE. If I tried to explain all that it encompasses, we'd be here all day! Suffice it to say, Red Velvet Cake has ALWAYS been the cake of choice when birthdays roll around. My grandmother started that tradition when my sister and I were just wee ones. And now, it's what our children ask for on their special day. My grandmother had her own recipe, and as children we thought it a delightful cake. Not to speak ill of my wonderful grandmother, but as we grew older we realized our cakes were lacking.... something. Then my mother picked up the spoon and she started baking cakes for our children. The kids LOVED MeMe's Red Velvet Cake, and we rode that cake plate for quite some time. But as each generation passes, so must the baking of the beloved Red Velvet Cake.

Well my friends, the spoon has now been passed on to me. I tried my mom's recipe a few times, but for some reason, I just didn't bake it as well as her. She can't explain it. I can't explain it. After all it is the same recipe. So what to do? I hunted, dug through, asked around, baked, tried again, hunted some more and I finally mixed a few recipes together to come up with what I lovingly call 'The LAST Red Velvet Cake Recipe you Will EVER NEED!' And it's true, this is not only the best Red Velvet Cake recipe, but the best cake recipe period! 

If you will make this recipe just as described below, two things will happen. First of all, your friends and family will RAVE over it and secondly it will be the cake everyone requests you bring to social function. And yeah, that could get old, but it's still the best cake. Many of you have asked for this recipe so ready, set, ENJOY! Don't miss the TIPS towards the bottom of the page. They may be helpful.

The LAST Red Velvet Cake Recipe You Will Ever Need!
This red velvet cake recipe is SUPERB, and it passes the 'stick to the back of the fork' test like a champ!
Here we are celebrating the birthdays of our son and his lovely wife.
MAKES 1 Two Layer Cake
Print Friendly and PDF
  • 2 cups all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoons unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable or canola oil; I use vegetable
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring, depends how deep you want the color; I use 1
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee; I use decaf (don't skip this ingredient)
  • 3/4 cup butter or margarine, softened at room temperature
  • 1(8-ounce) package cream cheese, softened at room temperature
  • 1(3-ounce) package cream cheese, softened at room temperature
  • 3 cups powdered sugar' sifted 
  • 1 1/2 teaspoons vanilla extract

  • Preheat oven to 325.
  • Generously grease and flour two round, 8 or 9 inch cake pans, line with wax paper; set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  • In a large mixing bowl, combine the sugar and vegetable oil; mix until light and fluffy.
  • Add in the eggs, buttermilk, vanilla, red food coloring, coffee and vinegar just until combined.
  • Add the dry ingredients into the wet ingredients a little at time, mixing after each addition; just until combined.
  • Pour the batter evenly into each pan.
  • Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
  • Let pans cool on a cooling rack until the pans are warm to the touch.
  • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  • Remove the cakes from the pan and let them cool completely. 
  • Frost the cake with cream cheese frosting.
  • Beat butter and cream cheese at medium speed with an electric mixer until fluffy and well combined. 
  • Add powdered sugar, a cup full at a time, and vanilla; beat until smooth.

  • I double this recipe, both cake and frosting, making a stately 4 layer cake. I use 4 - 8 inch round pans. This will easily serve 20 cake loving folks!
  • Be sure not to over bake! Check your cake at 30 minutes as some ovens run really hot. Insert a toothpick in the center, if it comes out clean take your cake layers out!
  • When making my cream cheese frosting, I cover my mixer with a thin kitchen towel; find the corresponding photos above. It keeps powdered sugar 'dust' from rising up and leaving a thin coating on everything close by. It's a smart idea.
  • The cake layers are really moist and you may need to refrigerate them to firm them up before stacking and frosting. 
  • After I frost in between my cake layers, I place 3 to 4 skewers or thin wooden dowels down into my cake. This will keep your cake from sliding as you frost the sides of your cake. 
  • Frost a thin crumb coat on your cake, pop it in the fridge to harden up the frosting. Then frost your top coat.
  • To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark. Great for work or kids parties!
  • I keep my cake, covered, in the fridge. When my guest arrive I pull the cake out. After we eat dinner, the cake is at the right temperature.  

The Domestic Curator

    No comments:

    Post a Comment