Hello Lovelies and welcome to Monday. I am a bit sad the weekend is over. I had a great weekend and always have a hard time moving forward after such a great time. Why can't time stand still? No what else I don't really like. Three snow storms in seven days. Yep that is our forecast. No thank you.
I suppose it is February so I can deal with winter weather for a bit longer but come March I am calling Uncle.
Now this cake isn't the beautiful meticulous cake you would eye at some fancy bakery. This is a cake that is made with love, shared with family kind of cake.
I don't make cake very often because Mr. J doesn't really like it. Yes he will have a slice here and there but for the most part cake is all me. With my parents coming this weekend I thought it was the perfect opportunity to make some cake to share. Due to make very seldom cake making I don't have many cake tools. I realized this as I was trying to frost a cake on a plate too small with a little butter knife. Not fun. My bakery friends would cringe.
But you know what, this cake was for no one but my family. Those I love and they didn't give a hoot about the frosting on the plate or the uneven layers. They did care about the moist, rich flavor of this red velvet and boy did I deliver on that part.
I had never made red velvet cake before and I am so glad I finally did. This cake came together so easily. I will say though that the amount of red food coloring gave me a bit of fright. So much red - perfect for the cake not so much for the counter tops. We pretty much consumed this in the two days of our visit. I kind of want to make it again for Valentine's day!
Red Velvet Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake cake
Ingredients (serves 12)For the Cake:
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 1/2 cups oil
- 1 cup plain yogurt
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz. red food coloring
- 8 oz. cream cheese, room temperature
- 1 cup butter, room temperature
- 1 teaspoon vanilla
- 6 cups confectioners’ sugar
Preheat oven to 350 degrees and grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients, including yogurt and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and smooth top till even. Place pans on one cookie sheet and put in oven.
Bake for about 45 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Frost with cream cheese frosting.
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy and smooth. Add vanilla.
Add the sugar in batches, starting the beater on low speed until blended. Scrape down the sides in between each addition.
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