Anyway, the recipe I used is one I’ve had for a number of years. I found it online, and it apparently hails from the Buttercup Bakery, but that’s all I know. The result is very fluffy and light, kind of like a box cake! The recipe makes great cupcakes, too.
*See the napkin in the photo? Yes, we used napkins from Subway, because we are classy like that.
Read on for the recipe, yo!
RED VELVET CAKE – supposedly from the Buttercup Bakery
Makes a 3-layer, 9″ cake OR a batch of cupcakes (about 24)
1 bottle of red food coloring (about 1/4 cup)
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 stick unsalted butter, softened (1/2 cup)
1 1/2 cups sugar
2 large eggs at room temp
2 1/4 cups cake flour
1 cup buttermilk
1 tsp salt
1 tsp apple cider vinegar
1 tsp baking soda
Preheat oven to 350 degrees. Prepare cake pans by greasing and flouring bottoms and sides. Line bottoms with parchment and grease and flour. (NOTE: the recipe says to prepare three 9″x2″ pans, but I think you’d be better off with three 8″x2″ pans or just two 9″x2″ pans. If you go with three 9″x2″ pans, you have pretty thin layers, and the frosting to cake ratio ends up a bit off, in my opinion.)
In a tiny bowl, combine the food coloring, cocoa powder, and vanilla. Whisk together and then set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Add the eggs one at a time, mixing well after each egg. Alternate the flour and the buttermilk (you want to add the flour in three parts), mixing well after each addition. Add the salt. Add the cocoa/food coloring combo and mix well.
In another wee bowl, mix together the vinegar and the baking soda. It will fizz, which is kind of fun. Add this to the batter at the very end, and mix well.
Divide the batter evenly between the cake pans. Bake 20-25 minutes or until a toothpick stuck into the center comes out clean. Cool in the cake pans for 10 minutes then invert onto cooling racks and cool completely.
*For cupcakes, line a large cupcake tin with liners. Fill about 2/3 full and bake 12-15 minutes.
CREAM CHEESE FROSTING
(You can make half a batch for the cupcakes)
2 8-oz packages of cream cheese, softened
1 stick unsalted butter, softened
1 1/2 tsp vanilla extract
5 cups powdered sugar
In a large bowl or bowl of a stand mixer, beat together the cream cheese and butter until smooth and luscious, about 3 minutes. Add the vanilla extract. Add the powdered sugar about a cup at a time and beat until smooth.
Glad you are back. I’ve missed your posts.
That cake looks like it would be worth a few hours of sleep… Yummmmmm.
It looks divine!!
Somewhere on my blog I should have pictures of the three layer red velvet cake I made for a group birthday late last year. It looks like has many of the same features as yours, but more cocoa and super-duper tasty!
omg it looks soooo goooooood….. yuuummmmmiiieeeeee!!!
After a lengthy absence like that, I should think a good cake recipe posting is in order….looks good.
yum yum yum! i gain weight just from reading your posts and seeing our pics. i don’t need to make the cake at all! 😉 hehehe
Yum! I love moist red velvet cake with cream cheese frosting. One of the best cakes ever, in my opinion. Glad you are back. I missed your posts.
Good to see you posting again. I was just thinking about making a red velvet cake too! I think I want to try this. Thanks so much! 🙂