If you've been following my blog for a while then you know, YOU KNOW I make a red velvet cake for my kiddo's birthday normally. It's moist, it's tasty, and it impresses the hell out of my family so you know it's good. I've been labeled an excellent baker now because of it.
The recipe is easy and comes from none other than the Martha Stewart site. I use it for whole cakes, for cupcakes, and hopefully for cake pops soon. The original recipe can be found here, but to be honest I've never made the cream cheese frosting that accompanies this recipe. I cop out and buy the store brand stuff (boo/hiss, I know, I know.)
Red Velvet Cake
(as adapted by yours truly)
- 3/4 cup unsalted butter, room temperature
- 2 1/2 cups flour
- 3 tablespoons unsweetened cocoa powder <--Buy a red-shaded cocoa powder (Bulk Barn sells "Ruddy Red").
- 1 1/2 teaspoons baking powder
- 2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 one-ounce bottles liquid red food coloring <--I just dump a whole bottle of colouring in.
- 3 tablespoons lukewarm water
- 1 cup buttermilk <--Smells like ass.
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- Preheat oven to 350 degrees. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes (I DON'T ACTUALLY DO THIS, I JUST BEAT IT 'TIL IT'S FLUFFY. ALSO AT THIS POINT I TASTE TEST A LOT BECAUSE, YOU KNOW, JUST TO MAKE SURE IT'S ACCEPTABLE AND JUNK). Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
- In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes (DIRTY LIES, USUALLY TAKES LONGER THAN THIS, MORE LIKE 40 MINUTES). Remove pan from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cake out onto rack; let stand until completely cool.
I don't follow this recipe to a T, but it still comes out fantastic as hell. I plan on baking some cupcakes next week during my stay-cation, and this is always the recipe I use.
So, yeah, you're welcome. :) Anyone else use a different recipe? Share with us please!
Lost in flavour country,
~E & R
(PS -- just wanted to throw this out there, my friend Liz is giving away one of three ruffle scarves on her blog. Free stuff is always delightful, right? Go check it out!)