I have been planning to make a double-layered Red Velvet cake for…well..what seems like ages. Since my birthday is upon us, my absolute favorite day of the year, I figured this would be the perfect time.
Red Velvet cakes always seem to mystify me, especially since some people think it is just a red colored chocolate cake. My friends, Red Velvet cakes are so much more. I hope, at some point in your life, you have had the chance to eat a REALLY GOOD slice of red velvet cake (or a cupcake), with its smooth, rich flavor, and tangy cream cheese icing.
IF you haven’t, you certainly better get out there. Put Red Velvet on your bucket list, because it is a MUST.
OR you could make one for yourself, as I have done for my 20th birthday.
Red Velvet Cake
- 1/2 C Butter, softened
- 1 1/2 C Sugar
- 2 Eggs
- 2 1/2 Tablespoons of Cocoa Powder, big ones!
- Red Food Coloring
- 1 C Buttermilk
- 2 1/4 C Flour
- 1 Tsp Baking Soda
Preheat your oven to 350 degrees.
Cream butter and sugar, then add your eggs.
In a separate bowl, add about 10 drops of red food coloring to the cocoa powder, and stir( the cocoa won’t change colors immediately, in case you were wondering).
Add the cocoa powder to the butter mixture, and beat well.
Add the flour and buttermilk, alternating between the two. Beat these ingredients in gradually, then add the baking soda.
If the mixture has yet to reach your desired, beautiful red color, add a bit more of the food coloring.
Separate the batter into two greased cake pans, and bake for 28-30 minutes.
Once cooled, ice with a Classic Cream Cheese Icing.
- 8 OZ Cream Cheese
- 6 Tbsp Butter, softened
- 2 Cups of Powdered Sugar
Mix these ingredients together, add more powdered sugar until you reach your desired consistency.