Red Velvet Cake – or is it a dessert? Either one, it makes a wonderful treat for special occassions. This delightful, fluffy, cake is well known in the US. A moist velvety cake with cream cheese icing, it is easy to make and will impress your family and guests. NOTE: this is a ‘from scratch’ cake.
My granddaughter made this cake recently as I stood by to give suggestions and help where needed. It was such fun and the cake turned out great. The only challenge was the cream cheese Icing. It was almost too soft to spread, but she managed to pull it off.
Red Velvet Cake
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup margarine (or oil)
1 1/2 cups white sugar
3 large eggs
2 tbsp unsweetened cocoa
2 tsp vanilla extract
1 cup buttermilk
1 tbsp white vinegar
2 to 3 drops red food coloring (gel)
Cream Cheese Frosting:
2 (8 oz) pks cream cheese
1 cup margarine
6 cup icing sugar
pinch salt
1 tsp vanilla extract
Cream Cheese Icing
Add butter and cream cheese to a large mixing bowl and beat until creamy and smooth (use slowest speed on mixture). Add vanilla and salt and about 1/3 of the icing sugar. Beat until smooth. Gradually add the remaining sugar beating until all is incorporated and smooth.
Begin icing the cake only when it is completely cool. For added decoration, pat the cupcake crumbles around the bottom portion of the cake.
Directions:
Grease 2 8″pans and line bottom with parchment paper. Preheat the oven to 350° F (175°C).
Add margarine to large mixing bowl and cream with mixer until smooth; gradually add sugar while continuing to mix until well combined and smooth. Add eggs, 1 at a time, incorporating each one into the mixture before adding the next. Scrap bowl. Add vanilla and cream mixture. Sift cocoa into the mixture and continue beating until well incorporated and the batter is smooth.
In another bowl, combine flour, baking soda and salt; whisk lightly.
Add buttermilk to large measuring cup. Add vinegar and food colouring and mix to disburse evenly throughout.
Add 1/2 the four and buttermilk mixtures to the creamed batter and mix through. Continue to use the mixer while adding the remaining flour and buttermilk and mix just until it is combined. Stop the mixer and use a wooden spoon or spatula to ensure everything is folded in. Don’t overmix.
Pour batter into 2 8″ pans. Reserve enough for 1 cupcake. If desired, add more food colouring to the cupcake to achieve a darker red.
Bake cakes for approximately 35 minutes. Bake cupcake for 15 minutes. Remove from oven and place on racks to cool.
If using the cupcake for decoration, allow it to cool, crumble it and set aside.
TIP: Buttermilk is not something I usually have on hand so I make my own. Click here for the buttermilk recipe.
