Red Velvet Cake

redvelvetcake

My little sister had very few requests for her birthday this year, but she did want a cake for rehearsal — though deciding the type was left up to me. I’ve always been a fan of red velvet, and wanted an excuse to try making it, so make it I did! She once made me a ‘red velvet’ cake, before she’d quite mastered baking (though she’s always been an excellent cook, it took her a while to grasp the idea that baking recipes are more scientific and not as open to loose interpretation as she was used to) which was… not fabulous. I think she had actually made a chocolate cake from a box mix, and added copious amounts of food coloring. It was a sweet gesture, but it didn’t turn out quite the way she’d hoped! This red velvet cake, however, is moist with just the right amount of crumbliness, tasty and pretty to look at.

Red Velvet Cake

  • 1 stick butter, softened
  • 1 1/2 c sugar
  • 2 eggs
  • 1 oz red food coloring
  • 3 tbsp cocoa
  • 1 c buttermilk
  • 2 c cake flour
  • 1/2 c all-purpose flour
  • 1 tsp vanilla
  • 1 tsp baking soda

Preheat oven to 350°F; spray two 9-inch cake pans or one bundt pan with nonstick spray, then flour evenly. Line bottom with parchment (optional — I find that spraying and flouring the pan is usually enough to make it release smoothly.) Cream together butter and sugar; add eggs one at a time and beat well after each addition. In a separate bowl, dissolve cocoa into food coloring and vanilla. Add to batter. Alternate between adding flour and buttermilk, beginning and ending with flour. Finally, add baking soda. Pour batter into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting with cream cheese frosting.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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