RED. VELVET. CAKE.

As promised, one Red Velvet Cake, one recipe, and lots of pictures.

Sadly, we cannot take credit for this recipe. It was passed along to Kara from her friend Crystal Stinson….who just opened Scoop’d in Turkey Creek. Word of advice…go try it out.

I should note, that my Dad (the chef) is a Red Velvet Cake connoisseur. After we made this for him for his birthday last year, he showered it with praise as one of the best ones he’s ever had. Are you excited yet?

So unless you want to wait half a day to get this cake started – let everything EVERYTHING (eggs, buttermilk, butter, cream cheese, etc…) come to room temperature. This will take sev.er.al hours, so set that stuff out first thing in the morning.
No truly delicious cake would be complete without a lot of BUTTER!

First things first: let’s grease and flour those cake pans. Lord knows we can’t have cake sticking to the pan! Because when that happens, you have to scratch the whole batch and turn it into Cake Balls! MMMmmmmm

Grease of choice: Crisco

Pans = Floured

This recipe calls for cake flour. And for it to be sifted again. In a word: SOFT. Looks like Snow on a mountain!

Of course red velvet cake needs red food coloring. Oh about 2 oz of it.

You also cannot have red velvet cake without the perfect cream cheese icing. The icing included in this recipe is the perfect balance of butter, cream cheese and powdered sugar.

Here is the recipe for the best red velvet cake ever:
-1 Tbsp cocoa powder
-1 Tbsp white vinegar
-2 Cups sugar
-1 Cup butter
-2 eggs
-1/3 Cup vegetable oil
-2 1/2 Cups cake flour
-1 1/2 tsp baking soda
-1/2 tsp salt
-1 Cup buttermilk
-1 1/2 tsp vanilla
-1 to 2 oz red food coloring
Allow all ingredients to come to room temp.
Mix cocoa and vinegar to make a paste. Set aside.
Cream butter and sugar together. Add eggs one at a time and then oil.
Beat until fluffy.
Add cocoa/vinegar paste.
Sift flour, salt and baking soda into mixture. Mix until incorporated.
Add buttermilk, vanilla and food coloring.

Pour into three 9″ well greased and floured pans.
Bake at 350 degrees until cake springs back (20-25 minutes).

Cream Cheese Frosting:
-1 1/2 sticks butter
-12 oz cream cheese
-2 1/2 to 3 Cups powdered sugar
-1 1/2 tsp vanilla
Allow all ingredients to come to room temp.
Cream butter and cream cheese together.
Add sugar, a cup at a time. Blend until smooth. Add vanilla.

I must clarify that while it sounds like this was written by my husband, I actually finished it and posted it. So you get a blending of our voices. 🙂