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Recipe of the Week: Red Velvet Cake

Patty cake, patty cake, Baker’s man.  Bake me a cake as best as you can.

Surprisingly, not everyone can bake.  I’ve spoken to a lot of my friends and family memebers and the verdict is that they can whip up an amazing breakfast, lunch, or dinner, but ask them to make dessert and it’s a little more challenging.  You’d think it was easy just make the batter, pop it in the oven, wait a while and boom your dessert is ready..wrong.  I come to you with an easy recipe to help alliviate your fears and stress of baking.  Over at Divas Can Cook I have found the best recipe for one of my favorites, Red Velvet Cake. I discovered red velvet in college and can’t stop requesting a red velvet cake, brownie, or cupcake as my dessert when I’m out to dinner. Hopefully you will enjoy this and will send us some of your creation, sharing is caring.

 

via fazzfood.com

via fazzfood.com

 Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoons unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil or canola
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring, depends how deep you want the color
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee (don’t skip this ingredient)
Instructions
  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let pans cool on a cooling rack until the pans are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

 

 

 

image via Fazz Food

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About A.Nikk (185 Articles)
I love food and social media

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