Red velvet cake is one of those crazy American cakes. With it’s vibrant color and slight tangy, chocolaty goodness it’s always a crowd favorite.
This version takes some steps but the steps are uncomplicated and well worth the “wows”. As with many American stories it’s comes down to money.
Red velvet cake is allegedly red because a Texan named John Adams, who owned an extract company, wanted to push a lot more of his food dyes and extracts onto the public for profit. He thought it would be a good idea to put his red coloring into something like cake.
He was right. Now creative people are making blue velvet, and other interesting colored cakes. Not into food coloring? Leave it out and the cake is still delicious, just not vibrate red.
Red Velvet Cake
2 sticks of butter
2 packages of cream cheese
3 ¾ c confectioners’ sugar
2 t vanilla extract
1/8 t salt
2 ¼ c flour
1 ½ c sugar
1 c buttermilk
1 ½ stick butter, soft
2 T cocoa powder
1 T white vinegar
1 ½ T red food coloring
1 ½ t baking soda
1 ½ t vanilla extract
1/8 t salt
* Note, if you want to leave out the food coloring just replace with water and make the cocoa powder paste out of that.
Preheat oven to 350 degree Fahrenheit. Butter and flour to 9 inch cake pans. Set aside.
To Make Frosting
In a large bowl add soft cream cheese, vanilla, confection sugar, salt and vanilla to fluffy. Cover and place in refrigerator.
To Make Cake
Whisk together flour, baking soda and salt in a large bowl.
Cream room temperature butter and sugar until lightens in color with an electric hand mixer or in a stand mixer.
Mix buttermilk, eggs, vanilla extract, and vinegar in a medium bowl until well combined.
Cocoa Powder Paste
Mix Cocoa powder and food color in small bowl making a smooth paste.
Mix 1/3 of the dry ingredients into the creamed butter and sugar. Pour in half the wet ingredients. Add another 1/3 of the dry ingredients. Mix in the rest of the wet and mix in the remaining 1/3 of the dry ingredients. Add the cocoa powder paste to the bowl and mix that in.
Pour even amount of batter into each cake pan. Bake on the center rack of the oven for 25-30 minutes and remember, ovens vary.
Remove cake and check for doneness by inserting a toothpick into the center of each cake. If the toothpick comes out clean the cakes are ready. Let cakes cool in pan for 10 minutes.
Loosen the cakes by using a rubber or silicone spatula to loosen the cakes from the side of the pan. Remove cakes to cooling rack and let cakes cool completely.
Remove frosting from fridge and frost one cake; place other cake on top and frost the top and sides. Enjoy.