Pin 231, Red Velvet Cake

Since this Red Velvet cake was the top choice for my friend’s wedding cake, I figured I better post the pin. I think her exact words were “this is the moistest red velvet cake I’ve ever had”. I’d say that’s quite a compliment. But I can’t take too much credit. I only baked it. The recipe is from the Bakerella website. I’ve baked several recipes from this site and have always had great results. The Red Velvet was a winner all around. The husband liked it, the kids loved it, most importantly the bride and groom picked it, and I’ll admit I had a taste and devoured it too. It was my cheat day, Superbowl Sunday, give me a break. Get yourself a heart cake pan (or shape your own cake here) and make your family, or your sweetie, or yourself this cake for Valentine’s Day. Here’s the original pin and here’s the recipe:


Recipe courtesy of

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.

230 to go………


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