Saturday, May 21, 2011

Red Velvet Cake

A friend of mine told me that his favorite is Red Velvet Cake.  I told him that I will make him some and send it to him when I get the chance.  I haven't tried making one so before I even plan on sending him some I need to make sure that I make it right. :)  Good thing today we will be going to a get together at a friend's house to bid farewell to Tatay Armando and wish him well.  So a perfect timing for me to try out the red velvet cake recipe I found in the net.

2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons  cocoa powder
1/2 cup  unsalted butter
1 1/2 cups  granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

 Preheat oven at 350 degrees F.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.  

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. 


In a small bowl whisk the buttermilk with the red food coloring.

With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. 

 In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  


Here' the batter after all have been mixed.  I ran out of red food coloring so it didn't turned out as deep red as it needs to be basing on some red velvet cakes I have seen.

Working quickly, pour the batter in prepared cake pans or cupcake pans like what I did here.

Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Let the cake cool and then refrigerate it before applying icing.  You can use any white frosting like vanilla buttercream or the cream cheese icing which is the most famous one paired with this kind of cake.


Once frosted and have let the icing set for awhile you are now ready to serve!  I had my son taste it and he said that it is YUMMY!  So I think this recipe is a keeper. ;)

Recipe source:

1 comment:

  1. I've always been afraid of red velvet cake tasting too much like chocolate cake. One time I tried to omit the chocolate altogether. For one, it was obviously no longer red velvet cake and 2 I simply had hot pink cupcakes.