Good red velvet cake is a southern delicacy and hard to come by. Sometimes the cake is dry, sometimes there’s not balance–it taste too chocolatey, or taste too much like vanilla. Well, I think I’ve got it figured out here.
- 2 1/2 cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 Tablespoon unsweetened, cocoa powder
- 2 cups sugar
- 1/4 cup plain hot coffee–no, the cake will not taste like coffee.
- 1 teaspoon white vinegar
- 1 cup vegetable oil or canola
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- red food coloring,–the amount you use depends on how deep of red you want the cake to be.
- non-stick cooking spray–I prefer Baker’s Joy with Flour.
- Pecans or walnuts (optional)
- 2- 8 oz block of cream cheese (room temperature)
- 1 stick of butter (room temperature)
- 1 teaspoon of vanilla
- 3 cups powdered sugar (sifted)
- 1/4 cup of milk–you can add more if you would like your icing thinner.
- Preheat oven to 325 F.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a seperate large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. –Yes, the batter is thin–it’s ok!
- Using your non-stick spray, spray (2) 9-inch round cake pans.
- Pour the batter evenly into each pan.
- Bake for about 30 mintues. Do not over bake, because the cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a butterknife around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling–allow them to cool completely before stacking them. Warm cake is very delicate.
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
- Optional: Top with pecans or walnuts.
Be sure to post your masterpiece and tag Soul Food and Trap Music! #SFTM #SoulFoodandTrapMusic
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