Better than your grandma’s Red Velvet Cake

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.

Da Come Up by Young M.A * I do not own the rights to this music*

Ingredients:

For cake:

  • 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)

For Icing:

  • 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.
  1. Preheat oven to 325 F.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
  3. In a seperate 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 a time, mixing after each addition, just until combined. –Yes, the batter is thin–it’s ok!
  7. Using your non-stick spray, spray (2) 9-inch round cake pans.
  8. Pour the batter evenly into each pan.
  9. Bake for about 30 mintues. Do not over bake, because the 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 butterknife around the inside of the pans to loosen the cake from the pan.
  12. 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.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
  14. 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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