Luscious Red Velvet Cake…..

Red velvet cakes seem to be all the rage these days.  I am particularly fond of one bowl recipes.  This one is very, very simple and really moist and delicious.  Most recipes have only a teaspoon or two of cocoa.  I like to taste more chocolate so I’ve made adjustments to my recipe.

Being that this cake is so moist, I highly recommend lining the pans with parchment paper.  It is awful to have a beautifully baked cake that won’t come out of the pan!!

Red Velvet Cake

2 eggs
1 1/2 cups sugar
2 cups oil
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vinegar
1 tablespoon liquid red food coloring+ water to equal 2 ounces (or 1 teaspoon gel food coloring)
2 heaping tablespoons Hershey’s cocoa
1 cup buttermilk (or mix 1 teaspoon vinegar + milk to equal 1 cup)

1)  Preheat the oven to 350′.  It is always a good idea to line the bottom with parchment paper.  With a pencil trace around the outside of the pan and cut it out.  Place in the bottom of the pan and coat well with cooking spray.
2)  In a large mixing bowl using  an electric mixer, beat the eggs, sugar, oil and vanilla until well blended.
3)  Sift the flour, soda and salt together in a small mixing bowl, set aside.
4)  In a 1 cup liquid measuring cup, add 1 teaspoon red food coloring and enough water to equal 2 ounces.  Add 1 teaspoon vinegar and the cocoa.  Whisk to thoroughly blend.  Add to the beaten egg mixture and mix well.
5)  Add the flour and the buttermilk alternately to the egg mixture.  Beat until all ingredients are incorporated.  Do not over beat.  Pour into prepared pans.  Bake for 32-35 minutes.  (check at 32)  The top should be firm to the touch and toothpick should come out clean.
6)  Cool completely before icing.

Cream Cheese Frosting

1 8 ounce softened cream cheese
4 ounces softened butter (one stick)
1 teaspoon vanilla
3 cups powdered sugar
milk as needed

1)  With an electric mixer, beat the cream cheese and butter until creamy.  Add the vanilla and the powdered sugar.  Mix on the lowest speed of the mixer and add milk 1 teaspoon at a time to get a smooth spreading consistency.
2)  Ice the cake generously with the frosting.  Refrigerate cake.  Allow to stand at room temperature for 30 minutes before serving.

So delicious and simple to make.  Enjoy!

Angie