I love Red Velvet Cake. It smells good. It’s tangy and sweet and oooh so yummy! Around Memorial Day this year, I thought I’d try my hand at making one. But it had to be a moist recipe-dry cake is so gross. Where else to turn but Paula Deen?
The Cake was marvelous-and um, I adjusted it. Just personal preference! I’m posting the recipe as I adjusted, not as Paula has it. Enjoy!
2 Cups Sugar
2 sticks unsalted butter, at room temperature
2 T cocoa powder
1 oz red no taste food coloring
2 1/2 Cups cake flour
1 t salt
1 C buttermilk
1 t vanilla extract
1/2 t baking soda
1 T vinegar
Icing: (this barely frosted the cake, so you may want to double if you like icing a lot)
2 (8 oz) packages cream cheese, softened
1 stick unsalted butter, at room temperature
2 C sifted confectioners’ sugar
1 t vanilla extract
Directions: (Follow these carefully!)
1. Preheat oven to 350 degrees. In a mixing bowl, cream the sugar and butter. Beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
2. In a small, separate bowl, mix cocoa and food coloring together. Add to sugar mixture; mix well.
3. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
4. In a small bowl, combine baking soda and vinegar. Add to mixture.
5. Pour batter into 3 (8-inch) round greased and floured pans. (It helps to keep each cake level if you use a measuring cup to evenly distribute the layers.) Bake for 20-25 minutes *watch closely so as not to let them overcook! Allow them to cool and set-I left them overnight.
For the Icing:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
*Tips and Tricks-
A lot of people have trouble with crumbles on this cake. I froze the layers slightly before frosting and was sure to do a “scrid” layer so that the frosting would be nice and white without red freckles. Be especially careful of this if you do not double the frosting recipe.