Red Velvet Cake. Mmm! Just saying it makes ones mouth water. If you have never had a red velvet cake, you are seriously missing out. If made right, it can be the most, moist and decadent cake you will ever taste.
Now, there are many versions of Red Velvet cake. But they all primarily have the same ingredients. If you are one that enjoys cooking and baking and trying new things, then I have my regular recipe for you. But for those of you that are just novices and really only bake for holidays, I have an easy recipe for you. I swear, people will think you are the king or queen of the Red Velvet Cake! Just be sure to follow the recipes to the “T”.
Red Velvet Cake
2 cups raw sugar
2 sticks butter, softened
2 tablespoons cocoa powder
2 ounces red food coloring
2 ˝ cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
1 (8-ounce) package cream cheese
1 stick butter, softened
1 (1-pound) box confectioners' sugar
1 teaspoon vanilla extract
2 cup shredded coconut
Preheat oven to 350°F.
In a mixing bowl, cream sugar and butter. Beat on medium speed until light and fluffy. Add the eggs one at a time, mixing well. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a separate bowl, combine baking soda and vinegar, then add to cake batter. Pour batter evenly into 3 (8-inch) round greased and floured pans, or 2 (9-inch) round cake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting. This can also yield 24 cupcakes.
For the icing, mix together the butter and cream cheese. Add the sugar and vanilla. Spread between layers of cake topping with coconut. Be sure to leave a cup of coconut for the outer layer and sides. Approximately 16 servings.
For you no-fuss and novice bakers…
Easy Velvet Cake Recipe
1 box of yellow cake mix (the kind that calls for oil)
2 tablespoons of cocoa powder
2 ounces of red food coloring
1 teaspoon of vanilla extract
Preheat oven to 375°F.
Mix cake mix according to box instructions, adding vanilla. Mix cocoa powder and food coloring together, then add to cake batter. Grease and flour 2 (8-inch) cake pans. Pour batter evenly into prepared pans. Bake for 20-25 minutes. Allow to cool completely on cooling racks before frosting. You can use the icing recipe found in the first recipe. Decrease coconut to one cup. Approximately 12 servings.
Additional favorites garnishes are pecans. Crush 1 cup of pecans and fold into icing before icing. Or, just use to decorate sides of cake.