Those of you that follow my blog have read that I am a poor baker. Mark on the other hand is an awesome baker. Every Thanksgiving and Christmas he makes a homemade Red Velvet Cake. Here’s the recipe he uses every single time. This recipe is courtesy of Cook’s Country. The pictures, well those are courtesy of me.
- 2 1/4 cups flour
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup buttermilk, room temperature
- 1 Tb white vinegar
- 1 tsp vanilla
- 2 large eggs or 3 small eggs
- 2 Tb sweetened natural cocoa powder
- 1 @ one ounce bottle red food coloring, plus 1 Tb more
- 12 Tb unsalted butter, room temperature, softened
- 1 1/2 cups sugar
Preheat your oven to 350. Grease and flour two 9-inch cake pans.
In a medium bowl whisk together the flour, baking soda, and salt. In a small bowl whisk the buttermilk, vinegar, vanilla and eggs. In a third bowl combine the cocoa and food coloring until a smooth paste forms.
Using an electric and a large bowl on medium speed, beat the butter and the sugar until fluffy, about 2 minutes. Always remember to scarp down the bowl as necessary. Add 1/3 of the flour mixture and beat on medium-low until just incorporated, about 30 seconds. Add 1/2 of the buttermilk mixture and beat on low-speed until combined, about 30 seconds. Now add 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scarp down the bowl, add the cocoa and coloring mixture and beat on medium until completely mixed, about 30 seconds. Using a rubber spatula scrape the batter into the prepared pans and bake about 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans for 10 minutes then turn out onto a wire rack and cool completely.
- 16 Tb unsalted butter, softened
- 4 cups confectioners sugar (powdered)
- 16 ounces cream cheese, cut into 8 pieces, softened
- 1 1/2 tsp vanilla
- 1/8 tsp salt
Using an electric mixer beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Add the cream cheese one piece at a time and beat until fully incorporated, about 30 seconds. Beat in the vanilla and salt. Cover and refrigerate until ready to use. When the cakes are completely cooled, spread about 2 cups of the frosting on one cake layer. Top with the second cake layer and spread top and sides of cake with the remaining frosting. Cover and refrigerate until ready to serve. You can store in the refrigerator up to 3 days.