I've tried many red velvet recipes. Like the Goldilocks of cakes, I never could get the recipes totally perfect. A little too dry or lacking flavor, all the recipes I tested were lackluster. Last night, I discovered this one from Diva's Can Cook and adapted it slightly. Perfectly moist, slightly chocolatey and covered in a white chocolate cream cheese frosting, my red velvet birthday was simply delicious.
Classic Southern Red Velvet Cake:
- 2 1/4 cups cake flour (NOT all purpose)
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 Tablespoon of unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoon of vanilla extract
- 1 oz. red food coloring (gel if possible)
- 1 teaspoon of white distilled vinegar
- ½ cup of prepared plain hot strong coffee (don’t skip this ingredient)
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round cake pans with crisco and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools. My cakes took exactly 30 minutes.
- Let cool on a cooling rack until the pan are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
White Chocolate Cream Cheese Frosting:
- 1 (8 oz) pack cream cheese, softened
- 1 bar of white chocolate, melted
- ¼ cup half and half, made need more
- 1 stick butter, softened
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
- zest of one orange
- 1. Add softened cream cheese and chocolate into large bowl.
- 3. Mix until well combined.
- 4. Pour in half of the powdered sugar.
- 5. Mix until combined.
- 6. Add the remaining powdered sugar. Add more milk if you prefer a thinner frosting.
- 7. Stir in the orange zest.
- 8. Mix until smooth and fluffy.
- 9. Spread one thin layer in between cake and apply remainder to the outside of cake.