Check out this easy Red Velvet Cake recipe. And I made my own buttercream frosting too!!!
So in the last week we had two birthdays in my family – my nephew Ricky’s and my son Reece’s. We were supposed to get together last weekend, but since Reece broke his kneecap (another story for another day), we decided to move it to this weekend. I decided to make two cakes, one being an easy Red Velvet cake recipe.
I am a little bit of a pain when it comes to food. I always say, “I don’t like it” if I haven’t tried it or it sounds like something I wouldn’t like. Red Velvet cake being one of them. Sheesh. What a pain.
However, I knew Ricky liked Red Velvet cake, so I decided to make one. I also happened to watch a show where the lady asked, “What exactly is Red Velvet Cake” and the man didn’t want to give up his recipe. She was like, “Why does everyone think this recipe is a secret? Everyone has one.” And the man STILL didn’t give up his recipe. So I decided to find out that the heck was the difference between a chocolate cake and a red velvet cake except food coloring. The only thing I saw was that you use a little vinegar and a little buttermilk instead of milk. That’s it. Seriously??!! Ok, I can pull this off then because I make a darn good chocolate cake!
- 2 cups flour
- 1 tsp of baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbs unsweetened cocoa powder
- 2 cups. sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 tsp. vanilla extract
- 2.5 tsp red gel food coloring (or use more if desired)
- 1 tsp distilled white vinegar
- 1/2 cup plain hot coffee
- 1 c salted butter - room temperature
- 3 tsp CLEAR vanilla
- 4 c powdered sugar
- 5 tbs coffee creamer - I used Sweet Cream from International Delight.
- Preheat oven to 325.
- Grease and flour two 9" cake pans.
- In a large mixing bowl, add the flour, baking powder, baking soda, cocoa powder and salt.Whisk until mixed.
- In another bowl, add the sugar and vegetable oil. Add the red food coloring. Add the eggs, buttermilk, and vanilla. Stir.
- Add the coffee and vinegar to the bowl with the wet ingredients. Mix well.
- Add the wet ingredients to the large dry ingredients mixing bowl. Mix until just combined. The batter will be quite thing - Don't worry - It's supposed to be like this!
- Pour the equally between the two prepared pans.
- Bake for 35-45 minutes or when a fork or toothpick comes out clean.
- Carefully invert the cakes on cooling racks.(You might want to run a knife around the edges to loosen the cake and let cook completely.
- Add the butter to a mixing bowl and whip butter until creamy.
- Add powdered sugar one cup at a time, beat until mixed, then add the next cup, and one and one until you are done with your four cups.
- Add your coffee creamer. If you find your icing is too stiff, add another tbs until you get the consistency of the frosting you want.