The first time I tried baking a red velvet cake (it was made into cupcakes I remember) was some years ago and I was quite apprehensive about adding the red coloring into the batter. In the end I only added half the amount and yet my family still do not want to have anything to do with it. Those days red velvet cakes were not not very popular here yet and as such, they found it weird to be eating a red cake. Therefore, red velvet cake did not make an appearance again in my kitchen. But ever since I saw this red velvet recipe and watched the video, I had been itching to make it again. I just love the red and white contrast between the red and white frosting that was the typical outlook of red velvet cakes. And so, I indulged......
This cake is indeed super moist as promised by the creator of this recipe and so easy to put together. Do check out the recipe:-
The best red velvet recipe by Divas Can Cook:
- 2 cups all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 Tablespoons unsweetened, cocoa powder
- 2 cups sugar (reduced to 1 cup)
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk (I made my own by adding 1 tablespoon of vinegar to a cup of milk and let it curdled)
- 2 teaspoon of vanilla extract
- 1-2 oz. red food coloring (reduced to a tsp)
- 1 teaspoon of white distilled vinegar
- ½ cup of prepared plain hot coffee (don’t skip this ingredient)
- Preheat oven to 325 DegF/163 Deg C
- 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, 9 inch cake pans with shortening and flour. (I baked mine in one 9 " pan and sliced it in half, hence the unbalanced portions lol!)
- 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.
- Let cool on a cooling rack until the pans 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.
Notes from the diva:
~TIPS~ Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot. To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
Go on, bake one and have a slice, it is delicious!:D