Red Velvet Cake

You might remember that last week I admitted to never having eaten Red Velvet cake.....

Or you might not. That's cool.


But anyway, this post sets that right once and for all.


And, not only did I make my first Red Velvet cake, I also decorated my first full sized cake.


Yep, I've decorated MILLIONS of cupcakes, but, until now, never, ever a full sized cake!

SO making this cake was my first Red Velvet Cake, my first full sized cake decoration and my first layer cake.


Three birds with one stone!


PLUS, it starts off the rainbow: Red. Stay tuned for Orange some time soon!


I'd reccomend refridgerating the cake after icing the middle, so it holds togather.


The icing is like glue!

I topped mine with red icing sugar, which can be made by blending icing sugar and adding food colouring a drop at a time.


Be sure to only do a drop at a time though, because otherwise it'll go sticky and yuck!






And if you have little kids, this isn't the recipe for you. (Unless you want hypo, food colouring powered children)


Though it would actually be fine without the colouring if needed.


I didn't use nearly enough colouring, so if you don't have little kids, be generous!

Red Velvet Cake


Based on: http://www.joyofbaking.com/RedVelvetCake.html and http://simplyrecipes.com/recipes/cream_cheese_frosting/

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white vinegar

1 teaspoon baking soda

1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter a 9 inch (23 cm) round cake pan and line the bottom with parchment paper.

2. In a mixing bowl sift together the flour, salt, and cocoa powder and set aside. 

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

6. Working quickly, fill the pan and smooth the top with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 

7. Cool the cakes in their pan on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

8. To make the icing, whip cream cheese and butter until completely smooth. Add vanilla extract and continue to beat. Gradually add the icing sugar until desired consistency is achieved.

9. Remove the cake from the fridge and slice into two even layers. Place the first on a serving plate and cover with a generous spread of icing. Return them both to the fridge for another half hour (optional, but makes it easier).

10. Put layers together and ice the top and sides with of the cake. Decorate however you see fit!

Mia xo