This is easily the best – the very best – Red Velvet Cake recipe I have ever used, ever eaten, ever seen. It’s my own twist on a Red Velvet Cake recipe I found online at the Divas Can Cook website. That’s a great site for finding good recipes, by the way. You can still find the original of this cake there.
THE BEST RED VELVET CAKE EVER
- 2 cups all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 3 heaping Tablespoons unsweetened, cocoa powder
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 Tablespoons (minimum) of vanilla extract
- 1-2 oz. red food colouring
- 1 teaspoon of white distilled vinegar
- ½ cup of prepared plain hot coffee (I use Luzianne Coffee, brewed really strong)
- Preheat oven to 325.
- In a medium bowl, combine all of the dry ingredients. Set aside.
- In a large bowl, combine the sugar and vegetable oil. (This is the bit I begin putting into the mixing bowl of my mixer.)
- Mix the red food colouring and buttermilk together (this will help keep down the splattering). Then add the vanilla and eggs. Mix well.
- Add the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a bit at time, mixing after each addition. Don’t over-mix the batter. This will make a VERY thin batter. Don’t panic!
- Generously grease two round, 9 inch cake pans with shortening. To prevent sticking, I use parchment paper, cut to fit, and greased on both the pan and the batter side. (This can also be made as a sheet cake. In my oven, a sheet cake in a 13 X 9 inch pan takes about 45 minutes to bake. Check with a toothpick every few minutes after 40 so you don’t over-bake.)
- Pour the batter into each pan. Be sure to make the amounts as equal as you can. (Or into the one pan if you’re making a sheet cake.)
- Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over-bake.
- Let cool on a cooling rack until the pans can be handled easily without a potholder.
- Slip a knife around the inside of the pans to loosen the cake from the pan. If you’ve used parchment paper, this will be a snap.
- Remove the cakes from the pan and let them cool.
When the cake layers have completely cooled (or the sheet cake is cooled completely), frost with a cream cheese frosting like this one. I like this one because it’s so easy to make.
CREAM CHEESE FROSTING
1 8 oz package of cream cheese, softened
2 Tablespoons of milk
2 Tablespoons of vanilla
1 16 oz package of confectioner’s sugar
Mix everything except the sugar until blended. Add the sugar a bit at a time until the frosting is at a spreadable consistency. If you need to, you can add more milk.
Photo credit: PlayfulLibrarian http://www.everystockphoto.com/