Red Velvet Cake is a soul food staple and a delicious dessert. Inspired by the fact that it is now February with Valentine’s Day around the corner, I thought this would make a terrific treat to end a romantic meal.
This particular recipe is exceptionally moist and tasty, and boasts good ol’ fashioned regular coffee as its surprise ingredient. The cream cheese frosting recipe is also included below the cake recipe.
Red Velvet Cake
2 cups all purpose flour
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
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee
1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetableoil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with crisco and flour.
8. Pour the batter evenly into each pan.
9. 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.
10. Let cool on a cooling rack until the pan are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
Cream Cheese Frosting Recipe
2 (8 oz) packs cream cheese, softened
¼ cup milk
1 stick butter, softened
2 teaspoon vanilla extract
4 cups powdered sugar
1. Add softened cream cheese into large bowl.
2. Pour in milk, butter and vanilla extract.
3. Mix until well combined.
4. Pour in half of the powdered sugar.
5. Mix until combined.
6. Add the remaining powdered sugar.
7. Mix until smooth and fluffy.
8. Use a spatula to scrape down the side of the bow if needed.