Red Velvet Cake
The Queen of all southern cakes, Red Velvet.
I love baking cakes and this Red Velvet Cake is one of my favorites! For quite some time, I baked cakes for friends and family to enjoy on special occasions. When the cake baking adventure began looking more like hard work and less like fun because of the large number of requests, I stopped baking them so often!
Cooking is my passion and a stress relief for me. I really believe when something is not fun anymore it is time to take a different approach and get back to the things we enjoy the most. This is why I love this blog because I can be creative and have fun doing what I love to do!
This cake is one of the most requested cakes I make and when you taste it, you will understand why. It is decadent and moist with a luscious cream cheese frosting that is not too sweet. The trick in obtaining this is the coffee creamer. I know it sounds weird, but it works and it creates a frosting that is creamy and light!
1 ½ cup vegetable oil
1 ½ cup buttermilk
1 tsp vanilla
1 ½ - 2 oz red food coloring
3 cups sugar
½ cup hot coffee
3 ¾ cup all purpose flour
4 tablespoons cocoa
1 ½ tsp baking soda
1 ½ tsp salt
1 ½ tsp baking powder
1 ½ tsp white vinegar
For the frosting:
2 sticks softened butter (room temperature, not melted)
½ cup shortening
6 ounces cream cheese softened to room temperature
½ cup powdered coffee creamer
1 tsp vanilla
2 lbs powdered sugar
Heavy cream – The amount is determined by the humidity and moisture content of the sugar. Start with 2 tablespoons and continue to add one tablespoon at a time until you have a smooth consistency for spreading onto the cake.
For the cake:
Combine the wet ingredients (except the coffee) in a bowl and mix well. Add the dry ingredients and mix well. Add the coffee and mix well.
Line the bottom of each cake pan with parchment paper and spray each with non-stick spray.
Divide the batter evenly between cake pans. Bake at 350 degrees for about 15 minutes or until a toothpick comes out clean.
Note: The picture shown is using a three layer method; however, there is enough batter to make 4-5 layers, depending on the thickness. If I am making this for my own family, I usually put two cups of batter in each of the three pans and have a little batter left over to make cupcakes. This method, however, will make fairly thin layers. If I plan to take this somewhere for a special gathering or if I am making it for someone else, I use all the batter and create a 4-5 layer cake. If you prefer a tall cake, divide the mixture into 4 layers or 5 layers and forgo the cupcakes.
This batter is relatively thin; however, it bakes evenly and maintains its moisture. When the cakes are done, gently remove them from the pans and allow them to cool completely before frosting.
For the frosting:
Combine the shortening, cream cheese and butter and mix well until it is a light yellow/beige color.
Add the coffee creamer and flavoring. Mix well. Begin adding the sugar a cup at a time and mix well between each cup.
Alternate with the two tablespoons of heavy cream throughout. If the mixture is too thick, add more heavy cream and mix until fluffy. Be careful not to add too much cream or the frosting will not maintain its nice swirling consistency.
I would recommend doing a crumb coat first and place it in the refrigerator to set before adding the bulk of the frosting. By doing this, you can create beautiful swirls or sleek lines using a spoon or offset spatula.