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Melt In Your Mouth Red Velvet Cake
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Description
I’ve tried several different recipes for this Southern favorite and this is a modified version of all of those. When a few of my friends kept hounding me for more of this—and they don’t even like Red Velvet Cake—I knew I had a winner!
Ingredients
- 2 Eggs, Room Temperature
- 1-½ cup Oil
- 1 cup Buttermilk
- 1 teaspoon Vanilla
- 2 ounces, fluid Red Food Coloring
- 2-½ cups White Lily All-purpose Flour
- 2 cups Sugar
- 2 Tablespoons Cocoa Powder
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
Preparation
1. Preheat you oven to 350 F.
2. While oven is preheating, lightly grease two 8 inch cake pans. I usually use Baker’s Joy so that I don’t need to grease and flour the pans. But you can do both if you like.
3. Lightly stir—do not beat— the eggs in a medium bowl with a wire whisk. Add the remaining liquid ingredients and stir together with whisk until blended.
4. Place all of the dry ingredients in another mixing bowl and mix well.
5. Add wet ingredients to the dry ingredients and blend them together using a mixer on medium-high speed for about a minute or until combined.
6. Pour the batter into the cake pans and drop the pans on the counter just a couple of times to get rid of any air bubbles.
7. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in the pan for about 10-15 minutes before removing them from pans to cool on wire racks.
9. Once you have removed cakes from pans and placed them on wire racks, go ahead and make your frosting. Most people go for traditional cream cheese frosting, but I like to use one that I found here on TK (“That’s the BEST Frosting I’ve Ever Had”). The combination is utterly sinful!
I haven’t yet mastered the frosting (I keep getting little clumps of flour here and there). If you have any tips for me on that, they are welcome!
Happy baking!
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2 Comments
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dlrnrdr on 1.30.2012
In regard to the frosting, you literally need to beat the devil out of this frosting. When you think you’ve mixed it forever, mix it some more. When it looks like whipped topping, it’s done and you shouldn’t have any lumps. It’s worth the extra time!!
Alexis on 1.29.2012
I laughed a little when I saw the recipe for “That’s the Best Frosting I’ve Ever Had” because I grew up eating it on red velvet cake. I was an adult the first time I saw it served with cream cheese frosting and it still horrifies me every time I see it! When making this frosting, you have to constantly whisk the milk-flour mixture while it is heating – even a 5 second break will result in lumps. I also continue whisking it for a minute or two after removing it from the heat, since it and the pan are still so hot. I also recommend using whole milk for this as you’ll get better results throughout the entire process – and keep plenty of it on hand in case you have to start over on step 1. Last, if you notice just a few lumps having developed while the mixture was cooling, they might come out in the last step. Last time I made it, that happened to me and by the time I had finished mixing it all together, they were gone. Good luck!