Today from GG recipe box is my Aunt Ruby’s famous Red Velvet cake. Perfect for Valentine’s day !
- 1 1/2 cups vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 1 oz. red food coloring
- Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.
- Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary. Divide into 3 cake pans and Bake for 25-30 minutes or until done. Let Cool and stack with Cream Cheese icing.
Cream Cheese icing
- 16 oz cream cheese, nearly at room temperature
- 1 cup (226g) unsalted butter, nearly at room temperature
- 1 1/2 tsp vanilla extract
- 6 cups (720g) powdered sugar
- For the Cream Cheese Frosting: Mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy (or alternately use stand mixer).
- Mix in vanilla and powdered sugar and whip until light and fluffy*. Spread over cooled cake.
My GG Tips :
What Flavor Is Red Velvet Cake? Red velvet cake tastes like very mild cocoa with a slightly tart edge. The cream cheese frosting is the most forward flavor. Perhaps even more important than the taste is the texture: smooth, soft, tender and light with creamy icing.
A chemical reaction between the cocoa and acid give the cake it’s red color. Natural cocoa has a lot of acidities and works well with the baking soda and buttermilk. Along with a delicious chocolate flavor, the cocoa makes the cake nice and soft