Cake Class - Tara's Red Velvet Cake Recipe

Casually Iced Red Velvet Cake- Messy and Yummy!!!

Hey Everyone-
I apologize for being late with my blogging this week. I have been a bit under the weather!!

Today in class someone asked for a great Red Velvet Cake Recipe- so here is the one I use. I actually made this one up myself because many of the recipes were just too heavy and sweet for my taste. The icing is not a cream cheese you can decorate with - if you want to decorate just use a little class butter cream or Gum paste to do your decorations right on top of the fluffy - casually iced cake.




***If you like your cake super red you may want to double the amount of Wilton coloring and use the "no taste red" - I like my cake more pink than dark red!

This one is actually in our official family cookbook!

Red Velvet Cake:

2 ½ Cups all purpose flour

1 Tsp.  baking soda

1 Tsp. cocoa

1 ½ Cups pure cane granulated sugar

2 Eggs

1 ½ Cups canola or Wesson oil

1 Tsp. Vinegar

1 Tbsp.Wilton Red Food Coloring or 1 bottle regular liquid red food coloring

1 Tsp. Vanilla

1 Cup buttermilk (if you cannot get buttermilk,  1 cup milk soured with 1/8 tsp lemon juice also works)

For the cake:

 Preheat the oven to 350 degrees. Grease and flour 3 (9 inch) round layer cake pans or use Wilton Cake Release.

Sift the flour, baking soda, and cocoa together in a large bowl and set aside. In a separate bowl cream the eggs and sugar until fluffy. Mix in the oil, vinegar, food coloring, and vanilla. (You will want to make sure you wear an apron or you will turn everything in your path bright red). Once these items are mixed thoroughly alternately add the buttermilk and flour mixture until it is all incorporated in the batter.

Divide the batter into thirds and pour into the prepared pans. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let the layers cool for 10 minutes on a wire rack before turning them out of the pans. Let the layers cool completely before frosting the cake.

Cream Cheese Frosting:

½ cup butter

2 8 oz packages cream cheese

2 boxes powdered confectioner’s sugar

1Tsp of Vanilla

Red sugar sprinkles for decorating

Let butter & cream cheese soften at room temperature. Combine cream cheese, butter and vanilla in a small bowl and mix until creamy. Start adding the powdered sugar and mix until it is stiff- the frosting should be thick but spread able. Do not over mix it or it will become runny. Spread the frosting between the two layers and then cover the outside of the cake with it. Sprinkle with red sugar granules to decorate.