You know what….no, I’m not gonna say that. Wait, no. Okay, look this is the BEST RED VELVET CAKE I’VE EVER HAD! I say that in the humblest way possible. It’s so moist and light with the perfect crumb. I wouldn’t lie to you. I’ve tried so many red velvet cakes as it if one of my favorites. But, this recipe is a keeper. I truly believe I’ve come up with the dreamiest red velvet cake recipe.
There are a few ways to make a cake moist. You have to be sure not to over mix the batter. Don’t bake it for too long. Etc. But, one of my keys is to add an extra egg yolk. That added fat with make for a richer cake.
And, Cookies, I don’t care what ANYONE says. Red Velvet Cake is NOT just chocolate cake with food coloring. Not true! I refuse to believe that they are the same. Similar, yes. Same, NAH! The reaction between the vinegar, buttermilk uncovers the anthocyanin in the cocoa powder. Anthocyanin is what creates the reddish tint in the batter that the food coloring intensifies. That’s enough Science. You get my point. Red Velvet cake stands on it’s own!
I can brag about this cake all day. But, let your taste buds be the judge. It’s incredibly easy to make. It’s almost a “dump” cake. You can really place all ingredients in a bowl and mix.
And there is coffee in this cake. It really emboldens the flavor of the cocoa powder. I use french vanilla. But, feel free to use your favorite roast. Make sure it’s warm, but not piping hot. We don’t want to cook those eggs in the batter.
I hope you are better at frosting a cake than I am. I SUCK at it! But, an ugly cake STILL tastes great. However, cream cheese icing can be difficult to work with even if you’re a seasoned cake decorator. It’s really silky and doesn’t set as well as a buttercream frosting. To make it a bit stiffer, use cold cream cheese and soft butter. This will give it more structure and make it a little bit easier to mold on your cake.
The most moist and fluffy red velvet cake you’ll ever bake! Trust me.
2 1/2cupscake flour
1 1/3cupvegetable oil
1/2cupwarm French vanilla coffeeor any coffee*
2tbspred Food coloring
Cream Cheese Frosting:
8ozPhiladelphia cream cheesecold
2sticks salted buttersoftened at room temp
1tsppure vanilla extract
Preheat oven to 350 degrees F
Grease and flour (3) 9 inch baking pans
In a large mixing bowl, combine all dry ingredients
Add in the eggs, yolk, buttermilk, and vegetable oil
Using an electric mixer on a low speed, mix just until combined; about 10 seconds.
Add the vanilla extract, vinegar, coffee, and food coloring.
Use the mixer to mix until well combined. Be careful not to over mix.
Pour 2 cups of the batter into each of the cake pans
Bake the cakes on the middle rack of the oven for 20-25 mins or until a toothpick inserted into the middle of the cakes come out clean.
Allow cakes to cool completely before frosting.
Place the cream cheese and butter into a bowl
Using an electric mixer, cream them together until smooth
Add in the powdered sugar gradually mixing well in between.
Add the vanilla extract and mix well to combine.
Frost cake as desired.
*Brew the coffee, but don’t add milk or sugar. The cake likes the coffee black! Instant coffee works too. Just use regular coffee. Not the latte stuff. Don’t get cute. **The cake will last 5-7 days if stored correctly in the fridge. And if you don’t share and have a lot of self control. ***I don’t remember what I needed to tell you here. Never mind. ****Oh! I remember. You may need to double it frosting if you decide to get fancy and show off on your cake decorating or whatever.
I have a list of recipes I think every Southern cook should master. 7 Up Pound Cake is definitely at the top of that list. The ingredients are few and the method is a breeze. You’ll have this recipe committed to memory in no time. After you make it once, everyone will be begging you to make it again! AND again.
One of the most important steps in baking is having the ingredients all set at room temperature. Why? Because ingredients at room temperature emulsify easily which, in turn, traps air. Trapping the air ensure that we get a smooth textured batter. And the end result? Hole free, fluffy cake! So, take your milk and eggs out of the fridge about an hour before use. And give your butter about 2 hours sitting out so that it’s nice and soft. Blending hard butter is the blues! So, don’t think you’re gonna get away with skipping that part! You’ll have butter stuck to your forehead if you turn that mixer on hard butter. Oh and DO NOT attempt to soften butter in the microwave! We want softened butter. Not melted butter.
Another important part of the baking process is “creaming”. You want to take your time and mix the butter and sugar until it’s light and creamy. This can take up to 10 mins at times. I always cream the butter and sugar together using my electric mixer for 7 mins. I know that make seem excessive, but doing this will give us a fluffy cake every time! It’s well worth the tired wrist! If you do a lot of baking, a stand mixer is a great investment. Honey, it’s kitchen life changing!
I’m also using butter extract in this recipe. I love a buttery, moist pound cake! And this is exactly what this recipe renders. If you’d like a more “gooey” texture, just use 2 sticks of butter and 1/2 cup of butter flavored shortening instead of the 3 sticks of butter. If you don’t like lemony cake, leave out the lemon extract. Don’t skip the zest though. It really adds a freshness and flavor boost.
The glaze is my favorite part. Probably because it’s the easiest. You know I’m the lazy baker. Anyway, just put all of the ingredients in a bowl, whisk it well, wait until the cake is completely cool, and drizzle it over. Done!
Not one, not two, but three recipes back to back this week!!! I’m on a roll! lol You know I couldn’t let National Pineapple Upside Down Cake Day pass me by! Pineapples make me happy. They’re really my favorite food. Ever. And this cake is super easy! Making it in my cast iron skillet was a breeze!
Easy right?? And so delicious!
Whipping and incorporating the egg whites into the batter separately from the yolks makes a huge difference in the texture of this cake!
FINALLY another sweet recipe! And it’s my version of my absolute favorite Whole Food’s cake! The famous Berry Chantilly cake. Cookies, can I be honest? The thought of making this cake terrified me for DAYS! I’ve wanted to try to do it for soooo long. I finally mustered up the courage. And with MUCH prayer, I DID IT! GLORY TO GOD! You know how much I detest baking! But, it wasn’t hard at all!
The cake part was a breeze. I just made a simple and painless vanilla cake. The icing was what had me SHOOK! My piping skills have never been so hot. God bless the inventor of the Naked Cake! Life-saver!
Don’t let ANYTHING intimidate you. Especially in the kitchen! You can do it! Just pray! And start with cupcakes if you don’t feel prepared to layer. I hope my leap of faith encourages you to take one as well inside and OUTSIDE of the kitchen. I believe in ya.
Hey Cookies! Today, I had to bake a cake for someone. You already know my mood is wack! Because……COOP HATES BAKING!! But, I do it. I shared some clips on social media and you guys demanded this recipe. Of course, I give ya what ya want!
I had to be extra and pour a Praline coating on top. GOOD GOD!!!!! Sin. It’s just sinful! Make this!!!