Red velvet cake is one of the few cakes that I absolutely love! I know, I'm a little bit weird and not really into cakes and sweets... but I sure do love baking them! Growing up I remember the puzzled look on my parents faces when year after year I refused to eat my birthday cake... just wasn't interested. What kind of child does that anyways?!? It wasn't until much later when they introduced ice cream cake into my birthdays that I finally started having a slice... and truth be told, I would pick out the cake and just eat the ice cream! I think what I like most about a good, moist red velvet cake is the fact that it's not as sweet due to the cocoa powder. Oh and let's not forget the cream cheese frosting... I'm a sucker for anything cream cheese. So naturally Valentines day was the perfect opportunity to introduce this gem of a cake the British family... can you believe it's not big over here?!? They are missing out!
- 2 1/2 cake flour, sifted
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tbsp. unsweetened cocoa powder
- 1 tube red gel food color (.35 oz.)
- 1 bottle red food coloring (1 oz.)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 cup buttermilk, room temperature
- 1 tsp. white vinegar
- 1 tsp. baking soda
- mini silicone cupcake holders
- 2 blocks of cream cheese (1 lb.)
- 1 stick butter, room temperature
- 1 tbsp. vanilla extract
- 4 cups powdered sugar, sifted
- Combine the sifted cake flour, baking powder, and salt in a bowl. Mix well and set aside.
- In a smaller bowl, mix together the food coloring, the gel, and the cocoa powder until a thin paste is formed without any lumps. Set aside.
- In a third bowl, beat together the butter and sugar until light and fluffy with an electric mixer for about 3 minutes.
- Add in the eggs, one at a time, followed by the vanilla, and lastly the red cocoa paste. Make sure to scrape the sides of the bowl and mix everything well.
- Add 1/3 of the flour mixture to the butter mixture and beat well. Add in half of the buttermilk mixture, making sure to beat well.
- Add in another 1/3 of the flour mixture, followed by the remaining half of the buttermilk. Beat well.
- Lastly, finish by adding the final 1/3 of the flour mixture and beat until everything is combined and smooth. Don't forget to scrape the sides of the bowl in too!
- In a fourth small bowl, mix together the vinegar and baking soda and then add it into the cake batter mixture. Stir well to combine.
- Line the silicone mini cupcake holders on a baking tray and fill about 3/4 full with a the help of a tiny spoon. Bake at 350 degrees for 11 minutes, rotating the tray halfway. Cupcakes are done when a toothpick is inserted in the center comes out clean. Try a few to be on the safe side.
- Fill remaining batter in cake tins, I used two thin ones to stack. Bake at 350 degrees for 25-30 minutes and the same toothpick trick can be used here.
- Cool both cupcakes and cakes on a wire rack for 10 minutes before removing from tins (not the silicone). Let them cool completely before frosting.
- Using a stand mixer with the paddle attachment, beat the cream cheese and butter on a medium-high speed until combined smoothly, 2-3 minutes.
- Add in the vanilla extract and mix well.
- Gradually beat in the powdered sugar until it is completely incorporated.
- Increase the speed and beat until nice and smooth.
- I used a spoon the frost both my cupcakes and cake but feel free to use what ever is easiest for you... enjoy!
***Today I am thankful for cream cheese frosting... simply delicious! ***