I can’t believe it’s the end of February already. Where did the time go? Today is Cake Slice Bakers day and my pick for the month is this Red Velvet Cake. Read on to get the recipe and see the other choices that were made by the other bakers.
As with other months, we are all baking out of the same cake book, World Class Cakes, and so far, I really like this book. I especially love that the cakes are from all over the world and not just from one area. You can see the book on my side bar, just click on the picture. It’s a great book.
So as far as I can tell, the only difference between Red Velvet Cake and Chocolate cake is the red food coloring. I’m not a huge fan of food coloring, but my chocolate craving won out this time. However, I only used one bottle and should have used two because the cake didn’t get very red. Next time I will just skip the food coloring altogether.
My super cute youngest daughter is spending a little time with us on the island, so she frosted the cooled cake for me. Pay no attention to the mess behind her. I didn’t even notice until I looked at this picture. So sad. It is the state of my apartment sometimes though.
- ¾ cup butter, softened at room temperature
- 1⅔ cup super fine sugar
- 3 eggs
- 2 cups all purpose flour, sifted
- ¾ cup buttermilk
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa, soften
- 2 Tbsp red food coloring
- 1 tbsp white wine vinegar
- 1 tsp baking soda
- 1 cup butter, softened at room temperature
- 1¾ cup confectioners' sugar, sifted
- 2¼ cup cream cheese
- 1 tsp vanilla extract
- Preheat oven to 325°.
- Grease and line the bottom of two 8 inch round nonstick cake pans with parchment paper.
- Cream the butter and sugar together until fluffy.
- Wish the eggs, then slowly add half of the eggs to the creamed mixture, mixing all the time.
- Then add a Tbsp of the sifted flour, followed by the rest of the eggs.
- Add half of the buttermilk, followed by the rest of the flour and then the rest of the buttermilk.
- Next, add the salt, vanilla, cocoa and the food coloring.
- In a small bowl, mix the vinegar and baking soda and then add to the cake batter. Mix well.
- Divide the batter between the prepared pans.
- Bake for 25 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan 10 minutes.
- Turn the cakes out onto a rack.
- Remove the parchment paper when cake is completely cool.
- To make the frosting, place softened butter in a bowl and add confectioners sugar, slowly.
- Mix until smooth.
- Add the cream cheese and vanilla and beat until smooth.
- Use a third of the frosting to sandwich the cakes together and then cover the rest of the cake.
- Refrigerate at least 30 minutes before serving.
- Garnish as desired.
This cake is pretty on it’s own, but I decided to add some chocolate shavings and grated cocoa to the top to liven it up some. It is a very flavorful cake and I’m sure I will make it again, without the food coloring.
Now, continue below to see the other cakes for this month.
Our cake choices for the month were:
- Victoria Sponge p.16
- Almond Tart with Honey p. 253
- Red Velvet Cake p. 32
- Chocolate Cheesecake p.147
Each month The Cake Slice Bakers bakes one of the 4 choices of cakes and shares her results, on the 20th of the month. If you’re a blogger and would like to participate, you can request to join our group on this Facebook page. If you love cakes, follow our Pinterest board to see all of the great cakes we bake!