Wednesday, February 23, 2011

Red Velvet Cake

So I just put together a red velvet cake in honor of my sisters birthday.  We had a pretty good time devouring it as well with some family and friends.  Here's the recipe, with the icing recipe as well.  Although traditionally red velvet cake has cream cheese icing, I decided not to go for that since I can't stand cream cheese icing.  The photos should guide you through the creation process.  


Recipe for Red Velvet Cake
1-1/4 cup flour
3/4 cup sugar
1/2 t. baking soda
1/2 t. salt
1/2 t. cocoa
3/4 cup vegetable oil
1/2 c. buttermilk
1 egg, room temperature
1 Tablespoon red food coloring
1/2 t. vinegar
1/2 t. vanilla

~mix dry ingredients, then add wet ingredients.  (if you don't have buttermilk, you can just use regular milk and increase the vinegar to 1 teaspoon).  Blend all ingredients well for 2 minutes with blender.  Then pour into floured 9"x9" cake pan and bake at 350 degrees for 25-30 minutes, or until an inserted toothpick comes out clean!  

Buttercream icing

1/4 cup (one stick) butter
1/4 cup shortening
1/2 pound powdered sugar
1/2 t. vanilla
2 Tablespoons milk (or less, to taste)

~mix the first four ingredients, blend well, then add milk incrementally to achieve desired consistency.  


                                    As you can see, the batter becomes a very bright red!
                                  pour into a pan that has allready been buttered and then floured.
                                    When the cake is done baking, it will have risen in the middle.
                                  You can cut of the edges with a sharp knife!
                                   And also level out the top of the cake with a large knife.
                                  Cut the cake into two equal size pieces.  Frost the base layer and then
                                   Place the top layer over it,
                                   Then frost the entire cake.
               If you don't have a icing bags, you can put the buttercream icing into a small zip lock bag and clip the corner.
     And there you have it!  

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