This past year, I have found a love for baking cakes. This past Halloween, I make a red velvet cake with black icing. We found some glow-in-the-dark bats that we placed on top! My friend who hosted the party, loves red velvet cake! I had not discovered my love for cake baking until after her birthday, so I made her the cake for her party! And she kept the rest to munch on! 😉 I used Wilton icing coloring I bought at Micheals. When I researching black icing, I found that many times black icing can add a metallic taste to the icing. Even though I used the entire jar, we did not taste anything metallic in the frosting. So for black cream cheese icing, use Wilton icing coloring in a jar. The black against the red was beautiful!!!! And Paula did not disappoint in her recipe!!! Be forewarned, have a dishcloth handy after you are completely finished with the cake, small tidbits of red and black will be found in the most odd places. But that is apart of the fun! (The frosting does not have to be black in order for it to be wonderful!)
Red Velvet Cake
Adapted from Paula Deen
I made one and a half recipe for two 10-inch cakes and one 8-inch cake.
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Prepare whatever cake pans (cupcakes, 8-inch, etc) you wish to use. Please hear me! USE PARCHMENT PAPER, BUTTER, and FLOUR!!!! This batter is very sticky and clings to things!!!
Sift together all the dry ingredients. In a separate bowl, mix together all of the wet ingredients. Add the dry ingredients slowly and combine. Pour into the prepared pans. Bake accordingly:
9-inch pans: 20-25 minutes
Cupcakes: 20-22 minutes
Allow to cook for about 5 minutes in the pans, then invert onto a cooling rack. Cool completely before frosting.
Cream Cheese Frosting
2 (8 ounce blocks) cream cheese, softened
1 stick (1/2 cup) butter, softened
2 cups sifted powdered sugar
1 tablespoon vanilla
Cream the cream cheese and butter until smooth. Slowly add the powdered sugar. Blend in the vanilla. Makes enough to cover a three layer cake.