Wednesday, August 7, 2013

Red Velvet Cake

It was my in house taste tester’s Birthday a couple days ago. He requested Red Velvet Cake, so I obliged.

I had heard that red velvet recipes can be hit and miss, some are great some are terrible. I decided to go with The Brown Eyed Baker’s version. Her recipes have always turned out amazing for me, I just love her!

The cake was moist and flavourful. The cream cheese icing is AMAZING‼ 

What you need,

For the cake,

½ cup butter, at room temperature
1½ cups granulated sugar
2 large eggs
5 tbsp. cocoa powder
6 tbsp. red food coloring (I needed 2½ small bottles)
1 tsp. vanilla extract
1 cup buttermilk
2 cups + 4 tbsp. all-purpose flour
1 tsp. baking soda
3 tsp. distilled white vinegar
1 tsp. salt (I used salted butter so I skipped the salt)

For the icing,

8 oz. butter, at room temperature
8 oz. cream cheese, at room temperature
5 cups powdered sugar
2 tbsp. vanilla

Heat the oven to 350 degrees. Spray two 8 inch round cake pans with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time and mix to incorporate fully.
In a separate bowl stir together the cocoa powder, vanilla and food coloring to make a smooth paste.
Add the paste mixture to the stand mixer and beat until fully mixed. You may need to stop the mixer and scrape the bowl a few times to really get it all mixed in there.

Reduce the mixer speed to low, add in ½ the buttermilk and then half the flour. Mix to combine then repeat with the remaining buttermilk and flour. Mix on high until the batter is smooth, about 1 minute.

Reduce the speed again and add salt, baking soda and vinegar. Beat another minute or two until smooth and light.

Bake for 25-30 minutes, rotating the pans halfway through. Test with a toothpick after 25 minutes. The cakes are done with the toothpick comes out clean.

Cool on a rack in the pans for 10 minutes. Then remove from the pans and cool completely on a wire rack.

To make the icing fit your stand mixer with the whisk attachment.
On high speed mix the butter and cream cheese until light and fluffy, about 5 minutes. Scrape the bowl down as needed.

Reduce the speed to low, slowly add the icing sugar until it all mixed in and the mixture is smooth.

Add the vanilla mix to combine.

Increase the speed to high and whip for 1-2 minutes until the icing is light and fluffy.

Ice and decorate the cake to your liking.


My in house taste tester was VERY happy with his cake.
So was I, it was simple and delicious.

You really can’t go wrong with cream cheese icing, you could slather it onto an old flip flop and it would probably be edible! Kidding!



(I doubled her recipe, she made cupcakes)

Her recipe came via Joy The Baker, who is also totes awesome!


  1. Mmmmm, velvety! Looks sooo good.

  2. such a beautiful cake! I bet it's yummy as hell.