I’m so ready for Spring. How about you? Today we’re experiencing freezing rain, on top of snow, that is turning to ice as soon as it hits anything it touches. But, I’m embracing the time home with my family, in our jammies. We had a big breakfast of homemade waffles, bacon and lots of coffee. (which we made an extra pot of just incase we lose power!) There could be worse things in life than being stuck inside enjoying some down time!
Since I had some extra time, I figured it was a good time for cake! YES! Anytime is a good time for some yummy, homemade goodness! I’m always making cakes for a special occasions – birthdays, baptisms, holidays – but today I wanted to make one “just because”. Nothing fancy. Just plain goodness on a plate.
So, I decided to turn my Very Best Red Velvet Cupcakes into a cake! Not a 3-layer cake – not even a 2 layer cake – but a simple cake in a simple dish. There’s just something about a good, old-fashioned cake in a simple cake dish that screams comfort! And, that’s just what we needed today.
I made the cake almost exactly like my cupcakes, but I didn’t add as much food coloring to make it all red. I don’t normally add a lot of food coloring to my Red Velvet Cupcakes anyway – I like the taste of cocoa to take the stage – NOT the food coloring. And the taste of cocoa in this cupcake is amazing! I also frosted this cake with my Cream Cheese Frosting. It put a perfectly thin layer of frosting right over the cake. It’s not too thick – just right.
So, the next time you’re in the mood for a no-fail, delicious, homemade cake – try this Red Velvet Cake. It aims to please. Every time.
- 2 1/2 cups cake flour sifted
- 1 tsp salt
- 2 Tbs DUTCH PROCESS Cocoa Powder
- 2 eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 1 tsp vanilla
- 1 tsp red gel food coloring
- 1 TBS vinegar
- 2 tsp baking soda
- 1 cup buttermilk
- Preheat oven to 350 degrees
- Lightly grease a 13x9 cake pan
- Whisk together cake flour, cocoa and salt.
- With an electric mixer, combine sugar and oil until combined.
- Add eggs one at a time just until combined.
- Mix in vanilla and red food gel slowly.
- Alternate flour and buttermilk in three batches – mixing well between each addition.
- Stir together the vinegar and baking soda in a separate bowl and add to batter. Mix until combined.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted towards center comes out clean
- Cool on wire racks before frosting
- Frost completely cooled cake with my Cream Cheese Frosting