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5 from 1 vote

Red Velvet Cake Says Merry Christmas and Happy Birthday

A wonderful southern cake classic, recipe adapted from Desserts from the Loveless Cafe.
Servings: 10

Ingredients

  • 2 1/2 cups cake flour
  • 1/3 cup unsweetened cocoa not Dutch process
  • 1 teaspoon baking soda
  • 2 tablespoons liquid red food color
  • 1 cup buttermilk
  • 2 1/2 sticks 10 ounces unsalted butter, softened
  • 2 cups dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 whole eggs plus 2 egg yolks (room temperature)
  • 1 tablespoon distilled white or cider vinegar

Instructions

  • Preheat oven to 350 degrees
  • Plan on baking 2 layer cakes 35 to 40 minutes. I made mini cakes (six inch layer cakes) and baked for 20 minutes. These instructions are for a free-standing mixer. You can use an electric beater also. Prepare baking pans by butter sides and using wax paper or parchment for bottom of pan. If you want red velvet crumbs, bake a cupcake or use the cake that you carve off the layers.
  • Sift together flour, baking soda, salt, cocoa. Set aside.
  • Line up vanilla, and cider vinegar in small bowls. Set aside.
  • Mix red food color into buttermilk. Set aside.
  • Beat butter until very smooth and fluffy. Add in sugar. Cream until completely incorporated.
  • Add eggs and egg yolk, one at a time, mixing each 45 seconds.
  • Add in 1/3 flour mixture and 1/3 buttermilk mixture. Repeat until finished, ending with flour mixture.
  • Add in vanilla. Add in vinegar. Mix and pour into baking pans.
  • Bake until toothpick or cake tester comes out clean. Do not over bake. Check five minutes before time is up.Cool completely before removing from pans. I place cakes in freezer for 5-10 minutes before applying frosting. I do a crumb coating. Place back in freezer for a few minutes and then frost with this cream cheese frosting.
  • Crumble the cupcake or cake you shaved from the layers for the top. (optional)

Notes

This recipe is different from the red velvet cake on their website. I received this book as part of a swag bag at the Food Blog Forum Conference held in Nashville earlier this year. It's a great gift and one I'll use again and again.