Red Velvet Cake, Yum!

October 17, 2010


The past few weeks we’ve been busy in the Woodlawn Kitchen preparing for our Homecoming dance this week. We’ve made White Cupcakes, Black Bottom Cupcakes, and Red Velvet Cake (my personal favorite). This coming week we’ll be frosting these delicious deserts in time for Homecoming. The Red Velvet  cake layers we made this week employed some new techniques like folding and utilizing leaveners, baking soda and vinegar, in this case.

The recipe we used yields one 2-layer cake.


2 1/2 cups sifted cake flour (the flour must be sifted before measuring, making for a lighter cake)

1/2 teaspoons salt

2 tablespoons regular or Dutch-processed cocoa powder (this gives the cake a mild chocolate flavor)

1/2 cup unsalted butter, at room temperature (room temperature is more easily incorporated into the other ingredients)

1 1/2 cups granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup butermilk (we used powdered buttermilk)

2 tablespoons liquid red food coloring (this gives the cake a rich red coloring)

1 teaspoon white distilled vinegar

1 teaspoon baking soda


First preheat your oven to 350 degrees and make sure your rack is in the center position. Prepare two 9 inch cake pans by lightly coating them in butter and sprinkling flour over them, shaking out the excess. You can also use Baker’s Joy, a quick, spray solution to buttering by hand.

Next, in a mixing bowl sift together the flour, salt, and cocoa powder. Sifting incorporates the dry ingredients evenly although thorough whisking can achieve the same result.

Using either a stand-up mixer or a handheld mixer and mixing bowl, beat the butter until soft. Add the sugar and beat until the sugar begins to dissolve in the butter, the two should combine nearly completely. Add the eggs, one at a time, carefully making sure no shells sneak into the bowl. Next add the vanilla extract, if you aren’t nearly overcome by wonderful flavors I pity you…

In a separate container, whisk together the buttermilk and red food coloring. Next add your dry ingredients and the blood red buttermilk to the butter mixture, alternating between one and the other, in three additions. The next step is critical.

Combine the baking soda and vinegar, now time is of the essence and you MUST work fast. If you’re anything like me, you’ve always loved playing with concoctions, especially the one’s that can power a rocket, or in this case, create tender, light cakes. Now add this fizzing and bubbling concoction to the rest of your batter, and fold it into the red cake batter.

Now separate your batter evenly between your two buttered cake pans and place them in your oven. Let them bake for approximately 25 minutes, ours finished around 23 minutes. To check the cakes, insert a toothpick into the center of each, when removed it should have only a few wet crumbs.

Lettuce Lady testing the RVC's

If they’re done, remove them from the oven and shake them out onto a wire rack to cool. Once they have cooled completely wrap each separately in plastic wrap and store them. We froze ours since we will ice them this week. Now for the most important part; your dirty dishes. This batter is possibly the most amazing tasting mixture, so you must not let a single drop of this sweet, red cake batter go to waste! Get those fingers ready and wipe out those bowls, but don’t forget licking the spatula…





So now that you’ve adequately pre-washed your dishes, this is the Blender, saying Goodbye!


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