I don’t know about yall, but I just love a red velvet cake. If red velvet is a choice, you can almost guarantee that will be my cake of choice.
When my granny asked me to make a cake for my Papa’s birthday party, I decided I would finally try my hand at red velvet cake. I’ve been putting off trying red velvet because I set such high expectations and I didn’t want to disappoint myself, but I sure am glad I did. I made 2 that weekend and have added the cake to my go-to stash. I sure hope you enjoy this as much as I do.
- ½ cup butter, at room temperature
- 3 tablespoons cocoa powder
- 1 ½ cups sugar
- 2 eggs, room temparature
- 2 teaspoons vanilla
- 3 tablespoons red food coloring
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cups flour, sifted
- 1 cup whole buttermilk – If you don’t have buttermilk, that’s ok! You can find an easy buttermilk substitute Here!
- Pre-heat oven to 350 degree
s. Prepare three 9-inch cake pans for baking. I have also broken it down into 4 pans for smaller layers.
- Cream butter and sugar together. Add the eggs, one at a time and beat until each is thoroughly mixed in. Now add your vanilla.
- Mix your cocoa powder and food coloring in a separate bowl. Add to creamed butter mixture
- Sift together flour, salt, and baking soda. Add dry ingredients and buttermilk to the butter mixture alternately. Mix until blended.
- Distribute batter among 3 pans and bake for about 18-22 minutes, depending on your oven.
- Cool completely.
- Assemble layers and serve
If you are interested in this yummy Ermine Icing or Flour Buttercream, you can find that recipe here