The obvious mission with my newly developed cake decorating skills was to make my brother a birthday cake as the distance from TN to Cleveland/Philadelphia made sharing prohibitive. 😦   Since we were initially joking about doing a red-colored food theme, I decided to make red velvet cake with a simple marble fondant base and a few fondant flowers.

Since everything came together at the last minute, I cheated and used store-bought cream cheese icing.

Red Velvet Cake

  • 2 eggs
  • 1 1/2 c. sugar
  • 1 1/2 c. vegetable oil
  • 1 tsp. white vinegar
  • 2 1/2 c. cake flour
  • 1 tsp. baking soda
  • 3 tbsp. cocoa powder
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 5/8 ounce bottle red food coloring

Preheat the oven to 350F.  Line the bottom of two 9-inch round cake pans or in my case, one 3″ round cake pan, with parchment paper.

Cream the eggs, sugar, oil and vinegar.  In a separate bowl, whisk or sift the cake flour, baking soda, and cocoa together.  Add the dry mixture to the creamed ingredients while still beating.  Then add the buttermilk slowly.  Again, while still beating, add the vanilla and the food coloring. Pour into prepared cake pans and bake for about 25 minutes.  For my 3″ pan, it ended up being almost twice as long.  If the cake is spongy to the touch, then the cake is done.  Cool completely before frosting.

Recipe found at Annie’s Eats

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