Every time I add those 2 teaspoons of red food coloring to my favorite red velvet cake I say never again. But once I taste it in all its frosted glory, I become a repeat offender.
This is the most delicious cake of this type I have ever tasted. It is moist, has wonderful flavor, and it’s three layers, so it is festive and fun to make and no need to cut a layer in half, which is kind of a pain. I have never met a cream cheese frosting I didn’t like, and this one is the perfect ratio of butter to cream cheese.
One of these days I will bake this cake without the food coloring, and maybe it will be fine. I have hesitated to do this, and I think I need to do some Googling because I am sure others have done this before me. I think it’s just about the red color, which I could do without, unless the color of the batter is particularly unappetizing. I will keep you posted on my blog.
This cake is so very good; you will love having it in your repertoire. When you eat a slice that is medicated, be sure to save another sliver for later, it’s one of those foods that you eat when you are stoned and want to just sit there eating it for the rest of your life. Fortunately that feeling will pass, as it would not be a very productive, though delicious, experience.
Red velvet cake
2 ¾ cups all purpose flour
1 ¾ cups sugar
1 teaspoon baking soda
2 teaspoons cocoa powder
2 large eggs, room temperature
¾ cup canna-canola oil
¾ cup canola oil
1 ¼ cup buttermilk
2 teaspoons red food coloring
1 teaspoon vanilla
1 tablespoon white vinegar
16 ounces cream cheese
4 ounces butter, slightly softened
3 cups powdered sugar
2 teaspoons vanilla
Heat oven to 350 degrees.
1. Place parchment paper on the bottom of three 8- inch pans. Mix all dry ingredients together. Beat eggs slightly and add all wet ingredients together in a separate bowl. Mix wet into dry ingredients.
2. Pour into prepared pans. Bake for 25 to 35 minutes, or until toothpick inserted into cake center comes out clean. Remove from oven, wait 5 minutes, then turn out on cooling racks.
1. Place the butter in mixer and beat till soft. Add cream cheese and mix, stopping periodically to scrape bowl.
2. Beat until light; slowly add powdered sugar, waiting for it to completely get incorporated along with some air before adding more. When all the sugar is incorporated beat a few minutes, add vanilla, beat until mixed and ice cake immediately.