Red Velvet Cake

 Everyone has a favorite cake recipe, but not everyone has tried red velvet. This decadent take on the traditional chocolate cake is perfect for summertime celebrations or Valentine's Day!


Red Velvet Cake


Ingredients

All-Purpose Flour, 

3 Eggs  

(0.25 oz) Vanilla Extract, 

(0.25 oz) Baking Soda

(0.25 oz) Salt  

(1.5 cups, packed) Granulated Sugar

(1 cup) Vegetable Oil

(1 cup) Whole Milk  - These all come with the exception of the chocolate, which is optional, and the frosting, which must be made with shortening and butter.



Instructions

1. preheat the oven to 350 degrees Fahrenheit

2. Grease and flour two 8” round baking pans

3. In the bowl of an electric mixer, beat together butter and sugar until light and fluffy

4. Add eggs one at a time, mixing in between additions with a wooden spoon until fully incorporated

5. Stir in the vanilla extract with a spatula   6. Mix together flour, cornstarch, and salt in another bowl before gradually folding into the batter by hand (do not use an electric mixer) 7. Divide batter evenly between the two greased cake pans and bake for 20 minutes, until a toothpick inserted into the center of each comes out clean

8. Remove from the oven, let cool for 10 minutes in the cake pans before running a knife around the edge to release the cakes

9. Let cool completely on a cooling rack before icing

10. To make the buttercream: In an electric mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and vanilla extract and mix on low until incorporated. Scrape down the sides of the bowl as needed. Increase mixer speed to medium-high and beat for 1 – 2 minutes or until light & fluffy

11. Divide frosting between two bowls (one large, one small). Place one large bowl in the freezer. Once frozen, add a small bowl of red food gel into the large bowl. Beat on high for 4-6 minutes or until buttercream is brushed through the icing bag spread evenly across the cake

12. Pipe buttercream onto the cake using a pastry bag fitted with a round tip. I used Wilton #11

13. Place a layer on the serving plate and top with red gel frosting

14. Refrigerate until time to serve

15. Macerated strawberries, mint, and lime can be added to the frosting to make the leaves at step 10 (I used 1 tablespoon of Strawberry Jam & 1 Tbsp of Lime Zest)

16. Serve atop cake and top with strawberries, mint leaves, and lime zest.

17. Enjoy!!!!


Red Velvet Cake