Red Velvet Cake
2 cups all purpose flour (my favorite is White Lily)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons of cocoa powder
2 cups sugar
1 cup vegetable oil
2 teaspoons of good vanilla (Nielsen Massey)
1 cup buttermilk
2 ounces red food coloring (McCormick)
1/2 cup of hot coffee
Preheat oven to 325 degrees.
Combine first 5 ingredients in a large bowl and sift or wisk together to mix . Set aside.
In a large mixer, combine the following: sugar, vegetable oil and vanilla. Mix on low to medium speed to combine.
In a bowl or glass measuring cup wisk together: Buttermilk, Eggs and food coloring.
Pour buttermilk mixture slowly into mixer with other ingredients. Mix on low speed and then add the coffee.
Slowly add dry ingredients to wet ingredients one cup at a time while scraping down sides of bowl. Mix at low to medium speed. Mixture will be very thin.
Spray three 8 inch pans generously with flour cooking spray. Bake for 30-40 minutes or until knife inserted in center of cake comes out clean. Cool completely on wire rack before turning out of pan. Thinly Ice too and in between layers of cake with cream cheese frosting.
For a taller more decorative cake, double recipe.
Cream Cheese Icing
1 1/2 blocks (12 Oz) of cream cheese (softened)
3 sticks of salted sweet cream butter (softened)
1 1/2 teaspoons of good vanilla (Nielsen Massey)
6 cups powdered sugar
Add cream cheese and butter to mixer and mix on med to high speed until combined. Add vanilla.
Add 1 cup of powdered sugar at a time while mixer is on low speed. After all powdered sugar is added, Whip icing on high about a minute or so.
For decoration on cake: Add Toasted pecans to the sides of cake and then top with sprigs of Rosemary.
Toasted Pecans: Layer Pecan pieces on a sheet pan and bake at 350 degrees for 8-10 minutes.
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