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| So red it makes my eyes hurt. YESSSSssss!!! |
Once again, Bakerella comes through with another fantastic recipe! Mollie, aka my "work wife" turned 28 this November and her birthday cake request was for red velvet cake. Not entirely happy with my last attempt at red velvet, I turned to Bakerella and voila, sheer awesomeness was produced from my oven. Not only that, but I created everything with my hand mixer due to being too lazy to get out the behemoth known as Eloise-the-stand-mixer. Eloise is jealous of the no-name hand mixer.
This was my very first round cake and/or layer cake EVER. For the first time, it's really not just my shitty iphone camera taking an equally shitty picture. The cake was a hot mess but it tasted like heaven when we knocked it out at 8am the next morning at work. The best part of the hot mess was the fact that I ran out of the food gel that I was attempting to write "Happy Birthday Mollie" with. Instead, all I squeaked out of it was "Happy Birthday M." Fortunately, no one cares but me how it looked and it was gone quick enough where people couldn't really read what I wrote anyway.
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| Crappy looking but delicious cake is on the left, awesome and gorgeous friend Mollie is on the right. |
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
- Sift sugar and set aside.
- Beat cream cheese and butter on high until creamy. Add vanilla.
- Then, add the sugar in batches. Scrape down the sides in between each addition.
- And frost away.
Recipe from Bakerella
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