Hey friends!
If you're from the South, you've probably had about 100 different variations on a red velvet cake. This one is by far the best one I've ever had! In fact, it's so good, my husband requested it for his birthday, which was yesterday. So, being the good wife that I am, I made it for him! I stayed up all night, making this version, which comes from Emeril Lagasse and is officially called "Sylvia's Red Velvet Cake." It's actually pretty easy to make, and super moist and delicious! Enjoy!
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Here's what you need for the cake... |
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Sift together cake flour, cocoa powder, baking soda, baking powder, and salt. |
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Cream sugar and butter. Add eggs 1 at a time. |
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Alternately add flour mixture and buttermilk. |
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Beat in food coloring and vinegar, then add vanilla. |
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Pour into greased and floured cake pans. |
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Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. |
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Turn out on racks to cool. |
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Here's what you need for that delicious cream cheese frosting... |
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Combine cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. |
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Use the frosting to fill and ice the cake. |
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Voila! Isn't it pretty! :) |
Ingredients:
For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring (I used just under 1 ounce)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
For the frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (I omitted because the birthday boy doesn't like pecans!)
Directions:
For the cake:
Preheat oven to 350 degrees F.
Grease and flour 2 (9 inch) cake pans (I used 3 8-inch pans instead). In a medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread evenly into cake pans.
Bake for 20-30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
For the frosting:
In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
Slice and serve!