I was a bad food blogger and did not take process pictures of the red velvet cupcakes featured in the previous post. Bad, bad blogger.
My husband is from the midwest. I’m from Southern California. What this means is that while our native tongues may be the same, our cultural icons aren’t always. In our relationship, nowhere is this more present than at the dinner table. When we first started dating, he’d never had a churro and I’d never even heard of a strange concoction he called red velvet cake.
Back at the start of the century, when our courting commenced, red velvet cake hadn’t yet burst onto the trendy LA baking scene. In fact, I doubted its very existence. For months we had to take a stroll down the baking aisle of every grocery store we visited looking for evidence of this mysterious cake variety. Not once did we find any. So set was my husband on proving himself right however that around the holidays he had his dad send a box from Tennessee.
So, it did exist!
Well, one box of red velvet cake is all fine and good until it is gone. So, I womaned up and found a few recipes for red velvet cake. After much experimentation and too much money spent on Schilling red food coloring, I found a winner. Of course, this was just about the time that red velvet cake became the next big thing in Los Angeles. While our local grocery stores now carry the boxed stuff, and every bakery seems to offer it in cake and cupcake form, this recipe is pretty darn easy to make and much better if you ask me.
Red Velvet Cake with Cream Cheese Frosting
Makes 2 round cakes or about 16 regular size cupcakes.
2.5 C all purpose flour
1.5 C sugar
1 t. baking soda
1 t. salt
1 t. cocoa powder
1.5 C vegetable oil
1 C buttermilk at room temp.
2 large eggs at room temp.
1 ounce red food coloring (see note)
1 t. white vinegar
1 lb light cream cheese, softened (full fat works well too through I like the lightness of the reduced fat)
4 C sifted powdered sugar
1 C unsalted butter, softened
1 t. vanilla extract
Preheat over to 350 degrees. Lightly oil and flour 2 round cake pans (8” or 9”)
Sift together flour, sugar, baking soda, salt and cocoa powder.
In a standing mixer fitted with a paddle (or large bowl) mix together buttermilk, eggs, oil, food coloring, vinegar and vanilla.
With the setting on low, slowly add in dry ingredients until just combined. Batter will be very wet and oily looking.
Divide cake evenly in prepared pans. Bake for about 30 minutes rotating halfway through until the cake pulls away from the side of the pan and a toothpick inserted into the cake comes out clean.
Removed cakes from oven, let sit for 5 minutes. Run the edge of a butter knife around the rim of the cakes, loosening them. Invert pans on to cooling racks, let cakes cool completely.
In standing mixer fitted with a paddle or a large bowl with a hand mixer, combine all ingredients on low. Once combined, increase speed to high and whip mixture until light and fluffy. Use immediately.
Red food coloring: an ounce is a small bottle of the stuff. In our neighborhood, this runs around $4. However, gel food colors such as the ones made by Ateco are less expensive and will get you more bang for the buck. You can find them in restaurant supply stores, suburban cooking shops like Sur La Table or can order them all over the place online (just enter in “Ateco food gel” as the search term).
The cakes don’t rise a whole lot. When I’m making a layer cake, I usually bake two batches and use three of the layers (you can freeze the fourth for later assuming it doesn’t get eaten on the spot like it seems to in our household).
For cupcakes, fill to a generous ¾.