Red Velvet Cake

So a request was made to the Professor (my husband) for some Red Velvet Cake.  He had never made one before and wanted to test it out in a "dry run" before making for other people.  So, he made the cake and even went a step above and beyond and took pictures for me.  I was at work when he was undertaking this project and had no idea he had all of this in mind.

We have a cookbook called The Joy of Cooking and it is quite a large book.  The recipe for Red Velvet cake directs you to a different recipe called Buttermilk Layer Cake.  The difference with the Red Velvet cake is you add in some cocoa powder, red food coloring and top it off with a cream cheese frosting.

Prepare two 9x2 inch round cake pans and grease the sides and bottoms.  Preheat oven to 350. 

Mix together the following ingredients:
2 1/3 Cups Cake Flour
1 1/2 TSP Baking Powder
1/2 TSP Baking Soda
1/4 TSP Salt
1TBSP Unsweetened Cocoa Powder
1-3 TSP Red Food Coloring

 

In a large bowl, place 3/4 cups (1 1/2 sticks) of butter and beat until creamy.

Gradually add in 1 1/3 cups Sugar.

Beat for approx 3-5 minutes or until the mixture is lights and fluffy.

Slowly add in:
3 Large Eggs
1 TSP Vanilla

Beat for an additional 2 minutes.

Add in Flour mixture slowly.

Add in 1 Cup Buttermilk

Divide mixture evenly between your two cake pans and bake at 350 for 25-30 min.  Cool.

Cream Cheese Frosting
In a mixing bowl, add the following, and beat until smooth:
8 oz Cold Cream Cheese
5 TBSP of unsalted butter (softened)
2 TSP Vanilla

Slowly add in 4 cups of confectioners Sugar.
Top with Coconut Shavings.