Moist Red Velvet Cake

OMG!!! I did it!! I finally did it!! For years I have been dreaming of making a red velvet cake, but could never find the time. Well, as they say, there is no time like the present.

I must say this being my first attempt, the cake didn’t turn out half bad, yay me :)

  • 2½ cups flour (sifted)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 small packet or 2 tbsp cocoa
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup evaporated milk
  • 1 tbsp white vinegar
  • 2 tsp vanilla
  • 1 tbsp coffee (dissolved in half cup hot water)
  • 1oz red food coloring

  1. Preheat oven to 350 degrees
  2. Combine and set aside flour, baking soda, baking powder, cocoa powder and salt.
  3. In a separate bowl mix the sugar and vegetable oil.
  4. Add eggs one at a time and beat until creamy.
  5. Stir in evaporated milk, vinegar and coffee.
  6. Mix in the vanilla and red food coloring.
  7. Now gradually add the dry ingredients to the wet and mix well.
  8. Grease and flour two round cake pans (9 inches)
  9. Pour batter evenly into the pans.
  10. Bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean. (Please be sure to keep an eye on your cakes as some ovens tend to cook faster than others).
  11. Remove cakes from oven and allow to fully cool.
  12. Loosen cakes from pan and flip on to cake dish.
  13. Level cakes by slicing off the tops of each cake.
  14. Sandwich the cakes with cream cheese frosting before frosting the entire cake.
  15. Refrigerate uneaten portion.

Cream Cheese Frosting:
  • 1 – 8 oz box cream cheese
  • 1 12 oz container vanilla frosting
  • 1 tsp vanilla extract

 Combine all ingredients until smooth.

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