I have never liked these red velvet cakes because once a friend baked it and brought it over but after consuming it, I fell sick. Ever since then I hardly make this cake but after looking at the vibrant red color, I just cannot help it but make it today. I am so glad that I finally got over the phobia of that RED cake. I am so pleased with this recipe as the texture is amazingly soft and moist. This will be my to go recipe ...
Of course the best part of cake making will be when you dont have to wash so many bowls. These cuties are made up with whisking the wet into the dry. Pour and bake...
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
- Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In another bowl combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Whisk all until well blended. Mix in the dry ingredients and beat until smooth, about 2 minutes.
- Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.